This study firstly examined the effect of gluten coating added with thyme, cloves and garlic oil on sensory, biochemical, microbiological quality of hot smoked rainbow trout. The effect of this coating for pathogens inhibition in hot smoked trout is secondary determined. In this study hot smoked trout fillets were separated into five groups: uncoated trout fillet (C), coated with gluten (G), and coated with gluten containing 1 g/100 mL clove oil (G+CO), garlic oil (G+GO) and thyme oil (G+TO). The results of the microbiological, physicochemical, and sensory evaluation analyses revealed that gluten coating enriched with clove, garlic and thyme oil successfully inhibited microbial growth, lipid oxidation, and maintained better sensory characteristics during storage. G+CO, G+GO and G+TO extended the shelf life of smoked fish fillets by three weeks compared with the control group. Further, the results presented here show that addition of clove, garlic and thyme oils in the coating with gluten of hot smoked trout and storage at 2 degrees C provides an effective protection against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O:157.