of its fish fried. Frying was the leading 

 method in all ten cities of the study. 



Broiling and baking were also common methods 

 of preparation in Los Angeles. The average 

 establishment served 2k per cent broiled and 

 18 per cent baked. 



C. Frozen Processed Shellfish - Purchases, 

 Attitudes, and Practices 



1. Purchases: Species and Type of Preprep- 

 aration (Tables 10, 11) 



More thau a third of the establishments using 

 shellfish bought frozen raw shrimp in November, 

 1958, while almost the same number bought 

 breaded shrimp. 



A substantial number of establishments bought 

 shrimp deheaded and raw In the shell. Raw 

 scallops were ainother popular purchase. 



Raw shrimp and breaded shrimp were both bought 

 widely and in large quantities in all of the 

 other cities included in the study. 



Attitudes Toward Prepreparation; Toward 

 Quality and Condition of Shellfish 

 (Tables 12, I3J 



All but a few purchasers were satisfied with 

 the present prepreparation of shellfish, and 

 with the quality and condition of the shell- 

 fish which they bought. 



The same held generally true for the other 

 cities In the survey. 



3. Packaging of Shellfisl- (Tables Ik, 1^) 



Most leading shellfish items were bought in 5 

 pound packages in Los Angeles. 



k. Methods of Preparing and Serving Shellfish 

 (Table 167 



Frying was the most popular way of preparing 

 shellfish in Los Angeles. The typical estab- 

 lishment served two thirds of its shellfish 

 fried. 



As with fish, frying was the leading method of 

 preparing shellfish in all ten cities of the 

 study. 



D. Portion Controlled Sea Food - Purchases, 

 Attitudes, and Practices 



1. Purchases: >• Type of Prepreparation 

 (Tables 1, 17, 1», l"9T 



One fifth of all the establishments in Los 

 Angeles hoxight portions during November, 1958. 



Los Angeles ranked fourth among ten cities, in 

 percentage of establishments buying portions. 



In Los Angeles, portions were most often 

 bought uncooked-breaded or uncooked-plain. 



Aljuost two thirds of the purchasers of por- 

 tions said that they were cxirrently buying 

 about the same amount of portions as the year 

 before. Nineteen per cent said they were buy- 

 ing more, and 8 per cent said they were buying 

 less. 



