摘要：The study describes identification of Kudoa sp. From frozen hake filets. By organoleptic examination of hake filets, elongated yellow-whitish forms, oblique and regular, rice-like and 1,5 cm long, of soft consistency, were identified on the filet surface. Pseudocysts were arranged in palisades in two or three, hard to isolate from hypaxial musculature, and under stronger pressure they collapsed in shinny mucous or cheesy mass. At the site of pseudocysts’ isolation, flash didn’t change color but was waterish and of soft consistency. After cutting the filets deeper in musculature, the same formations were found. Microscopic examination of fresh pseudocyst smears revealed myxosporidia Kudoa sp.
