Trout fillets, subjected to refrigeration (4 C; 3 or 7 d) by frozen storage (-25 C; 0 or 30 d) combinations, were cooked; texture, determined by a novel, variable-blade (VB) attachment, was compared with a widely-used Allo-Kramer shear (AK) attachment to determined its sensitivity in detecting variation in fillet texture. Instrumental texture was related to sensory measurements to determine attachments’ accuracy in assessing cooked fillet texture. Weight of raw fillets decreased after 30-d frozen storage. Fillet weight further decreased after cooking. Moisture content decreased while fat content remained constant. The AK attachment detected differences in energy of shear, which decreased after 30-d frozen storage. Shear force increased after cooking and could be detected by VB attachment. The VB attachment, in a perpendicular direction, demonstrated the effect of shear direction; force determined by this configuration correlated with sensory hardness and cook loss.