Frozen Processed Shellfish - Pxurchases, 

 Attitudes, and Practices 



1 



Purchases: Species and Type of Preprep- 

 aration (Tables 10, 11) 



More than half of the frozen processed shell- 

 fish users in Atlanta bought breaded shrimp 

 in November, 195C. A third of the establish- 

 ments bought raw shrimp. 



Raw lobster, however, led in Atlanta in terms 

 of total quant ity purchased . 



Breaded shrimp and raw shrimp were bought 

 widely and in large quantities in all of the 

 cities included in the study. 



2. 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 shell- 

 fish which they bought . 



The same held generally true for the other 

 cities in the survey. 



3. Packaging of Shellfish (Tables Ih, 1$) 



As with fish, shellfish was most frequently 

 bought in 5 pound packages in Atlanta. 



k. Methods of Preparing and Serving Shellfish 

 (Table 16)' 



Frying was the most popular way of preparing shell- 

 fish in Atlanta. The typical establislu.it.'.t served 

 three quarters of its shellfish fried. 



A. with fish, frying '- 

 pa ' -'g shellfish in al . 



the leading method of pre- 

 ten cities of the study. 



D. Portion Controlled Sea Food - Purchases, 

 Attitude.'!, and Practices 



1. Purchases: Type of Prepreparation 

 (Tables 1, 17, 18, 191 



More than a fourth of all the establishments 

 in Atlanta bought portions during November, 

 1958. 



As with frozen processed sea food in general, 

 Atlanta ranked second in percentage of estab- 

 lishments buying portions. 



In Atlanta, portions which were uncooked- 

 breaded and uncooked-plain were the leading 

 items in terms of the percentage of estab- 

 lishments using them. In terms of quantity 

 purchased uncooked-breaded portions ranked 

 first. 



Three fourths of the purchasers of portions 

 said that they were currently buying about 

 the same amount of portions as the year be- 

 fore. Thirteen per cent said they were buy- 

 ing more, and h per cent said they were buy- 

 ing less. 



2. Attitudes Toward Portions (Tables 20, 21, 



22, 23, 2^ 



Nearly all establishments said they were sat- 

 isfied with the quality and condition of por- 

 tions. 



About a quarter of the users of portions said 

 they thought the quality of portions was bet- 

 ter than that of other frozen processed fish. 



