Extracts of post-rigor cod muscle made at low ionic strength have been examined by electrophoresis in sodium chloride phosphate buffers of ionic strength 0.15 (NaCl = 0.10) and pH between 5.3 and 7.5. The patterns were qualitatively similar to those reported for extracts made from freshly killed cod. At the lower pH values, ten components could be distinguished. The highest isoelectric point found was at pH 5.9, much lower than those reported for similar proteins from rabbit.