said that they were currently biiylng about the 

 same amount of portions as the year before. A 

 quarter of the purchasers said they were buying 

 more, and 9 per cent said they were buying less. 



2. Attitudes Toward Portions (Tables 20, 21 

 22, 23, 21*) 



All of the purchasers of portions interviewed 

 in Omaha said they were satisfied with the 

 quality and condition of portions. 



About one seventh of the users of portions said 

 they thought the quality of portions was better 

 than that of other frozen processed fish. Al- 

 most 70 per cent rated the quality as about the 

 same, while 3 per cent considered the quality 

 poorer . 



Major advantages citled for portions Included: 



Convenience, ease of preparation 

 Fast, tlmesavlng 



Size of portions, uniform portions 

 Economy, no waste 



i of 

 Users 

 Citing 



67 

 51 

 36 

 15 



Only a tenth of the users specified some disadvan- 

 tage to using portions. 



Users of portions generally thought their cus- 

 tomers liked portions as well as other types of 

 frozen processed fish. Fewer than 6 per cent 

 said that their customers liked portions less 

 than other types of frozen processed sea food. 



3- Packaging of Portions .Table 25, 26) 



Omaha j 'irchasers tended to buy portions in 

 smaller packages than purchasers In other 

 cities. The average weight of a package of 

 portions for the city was h.k pounds. 



They also tended to buy Individual portions 

 of smaller size. The average weight of an 

 Individual portion was 3-0 ounces . 



The great majority of the establishments 

 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 pre- 

 paring and serving portions in Omaha, with 87 

 per cent of the establishments serving them 

 this way. The average establishment served 79 

 per cent of its portidns 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. 



In Omaha, the average establishment served 15 

 per cent baked. 



More than nine tenths of the Omaha establish- 

 ments using portions cooked them while frozen. 



5. Cost of Using Portions (Table 29) 



Only 8 per cent of the establishments using 

 portions said they were more expensive than 

 other forms of frozen processed fish. A large 



