SUMMARY OF FINDINGS 

 (Los Angeles) 



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



Almost three quarters of all the establishments in 

 Los Angeles said they bought sea food in the previous 

 twelve raonths. Among buyers of sea food, a heavy major- 

 ity said they made purchases of sea food in the frozen 

 processed form. 



Thirty-six per cent of all the establishments said they 

 had bought frozen processed fish i;i November, 1958; 35 

 per cent said they had bought frozen processed shell- 

 fish ; and 20 per cent said they had bought portions . 



Among institutions (such as schools and hospitals), the 

 incidence of use of frozen processed sea food was 

 greater than among public eating places. 



Los Angeles ranked sixth among the ten cities in the 

 survey, in terms of the percentage of all establishments 

 buy1 ng frozen processed sea food. 



B- Frozen Processed Fish - Purchases, Attitudes, 

 and Practices 



1. Purchases: Species and Amount of Fre- 

 preparation (Tables 3> '*) 



Among purchasers of frozen processed fish, 

 more than a third bought halibut steaks dur- 

 ing Hovember, 1956, 21 per cent bought cod- 

 fish fillets, and 20 per cent bought halibut 

 fillets. Salmon steaks ranked fourth in 

 popularity at 11 per cent. 



In terms of pounds bought, halibut fillet was 

 the leading item. 



A greater variety of species was bought by Los 

 Angeles establishments than by those of other 

 cities. Twenty-one species were included in 

 Los Angeles purchases. 



Attitudes Toward Prepreparation and Quality 

 and Condition of Fish (Tables 5, b) 



A great majority of Los Angeles 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 in- 

 cluded in the survey. 



3- Packaging of Fish (Tables 7, 8) 



Los Angeles establishments most typically 

 bought frozen processed fish in 5 pound 

 packages . 



Methods of Preparing and Serving Fish 

 (Table 9) 



Frying was the most popular method of prepar- 

 ing fish aniong los Angeles establishments. 

 The average <*q'*'n>'T ^ ciiii»*iii senred 53 P^r cent 



