3- PBcKnglnff of riah (Tablea 7, 6) 



Chicago establishments most typically bought 

 froxen processed flab in 5 pound packag«s. 



Methods of Prepariog and Servine fish 

 (Table ?) 



Frying was the most popular method of prepar- 

 ing fish among Chicago establishments, the 

 average establishment served 69 per cent of 

 its fish fried. 



frying was the leading method in all ten 

 cities of the study. 



froren Processed Shellfish - Purchagea. 



Attitudes^ and Practices 



Purchases: 



preparation 



Species and l^pe 

 (Tables 10, 11) 



of Pre- 



Anong Chicago users of frozen processed shell- 

 fish, two thirds bought breaded shrliq) in 

 Boveober, 1958. A fourth of the users bought 

 raw shrimp. Large quantities were purchased 

 of both Items . Because of a large purchase 

 by a major airline, crab meat was the leading 

 item In terms of quantity for Chicago. 



Breaded shrimp and raw shrimp were bought 

 widely and in large quGLntities In all of the 

 other cities Included In the study. 



2. Attitudes Toward Prepreparatlon; Toward 

 Quality and Condition of Shellfish 

 (Tables 12, 13) 



All but a few puretaasers were satisfied with 



the present preprepart .on of shellfish, ami 

 wit *he quality and condition of the shell- 

 fish .. :ch they bought. 



The same held generally true for the other 

 cities In the survey. 



i- Packaglne of Shellfish (Tables lU, 1$) 



Leading shellfish items were most often 

 bought in 5 pound packages In Chicago. 



k. ttethoda of Preparing and Serving 



Shellfish (Table lb] 



Frying was the most popular way of preparing 

 shellfish in Chicago. The typical establish- 

 mrnt served three quarters of its shellfish 

 fried. 



As vlth f iab, frying was the leading method 

 of preparing ahellflsh In all ten cities of 

 the study- 



Portion Controlled Sea Food - Purchases, 

 Attitudes, and Practices 



i. Purchases: Type of Prepreparatlon 



[Tables 1, 17, IB, 19) ~ 



One el^th of all the establishments in 

 Chicago bought portions during IioveiBber> 

 1958. 



Chicago rai^^d ninth among the ten cities, 

 in percentage of establishments buying 

 portions . 



In Chicago portions were most often bought 

 uncooked-plain and uncooked-breaded. 



