The viscosity of cod muscle, homogenised in 65% sucrose solution, was measured after the fish had been cold stored at-15° or -30° for various periods. The results differed according to the locality where the fish were caught, probably because of variations in the post-rigor pH of the muscle arising from differences in nutritional state. It was found that the values decreased during cold storage, and it was concluded that the method showed promise for assessing the texture of the fish after thawing and cooking.