A moderate halophilic, Gram-negative, non-motile, rod-shape, and aerobe designated as strain Hwa$^T$ was isolated from traditional fermented Korean seafood, which presented as a single cell or paired cells. Optimal growth occurred at $25^{circ}C$ in 10% (w/v) salts at pH 7.0-8.0; however, growth occurred in a temperature range of 10-32$^{circ}C$, a salts concentration of 5-25% (w/v) and pH 5.0-10.0. Tests for oxidase and catalase were positive. The cells produced poly-${eta}$-hydroxybutyric acid, but not exopolysaccharide. Based on the 16S rRNA gene sequence, not only was there low similarity between strain Hwa$^T$ and all other species (94.1% similarity with H. subglaciescola DSM 4683$^T$, 94.0% similarity with H. sulfidaeris Esulfide1$^T$, 93.6% similarity with H. cerina SP4$^T$ and 93.0% similarity with H. halodurans DSM 5160$^T$), but the phylogenetic analysis revealed that the isolate may be classified as a novel species belonging to the genus Halomonas in the class Gammaproteo-bacteria. The predominant fatty acids of strain Hwa$^T$ were $C_{18:1}{omega}7c$, $C_{16:0}$, $C_{12:0}$ 3-OH and $C_{16:1}{omega}7c/C_{15:0}$ iso 2-OH. The DNA G+C content was calculated as 61.7 mol%. Based on phenotypic, genotypic, and phylogenetic characteristics, it is proposed that the strain designated as Hwa$^T$ be assigned to the genus Halomonas as Halomonas jeotgali sp. nov. (=KCTC 22487$^T$ =JCM 15645$^T$).