SUMMARY OF FINDINGS 



(New York) 



Use of Frozen Processed Sea Food (Tables 1, 2) 



Five sixths of all the establishments in New York said 

 they bought sea food in the previous twelve months. 

 However, less than a third of these made purchases of 

 sea food in the frozen processed form. 



Only 8 per cent of all the establishments said they 

 bad bought frozen processed fish in November, 1958; l8 

 per cent said they had bought frozen processed shell- 

 fish ; while 6 per cent said they had bought portions . 



Among institutions (such as schools and hospitals), the 

 incidence of use of frozen processed sea food was much 

 greater than among public eating places . 



Of the ten cities in the survey, New York ranked tenth, 

 in terms of the percentage of all establishments buying 

 frozen processed sea food. 



B. Frozen Processed Fish - Purchases, Attitudes, 

 and Practices 



1. Purchases: Species and Amount of Pre- 

 preparation (Tables 3, k) 



Thirty per cent of the users of frozen processed 

 fish bought flounder fillets during November, 

 1958. Sizable percentages of establishments 

 bought codfish fillets and sole fillets. 



In terms of pounds bought, swordfish steaks and 

 halibut steaks were the leading New York items. 



Flounder fillets did not rank high in most 

 other cities, although they enjoyed some 

 popularity in Atlanta and Houston. 



2. Attitudes Toward Prepreparation and Quality 

 and Condition of Fish (Tables 5, SJ 



A great majority of New York purchasers were 

 satisfied with the present prepreparation of 

 fish, and with the quality and condition of 

 the fish. 



This was generally true for the ten cities 

 included in the survey. 



3. Packaging of Fish (Tables 7, 8) 



Data on packaging of fish in New York were 

 limited. Flounder fillets and codfish fillets, 

 the two most popular items, were often bou^t 

 in 5 pound packages. 



h. Methods of Prep6trlns and Serving Fish 

 (Table 9) 



Frying was the most popular method of prepar- 

 ing fish among New York establishments. The 

 average establishment served 6k per cent of 

 its fish fried. Frying was the leading 

 method in all ten cities of the study. 



