Methods of Preparing and Serving Fish 

 (Table 9} 



Frying was the most popular method of prepar- 

 ing fish among Cleveland establishments. The 

 average establishment served three quarters 

 of its fish fried. 



Frying was the leading method in all ten 

 cities of the study. 



Frozen Processed Shellfish - Purchases, 

 Attitudes, and Practices 



1. Purchases: Species and Type of Preprep- 

 aratlon (Tables 10, 11) 



Nearly two thirds of the users of shell- 

 fish in Cleveland bought breaded shrimp in 

 November, 1958. Breaded scallops and lob- 

 ster tails were popular items with sizable 

 percentages of the establishments. 



Principally because of a large purchase by a 

 transportation company, raw shrimp led in 

 Cleveland in terms of total number of pounds 

 purchased. 



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 ShelJ.fish 

 (Tables 12, 13) 



All but a few purchasers were satisfied with 

 the present prepreparation of shellfish, and 

 with the quality and condition of the shell- 

 fish which they bought. 



The same held generaU true for the other 

 cities in the survey. 



3. Packaging of Shellfish (Tables lit, 15) 



For Cleveland, the data on the packaging of 

 shellfish items are comparatively limited. 

 Breaded shrimp, the most popular item, was 

 most often bought in 3 pound packages. 



h. Methods of Preparing and Serving Shellfish 

 (Table 167 



Frying was the most popular way of preparing 

 shellfish In Cleveland. The typical establish- 

 ment served fO per cent 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, 10, 197 



About one eighth of all the establishments in 

 Cleveland bought portions during November, 1958' 



Among the ten cities, Cleveland ranked eighth 

 in percentage of establishments buying portions. 



In Cleveland, portions were often bought un- 

 cooked-breaded. Large quantities were bought 

 both uncooked-breaded and uncooked-plain. 



Almost a third of the purchasers said that they 

 were currently buying more portions than the 



