Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood

► Analysis of microbial succession and metabolites during saeu-jeot fermentation. ► Bacteria, not archaea, were primarily responsible for saeu-jeot fermentation. ► Halanaerobium might be related to abnormal seafood fermentation or spoilage. ► This will provide insights into microbial succession and metabolites of saeu-jeot.