In present graduation thesis were the technologies of smoking of trout, chemical and nutritional value of smoked trout, as well as the factors of safety and shelf life of smoked trout presented. Among the various ways of preserving fish (cooling, freezing, drying, salting ...) smoking is one of the most important. The purpose of smoking of food is to increase shelf life, to protect it from contamination and pathogenic microorganisms, and to add the desired aroma of smoke. Two basic smoking processes are distinguishing, hot and cold smoking. Both require precise control of temperature, humidity and duration of smoking. The smoking process involves different phases, such as salting, drying and smoking, and in the case of hot smoking also the heat treatment. Larger fishes are usually split and remove the backbone or fillet before smoking; smaller fish are typically smoked whole. Cold smoking is running at temperature of ? 33 °C and hot smoking at temperature in the range of 55 °C to 80 °C. The hot smoked products are partially or fully heat-treated inside, depending on the temperature. Shelf life of cold smoked fish is limited to two to three weeks, while hot smoked products can be stored longer. The characteristic colour, aroma and taste of smoked fish are formed by smoke components, while texture, juiciness and salinity depend on the properties of raw material and processing parameters. Wood is burning at temperatures above 400 °C, polycyclic aromatic hydrocarbons are formed which pose a health risk to the consumer and, therefore, their content is in smoked food is regulated. In the process of smoked fish production are very important factors hygiene, critical control point consideration as well as cold storage after manufacture and during storage (? 4 °C). The most common way to pack smoked fish is vacuum packing.