Sarcoplasmic proteins were extracted from raw and cooked Cyprinus carpio L, Barbus capito pectoralis, Capoeta turutta, Esox lucius, Onchorhynchus mykiss, S. Glanis wing by using four different solutions: distilled water (dH₂O), 0.1 Molar (M) sodium chloride (NaCl), 1% sodium dodecyl sulphate (SDS), and 8 M urea. The extracts of each species were analyzed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Water extract of each species of raw fish showed characteristic electrophoretic protein bands. Cooking of fish caused a loss of water-extractable proteins, and no species-specific protein bands were obtained. However, 1% SDS greatly increased protein extractability and the number of protein bands on the gel, thus making the identification of the genus of cooked fish possible. The effect of frozen storage on fish muscle proteins were also investigated using SDS-PAGE.