A method of processing seafood includes putting a sealed package 114 containing seafood into a seafood processing chamber 112, submerging the package in a liquid 118, heating liquid to a pasteurization temperature to pasteurize the seafood and providing a controlled pressure gas 124 in the processing chamber. The controlled pressure P1 is controlled such that during pasteurization of the seafood an internal pressure P2 in the package is at least one of: not greater than the pressure P1 by a predetermined amount equal to the pressure P1 and less than said pressure P1.
