The electron micrographs of the dispersed phases of myofibrils in the process of manufacturing Kamaboko from fish muscle and of the subcellular structures in Kamaboko have already been presented by the authors. This paper deals with a further study on the fine structure of Kamaboko by electron microscopy, clarifying a network structure which is composed of myofilaments and other protein components in myofibrils. The method of preparing specimens for electron microscopy and that of preparing Kamaboko were the same as reported earlier. Specimens were examined in JEM-5 and JEM-7 electron microscopes of Japan Electron Optical Laboratory Co., Ltd.. It was found that there existed a difference between the dispersed phase in Kamaboko of high elasticity (Ashi) and that of low elasticity. With respect to the fine structure of Kamaboko heated after insufficient grinding, it was shown that the Z-lines still remained and between them were found the aggregates of myofilaments. Finer structures were observed more clearly in Kamaboko prepared after sufficient grinding. Segments of the Z-lines, aggregates of myofilaments and the fine filaments having projections (knobs) along their length, reminiscent of the heads on myosin molecule, were well dispersed and thus suggesting that the myofilaments of the network structure might be the aggregates (or polymers) of myosin, binding with actin filaments which extend on each side of the segments of the Z-lines.