Baking was also a rather common method of prep- 

 aration in Portland. The average establish- 

 ment served 15 per cent of its fish baked. 



Frozen Processed Shellfish - Purchases, 

 Attitudes, and Practices 



1. Purchases: Species and Type of Preprep- 

 aration (Tables 10, 11) 



More than a third of the shellfish users in 

 Portland bought raw shrimp in November, 1958. 

 This item also ranked first in Portland, in 

 terms of total quantity purchased. 



A somewhat smaller number of establishments 

 bought breaded shrimp. Raw scallops, raw 

 clams, and raw oysters were also common pur- 

 chases in Portland. 



Breaded shrimp and raw shrimp were bought 

 widely and in large quantities in all of the 

 cities included in the study. 



Attitudes Toward Prepreparation; Toward 

 Quality and Condition of Shellfish 

 (Tables 12, 13) 



Most purchasers were satisfied with the present 

 prepreparation of shellfish, and with the qual- 

 ity and condition of the shellfish which they 

 bought. The same held generally true for the 

 other cities in the survey. 



3. Packaging of Shellfish (Tables 14, 15) 



Both 3 and 5 pound packages were popular in 

 Portland. 



It. 



M ethods of Preparing and Serving Shellfish 

 "(Table 16T 



Fryii.t, -^s the most popular way of preparing 

 shellfish in Portland. The typical establish- 

 ment served almost three quarters of its shell- 

 fish fried. 



As with fish, frying was the leading method of 

 preparing shellfish in all ten cities of the 

 study . 



D. Portion Controlled Sea Food - Purchases, 

 Attitudes, and Practices 



1. Purchases: Type of Prepreparation 

 (Tables 1, 17, 18, 191 



Fifteen per cent of all the establishments in 

 Portland bought portions during November, 1958- 



Portland ranked seventh among the ten cities, 

 in percentage of establishments buying por- 

 t ions . 



In Portland, portions were most widely bought 

 uncooked and breaded; and the quantity pur- 

 chased was much greater than that of any 

 other type of prepreparation. 



About two thirds of the purchasers of portions 

 said that they were currently buying about 

 the same amount of portions as the year be- 

 fore. Twenty-one per cent said they were 

 buying more, and \ per cent said they were 

 buying less. 



