This dataset compiles data on the quality of rainbow trout products and the size of their muscle fibers, obtained from a divergent selection model, based on muscle lipid content after seven generations of selection. It contains morphometric data on the fish, cutting and processing yields through cooking or smoking, and instrumental measurements of fillet quality (pH, dry matter content, color, and mechanical resistance) when raw (immediately after slaughter and 48 hours post-mortem), cooked, and smoked.