Methods of Preparing and Serving Fish 

 (Table 9) 



Frying was the most popular method of preparing 

 fish among Omaha establishments. The average 

 establishment served 53 per cent of its fish 

 fried. Frying was the leading method in all 

 ten cities of the study. 



Baking was also a common method of preparation 

 in Omaha. The average establishment served 33 

 per cent baked. 



Frozen Processed Shellfish 

 Attitudes, and Practices 



Purchases, 



1 . Purchases: Species and Type of Pre- 

 preparation (Tables 10, 11) 



Almost half of the shellfish users In Omaha 

 bought breaded shrimp in November, 1958. Many 

 establishments in Omaha bought raw shrimp, which 

 was the leader in terms of total quantity pur- 

 chased. 



Raw lobster and raw oysters were also popular 

 purchases in Omaha. 



Breaded shrimp and raw shrimp were bought widely 

 and in large quantities in all of the cities in- 

 cluded in the study. 



Attitudes Toward Prepreparation; Toward 

 Quality and Condition of Shellfish 

 (Tables 12, 13) 



All but a few purchasers were satisfied with the 

 present prepreparation of shellfish, and with 

 the quality and condition of the shellfish which 

 they bought . 



The same held general] true for the other 

 cities in the survey. 



3. Packaging of Shellfish (Tables lU, 15) 



Leading shellfish items were frequently bought 

 in 5 pound packages in Omaha. 



h. Methods of Preparing and Serving 

 Shellfish (Table IbJ 



Frying was the most popular way of preparing 

 shellfish in Omaha. The typical establishment 

 served almost two thirds of its shellfish 

 fried. 



As with fish, frying was the leading method of 

 preparing shellfish in all ten cities of the 

 study. 



Portion Controlled Sea Food - Purchases, 



1 . Purchases: Type of Prepreparation 

 (Tables 1, 17, 10, 19) 



More than a fourth of all the establishments 

 in Omaha bought portions during November, 

 1958. 



Omaha ranked first among the ten cities, in 

 percentage of establishments buying portions. 



In Omaha, portions were most widely bought 

 uncooked and breaded; Eind the quantity pur- 

 chased was much greater than that of any 

 other type of prepreparation. 



More than half of the purchasers of portions 



