More than 60 per cent rated the quality as 

 about the same, while 5 per cent considered 

 the quality poorer. 



Major advantages cited for portions included: 



ic of 

 Users 

 Citing 



Size of portions, uniform portions 36 



Convenience, ease of preparation 'ik 



Economy, no waste 25 



Fast, timesaving 20 

 Can control food costs better - 



know profit 16 



About 30 per cent of the users cited some dis- 

 advantage to using portions. The most frequently 

 mentioned disadvantage was that portions are not 

 economical. 



Users of portions generally thought their cus- 

 tomers liked portions as well as other types of 

 frozen processed fish, with fewer than 3 per 

 cent indicating that their customers liked 

 portions less than other types of frozen proc- 

 essed sea food. 



3. Packaging of Portions (Tables 2$, 26) 



Atlanta purchasers tended to buy portions in 

 larger packages than purchasers in other cities. 

 The average weight of a package of portions for 

 the city was 7.6 pounds. 



They also tended to buy individual portions of 

 larger size, and the average weight of an indi- 

 vidual portion was 5-1 ounces. 



Almost all establishmer. :s, in Atlanta and the 

 other nine cities, said they were satisfied 

 with the size of portions in the packages. 



h . Methods of Preparing and Serving Portions 

 (Tables 27, 28) 



Frying was the most widely used method of pre- 

 paring and serving portions with 86 per cent 

 of the establishments serving them this way. 

 The average establishment served 65 per cent 

 of its portions fried. 



Frying was the leading method in nine of the 

 ten cities of the study, the single exception 

 being Springfield, Massachusetts, where baking 

 was the most popular method of preparation. 

 In Atlanta, the average establishment 

 served 12 per cent of its portions broiled 

 and 16 per rent baked. 



Almost three fourths of the Atlanta establish- 

 ments using portions cooked them while frozen. 



Cost of Using Portions (Table 29) 



Only a sixth of the establishments using por- 

 tions said they were more expensive than other 

 forms of frozen processed fish. A large ma- 

 jority of users considered them less expensive, 

 or rated them about the same. 



Miscellaneous Findings About Portions 

 (Tables 30, 31) 



Virtually all Atlanta establishments said they 

 specified the kind of fish when ordering por- 

 tions. 



Fewer than 2 per cent of the users suggested 



