This study was carried out to investigate the effect of two different cooking methods (fried and baked) on A, C and E vitamin contents in cultivated rainbow trout (Oncorhynchus mykiss) meat. It was determined that the fish raw meat contains 1225,8 µg/100 g vitamin A, 3753,6 µg/100 g vitamin C and 872,5 µg/100 g vitamin E. It was found that the fried meat contains 398,4 µg/100 g vitamin A, 200,7 µg/100 g vitamin C and 401,7 µg/100 g vitamin E. It was also obtained that the baked meat contains 210,3 µg/100 g vitamin A, 70,8 µg/100 g vitamin C and 121,6 µg/100 g vitamin E. In conclusion, A, C and E vitamin contents was significantly decreased in both of the fried and the baked fish samples compared with the raw fish meat (p<0,005). Decreasing in the baked meat occured more than that in the fried meat and it was determined that there was a significant differences between two methods (p<0,005).