FROZEN PROCESSED FISH AND SHELLFISH CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES Demer, Colorado UNITED STATES DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE SERVICE BUREAU OF COMMERCIAL FISHERIES WASHINGTON 25, D. C. CIRCULAR 70 United States Department of the Interior, Fred A. Seaton, Secretary- Fish and Wildlife Service, Arnie J. Suomela, Commissioner Bureau of Commercial Fisheries,, Donald L. McKernan, Director INSTITUTIONS AND PUBLIC EATING PLACES are among the best of all potential miarkets for frozen fishery products. In recognition of this, a survey was undertaken to obtain information on the consumption of frozen processed fish and shellfish in these establishments. This study was conducted in ten selected cities by Cross ley, S-D Surveys, Inc. , of New York City in order to obtain information which could be used by the fishing industry to increase consumer demand for fishery products. The data obtained for each city as a result of this survey, together with an explanation of the methods and procedures used, are published in a series as follows: Circular 66 - Survey Methods and Procedures Circular 67 - Atlanta, Georgia Circular 68 - Chicago, Illinois Circular 69 - Cleveland, Ohio Circular 70 - Denver, Colorado Circular 71 - Houston, Texas Circular 72 - Los Angeles, California Circular 73 - New York, New York Circular 74 - Omaha, Nebraska Circular 75 - Portland, Oregon Circular 76 - Springfield, Massachusetts This project was financed from funds provided by the Saltonstall-Kennedy Act to increase production and markets for the domestic fishing industry. These publications are available upon request from the Director, Bureau of Commercial Fisheries, U. S. Department of the Interior, Washington 25, D. C. FROZEN PROCESSED FISH AND SHELLFISH CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES DENVER, COLORADO Prepared in the Division of Industrial Research and Services Branch of Market Development CIRCULAR 70 WASHINGTON - NOVEMBER 1959 TABIoE OF CONTENTS Table Page SUMMARY OF FINDINGS 1 - 5 DETAILED FINES NGS 1 Did the Establishment Buy Sea Food in the Preceding Twelve Months ? 6 2 Did the Establishment Buy Frozen Processed Sea Food in the Preceding Twelve Months ? 7 3 Frozen Processed Fish Bought in November, 1958 How Processed Before Purchase 8 4 Quantity of Frozen Processed Fish Bought in November, 1958 9 5 Satisfaction or Dissatisfaction with Prepreparation of Frozen Processed Fish„ 10 6 Satisfaction ajid Dissatisfaction with Quality and Condition of Frozen Processed Fish 11 7 Package Sizes of Frozen Processed Fish Bought in November, 1958 and Average Number of Servings Per Pound 12 - 13 8 Satisfaction and Dissatisfaction with Types and Sizes of Frozen Processed Fish Packages 14 9 Percentage of Frozen Processed Fish Served Fried, Broiled, Baked, ai^ in Other Ways 14 10 Frozen Processed Shellfish Bought in November, 1958 How Processed Before Purchase 15 11 Quantity of Frozen Processed Shellfish Bought in November, 1958 16 Table Page 12 Satisfaction or Dissatisfaction with Prepreparation of Frozen Processed Shellfish. . , , 17 13 Satisfaction and Dissatisfaction with Quality and Condition of Frozen Processed Shellfish 18 14 Package Sizes of Frozen Processed Shellfish Bought in November, 1958 and Average Number of Servings Per Pound o . 18 15 Satisfaction and Dissatisfaction with Types and Sizes of Frozen Processed Shellfish Packages 19 16 Percentage of Frozen Processed Shellfish Served Fried, Broiled, Baked and in Other Ways 19 17 Types of Portions Bought in November , 1958 20 18 Quantity of Portions Bought in November, 1958. 20 19 Amount of Portions Bought by Establishnnents , as Compared to the Previous Year ........................ ........ 21 20 Satisfaction and Dissatisfaction with Quality and Condition of Portions 21 21 Is the Quality of Portions Better than that of other Frozen Processed Fish - For What Reasons ? 22 22 Advantages of Using Portions. .„ 22 23 Disadvantages of Using Portions 24 Do Establishments Think Customers Prefer Portions to Other Frozen Processed Fish - For What Reasons ? ee*»«e««tt«««o«oaoo «««*o« ••o«*««* 23 23 Table Page 25 Average Weight of Portions and Average Number of Servings Per Package. „ . 24 26 Satisfaction with the Size of Portions in a Package 24 27 Percentage of Portions Served Fried, Broiled, Baked , and in Othe r Ways . 25 28 Do Establishnnents Cook Portions While Still Frozen? or 29 Cost of Using Portions, as Compared to Other Frozen Processed Fish and Reasons Why Portions are Thought More or Less Expensive. , 26 30 When Ordering Portions from Suppliers, Do Establishments Specify the Kind of Fish ? , 27 31 Would the Establishments Like to Have Other Portion Controlled Sea Food Items Not Now Available ? 27 32 Reasons Establishments Did Not Buy Portions During 32 Was Price a Reason Establishments Did Not Buy Portions ? 28 33 Types of Supplier Providing Frozen Processed Sea Food to Establishments ... ..... 29 34 Distance of Establishment from Main Supplier of Frozen 35 Frequency of Deliveries of Frozen Processed Sea Food 31 36 Can Suppliers of Frozen Processed Sea Food Improve Services to Establishments ? 00 Table Page 33 37 Amount Spent for Frozen Processed Sea Food During Preceding Twelve Months ..............o.. 38 Profitability to Establishments of Frozen Processed Sea Food and Othe r High Protein Foods 2^ 39 Do the Establishments Know they can buy Government Inspected or Graded Frozen Processed Sea Food? 35 40 Do the Establishments Buy Government Inspected or Graded Frozen Processed Sea Food ?.o...o..o. •^■^ 4j^ Reasons Establishments Buy Government Inspected or Graded Frozen Processed Sea Food. .................o. ...... 36 42 Has Government Inspection Affected the Ajmount of Frozen Processed Sea Food Bought by the Establishments ? 37 43 If Government Inspected or Graded Frozen Processed Sea Food were Available Would the Establishment Buy More or Less ? ..... 44 Previous Use of Frozen Processed Sea Food by Nonusers and Reasons for Stopping Use or for Never Using. ........................................ .. ... 38 45 Do Establishments Have Cold Storage Facilities for Keeping Frozen Processed Sea Food? According to Type of Establishment and Sale s V olume 39 4g According to Nonusers of Sea Food and Users Not Using Frozen Processed Sea Food. 40 37 Table Page DISTRIBUTION OF SAMPLE a Total Receipts from Meals Served E>uring 1957 or La.st Fiscal Year » . . o . . 41 b Amovint Establishments Spent for Food During Previous Twelve Months . , . . 42 c Percentage of Total Operating Cost Spent for Food in Previous Twelve Months 43 d Average Number of Meals Served by Establishments 44 e Average Price Per Meal Served. , 45 f Number of Regular Employees Engaged in Preparing and Serving Food. 46 g Seating Capacity of Establishments . 45 h Nunnber of Days of the Week on Which Establishments Serve Meals , 47 i Percentage of Establishments Serving Specialized Types of Food .......,....,,.., ^g SUMMARY OF FINDINGS (Denver) A. Use of Frozen Processed Sea Food (Tables 1, 2) More than two thirds of all the establishments in Denver said they bought sea food in the previous twelve months. Among buyers of sea. food, the great majority said they made purchases of sea food In the frozen processed form. Forty-three per cent of all the establishments said they had bought frozen processed fish in November, 1958; 33 per cent said they had bought frozen processed shellfish; and l6 per cent said they had bought portions. Of the ten cities in the survey, Denver ranked third, in terms of the percentage of all establishments buying fro- zen processed sea food. B. Frozen Processed Fish - Purchases, Attitudes, and Practices 1. Purchases: Species and Amount of Pre- preparation (Tables 3> '^j Among Denver users of frozen processed fish, two fifths bought halibut steaks during November, 1958. This item was also the leader, in terms of total pounds purchased. Halibut steaks were also bought widely in Chicago, Los Angeles, Omaha, and Springfield. Frozen raw halibut was bought in large quan- tities by many establishments in Denver- Other items frequently purchased in the city were ocean perch fillets, sole fillets, and salmon steaks. Red snapper fillets, while bought by fewer establishments, were purchased in large quantities. Attitudes Toward Prepreparation and Quality and Condition of Fish (Tables 5, bj A great majority of Denver purchasers were sat- isfied with the quality and condition of the fish. There was more dissatisfaction with the preprep- aration of fish in Denver than in other cities. Dissatisfaction was expressed by Ik j)er cent of the purchasers of halibut, by ik per cent of the purchasers of ocean perch, and by 12 per cent of salmon purchasers. 3. Packaging of Fish (Tables 7, 8) Denver establishments most typical 1y bought fro- zen fillets and steaks in 5 pound packages. Frozen raw halibut and frozen raw salmon were bought in larger packages, of varying weights. k. Methods of Preparing and Serving Fish (Table 9) Frying was the most popular method of preparing fish among Denver establishments. The average establlshineiit served 68 per cent of its fish fried. Frying was the leading method in all ten cities of the study. Baking was also a common method of prepara- tion in Denver. The average establishment served 22 per cent baked. Baking was also popular in other Western cities. C. Frozen Processed Shellfish - Purchases, Attitudes, and Practices 1. Purchases: Species and Type of Preprep- aratlon (Tables 10, 11) Half of the shellfish users in Denver bought breaded shrimp in November, 1958. Almost as many bought raw shrimp, while a substantial number bought raw scallops. Frozen lobster tails led in Denver in terms of total pounds purchased, owing to quantity purchases. Breaded shrimp and raw shrimp were both bought widely and in large rjuantities in a"1 T ot the other cities included in the study. Attitudes Toward Prepreparat ionj Toward QimT ity and Condition of Shellfish (Tables 12^ 13) Tbe great majority of purchasei^ were satis- fied with the quality and condition of the shellfish which they bought, and with the prepreparat ion of most species of shellfish. In the case of lobster, one fifth of the purchasers said they were not satisfied with the preprepEiration. 3. Packaging of Shellfish (Tables Xk, 1$) Leadlcj shellfish items were most often bought in 5 poixZid packages in Denver. k. Methods of Preparing and Serving Shellfish (Table 16)" Frying was the most usual way of preparing shellfish in Denver. The typical establish- ment served four fifths of its shellfish fried. As with fish, frying was the leading method of preparing shellfish in all ten cities of the study. D. Portion Controlled Sea Food - Purchases, Attitudes, and Practices 1. Purchases: Type of Prepreparat ion (Tables 1, 1?, 18, igj One sixth of all the establi shments in Denver bought portions during November, 1958. Denver ranked sixth among the ten cities, in percentage of establishments buying portions. In Denver, portions were most widely bought uncooked and breaded; and the quantity pur- chased was greater than that of any other type of prepreparat ion. Almost half of the Denver purchasers said that they were currently bi^ying more portions than the year before. Forty-one per cent said they were buying about the same amount, while 7 per cent said they were buying less. This trend towards an Increasing use of por- tions was not so strong in most cities. The trend was also notable in Springfield. Attitudes Toward Portions (Tables 20, 21, 22, 23, 2U7 Nearly all establishments said they were sat- isfied with the quality and condition of por- tions that they bought. However, one sixth of the users of portions said they thought the quality of portions was poorer than that of other frozen processed fish. More than two thirds rated the quality as about the same, while 9 per cent considered the quality better. While three fifths of the users specified no disadvantage to using portions, 25 per cent said portions were not economical; and l8 per cent said the quality was not as good. Major advantages cited for portions Included: Convenience, ease of preparation Can control food costs better - know profit Fast, time saving Size of portions, uniform portions No bones i> of Users Citing 69 23 20 16 16 Users of portions generally thought their cus- tomers liked portions the same as other types of frozen processed fish. Fewer than 6 per cent said that their customers liked portions less than other types foci. frozen processed sea 3. Packaging of Portions (Tables 2$, 26) Denver purchasers tended to buy portions in smaller packages than purchasers in other cities. The average weight of a package of portions for the city was 4.7 pounds. They also tended to buy individual portions of smaller size. The average weight of an individual portion was 3'ti ounces. A large majority of establishments. In Denver and the other nine cities, said they were sat- isfied with the size of portions in the pack- ages. k. Methods of Preparing and Serving Portions (Tables 27, 28) Frying was the most widely used method of pre- paring and serving portions in Denver, with 79 per cent of the establishments serving them this way. The average establishment served 6l per cent of its portions fried. Frying was the leading method in nine of the ten cities of the study. The exception was Springfield, Massachusetts, where baking was the most popular method. In Denver, the average establishment served 30 per cent baked. Two thirds of the Denver establishments using portions cooked them while frozen. 5- Cost of Using Portions (Ta'ole 29) One third of the establishments using portions said they were more expensive than other forms of frozen processed fish. Another third con- sidered them less expensive, while a third rated them about the same. 6. Miscelleineous Findings About Portions (Tables 30, 31) Virtually all Denver establishments said they specified the kind of fish when ordering por- tions. Only 5 per cent of the users suggested any new portion items, not now available, which they would like to have. 7. Nonusers of Portions (Table 3g) Establishments which used frozen processed sea food, but not portions, gave a number of reasons for not buying portions: they sold comparatively little fish, portions were too expensive, they served other types of fish. Price also figured as a reason for not buy- ing portions in Atlanta, Los Angeles, and Portland. E- Suppliers of Frozen Processed Sea Food (Tables 33, 3't, 35, 36)' Establishments in Denver tended to buy frozen processed sea food from sea food wholesalers, usually less than ten miles away, to have it delivered once a week, and to be satisfied with the services of the suppliers. Sea food wholesalers suppl .-d 8k per cent of the estab- lishments, while frozen food distributors accounted for another 11 per cent. Main suppliers in Denver were located less than 10 miles from the establishment, iii 83 per cent of the cases. In 43 per cent of the cases, deliveries were made once a week, while deliveries were made from two to four times a week in another 18 per cent of the establishments. Only a small fraction of the purchasers said they could think of ways in which the suppliers could improve their services. F. Expenditures for Frozen Processed Sea Food; Its Profitability (Tables 37, 3H) More than a third of the establishments reporting in Denver said that they spent less than $250 for frozen processed sea food during the preceding twelve months. The highest figure reported fell between $30,000 and $^9,999- Other establishments were between these two extremes, with the median coming at $500. More than two thirds of the profit -making establishments which expressed an opinion, considered frozen processed sea food more profitable than other high protein foods. G. Government Inspection of Frozen Processed Sea Food - Awareness, Effect, and Attitudes (Tables 39, 40, kl, TzJ Three fourths of the establishments in Denver were aware that they could buy frozen processed sea food, which had been inspected or graded by the United States Government. Of those who were unaware, the majority said they would buy about the same amount, if Government inspected sea food were available. Of the establishments aware that they could buy Government inspected or graded sea food, almost all had bought some. When purchasers were asked if the inspec- tion had affected the amount of frozen processed sea food which they bought, 9 per cent said the inspection had caused them to buy more. H. Konusers of Frozen Processed Sea Food; Cold Storage Facilities (Tables k^, kk, 45/ Most nonusers in Denver said they had never bought fro- zen processed sea food, the main reason given being that they sold little or no fish. Findings regarding cold storage facilities among non- users in Denver may be summarized as follows: i Total Nonusers of Frozen Processed Sea Food 100 Have cold storage facilities 60 Don't use sea food at all hi Use sea food, but not frozen processed sea food 19 No cold storage facilities hO DETAILED FINDINGS Table 1 DID THE ESTABLISHMEMT BUY SEA FOOD IM THE PRECEDIMG TWELVE MONTHS? According to Type of Establishment and Sales Volume Total Establishments Yes, bought sea food Bought frozen processed sea food Bought frozen processed fish Bought frozen processed shellfish Bought portions Total (216) 100.0 69.6 58.8 Wi 32.5 16.4 Type of Establishment Institutions (86) Sales Volume Public Eating Places Less Than $10,000 (87) $10,000- 39,999 (56) $40,000- 99,999 (33) $100,000 and Over (130) (1+0) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 63.8 93-0 52.3 82.6 76.2 93.8 53 A 1+0.2 37.9 13.2 80.2 5h.l 10.5 29.1 39-6 29.4 18.3 8.6 65.1 1*2.2 29.1+ 26.6 71.4 60.3 1+9.2 17.5 93.8 69.2 61+.6 21.5 No, did not buy sea food 30.1+ 36.2 7.0 1+7.7 17.1+ 23.8 6.2 Table 2 DID THE ESTABLISHMENT BUY FROZEN PROCESSED SEA FOOD IN THE PRECEDING TWELVE MONTHS? According to Type of Establishment and Sales Volume Total Establishments Purchasing Sea Food in Preceding 12 Months Yes, bought frozen processed sea food No, did not buy frozen processed sea food Type of Public Establishment Sales Volume Less $100,000 Eating Than $10,000- $1+0,000- and Total Places (86) Institutions (80) $10,000 (52) 39,999 (W) ,99,999, (28) Over (166) (38) i i. i i i 1 i 100.0 100.0 100.0 100.0 100.0 100.0 100.0 SU.it 83.8 86.3 75-7 78.9 93.8 100.0 15.6 16.2 13.7 2U.3 21.1 6.2 - Table 3 FROZEH PROCESSED FISH BOUGHT IM NOVEMBER, 1958 - HOW PROCESSED BEFORE PURCHASE According to Sales Volume Total Users of Frozen Processed Fish Total <102) 100.0* Less $1*0,000 Than and $1*0,000 Over (52) 100.0 (50) 100.0 Catfish Fillets 1.6 - 3.6 Steaks • 5 1.0 - Cod Cooked 1.6 2.9 - Fillets 12.8 Ik-.k 10.8 Steaks • 5 1.0 - Breaded fillets .5 - 1.2 Raw 1.6 - 3.6 Fish Cakes Cooked and breaded 1.6 2.9 - Flounder Cooked 1.6 2.9 - Fillets 1.6 ~ 3.6 Haddock Cooked 1.6 2.9 - Fillets 13.9 10.6 18.1 Steaks i.7 - 6.0 Raw ..6 2.9 - Halibut Cooked 1.6 2.9 - Breaded 1.6 2.9 - Fillets 18.2 11*. u 22.9 Steaks 39.6 UO.l* 38.6 Breaded fillets 1.2 2.9 - Chunk .5 1.0 - Raw 15-0 7.7 21*. 1 Ocean Perch Cooked Fillets Red Snapper Fillets Raw Salmon Cooked Fillets Steaks Raw Smelts Raw Swordfish Cooked Steaks Chunk Raw Raw Whitefish Fillets Whiting Fillets Raw Total Less Than $1*0,000 i $1*0,000 and Over 1.6 26.2 2-9 33.7 16^9 5.3 3.7 5.8 i*.8 8.U 1.6 1.1 20.9 11.8 2.9 1.0 18.3 3.8 1.2 21*. 1 21.7 1.6 2.9 - 21*. 1 17-3 32.5 1.6 1.6 1.1 1.1 2.9 2.9 2.1* 2.1* h.3 2.9 6.0 1.6 - 3.6 .5 .5 1.0 1.2 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. Table 4 QUAMTITY OF FROZEN PROCESSED FISH BOUGHT IN NQVEKBER, 19^8 Average Nuinber of Pounds Average Number of Founds Total All User Pounds Establishments Establishments Catfish Fillets (a) - - Steaks (a) - - Cod Cooked 60 (b) 20.0 Fillets 2,13** 1*.9 88.9 Steaks 21* (b) 21*. 0 Breaded fillets (a) - - Raw 11*1* (b) 1*8.0 Fish Cakes Cooked and breaded 18 (a) 6,0 Flounder Fillets 225 ■5 75.0 Cooked 30 (b) 10.0 Haddock Cooked 15 (a) 5.0 Fillets 1,331 3-1 51.2 Steaks 575 1-3 115.0 Raw 15 (a) 5.0 Hallhut Cooked 60 (b) 20.0 Breaded 60 (b) 20.0 Fillets 1,907 l*.l* 56.1 Steaks 23,280 53.6 311*. 6 Breaded fillets 80 (b) 1*0.0 Chunk 12 (a) 12.0 Raw 8,610 19.8 307.5 Ocean Perch Cooked Fillets Red Snapper Fillets Raw Salmon Cooked Fillets Steaks Raw Smelts Sole Fillets Swordf i sh Cooked Steaks Chunk Raw Trout Raw Whitefish Fillets Whiting Fillets Raw Total All User Pounds Establishments Establishments 15 1,01*9 (a) 2.1* 5.0 21.1* 7,905 1,960 18.2 1^.5 790.5 280.0 30 502 1,771 2,979 (b) 1.2 It.l 6.9 10.0 251.0 1*5.1* 135.1* (a) - - 2,110 1^.9 1*6.9 15 180 90 30 (a) (b) (b) (b) 5.0 60.0 1*5.0 15.0 355 .8 1*1*.!* 90 (b) 30.0 225 150 -5 (b) 225.0 150.0 (a) Purchases were not reported in quantities large enough to compute meaningful figures. (b) Less than half a pound. Table 5 SATISFACTION OR DISSATISFACTION WITH PREPREPARATION OF FROZEN PROCESSED FISH Total Purchases of Cod Prefer more prepreparation of cod Prefer less prepreparation of cod Prefer prepreparation as it is No answer Total Users (1) 100.0 6.3 90.6 3.1 Total Purchases of Ocean Perch Prefer more prepreparation of ocean perch Prefer less prepreparation of ocean perch Prefer prepreparation as it is Total Users i 100.0 7.7 5.8 86,5 Total Purchases of Salmon Total Purchases of Haddock Prefer more prepreparation of haddock Prefer less prepreparation of haddock Prefer prepreparation as it is No answer 100.0 5. ,h 83. ,8 10. 8 Prefer more prepreparation of salmon Prefer less prepreparation of salmon Prefer prepreparation as it is No answer IGO.O l?-.l 71.2 16.7 Total Purchases of Sole Total Purchases of Halibut 100.0 Prefer more prepreparation of halibut 9-7 Prefer less prepreparation of halibut k-.i. Prefer prepreparation as it is 79'3 No answer 6-9 Prefer more prepreparation of sole Prefer less prepreparation of sole Prefer prepreparation as it is No answer 100.0 95.6 (l) The percentages shown in tha- body of the table are computed on the total number of purchases of each species of fish. Many users bought more than one species. Some establishments also bought a species prepared in two different ways. For example, haddock fillets and haddock steaks. This was counted as two purchases of the species. Because purchases of many species were few in number, the species are not Included in the table. 10 Table 6 SATISFACTION AMD DISSATISFACTION WITH QUALITY AND CONDITION OF FROZEN PROCESSED FISH Total Total Users of Frozen Processed Fish, November, I958 (102) 100. .0 96. 3 2. ,1 Satisfied Dissatisfied Don't know 1.1 No answer . 5 11 Table 7 PACKAGE SIZES OF FROZEM PROCESSED FISH BOUGHT IN NOVEMBER, 1938 AMD A\'ERAGE NUMBER OF SERVINGS PES POUIlD(l) Total Total Purchasers of Cod Fillets Packages less than 1 pound 1 pound packages 5 pound packages 15 pound packages 17 pound packages 25 pound packages No answer Average number of servings per pound Total 100.0 12.5 25.0 37.5 8.3 1*.2 8.3 It. 2 3.7 Total Purchasers of Halibut Fillets 1 pound packages 2 pound packages 3 pound packages h pound packages 5 pound packages 17 pound packages 30 pound packages UO pound packages 50 pound packages and over No answer Average number of servings per pound 100.0 5.8 2.9 8.9 2.9 53.0 2.9 2.9 8.9 8.9 2.9 2.9 Total Purchasers of Haddock Fillets Average number of servings per pound 100.0 Packages less than 1 pound 11.6 1 pound packages 11.6 k pound packages 3.8 5 pound packages 50.0 15 pound packages 3.8 17 pound packages 3.8 20 pound packages 11.6 No answer 3.8 it.S Total Purchasers of Halibut Steaks 3 pound packages h pound packages 5 pound packages 6 pound packages 9 pound packages 10 pound packages ik pound packages 16 pound packages 30 pound packages 50 pound packages and over No answer Average number of servings per pound 100.0 l*.l It.l 1*1.8 l*.l It.l 12.1 It.l 9. It It.l 5. It 6.7 3.7 (1) The table sY figures for those species and types of prepreparation which occur most often in the city. Sometimes figures are shown for package sizes but not average number of servings per pound. In these cases the data on servings per pound is limited. The percentages in the body of the table are based on the number of establishments which bought one species of fish, preprepared in one manner. 12 Table 7 (Contd. ) PACKAGE SIZES OF FROZEH PROCESSED FISH BOUGHT IN HOVEMBER, 1958 Am AVEHACE JJUMBIS W SESiLLSOS EEB PQUim(l) Total Total Purchasers of Halibut - Raw 10 pound packages 11 pound packages 12 pound packages l6 pound packages 20 pound packages 21 pound packages 27 pound packages 30 pound packages 35 pound packages 1*0 pound packages 50 pound packages and over Average ntmber of servings per pound Total 100.0 10.7 lit. 3 i.6 21.5 7.1 3.6 7.1 3.6 10.7 10.7 7.1 2.5 Total Purchasers of Salmon Steaks 3 pound packages 5 pound packages 9 pound packages 10 pound packages 50 pound packages and over No answer Average number of servings per pound Total Purchasers of Salmon - Raw 9 pound packages 10 pound packages 12 pound packages 13 pound packages 15 pound packages Average number of servings per pound 100.0 7.7 38. 1* 5.1 18.0 12.8 iS.o It. 2 100.0 1*5.1* 36.3 1*.6 i*.6 9-1 3.1* Total Purchasers of Ocean Perch Fillets Average number of servings per pound 100.0 Packages less than 1 pound 6.2 1 pound packages 21*. 5 2 pound packages 2.0 3 pound packages 2.0 5 pound packages 53.1 10 pound packages 2.0 No answer 10.2 3.9 Total Purchasers of Sole - Fillets Average number of servings per pound 100.0 Packages less than 1 pound 6.7 1 pound packages 17.8 3 pound packages 6.7 5 poimd -packages 35.5 10 pound packages 2.2 12 pound packages 6.7 20 pound packages 11.1 25 pound packages 6.7 36 pound packages 2.2 No answer It.l* 3.>* (1) The table shows figures for those species and types of prepreparation which occur most often in the city. Sometimes figures are shown for package sizes but not average number of servings per pound. In these cases the data on servings per p-und is limited. The percentages in the body of the table are based on the number of establishments which bought one species of fish, preprepared In one manner. 13 SATISFACTION AMD DISSAIISFACTIOM WITH TiPES AND SIZES OF FROZEN PROCESSED FISH PACKAGES Total Total Users of Frozen Processed Fish, November, 1956 (102) 100.0 94.7 2.1 2.7 • 5 Satisfied Dissatisfied Don ' t know Less $1.0,000 Than $10,000- and Total $10,000 39,999 Over (102) (30) (22) (50) i i i i 100.0 100.0 100.0 100.0 9.6 3.1* 15-2 10.8 1.6 1-7 - 2.1. It- 3 2.2 8.4 ZL-k 22.4 28.3 16.9 11.8 5-2 10.9 16.9 U9.2 62.1 1.3.1. 43- 4 2..1 5.2 - 1.2 Table 9 PERCENTAGE OF FROZEN PROCESSED FISH SERVED FRIED, BROILED, BAKED, AND IN OTHER WAYS According to Sales Volume Total Users of Frozen Processed Fish Establishments Serving Fried None fried 1 - 14* 15 - 34* 35 - 64* 65 - 64* Over 84* Don't know, no answer, refused Average percentage served Establishments Serving Broiled None broiled 1 - 14* 15 - 34* 35 - 64* 65 - 84* Over 84* Don't know, no answer, refused Average percentage served Establishments Serving Baked None baked 1 - 14* 15 - 34* 35 - 64* 65 - 84* Over 84* Don't know, no answer, refused Average percentage served 67.5 22.2 Estiblishm, nts Serving in Other Ways None in other ways 94.2 1 - 11.?, 2.1 15 - 3'** .5 35 - 6"* 1.1 65 - 84* - Over 84* - Don't know, no answer, refused 2.1 Average percentage serve'd .8 76.4 17.6 94.8 5-2 62.8 30.0 95-7 4 3 2.2 a.i 80.8 87.9 89.1 71.1 3.2 5-2 - 3.6 6.4 1.7 8.7 8.4 5.9 - 2.2 12.1 1.6 _ _ 3.6 2.1 5.2 - 1.2 6.3 .9 3.2 11,8 51-3 62.1 47.8 45.8 4.3 _ 2.2 6.4 10.7 6.-9 2.2 18.1 24.1 20.6 34.8 20.5 .5 - - 1.2 7.0 5.2 13-0 4,8 2.1 5.2 - 1.2 20.8 92.8 4.8 1.2 1.2 .7 14 Table 10 FROZEM PROCESSED SHELLFISH BOUGHT IN NOVEMBER, I958 HOW PROCESSED BEFORE PURCHASE Total Total Users of Frozen Processed Shellfish (63) 100.0* Clams Cooked Chopped Raw; clean Crabs Cooked Crab legs cooked Raw; whole, clean ■7 2.1 5-7 •7 • 7 2.1 Lobster Cleaned and deheaded tails Raw; clean Oysters Cooked Breaded Canned Raw; clean Scallops Cooked Breaded Raw; clean Shrimp Cooked Breaded Patties Cooked and breaded Deheaded, raw in shell Raw; clean, deheaded, shelled and deveined 19-1 8.5 • 7 • 7 13-5 2.1 l*.3 28.it •7 1*9.6 2.1 l.U 2.8 1+6.8 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 15 Table U QUAHTITY OF FROZEN PROCESSED SHELLFISH BOUGHT IN HOVEMBER, I958 Clams Cooked Chopped Raw, clean Crabs Cooked Crab legs cooked Raw; whole, clean Lobster Cleaned and deheaded tails Raw; clean Oysters Cooked Breaded Canned Raw; clean Scallops Cooked Breaded Raw; clean Shrimp Cooked Breaded Patties Cooked and breaded Deheaded, raw in shell Raw; Clean, deheaded, shelled, deveined Total Poxinds All Establishments User Establishments 10 120 126 (a) (b) (b) 10.0 Uo.o 15.8 60 60 789 (b) (b) 1.8 60.0 60.0 26.3 2l,0U6 1,288 k8.5 3.0 779-5 107.1* 5 90 (a) 732 (a) (b) 1-7 5-0 15.0 38*5 6 366 2,272 (a) .8 5.2 2.0 61.0 56.8 5 2,920 (a) (a) 6.7 5.0 (a) 1,620 3-7 1*05.0 15,576 35-9 236.0 (a) Purchases were not reported in quantities large enough to compute meaningful figures. (b) less than half a pound. 16 Table 12 SATISFACTION OR DISSATISFACTION WITH PREPREPARATION OF FROZEN PROCESSED SHELLFISH Total Purchases of Lobster Prefer more prepreparat ion of lobster Prefer less prepreparat ion of lobster Prefer prepreparat ion as it is No answer Total Users i 100.0 12.8 7-7 64.1 15.4 Total Purchases of Scallops Prefer more prepreparat ion of scallops Prefer less prepreparat ion of scallops Prefer prepreparat ion as it is No answer Total Users (1) i 100.0 l+.l 93-9 2.0 Total Purchases of Oysters 100.0 Prefer more prepreparat ion of oysters 3- 7 Prefer less prepreparat ion of oysters Prefer prepreparation as it is 96. 3 Total Purchases of Shrimp Prefer more prepreparation of shrimp Prefer less prepreparation of shrimp Prefer prepreparation as it is No answer 100.0 2.1 3.4 91.8 2.7 (l) The percentages shown in the body of the table are computed on the total number of purchases of each species of shellfish. Many establishments bought more than one species. Some estab- lishments also bought a species prepared in two different ways. For example, shrimp breaded and shrimp cooked. This was counted as two purchases of the species. Because purchases of some species --clams, abalone, and others — were few in number, the species are not included in the table. 17 Table 13 SATISFACTIOM AND DISSATISFACTIOH WITH QUALITY AND COWDmON OF FROZEN PROCESSED SHELLFISH Total Total Users of Frozen Processed Shellfish, November, 19?6 (63) 100.0 Satisfied Dissatisfied Don't know 91-5 3-5 .7 I..3 Table 14 PACKAGE SIZES OF FROZEN PROCESSED SHELLFISH BOUCBT IN NOVEMBER, I958 AMD AVERAGE NUMBER OF SERVINGS PER POUND(l) Total Purchasers of Lobster Tails - Cleaned and Deheaded Total Purchasers of Shrimp - Breaded Packages less than 1 pound 33.'' 12 pound packages 3-7 20 pound packages ia.5 2k pound packages 11.1 50 pound packages and over 11.1 No answer 22.2 Total Purchasers of Scfti 1 ops - Raw 1 pound packages k pound packages 5 pound packages 8 pound packages 50 pound packages and over Average number of servings per pound 7.5 2-5 80.0 7.5 2-5 l*.? 1 pound packages 2 pound packages 3 pound packages k pound packages 5 pound packages 10 pound packages Average number of servings per pound Total Purchasers of Shriny - Raw 1 pound packages 3 pound packages 5 pound packages 50 poiind packages and over Average number of servings per pound (1) The table shows figures for those species and types of prepreparation which occur most often in the city. Sometimes figures are shown for package sizes but not average number of servings per pound. In these cases the data on servings per pound is limited. The percentages in the body of the table are based on the number of establishments which bought one species of shellfish, preprepared in one mfinner. 18 100.0 22.9 21.1* 5.7 Ul.it ^■3 3.^ 100.0 6.1 7.6 75.7 10.6 3.9 Table 15 SATISFACTION AND DISSATISFACTION WITH TYPES AND SIZES OF FROZEN PROCESSED SHELLFISH PACKAGES Total Users of Frozen Processed Shellfish (63) Satisfied Dissatisfied Don ' t know No answer 100.0 91.5 2.1 2.1 4.3 Table 16 PERCENTAGE OF FROZEN PROCESSED SHELLFISH SERVED FRIED, BROILED, BAKED, AMD PI OTHER WAYS Total Users of Frozen Total Users of Frozen Processed Shellfish (63) 100.0 Processed Shellfish (63) 100.0 Estnhl ishments Serving Fried Estahllshments Serving Baked None fried 1.4 None haked 83.0 1 - 14^ 2.1 1 - I4i6 3.5 15 - 3>*i 1.4 15 - 34jt 4.3 35 - 645t 11.3 35 - 6456 2.8 65 - 845t 17.8 65 - 8456 - Over 845t 60.3 Over 8456 .7 Don't know. no answer, refused 5-7 Don't know. no answer, refused 5.7 Average percentage served 79.3 Average percentage served Percentages, other than average percentages, are based on total establishments Interviewed. Average percentages are computed by assigning the cases in any one of the six intervals to the mid- point of the interval, and taking an average of h1 1 the cases. 19 3.6 Establishments Serving Broiled Establishments Serving in Other Ways 76.5 None in other ways 65.2 1 - 14* 6.4 1 - 14* 8.5 15 - 34l6 7.1 15 - 34* 12.8 35 - 64* 4.3 35 - 64* 3-5 65 - 84* 65 - 84* - Over 84* - Over 84* 4.3 Don't know, no answer, refused 5.7 Don't know, no answer, refused 5-7 Averajie percentage served 4.6 Average percentage served 10.0 Table 17 TYPES OF PORTIONS BOUGHT m NOVEMBER, 1958 Total Users of Portions Cooked - breaded Cooked - plain Uncooked - breaded Itocooked - plain Total (i*2) i 100.0* 12.8 68.2 28.5 Table 18 QUANTITY OF PORTIONS BOUGHT IM NOVEMBER, 1958 Average Number of Pounds Cooked - breaded Cooked - plain Uncooked - breaded Uncooked - plain Total All User Pounds Establishments Establishments 390 • 9 '^3-3 (a) - - 1,603 3-7 33.4 781* 1.8 39-2 (a) Purchases were not reported in quantities large enough to compute meaningful figures. Denotes that percentages might add to nacre than the total because of more than one reply to a question. 20 Table 19 AMOUNT OF PORTIONS BOUGHT BY ESTABLISHMENTS, AS COMPARED TO THE PREVIOUS YEAR Total Users of Portions Use more now Use about the same Use less now Don't know Total (1*2) 100.0 U6.5 40.9 7.0 5.6 Table 20 SATISFACTION AND DISSATISFACTION WITH QUALITY AND CONDITION OF PORTIONS Total Purchases of Types of Portions, November, 1958 Satisfied Dissatisfied Don't know Total (46) _ i 100.0 98.7 1.3 Note: Figures are based on total purchases of types of por- tions. Some establishments bought more than one type. 21 Table 21 IS THE QUALITY OF PORTIONS BETTER THAM THAT OF OTHER FROZEN PROCESSED FISH - FOR WHAT REASONS? Total Users of Portions Say portions better Quality Uniform controlled serving - always same amount Don't know - no answer Port ' ong noorer Poor quality - inferior quality, can't tell what is in them Dry - dry out when cooked, not flexible About the same Don ' t know 'Total (1*2) 100.0 8.5* J7B i.k 2.8 l6.9 15.5 l.k 69.0 5.6 Table 22 ADVANTAOES OF USING PORTIONS Total Users of Portions, November, 1958 Convenience, ease of preparation - save labor, already prepared Can control food cost better - know profit Fast, timesaving - quicker to serve, prepare Size of portions - uniform, controlled servings, the right size serving No bones Economical - no waste Customers like them All others Ho advantages Total (42) i 100.0* 69.0 22.5 19-7 15.5 15.5 11.3 9-9 2.8 ♦Denotes that percentages might add to more than the total because of more than one reply to a questic 22 Table 23 DISADVAM'TAGES OF USING PORTIONS Total Users of Portions Not economical - more expensive to buy Quality not as good - not always sure what's in them Lack flavor - not as tasty, sometimes dry Portions wrong size - too small All others No disadvantages Don ' t know, no answer Total (42) 100 ■&» 25.1* 18.3 1«.2 1.1+ 1.1+ 60.6 1+.2 Table 24 DO ESTABLISHMENTS THINK CUSTOMERS PREFER PORTIONS TO OTHEB FROZEN PROCESSED FISH - FOR WHAT REASONS? Total Users of Portions Think customers like portions better Uniform controlled servings - always the same amount Customers order - seem to like them Faster quicker to serve - no waiting Attractive - eye appealing No bones - safer for children Think customers like portions less Lack flavor - not as tasty Don't know - no answer Think customers like .portions about the same Don't know Total (1*2) 100.0 22.6* 12.7 5.6 1+.2 4.2 1.4 5.6 1.4 53.5 18. 3 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 23 Table 25 AVERAGE WEIGHT OF PORTIONS AMD AVERAGE NUMBER C3F SERVINGS PER PACKAGE Total users of portions, Novemberj 1958 Average weight of package of portions, in pounds Average niimber of servings per package Average weight of individual servings, in ounces Average weight of individual portions, in ounces Note: Average weight of portions does not equal average weight of individual servings since some operators obtained more than one serv- ing from a portion, while other operators used more than one portion for a serving. k2 23.6 3.2 3.8 24 Table 26 SATISFACTION WITH THE SIZE OF PORTIONS IN A PACKAGE Total Users of Portions Satisfied Dissatisfied Don't know, no answer Total (42) 100.0 88.7 l.k 9.9 Table 27 PERCENTAGE OF PORTIONS SERVED FRIED, BROILED, BAKED, AMD IH OTHER WAYS Total Users of Portions Total (1.3) Total Users of Portions Total C'B) 100.0 100.0 Establishments Serving Fried None fried 1 - lU^ 15 - 3^'f' 35 - 6ki, 65 - 81*5t Over 81+^ Average percentage served 21.1 2.8 18.3 9-9 1+7.9 6l.i| Establishments Serving Baked None baked 1 - 11*56 15 - 31*^ 35 - 6U56 65 - ak% Over 81*^ Average percentage served 't9-3 1.1* 16.9 9-9 1.1* 21.1 29-7 Establishments Serving Broiled None broiled 1 - 1U5(, 15 - ih$ 35 - 6k