A system for cooking a seafood product such as a fish includes a cooking vessel for containing the product. The system further includes a sensing module and a control module couplable to the cooking vessel for measuring a set of physical parameters of the cooking vessel and the outputting a set of control signals to the cooking vessel respectively. The system also includes a processing module couplable to the sensing module and the control module for processing at least one signal from the sensing module and issuing control commands to the control module. Further, the system includes a memory module couplable to the processing unit and configurable to store a set of program instructions to perform a cooking process. The cooking process includes the steps of loading the product inside the cooking vessel, creating a negative pressure inside the cooking vessel, increasing the temperature of the cooking vessel to a first temperature, pumping in vapour comprising water vapour into the cooking vessel to initiate a process of attaining a second temperature in the seafood product, the second temperature being lesser than the first temperature, wherein the process of attaining the second temperature includes dwelling the seafood product at a plurality of intermediate temperatures between the first temperature and the second temperature and spraying fluid including water on the seafood product inside the cooking vessel to attain a third temperature in the seafood product, wherein the third temperature is lesser than the second temperature.Linvention porte sur un système pour cuire un produit de fruits de mer tel quun poisson, lequel système comprend un récipient de cuisson pour contenir le produit. Le système comprend de plus un module de détection et un module de commande pouvant être couplés au récipient de cuisson pour mesurer un ensemble de paramètres physiques du récipient de cuisson et pour délivrer en sortie un ensemble de signaux de commande au récipient de cuisson, r
