sections. The South had the fewest plants 

 serving fish, but that region was on a par 

 with North Central States in using shell- 

 fish. 



Almost all large plants (97 percent) 

 used fish as compared with only three - 

 fourths of the small firms. Furthermore, 

 less than half of the plants with less 

 than a thousand employees used shellfish, 

 whereas 70 percent of large plants reported 

 the use of that commodity. More company- 

 run than leased operations served both fish 

 and shellfish. 



The average plant used 151 pounds of 

 fishery products in the survey period. 

 Fish accounted for the larger portion— 116 

 pounds as against approximately 35 pounds 

 of shellfish. Northeastern firms averaged 

 more shellfish than both the north central 

 and southern plants combined, but their 

 use of fish was less than that in North 

 Central States. 



Large plants with more than a thou- 

 sand employees used, on the average, three 

 times as much fish and shellfish as did 

 medium-sized plants. Compared with small 

 plants, the large ones used six times as 

 much fish, and nine times as much shell- 

 fish. Expenditures averaged $77.55 per 

 plant during the ii-week survey period, of 

 which $52.82 went for fish and $2^.73 

 shellfish. 



In line with their greater use, north- 

 eastern plants averaged considerably 

 higher expenditures for shellfish than 

 other regions, and only $5 less than north- 

 central plants for fish. In company- 

 operated facilities, the average use — both 

 in pounds and dollars, and for both fish 

 and shellfish — ran well ahead of that in 

 leased services. 



TYPES OF PRODUCTS 



Fish 



In h weeks, 682,000 pounds of fish 

 (fresh, frozen, canned, and cured), 

 worth $310,000 were used in manufacturing 

 plant food service facilities. Distri- 

 bution by geographic area, plant size, 

 and type of operation was very similar to 

 that of fish and shellfish combined, 

 since fish comprised 77 percent of the 

 joint volume in pounds. 



Frozen fish accounted for a little 

 less than half the total use of fish; 

 fresh and canned each amounted to slightly 

 more than one -fourth of the volume while 

 smoked, cured, dried, or kippered fish 

 formed a negligible proportion. 



More plants used canned fish than any 

 other fishery product. Almost half used 

 frozen fish; about a third, fresh fish; 

 and k percent used cured or smoked. 



Only 58 percent of southern plants 

 used canned fish, as against 73 percent in 

 the North Central States, and more than 

 80 percent in the Northeast and West. The 

 Northeast was the only section in which 

 fewer than half the plants served frozen 

 fish, but more of the firms in that region 

 used fresh fish. The South was the lowest, 

 proportionately, in the use of fresh fish. 



Company operations used canned fish 

 to a considerably greater extent than con- 

 tractor-run services, but the margin of 

 use was not quite so pronounced in fresh 

 or frozen forms. 



Of the 116 pounds of fish used in the 

 average plant, 51 pounds was frozen, with 

 most of the remainder divided between 

 fresh and canned. 



Southern and western plants averaged 

 smaller amounts of fresh fish than did the 

 northeastern or north-central plants. 

 Heaviest use of frozen fish (6h pounds) 

 was in the north-central region; lightest 

 (37 pounds) in the West. Northeastern and 

 north-central plants used more canned fish 

 (liO and 3k pounds) than did western and 

 southern plants (2li and 18 pounds, respec- 

 tively). 



Large companiBS averaged about 2-1/2 

 times as much of fresh and frozen fish as 

 canned products. Small plants used as 

 much canned fish as fresh and frozen com- 

 bined, with the result that while they 

 used only an eighth as much fresh, and a 

 tenth as much frozen fish as the big 

 plants, they actually used a third as 

 much in canned form. 



Company-run facilities averaged more 

 of each form of fish than leased services. 



Fresh and Frozen Fish .-- Of the total 

 U89,216 pounds of fresh and frozen fish, 



