Consumption in Public Eating Places 



Restaurants specializing in serving fish meals as well as 

 other eating places are important users of shrimp. 



The great popularity of shrimp dishes in restatirants was indi- 

 cated by a survey of fish emd shellfish consumption In public eating 

 places (covering a l -week period during May 1955) recently completed 

 by the United States Fish and Wildlife Service. This survey disclosed 

 that 83 percent of the restaurants, 86 percent of the cafeterias and 

 92 percent of restaurants and cafeterias in hotels seized fish and shell- 

 fish. From the data obtained it was estimated that during the survey 

 week the more than 208,000 public eating places which served fish and 

 shellfish (table VIII -20) purchased 528,800 pounds of fresh shrimp at 

 a cost of $394,100 and 1,346,100 pounds of frozen shrimp at a cost of 

 $1,472,100. 



TABLE Vin - 20.— QUANTITY, VALUE, AND PRICE PER POUND, 

 OF FRESH AND FROZEN SHRIMP PURCHASED BT PUBLIC EATING PIACES, 

 DURING A 14ifEEK PERIOD IN MAY 1955 BY GEOGRAPHIC REGION 



1/ Including bulk-frozen shrimp thawed before being offered for sale. 



A review of a sample of daily menus obtained from 110 public 

 eating places in New York City revealed that shrimp dishes were served 

 in 46 of them. Of the latter establishments, 12 served shrimp as a 

 main dish only, 12 served shrimp cocktails only, and 13 offered both 

 shrimp cocktails and main dishes. A tabulation made from 43 menus of 

 public eating places in the Cleveland, Ohio area of which 21 served 

 shrimp showed that both shrimp cocktails auid main dishes were seized 

 in 12 public eating places, while 9 other establishments offered shrimp 

 as a main dish only. 



103 



