SUMMARY OF FINDINGS 



(Springfield) 



A. Use of Frozen Processed Sea Food (Tables 1, g) 



All but 5 per cent of the establishments in Springfield 

 said they bought sea food in the previous twelve months. 

 Among buyers of sea food, somewhat more than half said 

 they made purchases of sea food in the frozen processed 

 form. 



Attitudes Toward Prepreparation and Quality 

 and Condition of Fish (Tables 5, ~B] 



A great majority of Springfield purchasers were 

 satisfied with the present prepreparation of 

 fish, and with the quality and condition of the 

 fish. 



Twenty per cent of all the establishments said they had 

 bought frozen processed fish in November, 3 958; 33 per 

 cent said they had bought frozen processed shellfish ; 

 and 25 per cent said they had bought portions . 



Among institutions (such as schools and hospitals), the 

 incidence of use of frozen processed sea food was 

 greater than among public eating places. 



Springfield ranked seventh among the ten cities of the 

 survey, in terms of the percentage of all establishments 

 buying frozen processed sea food. 



B. Frozen Processed Fish - Purchases, Attitudes, 

 and Practices 



1. Purchases: Species and Amount of Pre- 

 preparation (Tables 3, ^} 



Almost half of the users of frozen processed fish 

 bought haddock fillets during November, 1958. 

 This was also the leading item in Springfield, in 

 terms of total quantity purchased. 



Swordfish steaks and halibut steaks were bought 

 by many establishments in Springfield. 



This was generally true for the ten cities in- 

 cluded in the survey. 



3. Packaging of Fish (Tables 7, 8) 



Data on packaging of fish in Springfield are 

 limited. Haddock fillets, the most popular pur- 

 chases, were most often bought In five pound 

 packages . 



Methods of Preparing and Serving Fish 

 (Table 9) ' 



Frying was the most popular method of preparing 

 fish among Springfield establishments. The 

 average establishment served ^2 per cent of its 

 fish fried. Frying was the leading method in 

 all ten cities of the study. 



Broiling and to a lesser extent baking were also 

 common methods of preparation in Springfield. 

 The average establishment served 38 per cent 

 broiled and I5 per cent baied. 



