Product Preparation 



Approximately 80 percent of the households prepared sole and rock- 

 fishes by frying. Halibut and salmon were usually fried by 66 and 57 percent 

 of the households, respectively » Most of the other households broiled or 

 baked these items* 



One of the important reasons given by constners for not using more 

 fish, or for not using it more frequently, vas that fish cooking odors are 

 objectionable* These odors are associated vLth the preparation of fish by 

 frying. Also, fish are often over-cooked, and thus even less appealing 

 when friedo More fish undoubtedl7 would be used if housewives were familiar 

 with alternate methods of preparation. The availability of some good simple 

 recipes would help* Kaisy consumers reported that c\irrent recipes are too 

 complicated except for experienced cooks, and call for too many ingredients* 



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