The salted rainbow trouts were prepared and the effect of the MAP technology on the shelf-life was studied. The samples were packaged and stored under 3 groups. These were named as control (100% air), group A (%5 0, O-2 +% 35 CO2 +% 60 N-2), and group B (% 30 CO2 +% 70 N-2). According to the results of the sensory, physical, chemical and the microbiological analyses, the control group samples spoiled after the 45th day. The shelf-life of the salted trouts which were packaged as group A was 60 days and group B was 75 days. The results showed that, the modified atmosphere technology is effective to extend the shelf life of this product.