More than seven out of ten public eating places are supplied 

 with fish and shellfish by suppliers v/ho do their own delivery; the 

 others pick up their own supplies. 



Half of all public eating places, or two-thirds of those 

 who expressed an opinion, favor grade and quality standards for fish 

 and shellfish. 



Four out of ten eating places offered suggestions — such as 

 a need for more publicity, lower prices, improved quality, standards 

 for grades, etc. — on how the fishing industry might help them sell 

 more fish and shellfish. 



Value of fish and shellfish purchased 

 by publi c "eating places~^urihg 

 one week period (May 1955) 



Million 

 dollars 



5 - 



by region 



iU.8 



P.4 



ii.2{;:: 



■PI i n I l»F« 



:M 



I 1 I I Pl^ 



Ui 



JLi I I'l II III 



United North- North 

 States east Central 



South 



Wast 



In one week during 

 the survey conducted in 

 May 1955 public eating 

 places purchased 7.6 

 million pounds of fish 

 and shellfish valued at 

 J4.8 million dollars (see 

 figure at left) and 

 averaging 6I4 cents per 

 pound. Fish averaged U3 

 cents per pound and shell- 

 fish averaged 81; cents 

 per pound. The price of 

 fresh fish was considerably 

 higher than frozen fish 

 in the Northeast, North 

 Central and Southern 

 regions. In the West the 

 differential was not very 

 great. Frozen fish was 

 priced lowest in the 

 South and highest in the 

 West. 



XVI 



