year before. Another 21 per cent said they 

 were buying less, while the remainder of 

 those who answered said they were buying 

 about the same or did not know. 



Attitudes Toward Portions (Tables 20. 21, 

 22, 23, 2k} 



Nine out of ten establishments said they were 

 satisfied with the quality and condition of 

 portions. 



One fourth of the users of portions said they 

 thought the quality of portions was better 

 tha:i tnat of other frozen processed fish. 

 Half rated the quality as about the same, 

 while 8 per cent considered the quality 

 poorer. 



Major advantages cited for portions included: 



Size of portions, uniforiL portions 

 Convenience, ease of preparation 

 Fast, timesaviiCT 

 Can control food costs better - 

 know profit 



^ of 

 Users 

 Citing 



^3 

 3t 

 23 



23 



About one third of the users cited some dis- 

 advantage to using portions. A variety of 

 disadvantages were mentioned. 



More than one third of the Cleveland users of 

 portions thought their customers liked por- 

 tions better than other types of frozen proc- 

 essed fish. Twenty-six per cent thought the 



customers liked them t ^ same, while 11 per 

 ce ' thought the custcvners liked them less. 



In mosi. other cities, a majority of users 

 thought customers liked portions the same. 

 There was more difference of opinion among 

 Cleveland establishments than elsewhere, 

 about the acceptance of portions by custom- 

 ers. 



3. Packaging of Portions (Tables 2$, 26) 



Cleveland purchasers tended to buy portions 

 in packages of about the same size as those 

 preferred by purchasers in other cities. 

 The average weight of a package of portions 

 for the city was 5-9 pounds. 



They also tended to buy individual portions 

 of average size, and the average weight of 

 an individual portion was k.l ounces. 



The great majority of establishments, in 

 Cleveland and the other nine cities, said 

 they were satisfied with the size of por- 

 tions in the packages. 



t. Methods of Preparing and Serving Portions 



TzE) 



(Tables 



Frying was the most widely used method of 

 preparing and serving portions, with 9*+ per 

 cent of the establishments serving them 

 this way. The average establishment served 

 8k per cent of its portions fried. 



Frying was the leading method in nine of the 

 ten cities of the study, the exception being 

 Springfield, Massachusetts, where baking was 

 the most popular method. 



