Attitudes Toward Portions (Tables 20, 21, 

 22, 23, 24) 



Nearly all establishments said they were sat- 

 isfied with the quality and condition of por- 

 tions. 



About a fifth of the users of portions said 

 they thought the quality of portions was bet- 

 ter than that of other frozen processed fish. 

 Almost three fourths rated the quality as 

 about the same, while 1 per cent considered 

 the quality poorer. 



Major advantages cited for portions included: 



Fast, timesaving 



Convenience, ease of preparation 



Economy, no waste 



Size of portions, uniform portions 



i of 



Users 

 Citing 



k9 



36 



30 



22 



About one third of the users specified some dis- 

 advantage to using portions. A veiriety of dis- 

 advantages were mentioned. 



Forty per cent of the users of portions thought 

 their customers liked portions better than other 

 types of frozen processed fish, while another kl 

 per cent thought customers liked them about the 

 same. Fewer than 3 per cent said that their cus- 

 tomers li-ked portions less than other types of 

 frozen processed sea food. 



3- Packaging of Portions 'Tables 2$, 26) 



Los Ar^seles purchasers tended to buy portions 

 in packages of about the same size as those 

 preferred by purchasers in other cities. The 

 average weight of a package of portions for 

 the city was 5.'» pounds. 



They also tended to buy individual portions of 

 average size. The average weight of an indi- 

 vidual portion was k.b ounces. 



Almost elLI establishments, in Los Angeles and 

 the other nine cities, said they were satis- 

 fied with the size of portions in the packages. 



Methods of Preparing and Serving Portions 

 (Tables 27, 2d) 



Frying was the most widely used method of pre- 

 paring and serving portions in Los Angeles, 

 with 75 per cent of the establishments serving 

 them this way. The average establishment 

 served 63 per cent of its portions fried. 



Frying was the leading method in nine of the 

 ten cities of the study. The exception was 

 Springfield, Massachusetts, where baking was 

 the most popular method. 



In Los Angeles, the average establishment 

 served 21 per cent baked. 



Four fifths of the Los Angeles establishments 

 using portions cooked them while frozen. 



5. Cost of Using Portions (Table 29) 



Only 15 per cent of the establishments using 

 portions said they were more expensive than 

 other forms of frozen processed fish. A 



