used in manufacturing food facilities in 

 the U-week survey period, about one-fourth 

 was haddock. Cod and ocean perch accounted 

 for 18 percent and lk percent, respective- 

 ly, of the total. Other major species used 

 were halibut, flounder or sole, pike, 

 salmon, and swordfish. 



In the Northeast, a third of the 

 plants used haddock; 16 percent used 

 flounder and 13 percent used cod. All 

 other species were specified by fewer than 



10 percent of the plants. 



First in use in north-central plants 

 was cod (26 percent mentioned using this 

 species), followed by haddock (22 percent), 

 ocean perch (21 percent), and halibut (llj 

 percent). 



Ocean perch was used by 28 percent of 

 the southern plants, haddock by 23 per- 

 cent, and cod by 15 percent. 



In the west, 27 percent of the plants 

 used fresh or frozen halibut, 16 percent 

 used flounder or sole, 16 percent salmon, 



11 percent haddock, and 10 percent used 

 fish sticks. 



Large plants evidenced a greater 

 variety in their use of fish than did 

 medium-sized or small plants. Among the 

 plants with 2$0-h99 employees, haddock was 

 the only species mentioned by more than 10 

 percent. Of the plants with 500-999 em- 

 ployees, 25 percent used haddock, 17 per- 

 cent ocean perch, 15 percent cod, and 10 

 percent fish sticks. 



Company operations showed more diver- 

 sity in the kinds of fish served than did 

 contractor services. 



Only about 13,000 pounds of fresh fish 

 were found in plant inventories or enough 

 to last 1-1/2 days. Western and north- 

 central plants had more than 2 days 1 supply 

 of fresh fish on hand at the beginning of 

 the survey period. Large plants and con- 

 tractor operations also were supplied with 

 enough to last almost 2 days. 



The 63,271 pounds of frozen fish on 

 hand was enough for U.6 working days — a 

 little less than the average working week. 

 All areas, except the north central, had 

 more than a week's supply. Company -run 

 facilities had greater inventories than 



leased operations. Although large plants 

 had 9 times as much in actual poundage as 

 the small plants, the latter had relative- 

 ly more supplies on hand, i. e., 6.5 days 

 as against U.6 days for large plants. 



Two out of 5 users had no frozen fish 

 in inventory, but those plants still con- 

 sumed a third of the total volume of this 

 type of product during the h weeks. Among 

 those that had any frozen fish at the be- 

 ginning of the survey, the median average 

 for the most usual quantity fell between 

 2k and 25 pounds. 



Three -fourths of the plants had 0° F. 

 freezer space for storing fish and other 

 frozen foods. A significantly higher 

 incidence was found in the larger plants — 

 85 percent of which reported that 00 F. 

 freezer space was available— than in the 

 medium and smaller plants, of which 72 

 and 67 percent, respectively, reported the 

 availability of such space. 



In the Northeast, about two-thirds of 

 the plants serving food had 0° F. freezer 

 space, while in the rest of the country- 

 approximate ly 8 out of 10 plants were able 

 to accomodate frozen foods. 



On the average, the amount of 0° F. 

 freezer space available ran around 21 

 cubic feet. This varied, however, from 

 10 cubic feet in small plants, to 18 cubic 

 feet in medium-sized operations, to 37 

 cubic feet in companies with one thousand 

 or more employees. In the latter group, 

 one in five plants actually had more than 

 one hundred cubic feet of 0° F. freezer 

 space. 



About half the frozen fish used in 

 the survey period was in the UU percent of 

 plants having from 11 to 50 cubic feet of 

 0° F. freezer space. More than a fifth of 

 the total volume was used by plants (13 

 percent) with freezer capacities of one 

 hundred or more cubic feet. The 1;9 per- 

 cent of plants with from 1 to 25 cubic 

 feet of freezer space used a third of the 

 total frozen shellfish, while the 21 per- 

 cent of companies with one hundred or more 

 cubic feet capacity used 37 percent of the 

 total. 



Over 70 percent of the plants which 

 had freezer space reported that it was 

 sufficient for their needs. The majority 



