Virtually all respondents knew whether oil was used 

 with the sardines they bought. Over 82$ indicated this. Less 

 than 18$ of users bought sardines packed in mustard, tomato 

 sauce or any other way. 



6. Ways of Serving Sardines . The most frequent method 

 of serving sardines was with crackers. This was especially true 

 in the South, where 66.2$ of users favor this method compared with 

 less than U0$ of users elsewhere in the country. Sardine sandwiches 

 were the most popular use in the Northeast and second in popularity 

 in the North Central and Western Regions. Among households serving, 

 13.2$ served sardines most frequently as part of the main dish of a 

 meal. The North Central and Southern Regions were above average in 

 tills respect. In the Northeast, 13$ of users served sardines most 

 frequently in salads. 



Canned Shrimp - Principal -Findings 



1. frequency of Use . Canned shrimp was served in 2U$ of 

 all households within the 12 months prior to the interview. The 

 percentage was highest (U7$) in the West. Moreover, users in this 

 region served the product frequently: 20$ served it three or more 

 times in four weeks; for the rest of the country less than 10$ served 

 it that often. 



2. Purchase and Stocks of Canned Shrimp . Nearly £0$ of 

 Western users had canned shrimp on hand at the time of the interview. 

 In all areas the usual number of cans purchased at one time was one 

 or two. 



3. "Deveined" Versus "Regular" . Among canned shrimp users 

 95$ were aware of the difference between "deveined" and "not deveined" 

 canned shrimp. The deveined product was usually purchased by twice 



as many households as the regular or not deveined product. Among 

 users of "regular" canned shrimp 85$ stated they removed the back 

 vein before serving. 



U. Wa ys of Serving . Tne predominant method of serving 

 canned shrimp was in salads. This was especially true in the West 

 where overall use of canned shrimp was heaviest. Of all Western 

 users 82.U$ usually served it in salad. For the rest of the country, 

 the comparable percentage was slightly over 50. About a third of all 

 users mentioned cocktail or hors d'oevres as a usual method of serving 

 shrimp with households in the North Central Area (U6.5$) relatively 

 more inclined to this use than other areas. Slightly over U0$ of 

 Southern households usually served canned shrimp as a hot main dish 

 — over twice the proportion in any other region. 



20 



