establlshineiit served 68 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 prepara- 

 tion in Denver. The average establishment 

 served 22 per cent baked. Baking was also 

 popular in other Western cities. 



C. Frozen Processed Shellfish - Purchases, 



Attitudes, and Practices 



1. Purchases: Species and Type of Preprep- 

 aratlon (Tables 10, 11) 



Half of the shellfish users in Denver bought 

 breaded shrimp in November, 1958. Almost as 

 many bought raw shrimp, while a substantial 

 number bought raw scallops. 



Frozen lobster tails led in Denver in terms 

 of total pounds purchased, owing to quantity 

 purchases. 



Breaded shrimp and raw shrimp were both 

 bought widely and in large rjuantities in a"1 T 

 ot the other cities included in the study. 



Attitudes Toward Prepreparat ionj Toward 

 QimT ity and Condition of Shellfish 

 (Tables 12^ 13) 



Tbe great majority of purchasei^ were satis- 

 fied with the quality and condition of the 

 shellfish which they bought, and with the 

 prepreparat ion of most species of shellfish. 



In the case of lobster, one fifth of the 

 purchasers said they were not satisfied with 

 the preprepEiration. 



3. Packaging of Shellfish (Tables Xk, 1$) 



Leadlcj shellfish items were most often bought 

 in 5 poixZid packages in Denver. 



k. Methods of Preparing and Serving Shellfish 

 (Table 16)" 



Frying was the most usual way of preparing 

 shellfish in Denver. The typical establish- 

 ment served four fifths 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 Prepreparat ion 

 (Tables 1, 1?, 18, igj 



One sixth of all the establi shments in Denver 

 bought portions during November, 1958. 



Denver ranked sixth among the ten cities, in 

 percentage of establishments buying portions. 



In Denver, portions were most widely bought 

 uncooked and breaded; and the quantity pur- 

 chased was greater than that of any other 

 type of prepreparat ion. 



Almost half of the Denver purchasers said that 

 they were currently bi^ying more portions than 

 the year before. Forty-one per cent said they 

 were buying about the same amount, while 7 per 

 cent said they were buying less. 



