This report outlines an operational procedure for the cooking of P. monodon. It discusses critical control points within the process and gives an indication of best practices. The work conducted should be considered as a snap shot of the process and used as a starting point for further investigation. Appendix 6 is a flow chart of the process from cooking to brining outlining critical controls and recommended procedures. Many areas that may assist in increasing recoveries or quality of the cooked product require further investigation.