Abstract
The Japanese have been known to ingest various quantities of fish and shellfish since old times.
Despite the recent unpopularity of fish, intake of fish and shellfish by the people living in Yamaguchi Prefecture exceeds the average intake per day by a Japanese as disclosed in the National Nutrition Survey. We therefore conducted a survey on preferences for the type of fish and cooking method and the intake.
The survey was carried out based on questionnaires and survey on meals for four times in the summer, autumn, winter and spring from July, 1980 to May, 1981. The respondents are those living in the company housing at Wagicho of Mitsui Petrochemical Industry Co., Ltd. The retrieval rate was 86.4% for summer, 91.0% for autumn, 71.3% for winter, and 70.9% for spring, respectively.
Those who profess preference for fish were 55.2% in adults and 50.4% in infants, respectively. Elementary school children who indicated that they “liked fish depending on the kind and cooking methods” were 46.1%. Prawns, shrimps, squids, flounders, mackerels, and saurels appeared on the supper table throughout the year more frequently than the other fish. Cooking methods popularly followed throughout the year were serving raw as Sashimi, shimmering in bouillon, and grilling.
