A method for preparing seafood product for significantly extended shelf life is disclosed. The method includes storing extracted and cooked seafood meat in a glass jar leaving a nominal air gap with a screw on cover, where the cover includes a flexible liner to conform to the rim of the glass jar, thereby creating a seal. After the jar is sealed, the jar undergoes a pasteurization process, causing an unsealing and allowing for release of oxygen and microorganisms. Testing has shown a shelf life of at least 43 months with testing on-going.
