Fresh shellfish was priced higher in the North Central, South and 

 West than in the Northeast. 



Eight species of fresh fish, four species of frozen fish and 

 three species of canned fish were the principal fish purchased in the 

 seven day period. Fresh flounder, halibut, whitefish, haddock and 

 salmon were the principal fresh fish. Cod, halibut, haddock and 

 ocean perch are the principal species of frozen fish purchased. Tuna 

 salmon and sardines are the principal canned fish. Shriirqp, lobsters 

 and scallops, in that order, comprise the popular species of both 

 fresh and frozen shellfish. 



Fish and shellfish specials on menus and suggestions by- 

 waiters are the two most effective methods used by public eating 

 places to promote sales of fish and shellfish. 



About half of the eating places said offering "fresh" fish 

 would help sell more fish meals. About one-third believed offering 

 "fresh" shellfish would sell more shellfish dishes. For response 

 by region see map below. 



Percentage of establishments reporting that 



offering "fresh" fish and shellfish w ould 



help sell more fish and shellfish meals 



XVII 



