INTRODUCTIOM 

 Backgix)und Data 



Eating and drimldLng pla-oes constitute aii irnportant 

 market for food products estimated t^ represent about 2? percent i/ 

 of the total value of all food and beverages marketed for human 

 consumption. It is estimated that fish and shellfish sales in 

 public eating places during 1955 amoimted to well over $250,000,000 

 at the retail levels In benns of volume, the/ amounted to about 

 25 percent of the total quantity of all fisheiy products marketed 

 in the United States* For fresh aJid frozen fiahj, the proportion 

 consumed in public eating places is estjjuated at JJ percent whli.8 

 that for shellfish is about 51 ^percent. 



Table 1 shows the proportion of various t3rpes of fishery 

 products marketed tlirou^ public eating places. 



1/ Based on preliniinary report "195U Census of Business" Series 

 PR-1-1, Bui'eau of the Census, Januaxy 1956« 



