Frying was the leading method in all 

 cities of the study. 



ten 



Frozen Processed Shellfish - F^rohases. 

 Attitgdes, and Practices 



1. Puronases: Species arid T^-pe of Preprep- 

 aratjon (Tables 1. . 11) 



Balf of the Houston pv. -itusers of shellfish 

 bought breaded shrimp in November, 1958. Two 

 fifths of the establishments bought raw 

 shrimp. These two Items were also first and 

 second in Houston, in tenn.s of total quantity 

 purchased. 



Breaded shrimp and raw shrimp were bought 

 widely and in large quantities in all of the 

 other citleF included ir, the study. 



2, Attitudes Toward Prepreparatlon; Toward 

 ^ality and Condition of Shellfisn 

 (Tables 1?, 13) 



Ail but a small number of purchasers were 

 satisfied with the present prep reparation of 

 shellfish, and with the quality and condition 

 of the shellfish which they bought. 



The same held generally tn^e for the other 

 cities in the survey. 



3. Packaging of Shellfish (Tables ih , IS) 



Breaded shrimp was characterlsticallv bought 

 in 3 pound packages in Houston. Raw shrimp 

 was most often bought in 5 pound packages. 



Methods of Preparing ar i Serving Shellfish 

 (Tat-le It J 



Frying was the most popular way of preparing 

 shellfish in Houston. The typical e.^tablish- 

 ment served two thirds of its shellfish 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, ItJ, 19T 



Almost a fifth of all the establishments in 

 Houston bought portions during November, 1956- 

 Houston r-srlted fifth in percentage of estab- 

 lishments ."•uying port'.ions. 



In Houston, portions were most widely bougnt 

 uncooked and breaded; and the quantity pur- 

 chased wa^ greater thar. that of any other type 

 of prepreparation. 



Half of the purchasers of portions said that 

 they were currently bi^ying about the same 

 amount of portions as the year before. About 

 a o^uarter said they were buying more while 

 Jit per cent said they were buying less. 



Attitudes Toward Portions (Tables 20. ?1, 

 22. 23, 24) 



Nearly all establishments said they were sat- 

 isfied with the quality and condition of por- 

 tions. 



