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Quality and shelf life of filleted hot smoked rainbow trout packaged in vacuum packaging (untreated) and with thyme oil (TO), and garlic oil (GO)-treated, after vacuum-packaged (VP) conditions stored at 2 °C, were investigated by measurement of microbiological, sensory and physicochemical analyses. Acceptability scores for appearance, odour, taste and texture of untreated and treated smoked trout decreased with storage time. The limit of sensory acceptance was reached after 5 weeks for the untreated samples, after 7 weeks for with thyme oil-treated samples (TO + VP) and after 6 weeks for with garlic oil-treated (GO + VP) samples. Total viable count evaluated that thyme oil- and garlic oil-treated vacuum-packaged samples had good results up to 7 weeks compared with 5 weeks in control vacuum packs. Psychrotrophic counts for untreated and treated samples exceeded 6 log cfu/g after 5 and 6 …