450 MARINE FISHERIES OF NORTH CAROLINA 



e. Forms in Which Seafoods Are Purchased. Fillets and frozen packages 

 are not bought extensively, frozen packages accounting for less than lo 

 per cent of the total expressed preferences. Purchase of finfish in the round 

 form is about five times as great in Greenville as up-State. Fillets and frozen 

 packages are in greater demand in Raleigh and Greensboro. 



S66 



f. Amount of Fish per Portion. The amounts of seafood bought differ 

 very little in the three cities for one meal for one person. About one-half 

 pound of whole fish is purchased for each individual. 



Average .57 .35 



g. Preference for Particular Sources. Of the 490 housewives interviewed, 

 only sixty expressed a preference for seafood from some particular geo- 

 graphical source. Many of those sixty offered no, or weak, support for their 

 preferences. Nineteen said they preferred North Carolina fish because it 

 was fresher. Twenty preferred fish or shrimp from many other places for 

 many reasons. Twenty-one persons expressed a preference for the Chesa- 

 peake oyster because it hrs a whiter color, contains less grit, is a larger 

 oyster, and is firmer. The darker color of the North Carolina oyster is its most 

 unfortunate characteristic. Unquestionably, many persons in addition to the 

 twenty-one buy the Chesapeake in preference to the North Carolina oyster, 

 for the testimony and practices of most North Carolina seafood dealers 

 corroborate the twenty-one housewives. No retailer interviewed displays 

 North Carolina oysters in his store. Very few buy them, and those only to 

 sell to commercial eating places which need to meet competitive prices. 



h. Method of Cooking. Seafood is prepared in about the same ways by 

 housewives of all the three cities. Frying, baking, and broiling are the most 

 common methods of cooking. 



Fry 



Bake 



Broil 



