In answer to a question probing for suggestions for additional 

 shrimp products for which a market could be developed, retailers mentioned 

 the following specialties: smoked shrimp, frozen cooked shrimp, bait 

 shri-T^) and boi] ed peeled shrimp. 



Fish sticks, canned salmon and tuna products, and frozen fish 

 and. meats were most frequently mentioned as important protein sources in 

 competition with shrimp products. The tabulation of questionnaire 

 responses shown in table VI - 12 indicates that as many as 37 percent of 

 the retailers listed fish sticks among the most competitive products, 

 whereas the proportions of respondents listing canned fish and frozen 

 fish and meats were in the 25 to 30 percent range. For comparison pvir- 

 poses, the corresponding secondary wholesaler estimates, as determined 

 from the response to the wholesaler questionnaires, are shown ailongside 

 the retailer percentages. 



TABLE VI - 12.— FOOD PROEUCTS IN COMPETITION WITH 



SHRIMP PRODUCTS (PROPORTIONS OF SAMPLE OF RETAILERS 



AND SECONDARY WHOLESALERS LISTING EACH), 1955 



Product 



Fish sticks 

 Canned salmon 

 Frozen fish 

 Frozen meats 

 Canned tuna 

 Fresh fish 

 Scallops 

 Fresh meats 

 Tuna pies 

 Chee se 

 Lobsters 

 Eggs 

 Oysters 

 Crabmeat 



According to the retailers who felt qualified to express an 

 opinion an increase in packaged frozen headless shrimp sales of 25 per- 

 cent would not materially affect the sale of other shrimp products. 



h$ 



