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¹ Sinop University, Faculty of Fisheries, Department of Seafood Processing and Fisheries Technology, Sinop, Turkey DOI : 10.4194/1303-2712-v14_2_19 Viewed : 4463 - Downloaded : 3366 In this research, the differences between wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758) were determined by investigating meat yield, chemical quality and amino acid composition of wild and cultured trout in the East Black Sea region between January and December. The mean meat yield of 67.59%±0.48 in wild trout was significantly higher than that of 64.46%±0.73 in cultured trout (P<0.05). The mean crude protein, crude lipid, moisture contents and crude ash were 17.36% ± 0.037-16.66% ± 0.37, 2.71% ± 0.21-3.62%±0.224, 78.10% ± 0.239-77.43% ± 0.387, 1.16% ± 0.03-1.21% ± 0.029 in wild and cultured trout, respectively. The mean crude lipid in cultured trout was significantly higher from the wild trout (P<0.05). The mean protein amount is similar for both fish groups. Mean carbohydrate content in the wild trout was found to be 0.54±0.12 (g/100 g) and cultured trout carbohydrate was found to be 0.57±0.12 (g/100 g) (P<0.05). Maximum value at Total amino acid (TAA) was reach on cultured fish at Jun (17880 mg/100 g), wild trout was reach (18755 mg/100 g) at April. Total essential amino acid (TEAA) value was demonstrate significant variation (P<0.05). Results showed that, cultivated and wild brown trout fillets are well-balanced food source in terms of E/NE ratios in all seasons. Keywords : Trout (Salmo trutta), chemical composition, meat yield, amino acid