Table 



25 Average Weight of PortlonB and Average Number of 



Servings Per Package «• 31 



26 Satisfaction with the Size of Portions in a Package 31 



27 Percentage of Portions Served Fried, Broiled, 



Baked, and in Other Ways 32 ^ 33 



28 Do Establishments Cook Portions While Still Frozen? 34 



29 Cost of Using Portions, as Compared to Other Frozen 



Processed Fish and Reasons Why Portions are 



Thought More or Less Expensive 35 



30 When Ordering Portions from Suppliers, Do Establishments 



Specify the Kind of Fish? 36 



31 Would the Establishments Lake to Have Other Portion 



Controlled Sea Food Items Not Now Available ? ^-, . 37 



32 Reasons Establishments Did Not Buy Portions During 



November, 1958 38 



32 Was Price a Reason Establishments Did Not Buy Portions ? 38 



33 Types of Supplier Providing Frozen Processed Sea Food 



to Establishments •• •« • . * 39 



34 Distance of Establishment from Main Supplier of Frozen 



Processed Sea Food .•••. 40 



35 Frequency of Deliveries of Frozen Processed Sea Food •••.....-. 4^ 



36 Can Suppliers of Frozen Processed Sea Food Improve 



Services to Establishments?..... .<.-.. 42 



