There is provided by the present invention a method of preparing a frozen food product, such as a frozen poultry or fish product, comprising the steps of: obtaining a food portion； positioning a portion of an ingredient preparation on top of the food portion； optionally freezing at least a surface of both the food portion and the portion of the ingredient preparation； applying an ice glaze to the food portion and the portion of the ingredient preparation to enhance adhesion of the portion of the ingredient preparation with the food portion. Also provided is a frozen food product, comprising: a food portion； a portion of an ingredient preparation on top of the food portion； and an ice glaze； wherein the portion of the ingredient preparation is retained in the position on the food portion at least in part by the ice glaze covering the food portion and the portion of the ingredient preparation.
