11, (If wholesaler handles fresh fish) 



What are your major causes of spoilage losses on fresh fish? 

 ____ Improper icing before receiving ^ Improper handling 



Improper icing after receiving during transportation 



Improper handling before receiving . Other (specify) 



Loss due to overstocking 



12, (If wholesaler handles frozen packaged) 



What are your major causes of spoilage losses on frozen packaged 

 fish? 



Improper packaging Product had been stored 



Improper storage temperature before too long before receiving 



receiving ___, Loss due to overstocking 



^ Improper holding ten^ieratxire during _____ Improper storage tenqj- 



transportation . erature after receiving 



Other (specify) 



13, At what temperatures (degrees Fahrenheit) are your storage rooms 

 kept for fresh, frozen packaged, and smoked fish? 



fresh frozen packaged smoked 



Li. How long can you hold the following kinds of frozen packaged fish 

 and shellfish at merchantable qualities using your existing facil- 

 ities? (Interviewer read list and record number of months.) 



Frozen Packaged 

 Products (months) " 



Salmon 



Halibut 



Sole 



Rockfishes 



Crabs 



15. Approximately what percentage of your dollar sales of fresh fish 

 went to the following outlets? (Interviewer read outlets and re- 

 cord percentages. Repeat the question for frozen packaged fish. 

 Institutions means restaurants, hotels, hospitals, etc.) 



Sales Outlets 



Retail Insti- Other fish Frozen food Other 

 Products Stores tutions wholesalers & Dairy Co. (specify) 



Fresh 



Frozen packaged 



(If wholesaler handles frozen packaged fish, ask 16.) 



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