Frozen-uncooked, fresh (as distinguished from frozen or 

 canned) and canned fish and shellfish are the principal ways in which 

 fish or shellfish are purchased. 



A3 illustrated in the chart at 

 the right, seventy-five percent of all 

 public eating places purchase supplies 

 of fish and shellfish from wholesalers. 

 The others usually favor retail stores. 



Two-thirds of all eating and 

 drinking places are within 10 miles of 

 their supplier of fish and shellfish. 



Forty-three percent of the 

 public eating places purchase supplies 

 of frozen fish and shellfish once a 

 week; sixteen percent purchase 2-ii 

 times a weokj six percent purchase 

 daily (see figure below). 



Percentage of public 

 eating places indicating 

 type of supplier of 

 fishery products 



Other 



Percentage of public eating places indicating 

 frequency of ordering frozen fish or shellfish 



Percent of 



establishments 



50 



lo 

 30 - 



20 - 



10 - 

 



i;3.1^ 



5.8^ 



XV 



