Broiling was also a rather common method of 

 preparation In ITew York. The average eBtab- 

 llshment served 18 per cent of its fish broiled. 



Frozen Processed Shellfish - Purchases, 

 Attitudes, and Practices 



1. Purchases: Species and Type of Preprep- 

 aration (Tables 10, 11) 



2. 



Two fifths of the users of shellfish bought 

 breaded shrimp In November, 195S. Frozen raw 

 shrimp was bought by aljnost as many establish- 

 ments, and was the leading item in terms of 

 total quantity purchased. 



Breaded scallops were also purchased by a num- 

 ber of establishments. 



Breaded shrimp and raw shrljitp. were bought widely 

 and in large quantities in all of the cities in- 

 cluded in the study. 



Attitudes Toward Prepreparation; Toward 

 Quality and Condition of Shellfish 

 (Tables 12, 13) 



All but a few purchasers were satisfied with the 

 present prepreparation of shellfish, and with 

 the quality and condition of the shellfish which 

 they bought. 



The same held generally true for the other cities 

 in the survey. 



3. Packaging of Shellfish (Tables Ik, 1?) 



Shellfish Items were characteristically bought 

 In 5 pound packages in New York. 



Methods of Preparing an a Serving Shellfish 

 (Table 16)" 



Frying was the most popular way of preparing 

 shellfish in New York. The typical establish- 

 ment served 52 per cent of its shellfish fried. 



As with fish, frying was the leading method of 

 preparing shellfish in all ten cities of the 

 BtudjT. 



Portion Controlled Sea Food - Purchases, 

 Attitudes, and Practices 



1. Purchases: Type of Prepreparation 

 (Tables 1, 17, IB, 19) 



Only 6 per cent of all the establishments in 

 New York bought portions during November, 1958. 



As vlth frozen processed sea food in general. 

 New York ranked tenth, in the percentage of 

 establishments buying portions. 



In New Yotk, portions were most frequently bought 

 cooked and breaded; and the quantity purchased 

 was greater than that of any other type of pre- 

 preparation. 



More than half of the purchasers of portions 

 said that they were currently buying about the 

 same amount of portions as the year before. 

 Twenty- four per cent said they were biiylng 

 more, and 1 per cent said they were buying 

 less. 



Attitudes Toward Portions (Tables 20, 21, 

 22, 23, Sk) 



Nearly all establishments said they were satis- 

 fled with the quality and condition of portions. 



