SUMMARY OF FINDINGS 



(Atlanta) 



A. Use of Frozen Procea^ed Sea Food (Tables 1, g) 



Four fifths of all the establishments in Atlanta said 

 they bought sea food in the previous twelve months. 

 Among buyers of sea food, the great majority said 

 they made purchases of ;;ea food in the frozen proc- 

 essed form. 



Fifty-six per cent of ail the establishments said they 

 had bought fro^ea processed fish in November, 1958; k6 

 per cent said ^hey had bought fro/.en processed shell- 

 fish ; and ^1 per cent said Ihey had bought p.'-rtjon'- . 



Among institutions (such as schools and hospitals), 

 the incidence of use of frozen proce:^sed sea food «a? 

 greater than among public eating place.='. . 



Of the ten cities in the survey, Atlanta ranki=-d second, 

 in terms of the percentage of all est,ablishm.-?nts buying 

 frozen processed sea food. 



B . Frozen Processed Fish - Purchases, Attitudes, 

 and Practices 



1. Purchases: Species and Amount of Pre- 

 preparation (Tables 3> '<-) 



More than two thirds of the users of frozen 

 processed fish bought ocean perch fillets dur- 

 ing November, 1958. This «as the most popular 

 of the frozen processed fish items served in 

 this area. 



Haddock fillets were also bought in large quan- 

 tities by many establishments in Atlanta. 



Ocean perch fillets were bought widely and in 

 substantial quantities in the Southern and 

 Middle Western cities included in the survey, 

 while haddock fillets were popular purcha.^es 

 in Omaha, Springfield and Cleveland. 



Attitudes Toward Prepreparation and Quality 

 and Condition of Fish (Tables 5,~^ 



A great majority of Atlanta 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) 



Atlanta establishments most typically bought 

 frozen processed fish in 5 pound packages. 

 Mackerel fillets were an exception, with 10 

 pound packages the most popular size for 

 this item. 



Methods of Preparing and Serving Fish 

 (Table 9) 



Frying was the most popular method of preiar- 

 ing fish among Atlanta establishments. The 

 average establishment served 71 per cent of 

 its fish fried. Frying was the leading method 

 in all ten cities of the study. 



