2. Attitudes Toward Portions (Tables 20, 21, 

 22, 23, 2k) 



Nearly all establishments said they were satis- 

 fied with the quality and condition of portions. 



One fifth of the users of portions said they 

 thought the quality of portions was better than 

 that of other frozen processed fish. Two thirds 

 rated the quality as about the same, while h per 

 cent considered the quality poorer. 



Major advantages cited for portions included: 



Convenience, ease of preparation 

 Size of portions, uniform portions 

 Can control food costs better - 



know profit 

 Fast, tlmesaving 

 Economy, no waste 



i of 



Users 

 Citing 



50 

 38 



32 

 29 

 20 



One fifth of the users specified some disadvan- 

 tage to using portions. A variety of disadvan- 

 tages were mentioned. 



Users of portions generally thought their cus- 

 tomers liked portions as well as other types of 

 frozen processed fish. Fewer than h per cent 

 said thpt their customers liked portions less 

 than other types of frozen processed sea food . 



3. Packaging of Portions (Tables 25, 26) 



Portland purchasers tended to buy portions in 



packages of aboatr the same size as those pre- 

 ferred by purchasers in other cities. The 

 average weight of a package of portions for 

 the city was 5.0 pounds. 



They also tended to buy individual portions of 

 average size. The average weight of an indi- 

 vidual portion was h.l ounces. 



Almost all establishments, in Portland and the 

 other nine cities, said they were satisfied 

 with the size of portions in the packages. 



h. Methods of Preparing and Serving Portions 

 (Tables 27, 28) 



Frying was the most widely used method of 

 preparing and serving portions in Portland, 

 with 95 per cent of the establishments serv- 

 ing them this way. The average establishment 

 served 8l per cent of its portions fried. 



Frying was the leading method in nine of the 

 ten cities of the study. The exception was 

 Springfield, Massachusetts, where baking was 

 the most popular method. 



Seven eighths of the Portland establishments 

 using portions cooked them while frozen. 



5. Cost of Using Portions (Table 29) 



Only lit per cent of the establishments using 

 portions said they were more expensive than 

 other forms of frozen processed fish. A 

 large majority of users considered them less 

 expen»ive, or rated them about the same. 



