Fish Portion Sizes - Blue Whiting & Chip Shop Interviews

Summary

In the absence of any up to date statistics regarding portion sizes of fish fillets sold in fish and chip shops, the White Fish Authority commissioned a national survey to interview fish friers. 734 fish friers were contacted by telephone during August, 1977, to determine the average portion size of their main selling species. In addition, they were asked questions about skin-on and skin-off fillets, purchases of wet and/or frozen fish, whether they had heard of Blue Whiting and whether they would consider selling it. The specific use of the research was to locate shops selling small portions of frozen, skin-on fish. Following are the results of the research expressed in terms of national finding with various regional distinctions highlighted when significant. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

Publication Reference No.

SR155

Publication date

01 November 1977