Jeotgal is salted meat, bowl, or genitals of fish and shellfish for dissolution, self-digestion and germal fermentation for better preservation, retaining from decay. Adding 20% salt to fish, shrimps, clams, etc and preserving them for a while bring about special taste and smell. Jeotgal's peculiar flavor results from the synergism of self-dissolving enzyme, amino acid and nucleic acid dissolute during digestion. Small fish bones, shrimps, and skin of crustacean are softened to eat as a source of calcium.