Almost three fourths of the purchasers of por- 

 tions said that they were currently buying 

 about the same amount of portions as the year 

 before. Fifteen per cent said they were buy- 

 ing more, and 6 per cent said they were buying 

 less. 



2. Attitudes Toward Portions (Tables 20, 21 

 2S, 23, 21*) 



nearly all establishments said they were sat- 

 isfied with the quality and condition of por- 

 tions. 



About 10 per cent of the users of portions 

 said they thought the quality of portions was 

 better than that of other frozen processed 

 fish. Almost four fifths of the users rated 

 the quality as about the same, while a small 

 nvnnber considered the quality poorer. 



Major advantages cited for portions Included: 



Convenience, ease of preparation 

 Fast, timesaving 



Size of portions, uniform portions 

 Economy, no waste 

 Can control food costs better - 

 know profit 



i, of 

 Users 

 Citing 



55 

 U6 

 28 

 27 



l6 



About one fourth of the users specified some 

 disadvantage to using portions. A variety of 

 disadvantages was mentioned. 



Users of portions gen ally thought their 

 Cb_='omers liked portions as well as other 

 type? ^f frozen processed fish. Fewer than 

 5 per cent said that their customers liked 

 portions less than other types of frozen 

 processed sea food. 



3. Packaging of Portions (Table 23, 26) 



Chicago purchasers tended to buy portions in 

 somewhat larger packages than purchasers in 

 other cities. The average weight of a pack- 

 age of portions for the city was 6.2 pounds. 



Chicago establishments tended to buy indi- 

 vidual portions of medium size. The average 

 weight of an individual portion was 1*75 

 ounces . 



The great majority of establishments, in 

 Chicago and the other nine cities, said they 

 were satisfied with the size of portions in 

 the packages . 



k. 



Methods of Preparing and Serving Portions 

 (Tables 27, 28) 



Frying was the most widely used method of 

 preparing and serving portions in Chicago, 

 with 89 per cent of establishments serving 

 them this way . The average establishment 

 served 77 per cent of its portions fried. 



Frying was the leading method In nine of 

 the ten cities of the stijdy. The exception 

 was Springfield, Massachusetts, where bak- 

 ing was the most popular method of prepara- 

 tion. 



