The rainbow trout has a great production capacity in Turkey. Marinated and breaded rainbow trout was prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored in 3 groups. These were the control (air), group A (5% O2 + 35% CO2 + 60% N2 ), and group B (30% CO2 + 70% N2). According to the results of the sensory, physical, chemical and the microbiological analyses, the control group samples spoiled after the 90 th day and the A and B groups spoiled after the 120 th day of storage. The results showed that modified atmosphere technology in extending to extend the shelf-