Tuna followed by haddock, flounder, halibut, ocean perch, 

 cod, pike, catfish, salmon and yellow perch are the first choices 

 of public eating places serving fish. Shrimp, oysters, scallops, 

 lobsters and claias in that order are the first choices of eating 

 places serving shellfish. 



The greatest selection of fish and shellfish meals are 

 offered on Friday. 



Seven out of ten public eating places offer fish and 

 shellfish each day of the week. 



The menu price of fish and shellfish is the same in the 

 summer as in the winter. 



Percentage of public eating places 

 reporting greater profit from fish 

 or shellfish than from meat items, 

 by sales size 



Percent of 



establishments 



60 



SO 

 UO 

 30 

 20 

 10 



m mi Roast beef 

 Roast pork 



J 



Under $10,000- $ii0,000- $100,000 

 $10,000 $39,999 $99,999 or more 

 Sales Size 



Between six and seven 

 out of 10 public eating 

 places serving fish and 

 shellfish reported they made 

 more or the same profit from 

 a serving of fish and shell- 

 fish as from a sejrviiig of 

 steak, roast pork, roast 

 beef or chicken. Ii/hen profits 

 from fish servings are com- 

 pared with meat (steak, roast 

 pork, and roast beef) it was 

 found that the proportion of 

 proprietors indicating greater 

 profit per serving of fish 

 increased with sales (see 

 figtire at left) . 



Six out of ten public 

 eating places indicated there 

 was no disadvantage to serving 

 fish or shellfish. 



XIV 



