A seafood product cooking system includes a cooking vessel a sensing module a control module for measuring a set of cooking vessel parameters and outputting a set of control signals a processing module for processing at least one signal from the sensing module and issuing control commands to the control module and a memory module configurable to store a set of cooking process program instructions. A cooking process includes loading the product inside the cooking vessel creating a negative pressure therein increasing cooking vessel temperature to a first temperature pumping in vapour comprising water vapour into the cooking vessel to initiate a process of attaining a second temperature lesser than the first temperature, wherein attaining the second temperature includes dwelling the seafood product at a plurality of intermediate temperatures and spraying fluid including water on the seafood product to attain a third temperature that is lesser than the second temperature.
