This trend towards an Increasing use of por- 

 tions was not so strong in most cities. The 

 trend was also notable in Springfield. 



Attitudes Toward Portions (Tables 20, 21, 

 22, 23, 2U7 



Nearly all establishments said they were sat- 

 isfied with the quality and condition of por- 

 tions that they bought. 



However, one sixth of the users of portions 

 said they thought the quality of portions was 

 poorer than that of other frozen processed 

 fish. More than two thirds rated the quality 

 as about the same, while 9 per cent considered 

 the quality better. 



While three fifths of the users specified no 

 disadvantage to using portions, 25 per cent 

 said portions were not economical; and l8 per 

 cent said the quality was not as good. 



Major advantages cited for portions Included: 



Convenience, ease of preparation 

 Can control food costs better - 



know profit 

 Fast, time saving 



Size of portions, uniform portions 

 No bones 



i> of 



Users 

 Citing 



69 



23 



20 



16 

 16 



Users of portions generally thought their cus- 

 tomers liked portions the same as other types 

 of frozen processed fish. Fewer than 6 per 

 cent said that their customers liked portions 



less than other types 

 foci. 



frozen processed sea 



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



Denver purchasers tended to buy portions in 

 smaller packages than purchasers in other 

 cities. The average weight of a package of 

 portions for the city was 4.7 pounds. 



They also tended to buy individual portions 

 of smaller size. The average weight of an 

 individual portion was 3'ti ounces. 



A large majority of establishments. In Denver 

 and the other nine cities, said they were sat- 

 isfied with the size of portions in the pack- 

 ages. 



k. Methods of Preparing and Serving Portions 

 (Tables 27, 28) 



Frying was the most widely used method of pre- 

 paring and serving portions in Denver, with 79 

 per cent of the establishments serving them 

 this way. The average establishment served 6l 

 per cent of its portions 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 Denver, the average establishment served 30 

 per cent baked. 



Two thirds of the Denver establishments using 

 portions cooked them while frozen. 



