Estimated Per Capita Fish

Consumption in the United States 

August 2002
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ACKNOWLEDGMENTS AND DISCLAIMER

The Engineering and Analysis Division, of the Office of Science and Technology, has reviewed

and approved this report for publication. Helen L. Jacobs and Henry D. Kahn of the

Engineering and Analysis Division directed, managed, and reviewed the work of contractor

Science Applications International Corporation (SAIC) in preparing this report. Kathleen

Stralka, Dung Bich Phan, Jan W. Coulson, and Huda A. Suliman of SAIC provided statistical

and scientific computing support under EPA Contract No. 68-C-99-233. Neither the United

States Government nor any of its employees, contractors, subcontractors, or their employees

make any warranty, expressed or implied, or assumes any legal liability or responsibility for any

third party’s use of or the results of such use of any information, apparatus, product, or process

discussed in this report, or represents that its use by such party would not infringe on privately

owned rights.

US Environmental Protection Agency (4303T)

1200 Pennsylvania Avenue, NW

Washington, DC 20460

EPA-821- C- 02-003
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PREFACE

This report presents per capita estimates of daily average fish consumption. The

primary population of interest is the United States population in the 50 states and the District of

Columbia. However, estimates of capita fish consumption for various population subsets are

also provided. These population subsets include (1) children 14 years of age and younger, (2)

women in their childbearing years, and (3) low–income individuals. Quantities of consumed

food reported by participants in the combined USDA 1994-1996 and 1998 Continuing Survey of

Food Intakes by Individuals (CSFII) serve as the basis for the estimates. Estimates are

empirical daily averages across two survey days as opposed to usual intake estimates.

 Empirical daily averages in this report are estimated by two methods: “as prepared” fish

and “uncooked” fish. Estimates in this report that reflect only the amount of fish consumed from

fish–containing prepared foods are labeled “as prepared.” In the process of generating “as

prepared” estimates, each reported consumption of a fish–containing food in the CSFII was

adjusted to yield only the amount of prepared fish. “Uncooked” fish estimates project the

portion of prepared fish to the amount of uncooked fish tissue which entered the fish–containing

consumed food. This projection to an “uncooked” tissue basis is made using preprocessing and

yield information. 

These current estimates of daily average per capita consumption of freshwater and

estuarine finfish and shellfish assist EPA in evaluating risk to human health from the

consumption of contaminated species. The report, whose organization and content are

summarized below, contains an executive summary, five sections, and three appendices. The

fourth and fifth sections contain tabulated estimates and selected graphical presentations of

daily average per capita consumption for “as prepared” and “uncooked” fish, respectively.

• Executive Summary summarizes the most pertinent information contained in this

report, including the main features of the CSFII data collection and results from the

analysis.

• Section 1, Survey Description and Methodology, describes the surveys; summarizes

the sample designs, data collection, and survey weights for the general CSFII survey

structure; and discusses the advantages and disadvantages of the CSFII for estimating

per capita fish consumption in the United States.

• Section 2, Data Conventions, presents the CSFII fish–related food codes and their

corresponding descriptions for each of the fish–by–habitat type combinations, describes

the conventions used to generate daily average fish consumption estimates per

individual, defines “consumers only,” and identifies how the data were subset to estimate

fish consumption for “consumers only.”
iv

• Section 3, Summary of Statistical Methods, summarizes the statistical methods used

to generate the mean estimate, the estimate of the confidence interval about the mean,

the percentile estimates, and the 90–percent bootstrap intervals about the percentile

estimates. Appendix B records statistical estimation formulae. 

• Section 4, “As Prepared” Daily Average Per Capita Fish Consumption Estimates,

presents estimates for the U.S. population and “consumers only” in six subsections. 

< Finfish and Shellfish (grams/person/day and milligrams/kilogram of body

weight/day), includes tabulated presentations of daily average per capita

consumption by age category for each gender, across gender, across age groups,

and across age and gender. Age by gender estimates separately report

consumption of freshwater and estuarine, marine, and all fish. In addition, age by

gender consumption estimates across the fish habitat types and consumption

estimates for individuals 18 years of age and older and for children ages 3 to 17 in

fine age categories by fish habitat type are included. Cumulative distributions and

histograms of selected subpopulation consumption distributions are also provided.

< Finfish (grams/person/day), includes tabulated and graphical presentations of daily

average per capita consumption by the fish habitat types of freshwater and

estuarine, marine, and across fish habitat types. This subsection also presents

estimates of daily average per capita consumption of finfish by individuals of age 18

and older.

< Shellfish (grams/person/day), includes tabulated and graphical presentations of

daily average per capita consumption by the fish habitat types of freshwater and

estuarine, marine, and across fish habitat types. 

< Low–income Population (grams/person/day), includes tabulated and graphical

presentations of daily average per capita consumption by the fish habitat types of

freshwater and estuarine, marine, and across fish habitat types. Low–income is

defined by the CSFII as individuals from households with gross incomes at or below

130 percent of the federal poverty threshold.

< Alternate Habitat (grams/person/day), presents daily average per capita

consumption estimates of finfish and shellfish, finfish only, and shellfish only, by

habitats of freshwater, estuarine and marine, and all fish. 

< Mean Consumption by Species within Habitat (grams/person/day), presents

mean daily average per capita estimates by species for the following subpopulations: 
v

(1) age by gender and (2) 18 years of age and older. Tables list species estimates

by fish habitat type.

• Section 5, “Uncooked” Daily Average Per Capita Fish Consumption Estimates,

presents estimates for the U.S. population and “consumers only” in six subsections. 

< Finfish and Shellfish (grams/person/day and milligrams/kilogram of body

weight/day), includes tabulated presentations of daily average per capita

consumption by age category for each gender, across gender, across age groups,

and across age and gender. Age by gender estimates separately report

consumption of freshwater and estuarine, marine, and all fish. In addition, age by

gender consumption estimates across the fish habitat types and consumption

estimates for individuals 18 years of age and older and for children ages 3 to 17 in

fine age categories by fish habitat type are included. Cumulative distributions and

histograms of selected subpopulation consumption distributions are also provided.

< Finfish (grams/person/day), includes tabulated and graphical presentations of daily

average per capita consumption by the fish habitat types of freshwater and

estuarine, marine, and across fish habitat types. This subsection also presents

estimates of daily average per capita consumption of finfish by individuals of age 18

and older.

< Shellfish (grams/person/day), includes tabulated and graphical presentations of

daily average per capita consumption by the fish habitat types of freshwater and

estuarine, marine, and across fish habitat types. 

< Low–income Population (grams/person/day), includes tabulated and graphical

presentations of daily average per capita consumption by the fish habitat types of

freshwater and estuarine, marine, and across fish habitat types. Low–income is

defined by the CSFII as individuals from households with gross incomes at or below

130 percent of the federal poverty threshold.

< Alternate Habitat (grams/person/day), presents daily average per capita

consumption estimates of finfish and shellfish, finfish only, and shellfish only, by

habitats of freshwater, estuarine and marine, and all fish. 

< Mean Consumption by Species within Habitat (grams/person/day), presents

mean daily average per capita estimates by species for the following subpopulations: 

(1) age by gender and (2) 18 years of age and older. Tables list species estimates

by fish habitat type.
vi

• Appendix A, CSFII Food Codes, contains a tabulated presentation of the CSFII

fish–containing food codes. These codes are listed according to fish species. Along

with the food and fish component name, the table lists information extracted from the

USDA’s CSFII companion recipe database. Appendix A presents the total weight of the

recipe components for the food code, the weight of the fish component in the recipe, the

percentage of fish in the recipe, and the habitat assignment of fish. The percentage of

fish in the recipe was used to adjust reported consumptions of the food code to reflect

the amount of “as prepared” and “uncooked” fish.

• Appendix B, Statistical Methods, provides the statistical formulae for generating point

and interval estimates about the mean and upper percentiles of the distribution of twoday average per capita fish consumption. This appendix also demonstrates that the

variance of the mean, calculated from ultimate–cluster estimates using a synthetic

variable, is equivalent to the estimator of the variance of the combined ratio estimator for

a stratified, multistage ultimate–cluster sample with replacement.

• Appendix C, Data Conventions, provides the methodologies for calculating the amount

of each ingredient required to prepare 100 grams of 1994-96 and 1998 CSFII recipes

and the amount of each ingredient as a proportion of the prepared food within each

individual recipe. It also contains a listing of the percentage of fish for 22 ingredient

codes provided by the U.S. EPA Office of Pesticides.
vii

EXECUTIVE SUMMARY

This report displays daily average per capita fish consumption estimates. The objective of

the report is to provide estimates of fish consumption that may be used in estimating risk to

human health from the consumption of contaminated freshwater and estuarine finfish and

shellfish species. The reported estimates were calculated using data from the combined 1994-

1996 and 1998 Continuing Survey of Food Intakes by Individuals (CSFII), conducted annually

by the United States Department of Agriculture (USDA). Estimates in this report are of “as

prepared” and “uncooked” fish. The “as prepared” designation indicates that consumptions of

prepared foods containing fish which were reported by the CSFII participants were adjusted to

reflect the amount of consumed prepared fish. “Uncooked” fish estimates project the portion of

prepared fish to the amount of uncooked fish tissue which entered the fish–containing

consumed food. Thus, the estimates in this report are not biased high due to other ingredients

in fish–containing prepared foods.

Estimated consumptions are calculated by first matching the recipes participants reported as

consumed with the percentage of fish in those recipes. To reflect the composition of the recipes

at the time participants were surveyed, the USDA’s 1994-96 CSFII Recipe Database was used

for individuals sampled in 1994, 1995, and 1996, and the 1994-96, 1998 CSFII Recipe

Database was used for individuals sampled in 1998.

The estimated mean daily average per capita consumption of “as prepared” freshwater and

estuarine finfish and shellfish is 4.58 ± 0.42 grams/person/day. When consumption is estimated

per kilogram of the consumer’s body weight, the mean daily average of “as prepared”

freshwater and estuarine finfish and shellfish consumption is 70.79 ± 6.23 milligrams/kilogram of

body weight/day. These estimates project “as prepared” fish consumption data from a

combined sample of 20,607 individuals to the population of 261,897,236 individuals in the 50

states and District of Columbia. A 90–percent confidence interval about the estimated national

mean consumption of “as prepared” freshwater and estuarine finfish and shellfish is 4.16 to 5.00

grams/person/day, which indicates that there is a 90–percent statistical confidence that the true

mean consumption is contained in this interval. Section 4 lists additional “as prepared” fish

consumption estimates from the combined 1994-1996 and 1998 CSFII surveys. Included in

these sections are point and interval estimates for upper percentiles from the empirical

distribution of daily average per capita consumption of freshwater and estuarine species; mean

and upper percentile estimates of marine species and all species; and estimates of finfish and

shellfish consumption, both separately and together.

Section 4 also presents per capita fish consumption estimates for selected subpopulations

in the United States. Some estimates extracted from this section include consumption

estimates for women and low–income individuals. Women aged 15 to 44 years, the

childbearing years, consume a mean daily average of 4.28 grams of “as prepared” freshwater
viii

and estuarine finfish and shellfish. This same group consumed, on average, 7.03 ± 0.91

grams/person/day of “as prepared” marine finfish and shellfish. Individuals in the low–income

group, defined in the CSFII as individuals from households with gross incomes at or below 130

percent of the federal poverty threshold, consume a mean daily average of 11.32 ± 1.67

grams/person/day of “as prepared” finfish and shellfish. The estimated mean daily average

consumption of “as prepared” freshwater and estuarine finfish and shellfish by low–income

individuals is 4.35 ± 0.92 grams/person/day.

The estimated mean daily average per capita consumption of “uncooked” freshwater and

estuarine finfish and shellfish is 6.30 ± 0.58 grams/person/day. When consumption is estimated

per kilogram of the consumer’s body weight, the mean daily average of “uncooked” freshwater

and estuarine finfish and shellfish consumption is 98.38 ± 8.62 milligrams/kilogram of body

weight/day. A 90–percent confidence interval about the estimated national mean consumption

of “uncooked” freshwater and estuarine finfish and shellfish is 5.72 to 6.88 grams/person/day,

which indicates that there is a 90–percent statistical confidence that the true population mean is

contained in this interval. Similar to Section 4, Section 5 lists additional fish consumption

estimates from the combined 1994-1996 and 1998 CSFII surveys. 

Section 5 also presents per capita fish consumption estimates for selected subpopulations,

such as women and low-income individuals, in the United States. Women aged 15 to 44 years,

the childbearing years, consume a mean daily average of 5.78 grams of “uncooked” freshwater

and estuarine finfish and shellfish. This same group consumed, on average, 8.95 ± 1.12

grams/person/day of “uncooked” marine finfish and shellfish. Individuals in the low–income

group, defined in the CSFII as individuals from households with gross incomes at or below 130

percent of the federal poverty threshold, consume a mean daily average of 15.47 ± 2.30

grams/person/day of “uncooked” total (freshwater/estuarine and marine) finfish and shellfish. 

The estimated mean daily average consumption of “uncooked” freshwater and estuarine finfish

and shellfish by low–income individuals is 6.05 ± 1.27 grams/person/day.

The USDA’s CSFII, from which the estimates were generated, collected two

non–consecutive days of dietary recall data from participants. Data include meals consumed at

and away from home. Dietary recall information was supplied by the survey participants to an

in–home interviewer. The Day 2 interview occurred three to ten days after the Day 1 interview

but not on the same day of the week. Approximately 25 percent of the interviews were

conducted in a calendar quarter.

Each year of the survey consisted of one sample with oversampling for low–income

households. Eligibility for the low–income sample was limited to households with gross income

at or below 130 percent of the federal poverty guidelines (DHHS 1998). 
ix

The primary sampling stage of the 1994-96 CSFII divided the 50 states and Washington,

D.C. into 1,404 primary sampling units (PSUs). Sixty–two PSUs were selected for the CSFII

sample. The 24 largest of the 1,404 PSUs were included in the CSFII with certainty. The

remaining 1,380 PSUs were assigned to one of 38 strata based on their 1990 population,

percentage of black and Hispanic populations, and per capita income. One PSU was then

selected from each of the 38 strata with selection probability proportional to the 1990

population. The 1998 CSFII used the same primary stage sampling units as the 1994-96

CSFII. The same 24 area segments used in 1995 and 1996 were selected from each of the 62

PSUs, for a total of 1,488 selected area segments in 1998. 

The CSFII surveys have advantages and limitations for estimating per capita fish

consumption. The primary advantage of the CSFII surveys is that they were designed and

conducted by the USDA to support unbiased estimation of food consumption across the

population in the United States and the District of Columbia. One limitation of the CSFII surveys

is that individual food consumption data were collected for only two days—a brief period which

does not necessarily depict “usual intake.” Usual dietary intake is defined as “the long–run

average of daily intakes by an individual.” Upper percentile estimates may differ for short–term

and long–term data because short term food consumption data tend to be inherently more

variable. It is important to note, however, that variability due to duration of the survey does not

result in bias of estimates of overall mean consumption levels. Also, the multistage survey

design does not support interval estimates for many of the subpopulations because of sparse

representation in the sample. Subpopulations with sparse representation include Native

Americans on reservations and certain ethnic groups. While these individuals are participants

in the survey, they are not present in sufficient numbers to support fish consumption estimates. 

The survey does support interval estimates for the U.S. population and some large

subpopulations. Sections 4 and 5 present interval estimates about the mean, 90th, 95th, and

99th percentile estimates. 
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TABLE OF CONTENTS

Section Page

PREFACE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . iii

EXECUTIVE SUMMARY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii

TABLE OF CONTENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . x

1. USDA's CSFII SURVEY DESCRIPTION AND METHODOLOGY . . . . . . . . . . . . . . . . . . 1-1

1.1 SURVEY DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

1.2 SURVEY METHODOLOGY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

1.2.1 Sample Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

1.2.2 Data Collection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3

1.2.3 Sample Weights . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4

1.3 STRENGTHS AND LIMITATIONS OF THE CSFII FOR ESTIMATING PER

CAPITA FOOD CONSUMPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4

2. DATA CONVENTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

2.1 FOOD CODES AND CONVENTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

2.1.1 Fish-by-Habitat Type Assignments for Food Codes . . . . . . . . . . . . . . . . . . 2-2

2.1.2 Conventions for Determining “As Prepared” Fish . . . . . . . . . . . . . . . . . . . . 2-4

2.1.3 Conventions for Determining “Uncooked” Fish . . . . . . . . . . . . . . . . . . . . . . 2-5

2.2 INDIVIDUAL CONSUMPTION DATA FOR THE POPULATION AND 

CONSUMERS ONLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6

2.2.1 Average Daily Consumption Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7

2.2.2 Average Daily Consumption Data: Consumers Only . . . . . . . . . . . . . . . . . . 2-7

3. SUMMARY OF STATISTICAL METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1

3.1 ESTIMATING THE MEAN AND CONFIDENCE INTERVALS ABOUT 

THE MEAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1

3.2 PERCENTILE ESTIMATES AND CONFIDENCE INTERVALS ABOUT 

THE ESTIMATES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2

4. “AS PREPARED” FISH CONSUMPTION ESTIMATES . . . . . . . . . . . . . . . . . . . . . . . . . . 4-1

5. “UNCOOKED” FISH CONSUMPTION ESTIMATES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

APPENDIX A: FRESHWATER/ESTUARINE RATIOS FOR UNKNOWN FISH 

COMPONENTS AND HABITAT ASSIGNMENTS BY FOOD CODE . . . . . . A-1

APPENDIX B: STATISTICAL METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-1

APPENDIX C: DATA CONVENTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-1

REFERENCES
xi

TABLES

Table Page

Table 1.1 CSFII RESPONSE RATES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3

Table 2.1 HABITAT APPORTIONMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4

Table A.1 FRESHWATER/ESTUARINE RATIOS FOR UNKNOWN FISH COMPONENTS . A-1

Table A.2 “AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT 

 HABITAT ASSIGNMENTS BASED ON THE 1994-1996 CSFII FOOD CODES . A-3

Table A.3 “AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT 

 HABITAT ASSIGNMENTS BASED ON THE 1998 CSFII FOOD CODES . . . . . A-39

Table A.4 “UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT 

HABITAT ASSIGNMENTS BASED ON THE 1994-1996 CSFII FOOD CODES A-53

Table A.5 “UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT 

HABITAT ASSIGNMENTS BASED ON THE 1998 CSFII FOOD CODES . . . . . A-89

Table B.1 BIAS-CORRECTED AND UNCORRECTED ESTIMATES OF MEAN

AS PREPARED FISH CONSUMPTION . . . . . . . . . . . . . . . . . . . . . . . . . B-13

Table B.2 BIAS-CORRECTED AND UNCORRECTED ESTIMATES OF MEAN

UNCOOKED FISH CONSUMPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . B-14
xii

TABLES and FIGURES

Section Page

4. “AS PREPARED” FISH CONSUMPTION ESTIMATES

4.1 U.S. Population

4.1.1 Finfish and Shellfish

4.1.1.1 Grams/person/day

TABLES

1. Freshwater/Estuarine: Age by Gender and All Individuals 4-3

2. Marine: Age by Gender and All Individuals . . . . . . . . . . . . 4-4

3. All Fish: Age by Gender and All Individuals . . . . . . . . . . . . 4-5

4. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . . 4-6

5. Children Ages 3 to 17 by Fine Age Categories . . . . . . . . . 4-7

FIGURES

1. Histograms of Freshwater/Estuarine, Marine, and 

Total Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-8

2. Cumulative Distributions of Freshwater/Estuarine, Marine, 

and Total Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-9

3. Histograms for Individuals of Age 18 and Older:

Freshwater/Estuarine, Marine, and Total Fish . . . . . . . . . 4-10

4. Cumulative Distributions for Individuals of Age 18 and Older: 

Freshwater/Estuarine, Marine, and Total Fish . . . . . . . . . 4-11

4.1.1.2 Milligrams/kilogram of body weight/day

TABLES

1. Freshwater/Estuarine: Age by Gender and All Individuals 4-12

2. Marine: Age by Gender and All Individuals . . . . . . . . . . . 4-13

3. All Fish: Age by Gender and All Individuals . . . . . . . . . . . 4-14

4. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 4-15

5. Children Ages 3 to 17 by Fine Age Categories . . . . . . . . 4-16

4.1.2 Finfish (grams/person/day)

TABLES

1. All Individuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-17

2. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 4-18

4.1.3 Shellfish (grams/person/day)

TABLES

1. All Individuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-19

2. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 4-20
xiii

Section Page

4.1.4 Low-income Population (grams/person/day)

TABLES

1. Finfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-21

2. Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-22

3. Finfish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-23

4.1.5 Alternate Habitat (grams/person/day)

TABLES

1. Finfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-24

2. Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-25

3. Finfish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-26

4.1.6 Mean Consumption by Species within Habitat (grams/person/day)

TABLES

1. Females of Age 14 and Younger . . . . . . . . . . . . . . . . . . . 4-27

2. Females of Age 15 to 44 . . . . . . . . . . . . . . . . . . . . . . . . . 4-28

3. Females of Age 45 and Older . . . . . . . . . . . . . . . . . . . . . 4-29

4. All Females . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-30

5. Males of Age 14 and Younger . . . . . . . . . . . . . . . . . . . . . 4-31

6. Males of Age 15 to 44 . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-32

7. Males of Age 45 and Older . . . . . . . . . . . . . . . . . . . . . . . 4-33

8. All Males . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-34

9. Individuals of Age 14 and Younger . . . . . . . . . . . . . . . . . 4-35

10. Individuals of Age 15 to 44 . . . . . . . . . . . . . . . . . . . . . . . 4-36

11. Individuals of Age 45 and Older . . . . . . . . . . . . . . . . . . . 4-37

12. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 4-38

13. All Individuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-39
xiv

Section Page

4.2 Consumers Only

4.2.1 Finfish and Shellfish

4.2.1.1 Grams/person/day

TABLES

1. Freshwater/Estuarine: Age by Gender and All Individuals 4-40

2. Marine: Age by Gender and All Individuals . . . . . . . . . . . 4-41

3. All Fish: Age by Gender and All Individuals . . . . . . . . . . . 4-42

4. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 4-43

5. Children Ages 3 to 17 by Fine Age Categories . . . . . . . . 4-44

4.2.1.2 Milligrams/kilogram of body weight/day

TABLES

1. Freshwater/Estuarine: Age by Gender and All Individuals 4-45

2. Marine: Age by Gender and All Individuals . . . . . . . . . . . 4-46

3. All Fish: Age by Gender and All Individuals . . . . . . . . . . . 4-47

4. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 4-48

5. Children Ages 3 to 17 by Fine Age Categories . . . . . . . . 4-49

4.2.2 Alternate Habitat (grams/person/day)

TABLES

1. Finfish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-50
xv

Section Page

5. “UNCOOKED” FISH CONSUMPTION ESTIMATES

5.1 U.S. Population

5.1.1 Finfish and Shellfish

5.1.1.1 Grams/person/day

TABLES

1. Freshwater/Estuarine: Age by Gender and All Individuals 5-3

2. Marine: Age by Gender and All Individuals . . . . . . . . . . . . 5-4

3. All Fish: Age by Gender and All Individuals . . . . . . . . . . . . 5-5

4. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . . 5-6

5. Children Ages 3 to 17 by Fine Age Categories . . . . . . . . . 5-7

FIGURES

1. Histograms of Freshwater/Estuarine, Marine, and 

Total Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-8

2. Cumulative Distributions of Freshwater/Estuarine, Marine, 

and Total Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-9

3. Histograms for Individuals of Age 18 and Older:

Freshwater/Estuarine, Marine, and Total Fish . . . . . . . . . 5-10

4. Cumulative Distributions for Individuals of Age 18 and Older: 

Freshwater/Estuarine, Marine, and Total Fish . . . . . . . . . 5-11

5.1.1.2 Milligrams/kilogram of body weight/day

TABLES

1. Freshwater/Estuarine: Age by Gender and All Individuals 5-12

2. Marine: Age by Gender and All Individuals . . . . . . . . . . . 5-13

3. All Fish: Age by Gender and All Individuals . . . . . . . . . . . 5-14

4. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 5-15

5. Children Ages 3 to 17 by Fine Age Categories . . . . . . . . 5-16

5.1.2 Finfish (grams/person/day)

TABLES

1. All Individuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-17

2. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 5-18

5.1.3 Shellfish (grams/person/day)

TABLES

1. All Individuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-19

2. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 5-20
xvi

Section Page

5.1.4 Low-income Population (grams/person/day)

TABLES

1. Finfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-21

2. Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-22

3. Finfish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-23

5.1.5 Alternate Habitat (grams/person/day)

TABLES

1. Finfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-24

2. Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-25

3. Finfish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-26

5.1.6 Mean Consumption by Species within Habitat (grams/person/day)

TABLES

1. Females of Age 14 and Younger . . . . . . . . . . . . . . . . . . . 5-27

2. Females of Age 15 to 44 . . . . . . . . . . . . . . . . . . . . . . . . . 5-28

3. Females of Age 45 and Older . . . . . . . . . . . . . . . . . . . . . 5-29

4. All Females . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-30

5. Males of Age 14 and Younger . . . . . . . . . . . . . . . . . . . . . 5-31

6. Males of Age 15 to 44 . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-32

7. Males of Age 45 and Older . . . . . . . . . . . . . . . . . . . . . . . 5-33

8. All Males . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-34

9. Individuals of Age 14 and Younger . . . . . . . . . . . . . . . . . 5-35

10. Individuals of Age 15 to 44 . . . . . . . . . . . . . . . . . . . . . . . 5-36

11. Individuals of Age 45 and Older . . . . . . . . . . . . . . . . . . . 5-37

12. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 5-38

13. All Individuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-39
xvii

Section Page

5.2 Consumers Only

5.2.1 Finfish and Shellfish

5.2.1.1 Grams/person/day

TABLES

1. Freshwater/Estuarine: Age by Gender and All Individuals 5-40

2. Marine: Age by Gender and All Individuals . . . . . . . . . . . 5-41

3. All Fish: Age by Gender and All Individuals . . . . . . . . . . . 5-42

4. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 5-43

5. Children Ages 3 to 17 by Fine Age Categories . . . . . . . . 5-44

5.2.1.2 Milligrams/kilogram of body weight/day

TABLES

1. Freshwater/Estuarine: Age by Gender and All Individuals 5-45

2. Marine: Age by Gender and All Individuals . . . . . . . . . . . 5-46

3. All Fish: Age by Gender and All Individuals . . . . . . . . . . . 5-47

4. Individuals of Age 18 and Older . . . . . . . . . . . . . . . . . . . 5-48

5. Children Ages 3 to 17 by Fine Age Categories . . . . . . . . 5-49

5.2.2 Alternate Habitat (grams/person/day)

TABLES

1. Finfish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-50
1-1

1. USDA’s CSFII SURVEY DESCRIPTION AND METHODOLOGY

A summary of the USDA’s 1994-1996 and 1998 Continuing Survey of Food Intakes by

Individuals (CSFII) is presented in this section. Section 1.1 provides a description of the

surveys. Section 1.2 summarizes the sample designs, data collection, and survey weights for

the general CSFII survey structure. Section 1.3 lists the strengths and limitations of the CSFII

surveys with respect to estimating per capita consumption in the United States.

1.1 SURVEY DESCRIPTION

The CSFII, conducted by the United States Department of Agriculture (USDA), collects

dietary intake information from nationally representative samples of non–institutionalized

persons residing in United States households. Households in these national surveys are

sampled from the 50 states and Washington, D.C. Each survey collects daily consumption

records for over 11,000 food codes across nine food groups. These food groups are (1) milk

and milk products; (2) meat, poultry, and fish; (3) eggs; (4) dry beans, peas, legumes, nuts, and

seeds; (5) grain products; (6) fruit; (7) vegetables; (8) fats, oils, and salad dressings; and (9)

sweets, sugars, and beverages. Data provide “up–to–date information on food intakes by

Americans for use in policy formation, regulation, program planning and evaluation, education,

and research.” The survey is “the cornerstone of the National Nutritional Monitoring and

Related Research Program, a set of related federal activities intended to provide regular

information on the nutritional status of the United States population” (1994-96 CSFII survey

documentation, p. 2–3).

1.2 SURVEY METHODOLOGY

The samples for the 1994, 1995, and 1996 CSFII surveys were collected according to a

specified statistical sampling plan. The 1998 CSFII survey was designed to supplement the

1994-96 CSFII using a similar plan. The plan is described in Section 1.2.1. Data collection

procedures, summarized in Section 1.2.2, define the method and length of data collection

activities. Section 1.2.2 also contains survey–specific response rates and the number of

individuals in each survey reporting food consumption data. Survey weights—used to project

estimates from the sample to the population—were adjusted for nonresponse. These

adjustments are discussed in Section 1.2.3.

1.2.1 Sample Design

The 1994–1996 CSFII was conducted according to a stratified, multi–area probability

sample organized using estimates of the 1990 United States population. Stratification

accounted for geographic location, degree of urbanization, and socioeconomics. Each year of

the survey consisted of one sample with oversampling for low–income households. Eligibility for

the low–income sample was limited to households with gross incomes at or below 130 percent

of the federal poverty guidelines (DHHS 1998). The sample design aimed at specified precision

levels for estimates of mean one–day consumption of saturated fat and iron.
1-2

The primary sampling stage of this CSFII divided the 50 United States and the District of

Columbia into 1,404 primary sampling units (PSUs). A Metropolitan Statistical Area (MSA), a

fraction of an MSA, counties, or groups of counties comprised a PSU. The federal Office of

Management and Budget defines an MSA as “a geographic area consisting of a large

population nucleus together with adjacent communities that have a high degree of economic

and social integration with the nucleus” (1994-96 CSFII survey documentation, p. 14–4).

In general, an MSA constituted a single PSU for the 1994–1996 CSFII. There were three

exceptions: New York, Los Angeles, and Chicago. The New York MSA was divided into three

PSUs while the other two exceptions each comprised two PSUs. From the 1,404 PSUs

constituting the United States, the primary stage CSFII sample selected 62 PSUs. The 24

largest of the 1,404 PSUs were included in the CSFII with certainty. The remaining 1,380 PSUs

were assigned to one of 38 strata based on their 1990 population, percentage of black and

Hispanic populations, and per capita income. One PSU was then selected from each of the 38

strata with selection probability proportional to the 1990 population. Of the 62 PSUs resulting

from the first stage, 50 were MSAs and 12 were non–MSAs.

Then, each of the 62 sample PSUs was divided into 36 area segments consisting of

blocks or groups of blocks. Twelve area segments were sampled each year of the survey with

three segments sampled during each quarter of the given year. From a sampled area segment,

households were drawn from dwelling unit listings, and individuals were then selected from the

sampled household. Individual selection occurred to ensure specified estimation criteria for

given sex-age categories based on screening questionnaire results. 

The 1998 CSFII stemmed from the Food Quality Protection Act of 1996, which required

the Secretary of Agriculture to provide the Environmental Protection Agency (EPA) with

information on food consumption patterns of a statistically valid sample of infants and children. 

The 1998 CSFII was intended to supplement the 1994-1996 CSFII, after a report entitled

“Pesticides in the Diets of Infants and Children” (NAS/NRC 1993) concluded that current food

consumption data for children were inadequate for estimation of dietary exposure to pesticide

residues. The 1998 CSFII, combined with the 1994-96 CSFII, meets the requirements of the

Food Quality Protection Act of 1996 when used with appropriate weights. The sample weights

are discussed in section 1.2.3.

The same primary and secondary stage sampling units were used for the 1998 CSFII as

for the 1994-96 CSFII. The same 24 area segments used in the last 2 years of the 1994-96

CSFII were selected from each of the 62 PSUs because they contained the most current listing

information. Of the 1,488 selected area segments, a sample of 65,519 dwelling units was

drawn. Quality control procedures referred to as the “missed structure” and “missed DU”

procedures contributed an additional 2,905 dwelling units, for a total of 68,424 dwelling units

selected for the 1998 CSFII.
1-3

A sample of eligible children was then selected from the subset of dwelling units found to

contain eligible children using a probability sampling process designed to yield the target

sample sizes. An additional sample of 3-year-old girls was added in the fourth quarter of the

study to increase the number in the sample. The result of the above procedures used in the

1998 CSFII was a sample of 6,413 children under the age of 10, including 2,100 children from

low-income households (1994-96, 1998 CSFII documentation, p. 3-3).

1.2.2 Data Collection

Survey participants provided two non–consecutive, 24–hour days of dietary data. Both

days’ dietary recall information was collected by an in–home interviewer. Interviewers provided

participants with an instructional booklet and standard measuring cups and spoons to assist

them in adequately describing the type and amount of food ingested. If the respondent referred

to a cup or bowl in their own home, a 2–cup measuring cup was provided to aid in the

calculation of the amount consumed. The sample person could fill their own bowl or cup with

water to represent the amount eaten or drunk, and the interviewer could then measure the

amount consumed by pouring it into the 2–cup measure. The Day 2 interview occurred three to

10 days after the Day 1 interview, but not on the same day of the week. The interviews allowed

participants “three passes” through the daily intake record to maximize recall (CSFII survey

documentation, p. 3–6). Proxy interviews were conducted for children aged six and younger

and sampled individuals unable to report due to mental or physical limitations. The average

questionnaire administration time for Day 1 intake was 30 minutes, while Day 2 averaged 27

minutes.

Two days of dietary recall data were provided by 20,607 individuals across the four survey

years. This constitutes an overall two–day response rate of 77.5 percent. Response rates for

each survey year are provided in Table 1–1. Survey weights were corrected by the USDA for

nonresponse.

TABLE 1–1. CSFII RESPONSE RATES

YEAR

TOTAL ELIGIBLE

INDIVIDUALS SAMPLED

NUMBER WITH 

TWO–DAY RESPONSE

(TWO–DAY) 

RESPONSE RATE

1994 6,973 5,311 76.2%

1995 6,664 5,072 76.1%

1996 6,484 4,920 75.9%

1998 6,491 5,304 81.7%
1-4

1.2.3 Sample Weights

All four CSFII surveys are multistage, stratified–cluster samples. Sample weights, which

project the data from a sampled individual to the population, are based on the probability of an

individual being sampled at each stage of the sampling design. The sample weights associated

with each individual reporting two days of consumption data were adjusted to correct for

nonresponse bias. These adjusted sample weights, recorded in the 1994-1996, 1998 CSFII

data in the variable WT4_2DAY for use with all 4 years of combined data, record the number of

individuals the sampled person represents in the population. For example, a sample weight

valued as 22 projects the data from the individual with that sample weight to 22 individuals in

the population of the 50 United States and the District of Columbia.

1.3 STRENGTHS AND LIMITATIONS OF THE CSFII FOR ESTIMATING PER CAPITA

FOOD CONSUMPTION

The strengths of the USDA’s combined 1994–1996, 1998 CSFII survey for supporting

estimates of per capita food consumption are twofold. First, the survey design is structured to

obtain a statistically representative sample of the United States population. Second, the survey

is designed to record daily intakes of foods and nutrients and support estimation of food

consumption. These features are in direct alignment with the objective of producing current, per

capita fish consumption estimates for the United States population and for population subsets

sensitive to potential contaminants.

The 1994–96, 1998 CSFII survey design allows the combination of four years of data

through a weighting scheme. This combination of four years provides a sample of over 20,000

respondents. With increased sample sizes, the precision and accuracy of estimates are

improved and the support for subpopulation estimates is enhanced. This design structure, in

conjunction with the implementation of a sampling protocol, increases the sample’s

representation of the United States population and minimizes seasonal and/or regional bias

from respondents. Low–income individuals are oversampled to ensure their representation in

the survey. Finally, the survey weight associated with each respondent’s information to project

the response to the population has been adjusted for nonresponse bias. These adjustments

were based on sociodemographic factors. Nonresponse adjustments were also significantly

reduced for the current CSFII. The response rate for participants with multiple days of food

intake information is 77.5 percent for the combined 1994–96, 1998 CSFII, as opposed to

approximately 75.9 percent for the 1994-96 CSFII and 45 percent for the 1989–91 CSFII.

The method employed to collect dietary intake data also strengthened the CSFII design for

supporting per capita consumption estimates. For example, the USDA’s 1994–96 and 1998

CSFII surveys were administered by an interviewer on both days of data collection. This

administration provided multiple passes through the day’s intake to facilitate more complete

responses. Previous surveys have relied on interviewer administration for the first day and

self–administration on subsequent days. This change in administration method insures

consistency with respect to the way responses are recorded across interview days.
1-5

 Previous CSFII surveys have collected dietary intake information on consecutive days. 

This collection method raises issues about the contribution of within–individual variance to

overall estimates. Because the 1994–96 and 1998 CSFII surveys collect data on two

non–consecutive days, the within–individual variance component is diminished. 

The third change in data collection methods that facilitates completion of the objective of

this report is that previous surveys included all members of a household in the survey. The

1994–96 and 1998 surveys include a subsample of household members with sampling rates

varying to achieve more responses from children and the elderly.

The limitations of the CSFII survey for supporting per capita consumption estimates

involve the length of time data were collected, the influence of extreme values on estimates, and

the availability of information to support variance estimation. The CSFII survey collects only two

non–consecutive days of data. Because daily averages are estimated from each respondent

from only two days, the precision of an individual’s daily average consumption is diminished. 

Therefore, the limited time period of dietary intake collection does not produce usual intake

estimates. Usual intakes are defined as “the long run average of daily intakes of a dietary

component by an individual.” Rather, the estimates presented in this report characterize the

empirical distribution of daily average per capita consumption.

Also, a majority of sampled individuals may not consume a given food or food group. 

Nonconsumption of a given food or food group by a majority of individuals, combined with

consumption data from high–end consumers, can result in a wide range of observations. This

can lead to a highly skewed distribution of consumption values.

Another limitation of the 1994–96, 1998 CSFII is a function of the way that survey data are

reported. Data from two variance estimation units are required to generate an estimate of the

variance within a variance estimation stratum. These variances are then summed across strata

to generate a variance estimate for the subpopulation. For many of the subpopulations

evaluated in this report, numerous strata did not have information for two variance estimation

units. By looking at frequencies of strata and variance estimation units within region, data were

combined with other data from the same geographical region in order to perform variance

estimation.

Despite these limitations, the CSFII is considered one of the best sources of current

information on consumption of fish–containing foods. The objective of estimating per capita fish

consumption by the United States population is compatible with the statistical design and scope

of the CSFII survey.
THIS PAGE INTENTIONALLY LEFT BLANK
2-1

2. DATA CONVENTIONS

The 1994-1996 and 1998 CSFII surveys each record data in several files. These data are

publicly available on CD-ROM (See References). Individual consumption records for the 2–day

reporting period were extracted from record type 30 (RT30). These data were matched with

information in the USDA’s companion recipe database to adjust reported consumptions to

reflect the amount of uncooked fish tissue in the recipe or to reflect only the quantity of fish

consumed. To reflect the composition of the recipes at the time participants were surveyed, the

1994-96 CSFII Recipe Database was used for individuals sampled in 1994, 1995, and 1996,

and the 1994-1996, 1998 CSFII Recipe Database was used for individuals sampled in 1998. 

Section 2 defines the conventions applied to the 1994-1996 and 1998 CSFII surveys. These

conventions were applied to prepare the data for estimating per capita fish consumption for the

United States population.

This report presents per capita consumption estimates for three fish types. These types

are finfish and shellfish, finfish only, and shellfish only. The finfish and shellfish type is

tantamount to total fish consumption. Each of these fish types is further divided by habitat type. 

Habitat types are freshwater/estuarine, marine, and all fish. The “all fish” habitat type estimates

consumption across the freshwater/estuarine and marine habitats. Section 2.1 presents the

CSFII fish–related food codes and their corresponding habitat assignments. Adjustments of

reported amounts of consumed fish–related food codes to reflect the amount of “as prepared”

and “uncooked” fish are also explained in Section 2.1.

Section 2.2 describes the conventions used to generate daily average fish consumption

estimates per individual. Adjusted individual daily average fish consumption is the actual data

point that entered the estimation algorithms. The adjustment reports the component of fish

consumed from fish–containing foods. Section 2.2 also defines “consumers only” and identifies

how the data were subset to estimate fish consumption for “consumers only.”

2.1 FOOD CODES AND CONVENTIONS

The 1994-1996 and 1998 CSFII surveys categorized food consumption into 11,345 food

codes. A companion recipe database provided amounts of individual ingredients for each of the

CSFII food codes. A total of 831 of these food codes relate to fish or shellfish. Survey

respondents with two days of dietary intake data reported consumption across 665 of these

fish–related food codes. 

Food codes preceded by the number 26 designate fish or shellfish, except for 5 food

codes that contain frog or turtle ingredients. Fifty-four percent of the 665 fish–related food

codes that were reported as consumed are preceded by the number 26. Any food codes not

preceded by a 26 are combination foods containing fish or shellfish. Extensive review of the

food code index and the recipe database identified these combination foods. The recipe

database was further extracted to determine the percentage of fish in each of the 665

fish–related food codes. For recipes containing ingredients that are also recipes, the
2-2

percentage of fish only includes the fish ingredients of the nested recipe. Application of this

percentage of fish, unique to each fish–related food code, facilitated the adjustment of reported

consumptions to yield the amount of “as prepared” or “uncooked” fish. 

Section 2.1.1 defines fish–by–habitat types. The 665 fish–related food codes in the CSFII

surveys were assigned to these fish–by–habitat types. Sections 2.1.2 and 2.1.3 describe the

conventions used to adjust reported amounts of consumed fish–related food codes to reflect “as

prepared” and “uncooked” fish, respectively.

2.1.1 Fish–by–Habitat Type Assignments for Food Codes

Sections 4 and 5 present per capita consumption estimates for each of the following nine

fish–by–habitat types:

• Finfish and Shellfish — Freshwater/Estuarine

• Finfish and Shellfish — Marine

• Finfish and Shellfish — All Fish

• Finfish — Freshwater/Estuarine

• Finfish — Marine 

• Finfish — All Fish

• Shellfish — Freshwater/Estuarine

• Shellfish — Marine

• Shellfish — All Fish.

The “All Fish” habitat designation indicates that per capita consumption for a given fish

type was estimated across the freshwater/estuarine and marine habitat types. Estimates

designated “finfish and shellfish” report per capita consumption statistics across fish types for a

given habitat. The fish–by–habitat type “Finfish and Shellfish—All Fish” incorporated fish

consumption data from all of the 665 fish–related food codes—that is, estimates for this

category represent fish consumption across fish and habitat type.

To determine which individual consumption amounts entered estimation algorithms for

each fish–by–habitat type, the 665 fish–related food codes in the CSFII surveys were first

assigned to one of two fish types—finfish or shellfish. Assignments were based on the food

code description. The food code “Seafood” was assumed to be all shellfish. Otherwise, if a

food code description did not clearly indicate shellfish, the food code was assigned to the finfish

category. For example, the food code described as “Fish, NS of type” was categorized as

finfish, with NS indicating “not specific.” 

Each fish component in the 665 food codes was then assigned a fish habitat classification. 

These classifications are freshwater, estuarine, or marine. Habitat assignments resulted from a

two–step process. First, the species of fish contained in the food code was assigned based on

the food component from the recipe. If the food component was also a recipe, the subingredients of the nested recipe were also examined to determine species. Then, the species
2-3

was assigned a habitat type. Mr. Jeffery Bigler, an EPA Fisheries Biologist, created the habitat

assignments. In most cases, the habitat assignments were straightforward. However, there are

a few instances where the fish component either represented a broad classification of fish, or

the species listed as the fish component inhabit several habitats. For these special cases, the

consumed fish component was apportioned across multiple habitats using commercial landings

reported to the United States Department of Commerce. The 1994, 1995, and 1996 landings

data were retrieved February 1998 from www.remora.ssp.nmfs.gov, and the 1998 landings were

retrieved May 2001 from www.st.nmfs.gov. The following paragraphs define apportionment

across multiple habitats for these special cases.

In the case of flatfish, if the food code specified flatfish, but the recipe component

indicated that the flatfish was flounder or smelt, the fish habitat was defined as estuarine. If,

however, the recipe food component indicated halibut, plaice, or sole, then the habitat

designation of marine was assigned. If the food component only indicated flatfish, then the

percent of the amount of consumed fish from the recipe was divided between the estuarine and

marine habitats based on the percentage of 1994-1996 commercial flatfish landings reported by

the National Marine Fisheries Service for individuals surveyed in 1994-96, and based on the

percentage of 1998 commercial flatfish landings for individuals surveyed in 1998. See Table 2-

1 for the percentages of estuarine and marine flatfish in 1994-96 and 1998.

Additional species groups which contain both freshwater/estuarine and marine species are

as follows: (1) clams, (2) crabs, (3) salmon, and (4) scallops. Most recipe food components

containing clams did not list the specific type of clam, such as softshell, quahog, or surf. Table

2-1 contains the percentages of estuarine and marine clams for 1994-96 and 1998 that were

used to apportion the unspecified clams between habitats. Softshell clams are estuarine. 

Marine clam species include ocean quahog, quahog, Atlantic surf, and remaining hardshell

species.

Estuarine crab species were blue, hard, soft, or dungeness. All other crab species were

considered to be marine. Similarly, bay scallops were considered to be estuarine, and all other

scallop species, including calico and sea scallops, were classified as marine. These

percentages were again determined from United States Department of Commerce commercial

landings and are given in Table 2-1. 

A unique situation occurred for salmon. In several instances, the food code name

indicates “salmon, canned,” but several food component numbers were assigned to the reported

food code. Because it was not possible to determine which specific type of canned salmon was

reported by the participant, and because salmon inhabit both marine and freshwaters during

their life cycle, salmon was apportioned across the marine and freshwater habitats. This

apportionment was again based upon the 1994-1996, and 1998 commercial landings. All

landings of Pacific salmon, including chum, coho, king, pink, or sockeye, were assigned to the

marine habitat. All landlocked Great Lakes salmon received the classification of freshwater,

and aquaculture salmon were assigned to the estuarine habitat. The resulting apportionments

for salmon are shown in Table 2-1.
2-4

There were ten more instances of multiple fish habitat–type assignments. These occurred

for food codes containing fish of an unknown food type. The recipe database described the fish

component for ten fish–related food codes as fish cake, fish sticks, or fish sauce. In these

cases, the amount of fish was apportioned across habitat types according to the observed

percentages of consumption from known habitat types for the population. Appendix A lists

these percentages.

TABLE 2-1. HABITAT APPORTIONMENTS

Species Habitat 1994-96 % 1998 %

Flatfish Estuarine (Flounder) 89.62 84.23

Marine (Halibut) 10.38 15.77

Clams Estuarine (Softshell) 1.93 2.61

Marine (Ocean Quahog, Quahog, Atlantic

Surf, and remaining hardshell species)

98.07 97.39

Crab Estuarine (Blue, Soft, Hard, Peeler and

Dungeness)

65.57 46.83

Marine (King, Snow, Jonah, and Other) 34.43 53.17

Scallop Estuarine (Bay) 0.58 0.67

Marine (Calico and Sea) 99.42 99.33

Salmon Freshwater (Great Lakes) 0.06 0.05

Estuarine (Aquaculture) 3.02 4.73

Marine (Pacific) 96.92 95.22

2.1.2 Conventions for Determining “As Prepared” Fish

Once habitat classifications were made, the “as prepared” amount of fish was determined

using the recipe databases, which list the amount of each ingredient in the food code. The

1994-96 CSFII Recipe Database was used for participants surveyed in 1994, 1995, and 1996,

and the 1994-96, 1998 CSFII Recipe Database was used for individuals sampled in 1998. Not

all ingredient codes that contain fish could be considered to be made entirely of fish. For 22

ingredient codes, the proportion of “as prepared” fish in the ingredient was supplied by the U.S.

EPA Office of Pesticides. Some examples of these ingredients include clam chowder and

cream of shrimp soup. The proportion of fish in those ingredients are shown in Appendix C-1. 

For these ingredients, the fraction of the total recipe weight represented by the ingredient was

found by dividing the weight of the ingredient by the sum of the weights of all of the individual

components in the recipe. Then the result was multiplied by the proportion of fish in the

ingredient from the list in Appendix C-1. For ingredients other than the 22 listed in Appendix C-
2-5

1, the amount of each ingredient as a proportion of the prepared food within each recipe

(C_PRATIO) was calculated using methodologies provided by Annetta Cook of USDA. See

Appendix C-2 for the calculations and examples.

 If a recipe contained several fish components, a ratio was determined for each

component using one of the above methods, and the sum of these ratios gives the total

percentage of “as prepared” fish in the recipe. For example, “as prepared” fish makes up

92.81% of food code 26301110, “Abalone, cooked.” Then, every time a respondent recorded

consumption of food code 26301110, the recorded consumption was multiplied by 0.9281 to

adjust the reported amount of consumed food code to reflect the “as prepared” amount of

abalone.

Tables A-2 and A-3 in Appendix A contain a tabulated presentation of the 665

participant–reported CSFII fish–containing food codes, which are listed according to fish

species. Along with the food and fish component name, the tables list information extracted

from the USDA’s CSFII companion recipe database. The appendices present the habitat

assignment of the fish, the total weight of the recipe components for the food code, the weight

of the fish component in the recipe, the percentage of fish in the ingredient for the 22

ingredients listed in Appendix C-1, the amount of the ingredient in 100 grams of the prepared

recipe, and the percentage of “as prepared” fish in the recipe.

2.1.3 Conventions for Determining “Uncooked” Fish

Once habitat classifications were made, the “uncooked” amount of fish was determined

using the recipe databases, which list the amount of each ingredient in the food code. The

1994-96 CSFII Recipe Database was used for participants surveyed in 1994, 1995, and 1996,

and the 1994-96, 1998 CSFII Recipe Database was used for individuals sampled in 1998. First,

the amount of each ingredient required to prepare 100 grams of the recipe (C_GUI) was

calculated for each recipe using methodologies provided by Annetta Cook of USDA. This

methodology takes into account the recipe yield. See Appendix C-2 for the calculations and

examples. 

Some adjustments are made to this amount of uncooked fish. If a food component was

listed as a fish–containing soup, but the amount of fish in the soup was not specified, then 7.5

percent of the soup was assumed to be fish. These ingredients are identified in Tables A-4 and

A-5 of Appendix A by the suffix “P” after the ingredient code. 

In some instances, preprocessed fish components entered the recipe. Examples of

preprocessing are canning and pickling. In these instances, C_GUI was corrected for

preprocessing to calculate the final percentage of uncooked fish in the recipe. If a canned fish

entered into the recipe, it was assumed that the canning process induced a 25 percent moisture

loss or resulted in a yield of 75 percent. Therefore, 100 grams of canned fish in a recipe was

adjusted to 133.33 grams (100÷0.75). For example, Tuna casserole, food code 27350080,

contains canned tuna, ingredient code 15119. Using the procedures described in Appendix C2, we find that it takes 17.97 grams of canned tuna to make 100 grams of tuna casserole, but
2-6

this doesn’t account for moisture loss due to canning. To correct the canned tuna for the 25

percent moisture loss, the 17.97 grams is divided by 0.75 (0.75 = 1-fraction of moisture loss) to

yield 23.95 grams of tuna as the value to be entered into the estimation algorithm.

Preprocessing adjustments were made for smoking, pickling, drying, and kippering. 

These percentages were supplied by Dr. Jacob Exler of the USDA. Moisture loss is assumed to

be 25% if the ingredient code description indicates that the ingredient is baked, cooked, broiled,

or canned; 21% if the ingredient is poached or steamed; and 12% if the ingredient is fried.

Tables A-4 and A-5 in Appendix A contain a tabulated presentation of the 665

participant–reported CSFII fish–containing food codes, which are listed according to fish

species. Along with the food and fish component name, the tables list the habitat assignment of

the fish, the total weight of the recipe components for the food code, the weight of the fish

component in the recipe, the recipe yield, the amount of the fish ingredient required to prepare

100 grams of the food code, the assumed percentage of moisture loss due to preprocessing,

and the percentage of “uncooked” fish in the recipe.

2.2 INDIVIDUAL CONSUMPTION DATA FOR THE POPULATION AND CONSUMERS

ONLY

Estimates of daily per capita consumption by the United States population for each of the

fish–by–habitat types and by species are presented in this document. Individual daily average

“as prepared” (or “uncooked”) amounts of fish for the given fish–by–habitat types are the data

points that entered the algorithms for estimating fish consumption. Section 2.2.1 describes the

conventions for estimating these individual daily average consumption values by species and

across species within fish–by–habitat type. Section 2.2.2 defines “consumers only” and the

data conventions associated with producing estimates for these consumers.
2-7

2.2.1 Average Daily Consumption Data

All four CSFII surveys recorded food consumption for two non–consecutive days. 

Therefore, for each respondent with two days of records in the CSFII databases, a daily

average consumption value was determined for each of the fish–by–habitat types. For

estimating consumption by species, the “as prepared” (or “uncooked”) amount reported by an

individual for the food code associated with a given species was summed across the two days. 

This sum was then divided by two to produce a daily average consumption of the particular

species for each individual. If an individual did not report consumption of the given species then

the individual's consumption of the species was recorded as zero. It is this average across two

days which makes these empirical estimates as opposed to usual intake estimates.

For estimating fish–by–habitat consumption, a daily consumption was calculated for each

individual for each of the fish–by–habitat types. This is accomplished by summing, within day,

the “as prepared” (or “uncooked”) amount. The amount was summed across the fish–related

food codes comprising the given fish–by–habitat type. The amounts entering the summation for

combination foods, or for foods with unknown habitat, were adjusted according to the previously

discussed conventions. Daily total consumption data for a given fish–by–habitat type were then

summed for the two days and divided by two to produce individual daily average consumption. 

If an individual did not report consumption of a given fish–by–habitat type across any of the food

codes, the value zero entered the estimation algorithm for that individual. Again, it is this

average across two days that renders these estimates empirical rather than usual intake, which

implies long–run averages.

The convention described in the preceding paragraph produces individual daily averages

in grams/day. If estimates are required on the milligrams/kilogram of body weight/day basis,

then “as prepared” (or “uncooked”) grams for the individual are converted to milligrams with the

multiplication factor of 1,000. This daily average for the individual is then divided by the

individual’s body weight in kilograms. The milligrams/kilogram daily average for each individual

then enters the estimating algorithm described in Section 3, in the same manner as the grams

daily averages.

2.2.2 Average Daily Consumption Data—Consumers Only

For the purpose of this report, “consumers only” were defined as individuals who ate fish

at least once during the 2–day period. “Consumers only” were identified according to

fish–by–habitat type. That is, for a given fish–by–habitat type, daily consumption totals

(explained in Section 2.2.1) were screened. If one of the daily totals for the given

fish–by–habitat type was greater than zero, that individual was included in the set of

“consumers only;” otherwise, the individual was excluded.

If an individual was included in the set of “consumers only,” the average daily consumption

for that individual was determined using only data from those days when total consumption was

greater than zero. For example, if fish was consumed on only one of the two days, the total
2-8

consumption for the given fish–by–habitat type on that one day was considered the average

daily consumption for that individual.
3-1

3. SUMMARY OF STATISTICAL METHODS

This section summarizes the statistical methods used to generate point and interval

estimates of daily average per capita fish consumption. Point estimates include the mean, 90th,

95th, and 99th percentiles. Mean estimates were generated using ratio estimation techniques. 

The variance of the mean was estimated using a Taylor series approximation of the deviation of

estimates from their expected values. The Taylor series approximations were applied to

ultimate clusters, which resulted in an overall estimate of the variance instead of estimating

variance components due to sample–design stages. Appendix B reports the statistical formulae

for generating both the mean estimate and the estimate of the confidence interval about the

mean. Methods for generating percentile estimates and 90–percent bootstrap intervals about

the percentile estimates are also shown in Appendix B.

3.1 STATISTICAL METHODS FOR ESTIMATING THE MEAN AND CONFIDENCE

INTERVALS ABOUT THE MEAN

Mean estimates presented in this report resulted from ratio estimation methods. The

mean, daily average per capita fish consumption for a given habitat type was estimated as the

ratio of total fish for given habitat type consumed by the population or subpopulation, divided by

the estimate of the total number of individuals in the population or subpopulation. Variances of

the mean were estimated using Taylor series approximations of the deviations of estimates from

their expected values. Taylor series approximations were applied to ultimate–cluster estimates. 

With this ultimate–cluster method, cited by Hansen, Hurwitz, and Madow, an overall estimate of

the variance was generated (Hansen 1953). Use of the ultimate–cluster method is necessary

for the CSFII data for two reasons: (1) the nature of the survey design, and (2) the form of the

survey weights available as part of the CSFII data. Appendix B provides formulae for these

estimates. Finally, ratio estimates of the mean are unbiased if the higher–order terms in the

Taylor series expansion are considered negligible. Methods and results of tests to assess

potential bias in the estimation of the mean are discussed in Appendix B.

All four CSFII surveys are multistage, stratified–cluster samples with primary sampling

units (PSUs) sampled with replacement. Sample weights, which project the data from a

sampled individual to the population, are based on the probability of an individual being

sampled at each stage of the sampling design. As mentioned in Section 1 of this report, the

sample weights associated with each individual reporting two days of consumption data were

adjusted to correct for non response bias. These adjusted sample weights, which are recorded

in the CSFII data in the variable WT4_2DAY, record the number of individuals the sampled

person represents in the population. For example, a sample weight valued as 22 projects the

data from the individual with that sample weight to 22 individuals in the U.S. population.

The ultimate cluster is considered the aggregate of the sampled individuals within a PSU. 

The ultimate cluster method is supported by the survey design. It is also necessary for

estimating the variance–of–the–mean estimate. Because the sample design contains multiple

levels, such as stratum and PSU, specific information is necessary to partition the
3-2

variance–of–the–mean estimate into components. That is, specification of the sample size and

population size within each level of sampling is required. However, this information is not

inherent in the CSFII data. Rather, CSFII surveys report an adjusted sample weight for each

individual who reported two days of consumption data during the survey. As discussed in

Section 1 of this report, these survey weights were adjusted to correct for nonresponse bias. 

Given that only the adjusted weight is available, and not the specific sample and population size

in each phase, it was necessary to estimate the mean using ratio estimation techniques and the

variance of the mean using the ultimate cluster methodology, which does not partition the

variance into sample design components.

3.2 STATISTICAL METHODS FOR PERCENTILE ESTIMATES AND CONFIDENCE

INTERVALS ABOUT THE ESTIMATES

This report presents point estimates of the median, 90th, 95th, and 99th percentiles of the

average daily per capita consumption of fish. Ninety–percent interval estimates for the

percentiles were generated using bootstrapping techniques described by Efron (Efron 1982). 

Interval estimates for percentiles are bootstrap intervals. The reported bootstrap intervals do

not result from direct estimates of the standard deviation of the point estimate. Rather, the

bootstrap estimates result from the percentile method, which estimates the lower and upper

bounds for the interval estimate by the 100" percentile and 100(1–") percentile estimates from

the nonparametric distribution of the given point estimate. This distribution of the observed

values of the given point estimate is determined from repeated resampling of the empirical data.

 Appendix B defines the point estimators and describes how these estimates were generated

from the CSFII data. Appendix B also presents the statistical methods used for generating the

nonparametric interval estimates. 
4-1

4. “AS PREPARED” FISH CONSUMPTION ESTIMATES

This section presents tabulated daily average “as prepared” fish consumption estimates

and augments these estimates with selected graphical presentations of the data. Estimates and

graphics are organized in subsections. This preface to the subsections delineates the

organization of the section. 

Tables and figures are first organized by estimates for the U.S. population (Section 4.1) or

“consumers only” (Section 4.2). For the U.S. population, daily average “as prepared” fish

consumption was estimated for: 

C finfish and shellfish (grams/person/day),

C finfish and shellfish (milligrams/kilogram of body weight/day), 

C finfish (grams/person/day), 

C shellfish (grams/person/day), 

C low-income individuals (grams/person/day), 

C alternate habitat (grams/person/day), and 

C mean consumption by species within habitat (grams/person/day). 

For “consumers only,” estimates were calculated for: 

C finfish and shellfish (grams/person/day),

C finfish and shellfish (milligrams/kilogram of body weight/day), and

C alternate habitat (grams/person/day). 

The tables list estimates of the mean, median, 90th percentile, 95th percentile, and 99th

percentile empirical daily average per capita consumption and 90–percent intervals about each

estimate. These estimates used survey weights to project data from the USDA’s combined

1994-1996 and 1998 CSFII to daily average per capita consumption by the U.S. population. 

Estimates project consumption from a combined sample of 20,607 individuals to a population of

261,897,236. Subpopulation sample sizes and the projected subpopulation sizes are included

on tables, where appropriate.

When estimates are presented according to age and gender, the age categories are (1) 14

years of age and younger, (2) 15 to 44, and (3) 45 years of age and older. For women, 15 to 44

years approximates the childbearing years. Estimates for the subpopulation of individuals 18

and older describe fish consumption by adults. These estimates project consumption from a

combined sample of 9,596 individuals 18 years of age and older to a population of 190,930,779. 

Estimates are also provided by fine age categories for children ages 3 to 17. The age

categories for these tables are (1) ages 3 to 5, (2) ages 6 to 10, (3) ages 11 to 15, and (4) ages

16 to 17. The combined 1994-96, 1998 CSFII contains 7,429 children ages 3 to 17, with a total

projected sample weight of 58,923,560.

Estimates for “consumers only” are based on CSFII respondents who reported

consumption of fish on at least one of the two days. Daily average estimates for “consumers
4-2

only,” as described in Section 3, are determined across the number of days for which fish

consumption was reported.

Low–income is defined in the CSFII as those individuals with gross household incomes at

or below 130 percent of the federal poverty threshold. A combined sample of 5,866 individuals

in the 1994-1996, 1998 CSFII projects to a low–income population of 50,296,483. 

Subsections 4.1.5 and 4.2.2 provide estimates according to the alternate habitat

assignments of freshwater, estuarine/marine, and all fish. The habitat aggregation in this

subsection differs from the habitat categories of freshwater/estuarine and marine. The

freshwater/estuarine combination applies to all subsections except Subsections 4.1.5 and 4.2.2. 

Notice that the “All Fish” estimates in Subsection 4.1.5 match the corresponding “All Fish”

estimates in other subsections. For example, the “All Fish“ Finfish consumption estimates listed

in Table 4.1.5.1 are the same as those listed as “All Fish” in the Finfish subsection. In other

words, “All Fish” estimates are calculated across fish habitat type. 

Finally, Subsection 4.1.6 lists mean consumption by species for various subpopulations. 

Interval estimates are not provided. Estimates are listed by habitat in descending order. The

five decimal places recorded do not imply significant digits, but rather are included to illustrate

those species consumed by various subpopulations.
4-3

SECTION 4.1.1.1 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish (grams/person/day)

Freshwater/Estuarine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 5,182 1.56 (1.19-1.92) 0.00 (0.00-0.48) 5.83 (4.42-10.21) 4015-44 2,332 4.28 (3.44-5.12) 5.05 (2.82-7.94) 23.93 (21.81-28.60) 8245 and Older 2,654 4.76 (3.96-5.57) 11.84 (5.74-16.82) 32.74 (26.65-40.10) 79All Ages 10,168 3.85 (3.33-4.37) 4.91 (2.56-6.29) 23.83 (22.14-27.47) 77

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99t

14 and Younger 5,277 2.09 (1.62-2.55) 0.00 (0.00-0.56) 6.55 (4.42-10.36) 6015-44 2,382 5.67 (4.79-6.55) 10.38 (9.19-12.38) 38.56 (33.74-49.01) 11245 and Older 2,780 7.38 (6.26-8.50) 23.60 (19.67-28.12) 56.58 (52.33-57.24) 112All Ages 10,439 5.34 (4.73-5.95) 9.28 (7.05-10.85) 37.09 (32.17-40.32) 107

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 10,459 1.83 (1.51-2.14) 0.00 (0.00-0.00) 6.04 (5.53-9.46) 515-44 4,714 4.97 (4.39-5.56) 8.58 (5.27-10.39) 31.67 (28.62-36.76) 945 and Older 5,434 5.96 (5.19-6.72) 17.44 (13.85-22.10) 42.67 (37.09-52.80) 10All Ages 20,607 4.58 (4.16-5.00) 6.63 (5.34-8.54) 29.65 (28.12-31.61) 9

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-4

SECTION 4.1.1.1 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish (grams/person/day)

Marine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 5,182 3.60 (3.02-4.17) 10.75 (8.12-13.53) 28.12 (24.26-31.03) 6115-44 2,332 7.03 (6.12-7.94) 27.90 (24.32-28.16) 48.06 (42.57-53.68) 9645 and Older 2,654 10.87 (9.59-12.14) 41.98 (38.39-42.53) 63.28 (57.76-66.32) 128All Ages 10,168 7.59 (6.91-8.26) 28.12 (27.90-29.24) 49.57 (46.64-52.39) 106

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 5,277 4.34 (3.61-5.08) 11.81 (8.36-13.95) 29.08 (26.67-31.40) 8415-44 2,382 9.41 (8.22-10.60) 36.62 (27.97-43.12) 72.81 (58.82-82.82) 12745 and Older 2,780 11.85 (10.54-13.15) 47.05 (42.18-54.47) 71.44 (64.42-81.34) 140All Ages 10,439 8.94 (8.11-9.77) 34.23 (28.16-38.51) 63.34 (59.04-73.18) 122

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 10,459 3.98 (3.46-4.49) 10.78 (10.07-13.53) 28.16 (27.90-29.80) 7815-44 4,714 8.22 (7.35-9.10) 28.15 (27.90-34.28) 56.58 (54.47-68.87) 11545 and Older 5,434 11.31 (10.29-12.34) 42.73 (41.98-45.65) 65.14 (63.89-68.01) 136All Ages 20,607 8.25 (7.61-8.89) 29.20 (28.16-32.12) 55.80 (54.74-56.85) 114

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-5

SECTION 4.1.1.1 TABLE 3. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish (grams/person/day)

All Fish: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 5,182 5.15 (4.38-5.93) 18.90 (15.25-21.11) 37.46 (30.03-41.67) 8015-44 2,332 11.31 (9.96-12.66) 41.23 (36.62-46.18) 66.33 (60.95-73.04) 14345 and Older 2,654 15.63 (14.00-17.26) 56.15 (52.68-60.57) 82.90 (75.63-87.99) 158All Ages 10,168 11.44 (10.46-12.42) 42.17 (38.98-45.65) 66.83 (63.19-71.44) 140

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 5,277 6.43 (5.54-7.32) 21.05 (15.71-24.88) 42.19 (34.02-52.53) 11415-44 2,382 15.08 (13.60-16.55) 58.44 (51.04-70.29) 89.07 (85.62-97.47) 17745 and Older 2,780 19.23 (17.59-20.86) 67.73 (65.02-72.21) 98.58 (92.65-105.09) 167All Ages 10,439 14.28 (13.35-15.21) 55.89 (51.04-59.38) 86.12 (84.30-89.73) 162

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 10,459 5.80 (5.15-6.46) 19.41 (17.23-21.18) 38.21 (36.60-42.13) 9615-44 4,714 13.20 (12.16-14.24) 49.98 (45.30-56.20) 82.87 (76.24-86.13) 16245 and Older 5,434 17.27 (15.98-18.56) 61.14 (56.60-64.24) 90.47 (86.54-93.15) 162All Ages 20,607 12.83 (12.05-13.61) 48.19 (46.18-49.89) 78.98 (74.62-83.25) 153

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-6

SECTION 4.1.1.1 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish

Individuals of Age 18 and Older

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 5.48 4.93 6.03

50th % 0.00 0.00 0.00

90th % 11.74 9.87 14.70

95th % 38.01 34.66 43.01

99th % 105.12 91.49 113.45

Marine Mean 9.79 9.01 10.57

50th % 0.00 0.00 0.00

90th % 38.57 36.63 41.48

95th % 63.76 58.79 68.80

99th % 126.32 117.32 140.06

All Fish Mean 15.27 14.30 16.24

50th % 0.00 0.00 0.00

90th % 56.23 55.39 58.28

95th % 86.11 84.28 87.49

99th % 162.57 155.77 170.95

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of

age 18 and older using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-7

SECTION 4.1.1.1 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish (grams/person/day)

Children Ages 3-17 by Fine Age Categories

Freshwater/Estuarine

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** Ages 3 to 5 4,391 1.47 (1.19-1.76) 0.14 (0.00-0.96) 5.13 (4.12-6.21) Ages 6 to 10 1,670 2.11 (1.36-2.87) 0.00 (0.00-0.55) 5.91 (3.19-12.69) Ages 11 to 15 1,005 3.01 (2.24-3.78) 1.41 (0.51-5.49) 18.20 (14.84-21.07) Ages 16 to 17 363 3.44 (1.62-5.27) 0.00 (0.00-1.52) 13.14*(5.18-29.24) 

Marine

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

Ages 3 to 5 4,391 3.74 (3.23-4.25) 11.10 (10.37-12.55) 27.92 (24.37-29.07) Ages 6 to 10 1,670 4.18 (3.48-4.89) 13.12 (9.71-17.02) 28.72 (27.55-33.77) Ages 11 to 15 1,005 5.45 (4.19-6.72) 13.94 (9.76-20.64) 38.50 (30.76-50.26) 1Ages 16 to 17 363 4.67 (2.93-6.41) 0.00 (0.00-6.89) 24.23*(7.77-71.45) 1

All Fish

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

Ages 3 to 5 4,391 5.22 (4.63-5.81) 18.94 (15.25-21.34) 35.31 (31.07-39.50) Ages 6 to 10 1,670 6.30 (5.26-7.34) 23.91 (21.06-27.02) 39.55 (34.34-51.47) 1Ages 11 to 15 1,005 8.46 (6.92-10.00) 28.14 (24.88-31.39) 60.33 (53.40-74.18) 1Ages 16 to 17 363 8.11 (5.41-10.82) 18.62 (6.98-40.88) 73.81*(29.24-89.78) 1

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 7,429 individuals to the U.S. population of 58,923,560 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. *: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 




4-12

SECTION 4.1.1.2 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Freshwater/Estuarine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 4,879 55.95 (46.22-65.69) 0.00 (0.00-3.43) 207.69 (162.31-267.73) 1,51515-44 2,275 66.86 (52.64-81.07) 74.47 (40.18-106.65) 380.13 (306.35-434.91) 1,32945 and Older 2,569 71.68 (58.28-85.08) 183.50 (75.26-246.60) 491.35 (369.29-606.21) 1,339All Ages 9,723 66.28 (57.59-74.98) 80.28 (43.97-104.43) 397.53 (363.73-434.51) 1,351

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 4,994 65.04 (52.33-77.76) 0.00 (0.00-16.87) 279.17 (178.99-384.25) 1,76715-44 2,369 71.82 (60.35-83.30) 130.79 (101.25-169.80) 480.81 (424.67-574.22) 1,35045 and Older 2,764 88.04 (74.54-101.54) 271.89 (212.02-320.60) 666.28 (539.81-711.59) 1,377All Ages 10,127 75.43 (67.06-83.79) 130.64 (106.47-180.61) 503.88 (455.12-560.15) 1,470

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 9,873 60.59 (51.67-69.51) 0.00 (0.00-0.00) 230.11 (187.28-283.09) 1,68915-44 4,644 69.35 (60.78-77.92) 104.26 (72.41-139.38) 431.37 (390.39-475.83) 1,33545 and Older 5,333 79.29 (68.87-89.72) 235.81 (187.77-284.01) 557.02 (493.69-666.38) 1,351All Ages 19,850 70.79 (64.56-77.02) 105.93 (87.30-127.95) 450.45 (423.86-484.36) 1,432

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-13

SECTION 4.1.1.2 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Marine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 4,879 146.57 (125.26-167.88) 380.98 (323.92-505.61) 1,027.57 (907.69-1,149.29) 2,81815-44 2,275 113.78 (98.32-129.23) 423.46 (365.30-484.54) 768.09 (649.87-881.18) 1,64845 and Older 2,569 166.16 (146.91-185.42) 619.83 (566.91-657.52) 950.42 (899.63-1,041.87) 2,021All Ages 9,723 138.54 (126.80-150.27) 501.04 (465.44-534.43) 891.56 (846.51-923.25) 2,150

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 4,994 154.18 (132.44-175.91) 425.66 (357.32-493.75) 1,081.22 (975.05-1,293.05) 2,67815-44 2,369 118.18 (103.89-132.47) 443.64 (368.30-546.56) 879.88 (759.85-954.12) 1,64245 and Older 2,764 149.26 (132.84-165.68) 568.10 (504.12-673.19) 888.72 (830.89-989.87) 1,859All Ages 10,127 135.63 (124.58-146.68) 494.03 (445.36-543.18) 907.08 (868.38-954.12) 1,965

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 9,873 150.45 (133.91-166.98) 413.20 (366.49-475.90) 1,037.35 (1,002.30-1,162.76) 2,69115-44 4,644 116.02 (103.69-128.35) 440.37 (388.93-487.66) 829.65 (750.11-919.72) 1,65145 and Older 5,333 158.30 (144.04-172.56) 600.92 (562.17-642.27) 920.70 (882.46-977.46) 1,975All Ages 19,850 137.11 (127.60-146.61) 497.43 (479.82-517.48) 902.75 (869.42-938.30) 2,014

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-14

SECTION 4.1.1.2 TABLE 3. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)

All Fish: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 914 and Younger 4,879 202.52 (177.83-227.21) 692.68 (619.31-794.52) 1,344.33 (1,224.10-1,489.40) 3,2915-44 2,275 180.63 (157.77-203.50) 640.94 (593.05-750.11) 1,040.45 (909.84-1,225.70) 2,2945 and Older 2,569 237.84 (212.27-263.42) 812.24 (732.05-918.35) 1,264.94 (1,165.11-1,352.82) 2,69All Ages 9,723 204.82 (188.14-221.49) 730.67 (670.50-768.19) 1,211.28 (1,128.36-1,256.15) 2,65

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

14 and Younger 4,994 219.22 (194.76-243.68) 744.58 (582.70-881.06) 1,469.91 (1,281.74-1,775.17) 3,3915-44 2,369 190.00 (171.40-208.60) 756.08 (688.99-851.35) 1,164.80 (1,060.16-1,239.45) 2,2345 and Older 2,764 237.30 (217.05-257.54) 848.97 (811.74-919.86) 1,253.04 (1,182.85-1,282.37) 2,30All Ages 10,127 211.05 (198.61-223.50) 791.69 (727.02-884.24) 1,239.38 (1,201.26-1,282.37) 2,53

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

14 and Younger 9,873 211.04 (191.31-230.77) 713.36 (651.97-779.69) 1,428.56 (1,344.46-1,499.23) 3,35415-44 4,644 185.37 (170.26-200.48) 714.19 (644.69-802.83) 1,138.91 (1,014.11-1,228.10) 2,2845 and Older 5,333 237.59 (219.24-255.94) 835.63 (766.60-882.72) 1,260.96 (1,184.81-1,313.50) 2,38All Ages 19,850 207.90 (195.73-220.06) 762.33 (736.99-790.30) 1,227.24 (1,197.67-1,250.56) 2,53

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-15

SECTION 4.1.1.2 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish

Individuals of Age 18 and Older

Milligrams/kilogram of body weight/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 74.58 67.23 81.94

50th % 0.00 0.00 0.00

90th % 158.16 124.67 198.19

95th % 502.20 452.15 566.68

99th % 1,352.52 1,237.79 1,511.48

Marine Mean 136.87 125.95 147.79

50th % 0.00 0.00 0.00

90th % 527.16 501.24 574.84

95th % 881.16 839.50 945.14

99th % 1,798.46 1,707.53 1,971.21

All Fish Mean 211.45 197.59 225.32

50th % 0.00 0.00 0.00

90th % 778.79 743.19 816.43

95th % 1,198.02 1,164.67 1,237.79

99th % 2,327.24 2,198.06 2,438.28

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 9,432 individuals of age 18 and older to the population of 187,533,204 individuals of

age 18 and older using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-16

SECTION 4.1.1.2 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Children Ages 3-17 by Fine Age Categories

Freshwater/Estuarine

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9Ages 3 to 5 4,112 82.93 (67.17-98.69) 0.00 (0.00-55.46) 283.55 (240.41-352.60) 2,Ages 6 to 10 1,553 59.25 (39.31-79.19) 0.00 (0.00-5.34) 177.77 (87.76-401.82) 1,Ages 11 to 15 975 53.29 (42.15-64.43) 27.44 (0.00-78.01) 311.51 (253.05-389.71) 1,Ages 16 to 17 360 49.45 (22.66-76.24) 0.00 (0.00-33.44) 213.15*(105.71-390.39) 1,

Marine

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

Ages 3 to 5 4,112 209.27 (181.47-237.06) 613.74 (525.30-695.61) 1,537.30 (1,339.89-1,669.77) 3,4Ages 6 to 10 1,553 149.82 (122.54-177.10) 416.19 (326.38-545.59) 1,055.21 (968.84-1,275.18) 2,Ages 11 to 15 975 108.69 (84.14-133.25) 337.95 (179.10-413.20) 821.05 (628.62-1,033.67) 1,Ages 16 to 17 360 74.57 (46.40-102.75) 0.00 (0.00-124.08) 380.78*(131.93-950.92) 1,

All Fish

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

Ages 3 to 5 4,112 292.19 (258.61-325.78) 1,056.71 (931.20-1,232.43) 1,988.44 (1,812.70-2,147.10) 4,Ages 6 to 10 1,553 209.07 (175.70-242.44) 779.53 (643.78-841.91) 1,356.56 (1,173.11-1,451.46) 3,Ages 11 to 15 975 161.99 (133.12-190.85) 569.80 (475.90-664.30) 1,050.97 (991.15-1,313.37) 2,Ages 16 to 17 360 124.02 (83.03-165.01) 260.84 (110.31-600.22) 1,029.23*(390.39-1,238.66) 2,

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 7,429 individuals to the U.S. population of 58,923,560 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-17

SECTION 4.1.2 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish

All Individuals

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 2.55 2.26 2.84

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 6.67 5.34 9.34

99th % 67.22 63.45 75.54

Marine Mean 6.57 6.13 7.01

50th % 0.00 0.00 0.00

90th % 26.30 24.27 27.37

95th % 46.07 43.12 47.50

99th % 94.71 89.78 100.44

All Fish Mean 9.12 8.58 9.67

50th % 0.00 0.00 0.00

90th % 34.83 31.41 36.62

95th % 59.84 57.54 61.63

99th % 126.30 120.58 130.08

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-18

SECTION 4.1.2 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish

Individuals of Age 18 and Older

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 3.06 2.67 3.44

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.57

95th % 11.90 9.46 17.63

99th % 75.38 67.28 84.80

Marine Mean 7.66 7.16 8.17

50th % 0.00 0.00 0.00

90th % 28.15 28.12 29.80

95th % 53.40 50.34 54.47

99th % 103.22 92.38 108.94

All Fish Mean 10.72 10.07 11.37

50th % 0.00 0.00 0.00

90th % 41.64 39.80 42.53

95th % 65.04 64.00 68.55

99th % 135.60 130.08 146.49

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of

age 18 and older using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-19

SECTION 4.1.3 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Shellfish

All Individuals

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 2.03 1.75 2.30

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 9.56 7.88 10.63

99th % 59.34 51.47 64.01

Marine Mean 1.68 1.33 2.03

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.00 0.00 0.00

99th % 67.86 51.57 84.47

All Fish Mean 3.70 3.23 4.18

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 22.63 17.19 26.33

99th % 90.55 82.88 95.70

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-20

SECTION 4.1.3 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Shellfish

Individuals of Age 18 and Older

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 2.42 2.08 2.77

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.33

95th % 12.90 10.88 16.08

99th % 61.82 54.58 71.67

Marine Mean 2.13 1.66 2.60

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.00 0.00 2.12

99th % 83.70 51.71 84.52

All Fish Mean 4.55 3.93 5.17

50th % 0.00 0.00 0.00

90th % 0.00 0.00 5.20

95th % 32.11 25.64 40.13

99th % 94.91 86.18 112.47

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of

age 18 and older using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-21

SECTION 4.1.4 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish

Low-income Population

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 2.84 2.04 3.65

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 5.70 3.36 10.41

99th % 81.80 68.04 114.48

Marine Mean 5.39 4.64 6.14

50th % 0.00 0.00 0.00

90th % 13.95 9.43 18.84

95th % 38.52 33.77 43.05

99th % 88.24 84.35 111.61

All Fish Mean 8.24 7.04 9.43

50th % 0.00 0.00 0.00

90th % 27.90 24.88 29.82

95th % 55.20 50.33 60.95

99th % 129.37 108.06 159.54

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-

year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-22

SECTION 4.1.4 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Shellfish

Low-income Population

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 1.50 1.11 1.90

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 1.55 0.00 1.66

99th % 49.78 39.01 74.18

Marine Mean 1.58 0.34 2.82

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.00 0.00 0.00

99th % 78.49 17.91 84.47

All Fish Mean 3.09 1.79 4.39

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 11.12 3.08 32.11

99th % 86.00 75.85 91.60

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-

year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-23

SECTION 4.1.4 TABLE 3. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish

Low-income Population

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 4.35 3.43 5.27

50th % 0.00 0.00 0.00

90th % 1.66 1.64 2.97

95th % 22.25 20.36 29.45

99th % 107.60 84.08 130.08

Marine Mean 6.97 5.57 8.38

50th % 0.00 0.00 0.00

90th % 24.06 16.38 28.12

95th % 51.00 39.11 76.45

99th % 106.96 89.16 114.92

All Fish Mean 11.32 9.66 12.99

50th % 0.00 0.00 0.00

90th % 39.89 33.16 48.83

95th % 79.38 69.27 86.13

99th % 149.76 130.08 170.95

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-

year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-24

SECTION 4.1.5 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish

Alternate Habitat

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater Mean 0.87 0.72 1.02

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.02 0.00 0.02

99th % 32.07 27.47 37.52

Estuarine/Marine Mean 8.26 7.74 8.77

50th % 0.00 0.00 0.00

90th % 29.68 28.27 32.12

95th % 56.15 55.81 56.32

99th % 110.84 106.35 115.73

All Fish Mean 9.12 8.58 9.67

50th % 0.00 0.00 0.00

90th % 34.83 31.41 36.62

95th % 59.84 57.54 61.63

99th % 126.30 120.58 130.08

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-25

SECTION 4.1.5 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Shellfish

Alternate Habitat

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater Mean 0.01 0.00 0.02

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.00 0.00 0.00

99th % 0.00 0.00 0.00

Estuarine/Marine Mean 3.70 3.22 4.17

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 22.63 17.19 26.33

99th % 87.36 79.39 94.24

All Fish Mean 3.70 3.23 4.18

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 22.63 17.19 26.33

99th % 90.55 82.88 95.70

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-26

SECTION 4.1.5 TABLE 3. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Finfish and Shellfish

Alternate Habitat

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater Mean 0.88 0.73 1.02

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.02 0.00 0.03

99th % 32.09 27.47 37.52

Estuarine/Marine Mean 11.95 11.19 12.72

50th % 0.00 0.00 0.00

90th % 44.99 42.75 46.19

95th % 74.19 71.44 76.45

99th % 146.14 139.00 152.03

All Fish Mean 12.83 12.05 13.61

50th % 0.00 0.00 0.00

90th % 48.19 46.18 49.89

95th % 78.98 74.62 83.25

99th % 153.17 145.88 160.92

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-27

SECTION 4.1.6 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Females of Age 14 and Younger

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean 

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 0.43624 Marine Ocean Perch 0.07833* All Species Trout, mixed 

Crab (Estuarine) 0.12652* (con't.) Sea Bass 0.04055* (con't.) Trout, mixed 

Catfish (Estuarine) 0.12642* Scallop (Marine) 0.03934* Perch (EstuaFlounder 0.12074* Mackerel 0.03136* Perch (FreshFlatfish (Estuarine) 0.07679* Pompano 0.02383* Trout Trout, mixed sp. (Estuarine) 0.05232* Flatfish (Marine) 0.01438* Sea Bass Perch (Estuarine) 0.05097* Porgy 0.01382* Scallop (MarCroaker 0.03920* Lobster 0.01115* Croaker Mullet 0.02218* Halibut 0.00521* Mackerel Oyster 0.02027* Sardine 0.00519* Pompano Salmon (Estuarine) 0.01581* Swordfish 0.00386* Mullet Herring 0.01378* Squid 0.00361* Oyster Rockfish 0.00691* Whitefish (Marine) 0.00339* Salmon (EstuAnchovy 0.00522* Mussels 0.00154* Flatfish (MarClam (Estuarine) 0.00389* Snapper 0.00009* Porgy Scallop (Estuarine) 0.00027* Herring 

Unknown Fish 0.38095 Lobster 

Freshwater Catfish (Freshwater) 0.12642* Seafood 0.00047* Rockfish 

Trout, mixed sp. (Freshwater) 0.05232* Carp 

Perch (Freshwater) 0.05097* All Species Tuna 1.40988 Anchovy Trout 0.04770* Cod 0.57052 Halibut Carp 0.00608* Shrimp 0.43624 Sardine Cisco 0.00366* Fish 0.38095 Clam (EstuarWhitefish (Freshwater) 0.00339* Salmon (Marine) 0.31835* Swordfish Pike 0.00255* Pollock 0.31789* Cisco Salmon (Freshwater) 0.00017* Clam (Marine) 0.14529* Squid 

Crab (Marine) 0.14365* Whitefish (Fr

Marine Tuna 1.40988 Crab (Estuarine) 0.12652* Whitefish (M

Cod 0.57052 Catfish (Estuarine) 0.12642* Pike Salmon (Marine) 0.31835* Catfish (Freshwater) 0.12642* Mussels Pollock 0.31789* Flounder 0.12074* Seafood Clam (Marine) 0.14529* Haddock 0.10034* Scallop (EstuCrab (Marine) 0.14365* Whiting 0.08056* Salmon (FresHaddock 0.10034* Ocean Perch 0.07833* Snapper Whiting 0.08056* Flatfish (Estuarine) 0.07679*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 5,182 individuals to the U.S. population of 29,264,187 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-28

SECTION 4.1.6 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Females of Age 15 to 44

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 1.79975 Marine Crab (Marine) 0.18799* All Species Pompano 

Catfish (Estuarine) 0.36552* (con't.) Scallop (Marine) 0.15755* (con't.) Ocean Perch 

Flatfish (Estuarine) 0.32317* Squid 0.15166* Porgy Flounder 0.17232* Pompano 0.14685* Perch (EstuaCrab (Estuarine) 0.16558* Ocean Perch 0.12941* Perch (FreshPerch (Estuarine) 0.09530* Porgy 0.12244* Fish Trout, mixed sp. (Estuarine) 0.07916* Whiting 0.08350* Whiting Oyster 0.06087* Sardine 0.08130* Sardine Croaker 0.04853* Flatfish (Marine) 0.06051* Trout, mixed Mullet 0.04625* Sea Bass 0.05865* Trout, mixed Salmon (Estuarine) 0.04172* Mackerel 0.03120* Oyster Anchovy 0.03812* Mussels 0.01907* Flatfish (MarRockfish 0.03504* Halibut 0.01366* Carp Herring 0.02833* Conch 0.00689* Sea Bass Clam (Estuarine) 0.01726* Snapper 0.00679* Croaker Eel 0.00202* Whitefish (Marine) 0.00061* Mullet Scallop (Estuarine) 0.00106* Salmon (EstuSturgeon (Estuarine) 0.00056* Unknown Fish 0.09390* Anchovy 

Seafood 0.00322* Rockfish 

Freshwater Catfish (Freshwater) 0.36552* Mackerel 

Trout 0.24246* All Species Tuna 2.62369 Herring Perch (Freshwater) 0.09530* Shrimp 1.79975 Mussels Trout, mixed sp. (Freshwater) 0.07916* Cod 0.90879* Clam (EstuarCarp 0.06010* Salmon (Marine) 0.83997* Halibut Pike 0.00787* Clam (Marine) 0.64409* Pike Cisco 0.00106* Catfish (Estuarine) 0.36552* Conch Whitefish (Freshwater) 0.00061* Catfish (Freshwater) 0.36552* Snapper Sturgeon (Freshwater) 0.00056* Flatfish (Estuarine) 0.32317* Seafood Salmon (Freshwater) 0.00044* Lobster 0.27145* Eel 

Pollock 0.25225* Scallop (Estu

Marine Tuna 2.62369 Trout 0.24246* Cisco 

Cod 0.90879* Haddock 0.24170* Whitefish (FrSalmon (Marine) 0.83997* Crab (Marine) 0.18799* Whitefish (MClam (Marine) 0.64409* Flounder 0.17232* Sturgeon (EsLobster 0.27145* Crab (Estuarine) 0.16558* Sturgeon (FrPollock 0.25225* Scallop (Marine) 0.15755* Salmon (FresHaddock 0.24170* Squid 0.15166*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 2,332 individuals to the U.S. population of 58,970,270 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-29

SECTION 4.1.6 TABLE 3. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Females of Age 45 and Older

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 1.36390 Marine Pollock 0.27192* All Species Carp 

Flounder 0.87864* (con't.) Swordfish 0.20097* (con't.) Fish 

Catfish (Estuarine) 0.32047* Mackerel 0.19221* Crab (EstuarHerring 0.23283* Crab (Marine) 0.18744* Trout Flatfish (Estuarine) 0.23150* Ocean Perch 0.15961* Ocean Perch Crab (Estuarine) 0.16509* Scallop (Marine) 0.15056* Scallop (MarPerch (Estuarine) 0.10831* Lobster 0.14065* Lobster Croaker 0.09846* Squid 0.11659* Squid Salmon (Estuarine) 0.07612 Snapper 0.11452* Snapper Oyster 0.07289* Sea Bass 0.08798* Perch (EstuaRockfish 0.05097* Halibut 0.08743* Perch (FreshTrout, mixed sp. (Estuarine) 0.04023* Mussels 0.06865* Croaker Clam (Estuarine) 0.03115* Sardine 0.05269* Sea Bass Anchovy 0.01891* Flatfish (Marine) 0.04334* Halibut Mullet 0.01404* Whitefish (Marine) 0.04176* Pike Smelts (Estuarine) 0.01394* Pompano 0.03550* Salmon (EstuSmelts, Rainbow (Estuarine) 0.00212* Smelts (Marine) 0.01394* Oyster Scallop (Estuarine) 0.00102* Mussels 

Unknown Fish 0.17803* Sardine 

Freshwater Catfish (Freshwater) 0.32047* Rockfish 

Carp 0.18062* All Species Tuna 3.35218 Flatfish (MarTrout 0.16278* Salmon (Marine) 1.53248 Whitefish (FrPerch (Freshwater) 0.10831* Shrimp 1.36390 Whitefish (MPike 0.07948* Cod 1.35627* Trout, mixed Whitefish (Freshwater) 0.04176* Clam (Marine) 1.16221* Trout, mixed Trout, mixed sp. (Freshwater) 0.04023* Flounder 0.87864* Pompano Cisco 0.00350* Porgy 0.61332* Clam (EstuarSmelts, Rainbow (Freshwater) 0.00212* Haddock 0.52178* Anchovy Salmon (Freshwater) 0.00080 Catfish (Estuarine) 0.32047* Mullet 

Catfish (Freshwater) 0.32047* Smelts (Estu

Marine Tuna 3.35218 Whiting 0.28532* Smelts (Mari

Salmon (Marine) 1.53248 Pollock 0.27192* Cisco Cod 1.35627* Herring 0.23283* Smelts, RainClam (Marine) 1.16221* Flatfish (Estuarine) 0.23150* Smelts, RainPorgy 0.61332* Swordfish 0.20097* Scallop (EstuHaddock 0.52178* Mackerel 0.19221* Salmon (FresWhiting 0.28532* Crab (Marine) 0.18744*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 2,654 individuals to the U.S. population of 45,695,152 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-30

SECTION 4.1.6 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

All Females

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 1.35311 Marine Crab (Marine) 0.17811 All Species Scallop (Mar

Flounder 0.40204* (con't.) Lobster 0.16995* (con't.) Ocean Perch 

Catfish (Estuarine) 0.29790 Whiting 0.15172 Squid Flatfish (Estuarine) 0.23806 Scallop (Marine) 0.12934* Herring Crab (Estuarine) 0.15688 Ocean Perch 0.12855* Perch (EstuaHerring 0.09492* Squid 0.10735* Perch (FreshPerch (Estuarine) 0.09005* Mackerel 0.08617* Carp Croaker 0.06353* Pompano 0.08198* Mackerel Trout, mixed sp. (Estuarine) 0.06001* Swordfish 0.06941* Pompano Oyster 0.05610* Sea Bass 0.06470* Swordfish Salmon (Estuarine) 0.04780 Sardine 0.05491* Sea Bass Rockfish 0.03433* Flatfish (Marine) 0.04457 Croaker Mullet 0.03000* Snapper 0.04208* Trout, mixed Anchovy 0.02438* Halibut 0.03698* Trout, mixed Clam (Estuarine) 0.01908 Mussels 0.03215* Oyster Smelts (Estuarine) 0.00476* Whitefish (Marine) 0.01526* Sardine Eel 0.00089* Smelts (Marine) 0.00476* Salmon (EstuScallop (Estuarine) 0.00087* Conch 0.00303* Flatfish (MarSmelts, Rainbow (Estuarine) 0.00072* Snapper Sturgeon (Estuarine) 0.00025* Unknown Fish 0.18532 Halibut 

Seafood 0.00152* Rockfish 

Freshwater Catfish (Freshwater) 0.29790 Mussels 

Trout 0.17272* All Species Tuna 2.60702 Pike Perch (Freshwater) 0.09005* Shrimp 1.35311 Mullet Carp 0.08941* Cod 0.98755 Anchovy Trout, mixed sp. (Freshwater) 0.06001* Salmon (Marine) 0.96227 Clam (EstuarPike 0.03114* Clam (Marine) 0.71187 Whitefish (FrWhitefish (Freshwater) 0.01526* Flounder 0.40204* Whitefish (MCisco 0.00246* Haddock 0.30637* Smelts (EstuSmelts, Rainbow (Freshwater) 0.00072* Catfish (Estuarine) 0.29790 Smelts (MariSalmon (Freshwater) 0.00051 Catfish (Freshwater) 0.29790 Conch Sturgeon (Freshwater) 0.00025* Pollock 0.27330 Cisco 

Porgy 0.26619* Seafood 

Marine Tuna 2.60702 Flatfish (Estuarine) 0.23806 Eel 

Cod 0.98755 Fish 0.18532 Scallop (EstuSalmon (Marine) 0.96227 Crab (Marine) 0.17811 Smelts, RainClam (Marine) 0.71187 Trout 0.17272* Smelts, RainHaddock 0.30637* Lobster 0.16995* Salmon (FresPollock 0.27330 Crab (Estuarine) 0.15688 Sturgeon (EsPorgy 0.26619* Whiting 0.15172 Sturgeon (Fr

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 10,168 individuals to the U.S. population of 133,929,609 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-31

SECTION 4.1.6 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Males of Age 14 and Younger

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 0.75514 Marine Porgy 0.11758* All Species Perch (Estua

Flounder 0.22088* (con't.) Sea Bass 0.11696* (con't.) Perch (Fresh

Catfish (Estuarine) 0.19129* Pompano 0.07986* Ocean Perch Flatfish (Estuarine) 0.11359* Crab (Marine) 0.07435* Scallop (MarPerch (Estuarine) 0.07402* Ocean Perch 0.06935* Crab (EstuarCrab (Estuarine) 0.06548* Scallop (Marine) 0.06929* Swordfish Croaker 0.03882* Swordfish 0.06303* Trout Oyster 0.02511* Mackerel 0.02538* Croaker Rockfish 0.02440* Lobster 0.02444* Pike Trout, mixed sp. (Estuarine) 0.01531* Flatfish (Marine) 0.02127* Mackerel Salmon (Estuarine) 0.01245* Squid 0.00794* Oyster Clam (Estuarine) 0.00861* Mussels 0.00750* Lobster Mullet 0.00836* Snails (Marine) 0.00675* Rockfish Anchovy 0.00375* Whitefish (Marine) 0.00393* Flatfish (MarHerring 0.00173* Snapper 0.00370* Trout, mixed Scallop (Estuarine) 0.00047* Halibut 0.00232* Trout, mixed Sturgeon (Estuarine) 0.00001* Salmon (Estu

Unknown Fish 0.38849 Clam (Estuar

Freshwater Catfish (Freshwater) 0.19129* Seafood 0.00165* Mullet 

Perch (Freshwater) 0.07402* Squid 

Trout 0.05568* All Species Tuna 1.62876 Mussels Pike 0.03128* Cod 0.75619 Snails (FreshTrout, mixed sp. (Freshwater) 0.01531* Shrimp 0.75514 Snails (MarinSnails (Freshwater) 0.00675* Fish 0.38849 Carp Carp 0.00518* Clam (Marine) 0.32120* Whitefish (FrWhitefish (Freshwater) 0.00393* Salmon (Marine) 0.25062* Whitefish (MCisco 0.00298* Flounder 0.22088* Anchovy Salmon (Freshwater) 0.00013* Catfish (Estuarine) 0.19129* Snapper Sturgeon (Freshwater) 0.00001* Catfish (Freshwater) 0.19129* Cisco 

Pollock 0.17829* Halibut 

Marine Tuna 1.62876 Whiting 0.13893* Herring 

Cod 0.75619 Haddock 0.12580* Seafood Clam (Marine) 0.32120* Porgy 0.11758* Scallop (EstuSalmon (Marine) 0.25062* Sea Bass 0.11696* Salmon (FresPollock 0.17829* Flatfish (Estuarine) 0.11359* Sturgeon (EsWhiting 0.13893* Pompano 0.07986* Sturgeon (FrHaddock 0.12580* Crab (Marine) 0.07435*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 5,277 individuals to the U.S. population of 30,232,628 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-32

SECTION 4.1.6 TABLE 6. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Males of Age 15 to 44

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.38408 Marine Squid 0.18073* All Species Fish 

Flounder 0.51422* (con't.) Lobster 0.15675* (con't.) Perch (Estua

Flatfish (Estuarine) 0.41069* Scallop (Marine) 0.15444* Perch (FreshCrab (Estuarine) 0.27575* Sea Bass 0.14390* Squid Catfish (Estuarine) 0.26515* Pompano 0.07971* Lobster Oyster 0.25306* Flatfish (Marine) 0.07689* Scallop (MarPerch (Estuarine) 0.19238* Swordfish 0.04820* Sea Bass Trout, mixed sp. (Estuarine) 0.10411* Haddock 0.03383* Trout, mixed Croaker 0.06601* Mussels 0.02949* Trout, mixed Herring 0.06400* Ocean Perch 0.01858* Trout Anchovy 0.05052* Mackerel 0.01638* Pompano Salmon (Estuarine) 0.04776* Sardine 0.01070* Flatfish (MarClam (Estuarine) 0.04396* Halibut 0.00693* Carp Rockfish 0.02944* Snapper 0.00253* Croaker Mullet 0.02179* Snails (Marine) 0.00200* Herring Eel 0.00928* Anchovy Scallop (Estuarine) 0.00104* Unknown Fish 0.19355* Swordfish 

Seafood 0.00471* Salmon (Estu

Freshwater Catfish (Freshwater) 0.26515* Clam (Estuar

Perch (Freshwater) 0.19238* All Species Tuna 2.88503 Haddock Trout, mixed sp. (Freshwater) 0.10411* Shrimp 2.38408 Mussels Trout 0.08968* Clam (Marine) 1.64047* Rockfish Carp 0.07156* Cod 1.33319* Crayfish Crayfish 0.02543* Salmon (Marine) 0.96155* Mullet Snails (Freshwater) 0.00200* Flounder 0.51422* Ocean Perch Salmon (Freshwater) 0.00050* Porgy 0.41085* Mackerel 

Flatfish (Estuarine) 0.41069* Sardine 

Marine Tuna 2.88503 Pollock 0.36916* Eel 

Clam (Marine) 1.64047* Whiting 0.32395* Halibut Cod 1.33319* Crab (Marine) 0.31308* Seafood Salmon (Marine) 0.96155* Crab (Estuarine) 0.27575* Snapper Porgy 0.41085* Catfish (Estuarine) 0.26515* Snails (FreshPollock 0.36916* Catfish (Freshwater) 0.26515* Snails (MarinWhiting 0.32395* Oyster 0.25306* Scallop (EstuCrab (Marine) 0.31308* Octopus 0.19645* Salmon (FresOctopus 0.19645*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 2,382 individuals to the U.S. population of 59,219,812 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-33

SECTION 4.1.6 TABLE 7. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Males of Age 45 and Older

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.12091 Marine Ocean Perch 0.22713* All Species Crab (Marine

Flounder 0.75017* (con't.) Pollock 0.22464* (con't.) Ocean Perch 

Catfish (Estuarine) 0.72265* Lobster 0.21815* Carp Flatfish (Estuarine) 0.34603* Porgy 0.20986* Pollock Croaker 0.24536* Mussels 0.18901* Lobster Herring 0.20993* Squid 0.16684* Herring Perch (Estuarine) 0.20890* Swordfish 0.16471* Porgy Trout, mixed sp. (Estuarine) 0.20278* Sea Bass 0.12599* Perch (EstuaCrab (Estuarine) 0.20112* Flatfish (Marine) 0.06479* Perch (FreshOyster 0.18590* Halibut 0.03909* Trout, mixed Salmon (Estuarine) 0.09457 Octopus 0.03641* Trout, mixed Rockfish 0.04992* Shark 0.02277* Crab (EstuarClam (Estuarine) 0.04237* Pompano 0.01477* Mussels Anchovy 0.03701* Smelts (Marine) 0.01170* Oyster Mullet 0.02447* Whitefish (Marine) 0.01103* Squid Smelts (Estuarine) 0.01170* Snapper 0.01039* Swordfish Scallop (Estuarine) 0.00179* Roe 0.00552* Sea Bass 

Snails (Marine) 0.00507* Salmon (Estu

Freshwater Catfish (Freshwater) 0.72265* Pike 

Trout 0.29439* Unknown Fish 0.32016* Flatfish (MarCarp 0.22671* Rockfish Perch (Freshwater) 0.20890* All Species Tuna 3.10292 Clam (EstuarTrout, mixed sp. (Freshwater) 0.20278* Shrimp 2.12091 Halibut Pike 0.06831* Salmon (Marine) 1.90378 Anchovy Whitefish (Freshwater) 0.01103* Clam (Marine) 1.58113* Octopus Snails (Freshwater) 0.00507* Cod 1.57265 Mullet Salmon (Freshwater) 0.00100 Flounder 0.75017* Shark 

Catfish (Estuarine) 0.72265* Pompano 

Marine Tuna 3.10292 Catfish (Freshwater) 0.72265* Smelts (Estu

Salmon (Marine) 1.90378 Haddock 0.50818* Smelts (MariClam (Marine) 1.58113* Flatfish (Estuarine) 0.34603* Whitefish (FrCod 1.57265 Fish 0.32016* Whitefish (MHaddock 0.50818* Sardine 0.31225* Snapper Sardine 0.31225* Trout 0.29439* Roe Scallop (Marine) 0.26563* Scallop (Marine) 0.26563* Snails (FreshMackerel 0.25230* Mackerel 0.25230* Snails (MarinWhiting 0.23343* Croaker 0.24536* Scallop (EstuCrab (Marine) 0.22835* Whiting 0.23343* Salmon (Fres

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 2,780 individuals to the U.S. population of 38,515,187 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-34

SECTION 4.1.6 TABLE 8. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

All Males

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 1.92003 Marine Scallop (Marine) 0.16779* All Species Scallop (Mar

Flounder 0.51594* (con't.) Lobster 0.14397* (con't.) Lobster 

Catfish (Estuarine) 0.38540 Squid 0.13573* Trout Flatfish (Estuarine) 0.32104 Sea Bass 0.13215* Squid Crab (Estuarine) 0.20361 Octopus 0.10187* Sea Bass Oyster 0.17899* Sardine 0.09893* Croaker Perch (Estuarine) 0.16939* Ocean Perch 0.09334* Trout, mixed Croaker 0.11357* Mackerel 0.08951* Trout, mixed Trout, mixed sp. (Estuarine) 0.11283* Swordfish 0.08677* Carp Herring 0.09321* Mussels 0.07231* Octopus Salmon (Estuarine) 0.05351 Pompano 0.06020* Sardine Anchovy 0.03540* Flatfish (Marine) 0.06011 Ocean Perch Clam (Estuarine) 0.03513 Halibut 0.01552* Herring Rockfish 0.03441 Shark 0.00685* Mackerel Mullet 0.01943* Snapper 0.00517* Swordfish Eel 0.00429* Whitefish (Marine) 0.00425* Mussels Smelts (Estuarine) 0.00352* Snails (Marine) 0.00404* Pompano Scallop (Estuarine) 0.00113* Smelts (Marine) 0.00352* Flatfish (MarSturgeon (Estuarine) 0.00000* Roe 0.00166* Salmon (Estu

Anchovy 

Freshwater Catfish (Freshwater) 0.38540 Unknown Fish 0.27772 Clam (Estuar

Perch (Freshwater) 0.16939* Seafood 0.00257* Rockfish Trout 0.14326* Pike Trout, mixed sp. (Freshwater) 0.11283* All Species Tuna 2.65381 Mullet Carp 0.10258* Shrimp 1.92003 Halibut Pike 0.02795* Clam (Marine) 1.31093 Crayfish Crayfish 0.01177* Cod 1.26894 Shark Whitefish (Freshwater) 0.00425* Salmon (Marine) 1.07718 Snapper Snails (Freshwater) 0.00404* Flounder 0.51594* Eel Cisco 0.00071* Catfish (Estuarine) 0.38540 Whitefish (FrSalmon (Freshwater) 0.00057 Catfish (Freshwater) 0.38540 Whitefish (MSturgeon (Freshwater) 0.00000* Flatfish (Estuarine) 0.32104 Snails (Fresh

Porgy 0.28107* Snails (Marin

Marine Tuna 2.65381 Pollock 0.28057* Smelts (Estu

Clam (Marine) 1.31093 Fish 0.27772 Smelts (MariCod 1.26894 Whiting 0.25299 Seafood Salmon (Marine) 1.07718 Crab (Marine) 0.23118 Roe Porgy 0.28107* Crab (Estuarine) 0.20361 Scallop (EstuPollock 0.28057* Haddock 0.19833* Cisco Whiting 0.25299 Oyster 0.17899* Salmon (FresCrab (Marine) 0.23118 Perch (Estuarine) 0.16939* Sturgeon (EsHaddock 0.19833* Perch (Freshwater) 0.16939* Sturgeon (Fr

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 10,439 individuals to the U.S. population of 127,967,627 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-35

SECTION 4.1.6 TABLE 9. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Individuals of Age 14 and Younger

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 0.59828 Marine Sea Bass 0.07938* All Species Porgy 

Flounder 0.17163* (con't.) Ocean Perch 0.07377* (con't.) Perch (Estua

Catfish (Estuarine) 0.15938* Porgy 0.06654* Perch (FreshCrab (Estuarine) 0.09550* Scallop (Marine) 0.05456* Scallop (MarFlatfish (Estuarine) 0.09549* Pompano 0.05230* Pompano Perch (Estuarine) 0.06268* Swordfish 0.03393* Trout Croaker 0.03901* Mackerel 0.02832* Croaker Trout, mixed sp. (Estuarine) 0.03351* Lobster 0.01790* Swordfish Oyster 0.02273* Flatfish (Marine) 0.01788* Trout, mixed Rockfish 0.01580* Squid 0.00581* Trout, mixed Mullet 0.01516* Mussels 0.00457* Mackerel Salmon (Estuarine) 0.01410 Halibut 0.00374* Oyster Herring 0.00766* Whitefish (Marine) 0.00367* Lobster Clam (Estuarine) 0.00629* Snails (Marine) 0.00343* Flatfish (MarAnchovy 0.00447* Sardine 0.00255* Pike Scallop (Estuarine) 0.00037* Snapper 0.00193* Rockfish Sturgeon (Estuarine) 0.00001* Mullet 

Unknown Fish 0.38478 Salmon (Estu

Freshwater Catfish (Freshwater) 0.15938* Seafood 0.00107* Herring 

Perch (Freshwater) 0.06268* Clam (Estuar

Trout 0.05176* All Species Tuna 1.52110 Squid Trout, mixed sp. (Freshwater) 0.03351* Cod 0.66487 Carp Pike 0.01715* Shrimp 0.59828 Mussels Carp 0.00562* Fish 0.38478 Anchovy Whitefish (Freshwater) 0.00367* Salmon (Marine) 0.28393 Halibut Snails (Freshwater) 0.00343* Pollock 0.24695* Whitefish (FrCisco 0.00332* Clam (Marine) 0.23468* Whitefish (MSalmon (Freshwater) 0.00015 Flounder 0.17163* Snails (FreshSturgeon (Freshwater) 0.00001* Catfish (Estuarine) 0.15938* Snails (Marin

Catfish (Freshwater) 0.15938* Cisco 

Marine Tuna 1.52110 Haddock 0.11328* Sardine 

Cod 0.66487 Whiting 0.11022 Snapper Salmon (Marine) 0.28393 Crab (Marine) 0.10843* Seafood Pollock 0.24695* Crab (Estuarine) 0.09550* Scallop (EstuClam (Marine) 0.23468* Flatfish (Estuarine) 0.09549* Salmon (FresHaddock 0.11328* Sea Bass 0.07938* Sturgeon (EsWhiting 0.11022 Ocean Perch 0.07377* Sturgeon (FrCrab (Marine) 0.10843*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 10,459 individuals to the U.S. population of 59,496,815 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-36

SECTION 4.1.6 TABLE 10. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Individuals of Age 15 to 44

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.09253 Marine Whiting 0.20398* All Species Scallop (Mar

Flatfish (Estuarine) 0.36702 (con't.) Squid 0.16623* (con't.) Perch (Estua

Flounder 0.34363* Scallop (Marine) 0.15599* Perch (FreshCatfish (Estuarine) 0.31523* Haddock 0.13754* Fish Crab (Estuarine) 0.22078* Pompano 0.11321* Haddock Oyster 0.15717* Sea Bass 0.10137* Pompano Perch (Estuarine) 0.14394* Octopus 0.09843* Sea Bass Trout, mixed sp. (Estuarine) 0.09166* Ocean Perch 0.07387* Octopus Croaker 0.05729* Flatfish (Marine) 0.06872 Trout, mixed Herring 0.04621* Sardine 0.04593* Trout, mixed Salmon (Estuarine) 0.04475 Mussels 0.02429* Ocean Perch Anchovy 0.04433* Swordfish 0.02415* Flatfish (MarMullet 0.03400* Mackerel 0.02377* Carp Rockfish 0.03224* Halibut 0.01029* Croaker Clam (Estuarine) 0.03064* Snapper 0.00465* Herring Eel 0.00566* Conch 0.00344* Sardine Scallop (Estuarine) 0.00105* Snails (Marine) 0.00100* Salmon (EstuSturgeon (Estuarine) 0.00028* Whitefish (Marine) 0.00031* Anchovy 

Mullet 

Freshwater Catfish (Freshwater) 0.31523* Unknown Fish 0.14383* Rockfish 

Trout 0.16591* Seafood 0.00397* Clam (EstuarPerch (Freshwater) 0.14394* Mussels Trout, mixed sp. (Freshwater) 0.09166* All Species Tuna 2.75464 Swordfish Carp 0.06584* Shrimp 2.09253 Mackerel Crayfish 0.01274* Clam (Marine) 1.14333* Crayfish Pike 0.00393* Cod 1.12144 Halibut Snails (Freshwater) 0.00100* Salmon (Marine) 0.90089 Eel Cisco 0.00053* Flatfish (Estuarine) 0.36702 Snapper Salmon (Freshwater) 0.00047 Flounder 0.34363* Seafood Whitefish (Freshwater) 0.00031* Catfish (Estuarine) 0.31523* Pike Sturgeon (Freshwater) 0.00028* Catfish (Freshwater) 0.31523* Conch 

Pollock 0.31083* Scallop (Estu

Marine Tuna 2.75464 Porgy 0.26695* Snails (Fresh

Clam (Marine) 1.14333* Crab (Marine) 0.25067* Snails (MarinCod 1.12144 Crab (Estuarine) 0.22078* Cisco Salmon (Marine) 0.90089 Lobster 0.21398* Salmon (FresPollock 0.31083* Whiting 0.20398* Whitefish (FrPorgy 0.26695* Squid 0.16623* Whitefish (MCrab (Marine) 0.25067* Trout 0.16591* Sturgeon (EsLobster 0.21398* Oyster 0.15717* Sturgeon (Fr

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 4,714 individuals to the U.S. population of 118,190,082 using 4-year combined survey weights.

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-37

SECTION 4.1.6 TABLE 11. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Individuals of Age 45 and Older

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 1.71013 Marine Crab (Marine) 0.20615* All Species Scallop (Mar

Flounder 0.81988* (con't.) Scallop (Marine) 0.20319* (con't.) Carp 

Catfish (Estuarine) 0.50441 Ocean Perch 0.19049* Ocean Perch Flatfish (Estuarine) 0.28388 Swordfish 0.18439* Swordfish Herring 0.22235* Lobster 0.17610* Crab (EstuarCrab (Estuarine) 0.18157* Sardine 0.17140* Lobster Croaker 0.16564* Squid 0.13957* Sardine Perch (Estuarine) 0.15432* Mussels 0.12370* Croaker Oyster 0.12458* Sea Bass 0.10536* Perch (EstuaTrout, mixed sp. (Estuarine) 0.11458* Snapper 0.06689* Perch (FreshSalmon (Estuarine) 0.08456 Halibut 0.06532* Squid Rockfish 0.05049* Flatfish (Marine) 0.05315 Oyster Clam (Estuarine) 0.03628 Whitefish (Marine) 0.02771* Mussels Anchovy 0.02718* Pompano 0.02602* Trout, mixed Mullet 0.01881* Octopus 0.01665* Trout, mixed Smelts (Estuarine) 0.01292* Smelts (Marine) 0.01292* Sea Bass Scallop (Estuarine) 0.00137* Shark 0.01041* Salmon (EstuSmelts, Rainbow (Estuarine) 0.00115* Roe 0.00253* Pike 

Snails (Marine) 0.00232* Snapper 

Freshwater Catfish (Freshwater) 0.50441 Halibut 

Trout 0.22297* Unknown Fish 0.24304* Flatfish (MarCarp 0.20170* Rockfish Perch (Freshwater) 0.15432* All Species Tuna 3.23817 Clam (EstuarTrout, mixed sp. (Freshwater) 0.11458* Shrimp 1.71013 Whitefish (FrPike 0.07437* Salmon (Marine) 1.70230 Whitefish (MWhitefish (Freshwater) 0.02771* Cod 1.45523 Anchovy Snails (Freshwater) 0.00232* Clam (Marine) 1.35381 Pompano Cisco 0.00190* Flounder 0.81988* Mullet Smelts, Rainbow (Freshwater) 0.00115* Haddock 0.51556* Octopus Salmon (Freshwater) 0.00089 Catfish (Estuarine) 0.50441 Smelts (Estu

Catfish (Freshwater) 0.50441 Smelts (Mari

Marine Tuna 3.23817 Porgy 0.42879* Shark 

Salmon (Marine) 1.70230 Flatfish (Estuarine) 0.28388 Roe Cod 1.45523 Whiting 0.26159 Snails (FreshClam (Marine) 1.35381 Pollock 0.25030* Snails (MarinHaddock 0.51556* Fish 0.24304* Cisco Porgy 0.42879* Trout 0.22297* Scallop (EstuWhiting 0.26159 Herring 0.22235* Smelts, RainPollock 0.25030* Mackerel 0.21969* Smelts, RainMackerel 0.21969* Crab (Marine) 0.20615* Salmon (Fres

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 5,434 individuals to the U.S. population of 84,210,339 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-38

SECTION 4.1.6 TABLE 12. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Individuals of Age 18 and Older

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 1.94912 Marine Lobster 0.19173* All Species Perch (Estua

Flounder 0.55016 (con't.) Scallop (Marine) 0.18556* (con't.) Perch (Fresh

Catfish (Estuarine) 0.39918 Squid 0.16446* Oyster Flatfish (Estuarine) 0.33801 Ocean Perch 0.12428* Carp Crab (Estuarine) 0.21066 Mackerel 0.11161* Herring Perch (Estuarine) 0.15145* Sardine 0.10403* Ocean Perch Oyster 0.14306* Swordfish 0.09628* Mackerel Herring 0.12667* Sea Bass 0.09486* Croaker Croaker 0.10852* Pompano 0.08106* Trout, mixed Trout, mixed sp. (Estuarine) 0.10416* Mussels 0.06935* Trout, mixed Salmon (Estuarine) 0.06455 Octopus 0.06828* Sardine Rockfish 0.03988 Flatfish (Marine) 0.06328 Swordfish Anchovy 0.03807 Halibut 0.03469* Sea Bass Clam (Estuarine) 0.03426 Snapper 0.03190* Pompano Mullet 0.02934* Whitefish (Marine) 0.01241* Mussels Smelts (Estuarine) 0.00570* Smelts (Marine) 0.00570* Octopus Eel 0.00350* Shark 0.00459* Salmon (EstuScallop (Estuarine) 0.00125* Conch 0.00213* Flatfish (MarSmelts, Rainbow (Estuarine) 0.00051* Snails (Marine) 0.00164* Rockfish Sturgeon (Estuarine) 0.00017* Roe 0.00111* Anchovy 

Pike 

Freshwater Catfish (Freshwater) 0.39918 Unknown Fish 0.19302 Halibut 

Trout 0.19195* Seafood 0.00245* Clam (EstuarPerch (Freshwater) 0.15145* Snapper Carp 0.12972* All Species Tuna 3.04987 Mullet Trout, mixed sp. (Freshwater) 0.10416* Shrimp 1.94912 Whitefish (FrPike 0.03523* Salmon (Marine) 1.29952 Whitefish (MWhitefish (Freshwater) 0.01241* Clam (Marine) 1.27835 Crayfish Crayfish 0.00789* Cod 1.27243 Smelts (EstuSnails (Freshwater) 0.00164* Flounder 0.55016 Smelts (MariCisco 0.00117* Catfish (Estuarine) 0.39918 Shark Salmon (Freshwater) 0.00068 Catfish (Freshwater) 0.39918 Eel Smelts, Rainbow (Freshwater) 0.00051* Flatfish (Estuarine) 0.33801 Seafood Sturgeon (Freshwater) 0.00017* Porgy 0.33666* Conch 

Haddock 0.29249* Snails (Fresh

Marine Tuna 3.04987 Pollock 0.28503 Snails (Marin

Salmon (Marine) 1.29952 Whiting 0.23937 Scallop (EstuClam (Marine) 1.27835 Crab (Marine) 0.23918 Cisco Cod 1.27243 Crab (Estuarine) 0.21066 Roe Porgy 0.33666* Fish 0.19302 Salmon (FresHaddock 0.29249* Trout 0.19195* Smelts, RainPollock 0.28503 Lobster 0.19173* Smelts, RainWhiting 0.23937 Scallop (Marine) 0.18556* Sturgeon (EsCrab (Marine) 0.23918 Squid 0.16446* Sturgeon (Fr

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 9,596 individuals to the U.S. population of 190,930,779 using 4-year combined survey weights.

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-39

SECTION 4.1.6 TABLE 13. AS PREPARED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

All Individuals

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 1.63012 Marine Lobster 0.15725* All Species Perch (Fresh

Flounder 0.45769 (con't.) Scallop (Marine) 0.14813* (con't.) Squid 

Catfish (Estuarine) 0.34065 Squid 0.12121* Oyster Flatfish (Estuarine) 0.27860 Ocean Perch 0.11135* Ocean Perch Crab (Estuarine) 0.17971 Sea Bass 0.09766* Sea Bass Perch (Estuarine) 0.12882 Mackerel 0.08780* Carp Oyster 0.11615* Swordfish 0.07790* Herring Herring 0.09409* Sardine 0.07642* Croaker Croaker 0.08798* Pompano 0.07134* Mackerel Trout, mixed sp. (Estuarine) 0.08582* Flatfish (Marine) 0.05216 Trout, mixed Salmon (Estuarine) 0.05059 Mussels 0.05177* Trout, mixed Rockfish 0.03437 Octopus 0.04978* Swordfish Anchovy 0.02976 Halibut 0.02649* Sardine Clam (Estuarine) 0.02692 Snapper 0.02405* Pompano Mullet 0.02483* Whitefish (Marine) 0.00988* Flatfish (MarSmelts (Estuarine) 0.00415* Smelts (Marine) 0.00415* Mussels Eel 0.00255* Shark 0.00335* Salmon (EstuScallop (Estuarine) 0.00100* Snails (Marine) 0.00198* Octopus Smelts, Rainbow (Estuarine) 0.00037* Conch 0.00155* Rockfish Sturgeon (Estuarine) 0.00013* Roe 0.00081* Anchovy 

Pike 

Freshwater Catfish (Freshwater) 0.34065 Unknown Fish 0.23047 Clam (Estuar

Trout 0.15832* Seafood 0.00203* Halibut Perch (Freshwater) 0.12882 Mullet Carp 0.09584* All Species Tuna 2.62988 Snapper Trout, mixed sp. (Freshwater) 0.08582* Shrimp 1.63012 Whitefish (FrPike 0.02958* Cod 1.12504 Whitefish (MWhitefish (Freshwater) 0.00988* Salmon (Marine) 1.01842 Crayfish Crayfish 0.00575* Clam (Marine) 1.00458 Smelts (EstuSnails (Freshwater) 0.00198* Flounder 0.45769 Smelts (MariCisco 0.00160* Catfish (Estuarine) 0.34065 Shark Salmon (Freshwater) 0.00053 Catfish (Freshwater) 0.34065 Eel Smelts, Rainbow (Freshwater) 0.00037* Flatfish (Estuarine) 0.27860 Seafood Sturgeon (Freshwater) 0.00013* Pollock 0.27685 Snails (Fresh

Porgy 0.27346* Snails (Marin

Marine Tuna 2.62988 Haddock 0.25358 Cisco 

Cod 1.12504 Fish 0.23047 Conch Salmon (Marine) 1.01842 Crab (Marine) 0.20404 Scallop (EstuClam (Marine) 1.00458 Whiting 0.20120 Roe Pollock 0.27685 Crab (Estuarine) 0.17971 Salmon (FresPorgy 0.27346* Trout 0.15832* Smelts, RainHaddock 0.25358 Lobster 0.15725* Smelts, RainCrab (Marine) 0.20404 Scallop (Marine) 0.14813* Sturgeon (EsWhiting 0.20120 Perch (Estuarine) 0.12882 Sturgeon (Fr

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".
4-40

SECTION 4.2.1.1 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish (grams/person/day)

Freshwater/Estuarine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 445 31.68 (26.76-36.59) 13.24 (11.05-19.78) 79.88 (77.05-103.91) 110.96 (102.99-163.50) 1815-44 325 55.37 (45.94-64.81) 26.14 (24.36-34.34) 125.85 (116.98-157.77) 189.40*(154.17-259.93) 3445 and Older 449 48.95 (44.34-53.55) 29.13 (26.31-34.62) 122.80 (118.69-128.00) 158.27 (151.26-165.77) 28All Ages 1,219 49.40 (44.47-54.32) 25.55 (23.61-28.45) 122.65 (116.98-126.60) 163.23 (151.54-193.84) 32

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 442 41.67 (34.91-48.42) 15.24 (11.05-22.38) 121.53 (85.34-148.36) 161.92 (138.62-229.24) 2615-44 361 66.63 (59.69-73.58) 36.75 (27.68-44.82) 165.04 (158.78-171.03) 226.29*(194.18-250.16) 3345 and Older 553 65.81 (58.97-72.64) 43.97 (39.66-46.53) 154.32 (148.11-174.05) 214.40 (200.16-222.33) 40All Ages 1,356 62.85 (57.80-67.89) 35.86 (29.11-38.36) 158.18 (148.36-165.77) 215.36 (202.44-226.45) 33

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 887 36.80 (32.53-41.06) 14.79 (11.06-18.91) 103.07 (75.54-120.68) 146.79 (114.76-167.36) 2615-44 686 61.28 (56.39-66.17) 29.81 (24.74-37.85) 157.82 (150.25-163.50) 217.05 (181.83-253.20) 3445 and Older 1,002 57.30 (51.90-62.70) 35.43 (31.11-38.41) 141.05 (127.55-150.95) 182.46 (170.54-200.13) 30All Ages 2,575 56.27 (52.54-60.00) 28.93 (25.81-32.07) 145.26 (138.59-151.33) 188.76 (178.49-211.89) 33

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. *: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-41

SECTION 4.2.1.1 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish (grams/person/day)

Marine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 670 48.72 (43.72-53.71) 36.29 (29.92-45.06) 98.09 (93.29-112.63) 135.87 (112.63-162.20) 15-44 412 70.97 (66.21-75.72) 55.93 (51.86-57.18) 158.48 (128.00-170.79) 181.47 (167.42-202.79) 45 and Older 588 82.26 (75.92-88.59) 63.82 (58.46-70.73) 153.34 (140.06-166.08) 203.45 (181.17-252.47) All Ages 1,670 72.22 (68.59-75.84) 56.09 (55.81-56.32) 146.33 (140.30-158.69) 181.64 (168.96-201.62) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 677 59.48 (51.26-67.69) 40.37 (35.36-48.55) 144.55 (113.29-168.71) 168.78 (167.02-227.21) 15-44 412 99.08 (91.26-106.91) 79.57 (76.45-90.00) 186.07 (174.69-199.50) 232.50 (214.04-254.42) 45 and Older 623 89.98 (84.92-95.05) 75.01 (72.67-78.60) 179.83 (167.32-199.97) 224.37 (207.17-280.13) All Ages 1,712 88.69 (83.67-93.71) 71.39 (62.92-73.15) 178.20 (170.00-181.17) 226.11 (214.35-232.65) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 1,347 54.14 (48.36-59.92) 38.47 (34.76-42.24) 119.13 (112.28-144.79) 162.27 (141.90-168.71) 15-44 824 84.95 (79.50-90.40) 63.27 (56.71-72.90) 172.00 (168.76-179.57) 213.65 (194.27-229.70) 45 and Older 1,211 85.82 (81.47-90.18) 71.38 (66.52-72.90) 168.44 (158.69-181.17) 218.69 (207.30-229.77) All Ages 3,382 80.19 (76.59-83.79) 58.59 (56.32-62.80) 168.88 (165.63-168.95) 207.57 (197.01-214.35) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. *: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-42

SECTION 4.2.1.1 TABLE 3. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish (grams/person/day)

All Fish: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 836 54.15 (49.26-59.04) 42.09 (36.29-46.93) 112.47 (97.15-136.87) 155.41 (128.45-162.20) 15-44 554 82.50 (74.78-90.23) 57.45 (56.32-62.97) 170.78 (150.99-184.73) 221.67 (197.85-260.17) 45 and Older 751 90.52 (85.32-95.72) 72.78 (67.53-76.44) 170.51 (158.69-181.69) 219.81 (197.01-242.53) All Ages 2,141 81.48 (77.30-85.66) 59.34 (56.32-62.93) 163.55 (151.26-170.95) 208.19 (193.84-238.40) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 836 69.09 (61.89-76.29) 48.44 (43.66-52.87) 156.98 (136.09-168.79) 227.46 (168.71-260.17) 15-44 565 111.90 (105.96-117.85) 90.69 (84.35-97.38) 210.56 (194.95-242.46) 296.12 (249.68-316.49) 45 and Older 849 106.50 (101.50-111.49) 85.45 (84.35-94.47) 210.31 (193.29-229.80) 271.07 (241.44-292.54) All Ages 2,250 102.92 (99.01-106.83) 82.12 (77.19-86.23) 206.03 (192.68-218.95) 261.97 (251.30-285.77) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 1,672 61.70 (56.57-66.84) 44.48 (42.18-46.93) 138.41 (125.08-150.10) 168.65 (162.40-232.77) 15-44 1,119 97.24 (92.11-102.38) 73.82 (66.40-79.59) 195.07 (183.20-205.95) 255.98 (240.15-283.89) 45 and Older 1,600 98.12 (93.61-102.63) 79.39 (76.44-83.74) 186.95 (184.06-197.85) 248.49 (238.00-260.17) All Ages 4,391 92.02 (88.54-95.51) 70.98 (66.40-74.64) 184.46 (179.57-194.85) 249.25 (234.29-259.77) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. *: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-43

SECTION 4.2.1.1 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish

Individuals of Age 18 and Older

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 59.15 54.88 63.41 

n = 1,633 50th % 32.12 28.37 37.38 

N = 33,019,160 90th % 150.15 141.84 154.17 

95th % 201.00 181.93 216.63 

99th % 338.21* 308.47* 345.23*

Marine Mean 85.09 81.32 88.87 

n = 1,978 50th % 67.98 58.46 72.90 

N = 40,065,285 90th % 168.94 168.94 174.57 

95th % 214.08 195.88 227.17 

99th % 337.15* 306.41* 380.91*

All Fish Mean 97.56 93.70 101.43 

n = 2,634 50th % 77.60 74.18 81.91 

N = 53,194,164 90th % 191.75 184.73 197.92 

95th % 253.16 243.60 261.78 

99th % 399.45 359.13 407.15 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

n = sample size, N = population size

Estimates are projected from the sample to the population of consumers only of age 18 and older, using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-44

SECTION 4.2.1.1 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish (grams/person/day)

Children Ages 3-17 by Fine Age Categories

Freshwater/Estuarine

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** Ages 3 to 5 442 27.13 (23.16-31.10) 10.14 (8.23-11.91) 72.57 (65.00-79.00) 95.63 (87.22-109.56) Ages 6 to 10 147 43.49 (31.78-55.20) 14.75 (10.44-28.00) 121.60*(82.48-187.27) 186.72*(114.76-260.17) Ages 11 to 15 107 48.97 (39.40-58.54) 28.84 (20.59-38.36) 126.57*(103.91-148.36) 149.90*(134.56-192.68) Ages 16 to 17 28 75.80*(58.87-92.72) 38.57*(26.41-81.75) 158.53*(151.07-171.03) 167.82*(158.78-484.35) 

Marine

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

Ages 3 to 5 682 44.51 (40.57-48.45) 29.64 (28.33-33.39) 90.64 (84.27-104.80) 119.10 (101.99-142.83) Ages 6 to 10 217 59.37 (52.62-66.13) 47.97 (42.09-52.40) 128.69 (111.61-158.44) 159.24*(134.93-218.95) Ages 11 to 15 122 72.42 (59.92-84.92) 55.28 (46.93-62.79) 165.26*(157.56-202.79) 203.55*(168.79-227.21) Ages 16 to 17 37 96.86*(65.27-128.45) 53.97*(35.82-99.24) 218.89*(179.57-237.78) 237.47*(179.57-292.54) 

All Fish

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

Ages 3 to 5 834 50.15 (46.29-54.02) 37.75 (33.53-40.00) 103.14 (94.54-124.92) 133.87 (120.68-151.83) Ages 6 to 10 270 70.62 (63.80-77.44) 53.34 (47.54-56.32) 154.67 (130.01-183.22) 218.16*(197.85-261.29) Ages 11 to 15 172 79.55 (70.44-88.66) 55.39 (50.24-62.33) 167.13*(154.04-192.68) 208.78*(205.89-256.95) Ages 16 to 17 52 104.06*(74.99-133.13) 66.79 (57.00-117.03) 200.48*(167.42-242.46) 241.88*(215.72-484.35) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. *: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-45

SECTION 4.2.1.2 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Freshwater/Estuarine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 410 1,198.44 (1,029.46-1,367.41) 513.44 (407.69-685.74) 3,166.98 (2,626.07-3,601.32) 4,928.91 (3,601.32-6,562.71) 15-44 315 872.32 (712.96-1,031.69) 416.93 (387.87-490.52) 2,107.98 (1,776.96-2,483.67) 3,152.59*(2,483.67-4,066.39) 45 and Older 432 735.62 (658.13-813.10) 415.79 (374.73-485.66) 1,942.58 (1,802.71-2,128.01) 2,486.69 (2,249.20-2,705.64) All Ages 1,157 859.18 (775.50-942.86) 429.00 (396.74-490.47) 2,151.45 (1,940.93-2,475.59) 3,003.95 (2,601.67-3,367.84) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 419 1,299.30 (1,106.19-1,492.41) 608.65 (422.96-740.16) 3,556.09 (3,068.02-3,829.70) 4,494.57 (3,829.70-4,981.50) 15-44 358 840.99 (750.81-931.18) 441.06 (364.85-562.06) 2,182.03 (2,057.21-2,370.90) 2,819.26*(2,539.40-3,241.25) 45 and Older 548 781.71 (701.39-862.04) 509.13 (475.67-541.73) 1,804.23 (1,695.92-1,902.54) 2,511.48 (2,174.82-2,652.33) All Ages 1,325 881.86 (813.96-949.76) 491.65 (433.51-535.87) 2,148.19 (2,044.50-2,317.70) 3,020.89 (2,866.67-3,241.25) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 829 1,251.41 (1,135.42-1,367.40) 555.49 (459.36-657.68) 3,456.18 (3,136.39-3,596.68) 4,680.61 (4,083.61-5,246.70) 15-44 673 855.40 (778.21-932.60) 425.35 (364.26-490.58) 2,136.28 (2,057.21-2,370.90) 3,071.35 (2,675.46-3,477.96) 45 and Older 980 758.87 (694.04-823.70) 473.38 (406.66-500.91) 1,895.84 (1,739.07-1,982.67) 2,511.95 (2,261.55-2,705.64) All Ages 2,482 870.89 (816.01-925.77) 463.50 (416.35-498.58) 2,152.09 (2,063.06-2,294.85) 3,019.08 (2,923.74-3,100.95) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-46

SECTION 4.2.1.2 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Marine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 629 1,987.63 (1,827.27-2,147.99) 1,431.05 (1,300.95-1,555.93) 4,377.73 (3,926.65-4,962.43) 5,766.68 (5,041.30-6,519.25) 15-44 403 1,147.44 (1,061.13-1,233.75) 888.29 (768.24-975.32) 2,403.82 (2,013.87-2,660.31) 3,150.91 (2,620.61-3,325.39) 45 and Older 568 1,259.40 (1,159.06-1,359.75) 954.79 (873.25-1,016.78) 2,430.20 (2,258.11-2,627.00) 3,273.58 (2,699.23-4,029.12) All Ages 1,600 1,322.59 (1,260.31-1,384.88) 977.70 (940.93-1,038.55) 2,680.05 (2,477.32-2,977.24) 3,644.19 (3,381.35-4,304.62) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 643 2,084.20 (1,842.29-2,326.11) 1,449.68 (1,257.25-1,683.82) 4,734.23 (3,910.58-5,307.31) 5,490.19 (4,943.76-6,627.50) 15-44 409 1,241.82 (1,151.05-1,332.59) 992.06 (917.52-1,152.36) 2,448.26 (2,349.12-2,773.24) 2,985.42 (2,869.67-3,265.47) 45 and Older 621 1,128.80 (1,062.87-1,194.73) 938.80 (890.02-978.65) 2,294.27 (2,106.03-2,452.29) 2,941.85 (2,808.98-3,525.62) All Ages 1,673 1,337.29 (1,266.51-1,408.08) 994.75 (947.76-1,050.95) 2,744.91 (2,513.27-2,858.44) 3,636.22 (3,449.51-3,921.67) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 1,272 2,037.18 (1,879.79-2,194.56) 1,448.87 (1,341.00-1,654.14) 4,646.42 (4,212.98-4,892.45) 5,664.47 (5,383.65-6,092.84) 15-44 812 1,194.89 (1,127.18-1,262.61) 940.26 (883.54-1,004.32) 2,441.99 (2,349.12-2,660.31) 3,045.63 (2,856.16-3,308.73) 45 and Older 1,189 1,198.12 (1,135.01-1,261.23) 947.66 (921.51-982.48) 2,394.25 (2,205.30-2,534.21) 3,100.21 (2,933.12-3,500.41) All Ages 3,273 1,329.86 (1,277.84-1,381.88) 991.89 (952.52-1,024.87) 2,709.56 (2,617.80-2,869.67) 3,637.08 (3,544.31-3,926.65) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-47

SECTION 4.2.1.2 TABLE 3. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)

All Fish: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 779 2,182.90 (2,021.34-2,344.46) 1,576.50 (1,445.19-1,720.18) 4,786.46 (4,421.65-5,137.94) 6,217.80 (5,766.06-6,737.72) 15-44 541 1,317.33 (1,184.07-1,450.59) 932.29 (847.72-979.18) 2,635.97 (2,385.06-3,051.31) 3,610.69 (3,225.49-4,584.42) 45 and Older 725 1,379.70 (1,298.99-1,460.40) 1,059.86 (982.31-1,143.05) 2,639.12 (2,405.80-2,950.04) 3,560.24 (3,007.99-3,967.10) All Ages 2,045 1,469.33 (1,399.84-1,538.81) 1,057.04 (1,000.34-1,112.10) 3,007.80 (2,752.35-3,168.57) 4,087.82 (3,649.24-4,544.15) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 788 2,354.71 (2,164.18-2,545.25) 1,707.98 (1,513.87-1,993.25) 5,096.68 (4,680.48-5,534.80) 6,711.74 (6,145.94-7,431.95) 15-44 561 1,408.52 (1,338.83-1,478.22) 1,135.77 (1,102.02-1,228.10) 2,769.98 (2,570.03-3,241.25) 3,489.58 (3,091.84-3,725.48) 45 and Older 842 1,311.44 (1,249.74-1,373.14) 1,058.58 (1,008.25-1,122.01) 2,563.75 (2,501.12-2,800.60) 3,133.29 (3,050.32-3,584.00) All Ages 2,191 1,518.10 (1,460.86-1,575.34) 1,170.99 (1,078.58-1,250.44) 3,042.73 (2,866.85-3,159.49) 4,029.49 (3,779.02-4,476.97) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 1,567 2,271.12 (2,130.25-2,411.99) 1,640.67 (1,550.53-1,739.13) 4,958.73 (4,647.37-5,449.55) 6,530.88 (5,886.75-6,928.65) 15-44 1,102 1,363.41 (1,291.85-1,434.97) 1,043.59 (953.62-1,127.66) 2,727.87 (2,570.03-2,973.82) 3,583.16 (3,274.92-3,998.85) 45 and Older 1,567 1,346.73 (1,287.60-1,405.86) 1,060.64 (1,009.41-1,091.61) 2,618.62 (2,545.79-2,752.35) 3,265.20 (3,115.31-3,569.29) All Ages 4,236 1,493.60 (1,439.55-1,547.65) 1,113.20 (1,067.18-1,184.81) 3,020.64 (2,940.55-3,082.23) 4,054.61 (3,815.79-4,218.15) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-48

SECTION 4.2.1.2 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish

Individuals of Age 18 and Older

Milligrams/kilogram of body weight/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 804.50 748.41 860.59 

n = 1,599 50th % 434.51 397.31 490.58 

N = 32,354,879 90th % 2,025.26 1,887.67 2,071.95 

95th % 2,679.23 2,539.40 2,947.03 

99th % 4,930.12* 4,284.76* 5,849.33*

Marine Mean 1,187.38 1,136.88 1,237.89 

n = 1,944 50th % 944.70 889.41 981.24 

N = 39,352,645 90th % 2,385.90 2,264.99 2,450.37 

95th % 2,997.94 2,907.24 3,190.81 

99th % 4,961.42* 4,523.14* 5,509.60*

All Fish Mean 1,349.38 1,297.33 1,401.44 

n = 2,585 50th % 1,052.01 994.07 1,118.64 

N = 52,216,332 90th % 2,641.38 2,539.40 2,773.24 

95th % 3,492.78 3,257.89 3,627.56 

99th % 5,707.99 5,084.85 5,926.27 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

n = sample size, N = population size

Estimates are projected from the sample to the population of consumers only of age 18 and older, using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) 757 individuals did not report body weight. They represent 6,314,627 individuals in the population.

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-49

SECTION 4.2.1.2 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Children Ages 3-17 by Fine Age Categories

Freshwater/Estuarine

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** Ages 3 to 5 416 1,531.79 (1,320.41-1,743.17) 564.43 (480.81-632.57) 4,306.98 (3,472.32-4,623.77) 5,257.18 (4,926.18-5,745.90) 10Ages 6 to 10 132 1,296.06 (1,003.82-1,588.31) 546.20 (299.06-803.64) 3,452.82*(2,626.07-4,670.83) 4,674.91*(3,458.66-8,816.19) 8Ages 11 to 15 101 868.80 (724.60-1,013.01) 490.55 (405.34-703.33) 2,029.63*(1,628.49-2,104.22) 3,162.00*(2,104.22-3,601.32) 4Ages 16 to 17 28 1,063.48*(781.00-1,345.96) 454.29*(433.07-759.50) 2,293.14*(2,095.66-2,577.14) 2,505.30*(2,095.66-6,465.82) 5

Marine

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 

Ages 3 to 5 640 2,492.07 (2,274.68-2,709.45) 1,721.85 (1,604.38-1,885.68) 5,302.52 (4,873.35-5,929.75) 6,761.76 (6,097.30-7,167.88) 1Ages 6 to 10 203 2,120.36 (1,879.96-2,360.76) 1,647.78 (1,478.99-1,947.20) 4,950.01 (4,042.80-5,383.65) 5,817.48*(5,332.97-6,596.20) 8Ages 11 to 15 120 1,426.94 (1,202.89-1,650.99) 954.61 (809.81-1,280.80) 2,971.34*(2,858.44-3,741.06) 4,278.11*(3,026.04-4,766.31) 5Ages 16 to 17 37 1,533.58*(1,063.26-2,003.89) 959.91*(526.03-1,701.36) 3,601.82*(2,973.82-4,684.63) 4,475.06*(3,068.24-4,684.63) 4

All Fish

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 

Ages 3 to 5 779 2,828.41 (2,607.78-3,049.04) 2,106.04 (2,044.93-2,415.76) 5,734.22 (5,267.95-6,706.30) 7,422.36 (6,907.39-8,392.77) 13Ages 6 to 10 250 2,375.18 (2,198.95-2,551.41) 1,716.93 (1,555.93-1,974.85) 5,135.00 (4,683.60-5,816.44) 6,561.08*(5,404.09-8,816.19) 9Ages 11 to 15 164 1,532.86 (1,384.02-1,681.70) 1,103.82 (956.22-1,257.25) 3,206.59*(2,944.56-3,484.55) 3,924.64*(3,484.55-4,763.69) 5Ages 16 to 17 52 1,578.43*(1,187.43-1,969.43) 1,053.60 (750.31-1,821.59) 3,468.11*(2,675.66-4,751.51) 4,504.25*(3,708.72-6,465.82) 5

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
4-50

SECTION 4.2.2 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATES

Consumers Only - Finfish and Shellfish

Alternate Habitat

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater Mean 29.46 25.18 33.74 

n = 1,093 50th % 2.39 1.87 2.67 

N = 14,862,705 90th % 85.47 75.05 116.98 

95th % 128.92 119.00 151.26 

99th % 277.10* 201.41* 308.47*

Estuarine/Marine Mean 86.98 83.63 90.33 

n = 4,352 50th % 65.01 60.92 68.43 

N = 64,403,857 90th % 173.93 170.50 181.69 

95th % 228.13 210.02 249.53 

99th % 351.61 306.41 403.91 

All Fish Mean 92.02 88.54 95.51 

n = 4,391 50th % 70.98 66.40 74.64 

N = 65,139,471 90th % 184.46 179.57 194.85 

95th % 249.25 234.29 259.77 

99th % 379.04 340.20 412.99 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

n = sample size, N = population size

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the

United States.” 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 
5-1

5. “UNCOOKED” FISH CONSUMPTION ESTIMATES

This section presents tabulated daily average “uncooked” fish consumption estimates and

augments these estimates with selected graphical presentations of the data. Estimates and

graphics are organized in subsections. This preface to the subsections delineates the

organization of the section. 

Tables and figures are first organized by estimates for the U.S. population (Section 5.1) or

“consumers only” (Section 5.2). For the U.S. population, daily average “uncooked” fish

consumption was estimated for: 

C finfish and shellfish (grams/person/day),

C finfish and shellfish (milligrams/kilogram of body weight/day), 

C finfish (grams/person/day), 

C shellfish (grams/person/day), 

C low-income individuals (grams/person/day), 

C alternate habitat (grams/person/day), and 

C mean consumption by species within habitat (grams/person/day). 

For “consumers only,” estimates were calculated for: 

C finfish and shellfish (grams/person/day),

C finfish and shellfish (milligrams/kilogram of body weight/day), and

C alternate habitat (grams/person/day). 

The tables list estimates of the mean, median, 90th percentile, 95th percentile, and 99th

percentile empirical daily average per capita consumption and 90–percent intervals about each

estimate. These estimates used survey weights to project data from the USDA’s combined

1994-1996 and 1998 CSFII to daily average per capita consumption by the U.S. population. 

Estimates project consumption from a combined sample of 20,607 individuals to a population of

261,897,236. Subpopulation sample sizes and the projected subpopulation sizes are included

on tables, where appropriate.

When estimates are presented according to age and gender, the age categories are (1) 14

years of age and younger, (2) 15 to 44, and (3) 45 years of age and older. For women, 15 to 44

years approximates the childbearing years. Estimates for the subpopulation of individuals 18

and older describe fish consumption by adults. These estimates project consumption from a

combined sample of 9,596 individuals 18 years of age and older to a population of 190,930,779. 

Estimates are also provided by fine age categories for children ages 3 to 17. The age

categories for these tables are (1) ages 3 to 5, (2) ages 6 to 10, (3) ages 11 to 15, and (4) ages

16 to 17. The combined 1994-96, 1998 CSFII contains 7,429 children ages 3 to 17, with a total

projected sample weight of 58,923,560. 

Estimates for “consumers only” are based on CSFII respondents who reported

consumption of fish on at least one of the two days. Daily average estimates for “consumers
5-2

only,” as described in Section 3, are determined across the number of days for which fish

consumption was reported.

Low–income is defined in the CSFII as those individuals with gross household incomes at

or below 130 percent of the federal poverty threshold. A combined sample of 5,866 individuals

in the 1994-1996, 1989 CSFII projects to a low–income population of 50,196,483.

Subsections 5.1.5 and 5.2.2 provide estimates according to the alternate habitat

assignments of freshwater, estuarine/marine, and all fish. The habitat aggregation in this

subsection differs from the habitat categories of freshwater/estuarine and marine. The

freshwater/estuarine combination applies to all subsections except Subsections 5.1.5 and 5.2.2. 

Notice that the “All Fish” estimates in Subsection 5.1.5 match the corresponding “All Fish”

estimates in other subsections. For example, the “All Fish“ Finfish consumption estimates listed

in Table 5.1.5.1 are the same as those listed as “All Fish” in the Finfish subsection. In other

words, “All Fish” estimates are calculated across fish habitat type. 

Finally, Subsection 5.1.6 lists mean consumption by species for various subpopulations. 

Interval estimates are not provided. Estimates are listed by habitat in descending order. The

five decimal places recorded do not imply significant digits, but rather are included to illustrate

those species consumed by various subpopulations. 
5-3

SECTION 5.1.1.1 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish (grams/person/day)

Freshwater/Estuarine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 5,182 2.29 (1.78-2.80) 0.00 (0.00-0.22) 13.08 (9.86-16.43) 5815-44 2,332 5.78 (4.62-6.93) 6.31 (4.66-11.41) 32.37 (27.73-38.04) 10945 and Older 2,654 6.37 (5.32-7.42) 17.65 (8.94-23.63) 44.88 (37.41-55.41) 108All Ages 10,168 5.23 (4.52-5.94) 7.29 (3.80-11.91) 31.86 (28.30-37.41) 102

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 5,277 2.99 (2.32-3.66) 0.00 (0.00-0.18) 13.48 (10.20-17.00) 7915-44 2,382 7.86 (6.67-9.05) 15.63 (13.16-19.78) 49.65 (45.72-66.36) 15145 and Older 2,780 10.17 (8.61-11.73) 32.47 (27.30-37.22) 73.52 (66.22-77.07) 165All Ages 10,439 7.42 (6.57-8.27) 14.63 (12.58-17.68) 49.27 (45.63-53.23) 147

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 10,459 2.64 (2.20-3.08) 0.00 (0.00-0.00) 13.10 (11.91-14.81) 7315-44 4,714 6.82 (6.02-7.61) 13.04 (8.62-15.56) 43.58 (37.82-47.42) 13545 and Older 5,434 8.11 (7.07-9.15) 24.84 (18.84-28.63) 56.53 (48.93-69.65) 144All Ages 20,607 6.30 (5.72-6.88) 11.65 (8.39-13.69) 41.08 (37.85-43.67) 123

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys.
5-4

SECTION 5.1.1.1 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish (grams/person/day)

Marine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 5,182 5.21 (4.45-5.96) 18.84 (13.49-21.91) 40.12 (37.85-47.68) 8115-44 2,332 8.95 (7.83-10.08) 37.51 (30.97-37.85) 61.69 (55.77-71.16) 12045 and Older 2,654 13.71 (12.03-15.38) 51.43 (49.00-55.44) 80.35 (76.85-82.55) 155All Ages 10,168 9.75 (8.91-10.59) 37.79 (37.34-40.21) 64.66 (59.15-67.73) 128

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 5,277 5.95 (4.91-7.00) 16.98 (13.03-21.44) 39.66 (35.85-41.07) 11315-44 2,382 12.00 (10.47-13.52) 41.71 (37.84-56.25) 90.15 (75.71-106.67) 15145 and Older 2,780 14.98 (13.32-16.65) 57.98 (53.49-68.27) 90.73 (85.37-97.30) 168All Ages 10,439 11.46 (10.40-12.51) 41.28 (37.84-49.65) 82.94 (75.71-96.79) 152

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 10,459 5.59 (4.86-6.33) 18.66 (16.09-19.72) 40.20 (39.57-40.42) 10315-44 4,714 10.48 (9.36-11.61) 37.85 (37.51-41.28) 75.25 (67.25-83.45) 13745 and Older 5,434 14.29 (12.96-15.62) 55.70 (53.13-57.88) 83.43 (80.68-85.77) 165All Ages 20,607 10.58 (9.80-11.36) 38.42 (37.80-40.56) 74.89 (69.88-75.60) 139

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys. 
5-5

SECTION 5.1.1.1 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish (grams/person/day)

All Fish: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 5,182 7.50 (6.45-8.54) 28.50 (25.39-34.00) 55.23 (49.00-59.15) 10315-44 2,332 14.73 (12.95-16.52) 53.62 (46.56-58.78) 85.18 (78.30-94.63) 18945 and Older 2,654 20.08 (17.92-22.24) 73.43 (67.67-77.31) 104.04 (96.73-112.07) 213All Ages 10,168 14.98 (13.71-16.24) 56.17 (50.98-59.21) 86.33 (81.16-93.24) 185

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 5,277 8.95 (7.64-10.25) 31.46 (24.55-37.51) 56.45 (49.00-69.88) 16515-44 2,382 19.86 (17.99-21.72) 76.98 (65.79-88.79) 118.58 (110.69-127.12) 24245 and Older 2,780 25.15 (23.01-27.29) 89.74 (86.46-94.23) 130.67 (125.81-135.54) 226All Ages 10,439 18.87 (17.67-20.08) 73.51 (66.56-80.51) 113.39 (110.69-118.58) 219

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 10,459 8.23 (7.29-9.18) 29.04 (27.62-32.63) 56.29 (52.19-56.73) 12715-44 4,714 17.30 (15.94-18.66) 64.57 (57.00-73.51) 107.74 (99.24-113.56) 21145 and Older 5,434 22.40 (20.68-24.12) 80.59 (75.02-85.26) 115.26 (111.65-122.21) 215All Ages 20,607 16.88 (15.89-17.87) 63.46 (59.46-66.15) 102.29 (97.85-107.63) 198

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys.
5-6

SECTION 5.1.1.1 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish

Individuals of Age 18 and Older

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 7.50 6.75 8.25

50th % 0.00 0.00 0.00

90th % 17.37 14.32 21.58

95th % 49.59 46.87 55.41

99th % 143.35 125.27 156.84

Marine Mean 12.41 11.46 13.37

50th % 0.00 0.00 0.00

90th % 48.92 47.10 51.17

95th % 80.68 77.77 83.45

99th % 150.77 139.66 164.34

All Fish Mean 19.91 18.69 21.13

50th % 0.00 0.00 0.00

90th % 74.79 71.72 75.71

95th % 111.35 110.03 114.02

99th % 215.70 197.09 228.53

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of

age 18 and older using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the

recipe file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys. 
5-7

SECTION 5.1.1.1 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish (grams/person/day)

Children Ages 3-17 by Fine Age Categories

Freshwater/Estuarine

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** Ages 3 to 5 4,391 2.19 (1.80-2.58) 0.05 (0.00-1.53) 12.17 (10.26-14.05) Ages 6 to 10 1,670 2.99 (1.90-4.08) 0.00 (0.00-0.52) 13.06 (4.77-20.11) Ages 11 to 15 1,005 4.31 (3.21-5.41) 2.33 (0.08-7.66) 25.77 (20.97-28.92) Ages 16 to 17 363 4.55 (2.18-6.92) 0.00 (0.00-1.85) 19.32*(13.30-36.75) 

Marine

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

Ages 3 to 5 4,391 5.51 (4.80-6.23) 19.75 (16.55-23.13) 39.43 (37.68-41.37) Ages 6 to 10 1,670 5.55 (4.57-6.53) 18.90 (14.20-24.33) 38.42 (37.85-41.64) Ages 11 to 15 1,005 7.64 (5.86-9.43) 25.26 (16.38-34.54) 56.48 (45.33-67.07) Ages 16 to 17 363 6.06 (3.70-8.41) 0.00 (0.00-9.26) 29.46*(11.63-90.66) 

All Fish

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

Ages 3 to 5 4,391 7.70 (6.85-8.56) 32.56 (27.62-34.00) 51.00 (46.26-56.67) Ages 6 to 10 1,670 8.54 (7.06-10.01) 32.62 (27.04-37.85) 56.40 (49.59-69.83) Ages 11 to 15 1,005 11.95 (9.67-14.23) 43.42 (36.73-50.77) 87.36 (69.56-102.56) Ages 16 to 17 363 10.61 (7.00-14.21) 29.33 (9.38-48.66) 83.53*(42.30-114.49) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 7,429 individuals to the U.S. population of 58,923,560 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. *: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys. 




5-12

SECTION 5.1.1.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Freshwater/Estuarine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 4,879 82.71 (69.09-96.33) 0.00 (0.00-1.63) 443.06 (268.78-571.53) 2,17915-44 2,275 90.60 (71.02-110.18) 107.16 (57.48-145.25) 481.55 (402.87-537.93) 1,81845 and Older 2,569 95.95 (78.42-113.49) 249.76 (123.36-322.47) 654.62 (484.83-776.48) 1,822All Ages 9,723 91.19 (79.35-103.03) 116.99 (62.82-165.37) 535.16 (484.51-613.16) 1,871

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 4,994 94.66 (76.40-112.91) 0.00 (0.00-1.69) 534.35 (370.74-605.13) 2,35015-44 2,369 99.29 (83.83-114.74) 201.26 (150.77-253.69) 622.93 (558.03-809.89) 1,91045 and Older 2,764 121.08 (102.31-139.85) 377.73 (317.13-429.28) 891.09 (754.19-974.63) 1,963All Ages 10,127 105.65 (93.85-117.45) 207.92 (165.04-272.38) 696.52 (629.49-782.29) 2,034

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 9,873 88.57 (76.00-101.13) 0.00 (0.00-0.00) 485.27 (410.58-556.87) 2,24615-44 4,644 94.97 (83.38-106.56) 149.92 (114.79-194.84) 558.30 (506.18-623.41) 1,89345 and Older 5,333 107.66 (93.63-121.69) 321.75 (249.92-379.40) 751.30 (653.97-870.31) 1,868All Ages 19,850 98.38 (89.76-107.01) 159.46 (130.64-198.14) 631.26 (589.62-675.25) 1,942

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys.
5-13

SECTION 5.1.1.2 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Marine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 4,879 212.38 (183.08-241.68) 591.82 (508.31-785.47) 1,531.85 (1,417.91-1,702.69) 3,15-44 2,275 145.95 (126.34-165.57) 556.98 (462.56-631.95) 994.57 (873.65-1,078.13) 2,45 and Older 2,569 208.81 (184.58-233.03) 801.62 (756.75-844.43) 1,184.19 (1,131.77-1,280.92) 2,4All Ages 9,723 181.16 (166.57-195.75) 657.07 (601.37-718.46) 1,158.33 (1,094.11-1,216.39) 2,

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 4,994 213.80 (183.32-244.28) 608.64 (480.37-807.52) 1,541.64 (1,379.55-1,887.13) 3,15-44 2,369 149.62 (131.53-167.70) 576.30 (461.01-675.08) 1,113.00 (963.14-1,226.13) 1,45 and Older 2,764 187.49 (166.91-208.07) 712.84 (658.21-851.02) 1,138.09 (1,102.78-1,213.14) 2,All Ages 10,127 175.01 (160.70-189.33) 649.31 (575.11-711.23) 1,205.00 (1,126.68-1,233.48) 2,

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 9,873 213.34 (190.06-236.63) 605.96 (517.49-688.23) 1,543.24 (1,491.15-1,669.61) 3,15-44 4,644 147.83 (132.25-163.42) 568.19 (501.96-629.86) 1,051.60 (972.67-1,183.56) 2,45 and Older 5,333 198.87 (180.90-216.84) 766.84 (717.90-827.74) 1,156.27 (1,114.53-1,214.19) 2,All Ages 19,850 178.07 (166.62-189.53) 651.15 (619.88-674.56) 1,178.29 (1,134.11-1,226.13) 2,

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys.
5-14

SECTION 5.1.1.2 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)

All Fish: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 914 and Younger 4,879 295.09 (260.55-329.64) 1,045.62 (885.25-1,261.51) 2,037.62 (1,852.86-2,250.83) 4,5415-44 2,275 236.56 (205.98-267.13) 834.58 (770.50-980.93) 1,361.81 (1,180.99-1,556.06) 3,11245 and Older 2,569 304.76 (271.84-337.69) 1,065.15 (977.59-1,200.47) 1,568.44 (1,471.83-1,670.87) 3,07All Ages 9,723 272.35 (250.80-293.90) 970.64 (906.10-1,040.00) 1,565.55 (1,510.55-1,633.00) 3,56

Males

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

14 and Younger 4,994 308.46 (272.78-344.14) 1,121.95 (773.95-1,309.93) 2,135.68 (1,855.54-2,370.65) 4,5115-44 2,369 248.90 (225.75-272.06) 982.03 (907.76-1,154.12) 1,532.92 (1,407.00-1,618.52) 3,0145 and Older 2,764 308.57 (282.30-334.84) 1,128.10 (1,077.75-1,206.33) 1,604.54 (1,534.16-1,730.85) 2,82All Ages 10,127 280.67 (264.16-297.17) 1,057.68 (962.06-1,201.11) 1,643.74 (1,558.85-1,730.85) 3,36

Both Sexes

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

14 and Younger 9,873 301.91 (273.63-330.19) 1,072.09 (960.74-1,161.55) 2,089.18 (1,986.93-2,207.07) 4,5315-44 4,644 242.80 (223.18-262.43) 938.01 (877.56-1,018.83) 1,451.26 (1,341.59-1,601.94) 3,09445 and Older 5,333 306.53 (282.54-330.52) 1,112.24 (1,001.93-1,167.75) 1,590.82 (1,517.18-1,685.12) 3,014All Ages 19,850 276.46 (260.99-291.92) 1,013.28 (975.70-1,051.80) 1,613.06 (1,560.84-1,651.40) 3,45

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 19,850 individuals to the U.S. population of 255,582,609 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys.
5-15

SECTION 5.1.1.2 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish

Individuals of Age 18 and Older

Milligrams/kilogram of body weight/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 101.92 92.04 111.80

50th % 0.00 0.00 0.00

90th % 236.26 183.80 277.23

95th % 669.12 596.79 748.72

99th % 1,886.07 1,700.40 2,049.16

Marine Mean 172.92 159.95 185.88

50th % 0.00 0.00 0.00

90th % 671.81 651.15 732.18

95th % 1,115.25 1,078.13 1,182.47

99th % 2,157.16 2,024.24 2,412.39

All Fish Mean 274.84 257.92 291.76

50th % 0.00 0.00 0.00

90th % 1,016.76 974.63 1,065.28

95th % 1,549.30 1,480.69 1,591.47

99th % 3,060.35 2,771.47 3,203.84

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 9,432 individuals of age 18 and older to the population of 187,533,204 individuals of

age 18 and older using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.
5-16

SECTION 5.1.1.2 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Children Ages 3-17 by Fine Age Categories

Freshwater/Estuarine

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9Ages 3 to 5 4,112 124.06 (102.27-145.85) 0.00 (0.00-83.30) 711.99 (599.12-783.73) 3,0Ages 6 to 10 1,553 83.90 (55.40-112.39) 0.00 (0.00-1.44) 354.07 (116.04-685.27) 2,3Ages 11 to 15 975 77.21 (60.36-94.05) 20.25 (0.00-116.02) 477.49 (410.58-617.94) 1,6Ages 16 to 17 360 65.15 (30.27-100.03) 0.00 (0.00-23.30) 284.54*(166.87-490.64) 1,5

Marine

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

Ages 3 to 5 4,112 309.29 (270.17-348.40) 1,108.19 (983.61-1,332.40) 2,314.42 (2,096.29-2,481.26) 4,6Ages 6 to 10 1,553 197.90 (160.52-235.27) 600.28 (474.43-733.47) 1,480.98 (1,309.82-1,548.73) 3,6Ages 11 to 15 975 153.32 (117.42-189.22) 481.42 (360.82-608.71) 1,251.20 (807.52-1,389.62) 2,3Ages 16 to 17 360 97.67 (58.05-137.29) 0.00 (0.00-177.37) 460.09*(197.13-1,079.45) 2,1

All Fish

Age Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 9

Ages 3 to 5 4,112 433.35 (384.55-482.14) 1,841.45 (1,555.24-1,956.89) 2,963.54 (2,790.01-3,194.27) 5,6Ages 6 to 10 1,553 281.79 (235.15-328.43) 1,044.81 (744.58-1,218.98) 1,854.14 (1,638.02-2,174.62) 4,3Ages 11 to 15 975 230.53 (185.89-275.16) 823.79 (656.60-951.84) 1,530.55 (1,361.86-1,850.22) 3,6Ages 16 to 17 360 162.83 (107.07-218.58) 406.03 (145.25-756.35) 1,271.79*(558.00-1,499.75) 3,5

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Estimates are projected from a sample of 7,429 individuals to the U.S. population of 58,923,560 using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys. 
5-17

SECTION 5.1.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish

All Individuals

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 3.57 3.17 3.97

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 14.05 9.95 16.77

99th % 95.28 80.65 100.84

Marine Mean 9.02 8.44 9.60

50th % 0.00 0.00 0.00

90th % 37.51 35.70 37.60

95th % 62.93 61.33 65.52

99th % 128.38 119.29 135.80

All Fish Mean 12.59 11.86 13.31

50th % 0.00 0.00 0.00

90th % 48.67 45.33 50.42

95th % 81.75 79.47 85.00

99th % 173.56 168.02 183.38

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys. 
5-18

SECTION 5.1.2 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish

Individuals of Age 18 and Older

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 4.23 3.70 4.75

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.68

95th % 23.33 16.36 25.73

99th % 107.25 95.19 119.64

Marine Mean 10.41 9.74 11.08

50th % 0.00 0.00 0.00

90th % 39.63 37.85 41.72

95th % 74.32 69.51 75.09

99th % 136.52 128.95 141.57

All Fish Mean 14.64 13.78 15.50

50th % 0.00 0.00 0.00

90th % 56.58 53.67 57.69

95th % 90.23 86.10 94.70

99th % 186.82 173.45 194.00

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of

age 18 and older using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys. 
5-19

SECTION 5.1.3 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Shellfish

All Individuals

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 2.73 2.35 3.10

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 12.77 10.50 13.81

99th % 77.01 69.71 84.05

Marine Mean 1.57 1.17 1.97

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.00 0.00 0.00

99th % 54.84 33.06 80.57

All Fish Mean 4.29 3.70 4.89

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 23.21 18.27 28.26

99th % 110.54 93.11 112.88

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.
5-20

SECTION 5.1.3 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Shellfish

Individuals of Age 18 and Older

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 3.27 2.80 3.75

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.12

95th % 17.93 14.46 21.86

99th % 82.24 73.07 92.55

Marine Mean 2.00 1.46 2.54

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.00 0.00 2.77

99th % 74.19 50.73 108.55

All Fish Mean 5.27 4.51 6.03

50th % 0.00 0.00 0.00

90th % 0.00 0.00 5.85

95th % 33.67 27.22 39.23

99th % 113.32 103.53 137.53

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 9,596 individuals of age 18 and older to the population of 190,930,779 individuals of

age 18 and older using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys. 
5-21

SECTION 5.1.4 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish

Low-income Population

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 4.03 2.91 5.16

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 13.25 4.69 17.68

99th % 109.36 95.52 147.08

Marine Mean 7.55 6.46 8.64

50th % 0.00 0.00 0.00

90th % 23.87 18.25 27.65

95th % 53.56 48.70 60.60

99th % 125.17 113.40 147.36

All Fish Mean 11.59 9.88 13.30

50th % 0.00 0.00 0.00

90th % 38.64 37.51 43.85

95th % 75.25 68.37 82.55

99th % 190.55 174.00 204.38

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-

year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys. 
5-22

SECTION 5.1.4 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Shellfish

Low-income Population

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 2.02 1.48 2.56

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 2.04 0.00 2.14

99th % 72.50 50.59 98.49

Marine Mean 1.87 0.27 3.46

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.00 0.00 0.00

99th % 102.53 19.18 108.55

All Fish Mean 3.88 2.19 5.57

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 12.72 4.91 36.51

99th % 110.52 97.86 115.54

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-

year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.
5-23

SECTION 5.1.4 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish

Low-income Population

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 6.05 4.78 7.32

50th % 0.00 0.00 0.00

90th % 2.13 2.02 4.26

95th % 31.27 25.74 43.89

99th % 146.91 110.03 190.72

Marine Mean 9.42 7.56 11.27

50th % 0.00 0.00 0.00

90th % 32.42 24.20 37.80

95th % 67.09 52.72 100.69

99th % 137.72 123.83 150.04

All Fish Mean 15.47 13.17 17.77

50th % 0.00 0.00 0.00

90th % 53.87 45.40 64.22

95th % 105.63 94.89 110.69

99th % 202.57 183.38 228.33

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 5,866 low-income individuals to the low-income U.S. population of 50,196,483 using 4-

year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) Low-income is defined as individuals from households with gross income at or below 130% of the federal poverty threshold. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.
5-24

SECTION 5.1.5 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish

Alternate Habitat

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater Mean 1.22 1.02 1.42

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.02 0.00 0.03

99th % 43.34 39.74 49.62

Estuarine/Marine Mean 11.37 10.68 12.05

50th % 0.00 0.00 0.00

90th % 42.96 41.28 45.12

95th % 75.64 75.02 77.96

99th % 149.70 142.60 158.83

All Fish Mean 12.59 11.86 13.31

50th % 0.00 0.00 0.00

90th % 48.67 45.33 50.42

95th % 81.75 79.47 85.00

99th % 173.56 168.02 183.38

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the

recipe file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys. 
5-25

SECTION 5.1.5 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Shellfish

Alternate Habitat

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater Mean 0.01 0.00 0.02

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.00 0.00 0.00

99th % 0.00 0.00 0.00

Estuarine/Marine Mean 4.28 3.69 4.88

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 23.21 18.27 28.26

99th % 110.53 93.11 111.44

All Fish Mean 4.29 3.70 4.89

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 23.21 18.27 28.26

99th % 110.54 93.11 112.88

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the

recipe file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys. 
5-26

SECTION 5.1.5 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Finfish and Shellfish

Alternate Habitat

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater Mean 1.23 1.03 1.43

50th % 0.00 0.00 0.00

90th % 0.00 0.00 0.00

95th % 0.02 0.00 0.03

99th % 44.43 39.74 49.62

Estuarine/Marine Mean 15.65 14.68 16.62

50th % 0.00 0.00 0.00

90th % 57.42 55.23 61.16

95th % 95.77 92.00 98.49

99th % 189.63 177.88 196.00

All Fish Mean 16.88 15.89 17.87

50th % 0.00 0.00 0.00

90th % 63.46 59.46 66.15

95th % 102.29 97.85 107.63

99th % 198.16 190.72 208.77

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the

recipe file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys. 
5-27

SECTION 5.1.6 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES

U.S. Population - Mean Consumption by Species within Habitat

Females of Age 14 and Younger

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 0.61023 Marine Ocean Perch 0.10056* All Species Trout, mixed 

Catfish (Estuarine) 0.17855* (con't.) Sea Bass 0.05342* (con't.) Trout, mixed 

Crab (Estuarine) 0.17369* Scallop (Marine) 0.05053* Perch (EstuaFlounder 0.15581* Mackerel 0.04169* Perch (FreshFlatfish (Estuarine) 0.09183* Pompano 0.03421* Croaker Trout, mixed sp. (Estuarine) 0.06928* Porgy 0.02083* Trout Perch (Estuarine) 0.06829* Flatfish (Marine) 0.01719* Sea Bass Croaker 0.06074* Lobster 0.01717* Scallop (MarMullet 0.03181* Sardine 0.00761* Mackerel Oyster 0.02131* Halibut 0.00635* Pompano Salmon (Estuarine) 0.02122* Swordfish 0.00507* Mullet Herring 0.01715* Squid 0.00463* Oyster Rockfish 0.00906* Whitefish (Marine) 0.00355* Salmon (EstuAnchovy 0.00761* Mussels 0.00306* Porgy Clam (Estuarine) 0.00272* Snapper 0.00012* Flatfish (MarScallop (Estuarine) 0.00034* Lobster 

Unknown Fish 1.10509 Herring 

Freshwater Catfish (Freshwater) 0.17855* Seafood 0.00075* Rockfish 

Trout, mixed sp. (Freshwater) 0.06928* Carp 

Perch (Freshwater) 0.06829* All Species Tuna 1.97276 Sardine Trout 0.06000* Fish 1.10509 Anchovy Carp 0.00840* Cod 0.77726 Halibut Cisco 0.00534* Shrimp 0.61023 Cisco Whitefish (Freshwater) 0.00355* Salmon (Marine) 0.42725* Swordfish Pike 0.00255* Pollock 0.40081* Squid Salmon (Freshwater) 0.00022* Crab (Marine) 0.19721* Whitefish (Fr

Catfish (Estuarine) 0.17855* Whitefish (M

Marine Tuna 1.97276 Catfish (Freshwater) 0.17855* Mussels 

Cod 0.77726 Crab (Estuarine) 0.17369* Clam (EstuarSalmon (Marine) 0.42725* Flounder 0.15581* Pike Pollock 0.40081* Haddock 0.12755* Seafood Crab (Marine) 0.19721* Whiting 0.10310* Scallop (EstuHaddock 0.12755* Clam (Marine) 0.10149* Salmon (FresWhiting 0.10310* Ocean Perch 0.10056* Snapper Clam (Marine) 0.10149* Flatfish (Estuarine) 0.09183*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 5,182 individuals to the U.S. population of 29,264,187 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-28

SECTION 5.1.6 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

Females of Age 15 to 44

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.40405 Marine Crab (Marine) 0.25721* All Species Scallop (Mar

Catfish (Estuarine) 0.52472* (con't.) Pompano 0.20849* (con't.) Squid 

Flatfish (Estuarine) 0.38328* Scallop (Marine) 0.20694* Porgy Crab (Estuarine) 0.22654* Squid 0.19352* Ocean Perch Flounder 0.21871* Porgy 0.17625* Perch (EstuaPerch (Estuarine) 0.13071* Ocean Perch 0.16403* Perch (FreshTrout, mixed sp. (Estuarine) 0.10448* Sardine 0.10923* Sardine Oyster 0.07685* Whiting 0.10686* Whiting Croaker 0.07633* Sea Bass 0.07757* Trout, mixed Mullet 0.06793* Flatfish (Marine) 0.07176* Trout, mixed Salmon (Estuarine) 0.05659* Mackerel 0.04092* Carp Anchovy 0.05551* Mussels 0.02386* Sea Bass Rockfish 0.04514* Halibut 0.01524* Oyster Herring 0.04029* Conch 0.00918* Croaker Clam (Estuarine) 0.00917* Snapper 0.00835* Flatfish (MarEel 0.00257* Whitefish (Marine) 0.00066* Mullet Scallop (Estuarine) 0.00140* Salmon (EstuSturgeon (Estuarine) 0.00056* Unknown Fish 0.24955* Anchovy 

Seafood 0.00513* Rockfish 

Freshwater Catfish (Freshwater) 0.52472* Mackerel 

Trout 0.30507* All Species Tuna 3.57218 Herring Perch (Freshwater) 0.13071* Shrimp 2.40405 Mussels Trout, mixed sp. (Freshwater) 0.10448* Cod 1.20969* Halibut Carp 0.08614* Salmon (Marine) 1.13914* Pike Pike 0.00992* Catfish (Estuarine) 0.52472* Conch Cisco 0.00155* Catfish (Freshwater) 0.52472* Clam (EstuarWhitefish (Freshwater) 0.00066* Flatfish (Estuarine) 0.38328* Snapper Salmon (Freshwater) 0.00060* Lobster 0.36249* Seafood Sturgeon (Freshwater) 0.00056* Clam (Marine) 0.34219* Eel 

Haddock 0.31495* Cisco 

Marine Tuna 3.57218 Trout 0.30507* Scallop (Estu

Cod 1.20969* Pollock 0.27859* Whitefish (FrSalmon (Marine) 1.13914* Crab (Marine) 0.25721* Whitefish (MLobster 0.36249* Fish 0.24955* Salmon (FresClam (Marine) 0.34219* Crab (Estuarine) 0.22654* Sturgeon (EsHaddock 0.31495* Flounder 0.21871* Sturgeon (FrPollock 0.27859* Pompano 0.20849*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 2,332 individuals to the U.S. population of 58,970,270 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-29

SECTION 5.1.6 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

Females of Age 45 and Older

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 1.80291 Marine Pollock 0.31580* All Species Crab (Estuar

Flounder 1.11872* (con't.) Crab (Marine) 0.27601* (con't.) Mackerel 

Catfish (Estuarine) 0.46136* Swordfish 0.26351* Carp Herring 0.33205* Mackerel 0.24272* Trout Flatfish (Estuarine) 0.28202* Lobster 0.19792* Lobster Crab (Estuarine) 0.24310* Ocean Perch 0.19707* Ocean Perch Croaker 0.15189* Scallop (Marine) 0.19065* Scallop (MarPerch (Estuarine) 0.14442* Squid 0.14784* Croaker Salmon (Estuarine) 0.10442 Snapper 0.12836* Squid Oyster 0.09092* Sea Bass 0.11587* Perch (EstuaRockfish 0.06677* Halibut 0.11019* Perch (FreshTrout, mixed sp. (Estuarine) 0.05430* Mussels 0.09922* Snapper Anchovy 0.02753* Sardine 0.07079* Sea Bass Smelts (Estuarine) 0.02050* Flatfish (Marine) 0.05280* Halibut Mullet 0.02003* Pompano 0.04761* Salmon (EstuClam (Estuarine) 0.01708* Whitefish (Marine) 0.04191* Mussels Smelts, Rainbow (Estuarine) 0.00300* Smelts (Marine) 0.02050* Oyster Scallop (Estuarine) 0.00129* Pike 

Unknown Fish 0.36620* Sardine 

Freshwater Catfish (Freshwater) 0.46136* Rockfish 

Carp 0.24207* All Species Tuna 4.57200 Trout, mixed Trout 0.20482* Salmon (Marine) 2.10218 Trout, mixed Perch (Freshwater) 0.14442* Shrimp 1.80291 Flatfish (MarPike 0.07948* Cod 1.75818* Pompano Trout, mixed sp. (Freshwater) 0.05430* Flounder 1.11872* Whitefish (FrWhitefish (Freshwater) 0.04191* Porgy 0.91498* Whitefish (MCisco 0.00511* Haddock 0.66393* Anchovy Smelts, Rainbow (Freshwater) 0.00300* Clam (Marine) 0.63728* Smelts (EstuSalmon (Freshwater) 0.00110 Catfish (Estuarine) 0.46136* Smelts (Mari

Catfish (Freshwater) 0.46136* Mullet 

Marine Tuna 4.57200 Whiting 0.36624* Clam (Estuar

Salmon (Marine) 2.10218 Fish 0.36620* Cisco Cod 1.75818* Herring 0.33205* Smelts, RainPorgy 0.91498* Pollock 0.31580* Smelts, RainHaddock 0.66393* Flatfish (Estuarine) 0.28202* Scallop (EstuClam (Marine) 0.63728* Crab (Marine) 0.27601* Salmon (FresWhiting 0.36624* Swordfish 0.26351*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 2,654 individuals to the U.S. population of 45,695,152 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-30

SECTION 5.1.6 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

All Females

Estimated Mean

Habitat Species Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 1.80699 Marine Crab (Marine) 0.25051 All Species Scallop (Marin

Flounder 0.51204* (con't.) Lobster 0.23089* (con't.) Ocean Perch Catfish (Estuarine) 0.42746 Whiting 0.19453 Squid Flatfish (Estuarine) 0.28505 Scallop (Marine) 0.16720* Herring Crab (Estuarine) 0.22064 Ocean Perch 0.16143* Carp Herring 0.13478* Squid 0.13666* Perch (EstuariPerch (Estuarine) 0.12175* Pompano 0.11552* Perch (FreshwCroaker 0.09870* Mackerel 0.10994* Pompano Trout, mixed sp. (Estuarine) 0.07967* Swordfish 0.09101* Mackerel Oyster 0.06952* Sea Bass 0.08536* Croaker Salmon (Estuarine) 0.06518 Sardine 0.07391* Swordfish Rockfish 0.04463* Flatfish (Marine) 0.05337 Sea Bass Mullet 0.04370* Snapper 0.04750* Trout, mixed sAnchovy 0.03549* Halibut 0.04569* Trout, mixed sClam (Estuarine) 0.01046 Mussels 0.04503* Sardine Smelts (Estuarine) 0.00700* Whitefish (Marine) 0.01536* Oyster Eel 0.00113* Smelts (Marine) 0.00700* Salmon (EstuaScallop (Estuarine) 0.00113* Conch 0.00404* Flatfish (MarinSmelts, Rainbow (Estuarine) 0.00103* Snapper Sturgeon (Estuarine) 0.00025* Unknown Fish 0.47629 Halibut 

Seafood 0.00242* Mussels 

Freshwater Catfish (Freshwater) 0.42746 Rockfish 

Trout 0.21732* All Species Tuna 3.56383 Mullet Carp 0.12235* Shrimp 1.80699 Anchovy Perch (Freshwater) 0.12175* Salmon (Marine) 1.31216 Pike Trout, mixed sp. (Freshwater) 0.07967* Cod 1.30234 Whitefish (FrePike 0.03204* Flounder 0.51204* Whitefish (MarWhitefish (Freshwater) 0.01536* Fish 0.47629 Clam (EstuarinCisco 0.00359* Catfish (Estuarine) 0.42746 Smelts (EstuaSmelts, Rainbow (Freshwater) 0.00103* Catfish (Freshwater) 0.42746 Smelts (MarineSalmon (Freshwater) 0.00069 Porgy 0.39433* Conch Sturgeon (Freshwater) 0.00025* Haddock 0.39307* Cisco 

Clam (Marine) 0.39027 Seafood 

Marine Tuna 3.56383 Pollock 0.31799 Eel 

Salmon (Marine) 1.31216 Flatfish (Estuarine) 0.28505 Scallop (EstuaCod 1.30234 Crab (Marine) 0.25051 Smelts, RainbPorgy 0.39433* Lobster 0.23089* Smelts, RainbHaddock 0.39307* Crab (Estuarine) 0.22064 Salmon (FreshClam (Marine) 0.39027 Trout 0.21732* Sturgeon (EstuPollock 0.31799 Whiting 0.19453 Sturgeon (Fres

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 10,168 individuals to the U.S. population of 133,929,609 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-31

SECTION 5.1.6 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

Males of Age 14 and Younger

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 0.99661 Marine Sea Bass 0.15249* All Species Clam (Marine

Flounder 0.28039* (con't.) Pompano 0.11395* (con't.) Crab (Marine

Catfish (Estuarine) 0.27944* Clam (Marine) 0.10710* Ocean Perch Flatfish (Estuarine) 0.13791* Crab (Marine) 0.09963* Scallop (MarPerch (Estuarine) 0.11153* Ocean Perch 0.08923* Crab (EstuarCrab (Estuarine) 0.08775* Scallop (Marine) 0.08803* Swordfish Croaker 0.06106* Swordfish 0.08263* Trout Rockfish 0.03177* Lobster 0.03427* Croaker Oyster 0.02870* Mackerel 0.03359* Pike Trout, mixed sp. (Estuarine) 0.01971* Flatfish (Marine) 0.02582* Lobster Salmon (Estuarine) 0.01603* Squid 0.00989* Mackerel Mullet 0.01131* Mussels 0.00941* Rockfish Anchovy 0.00546* Snails (Marine) 0.00849* Oyster Clam (Estuarine) 0.00287* Snapper 0.00445* Flatfish (MarHerring 0.00253* Whitefish (Marine) 0.00405* Trout, mixed Scallop (Estuarine) 0.00059* Halibut 0.00280* Trout, mixed Sturgeon (Estuarine) 0.00001* Salmon (Estu

Unknown Fish 1.13020 Mullet 

Freshwater Catfish (Freshwater) 0.27944* Seafood 0.00263* Squid 

Perch (Freshwater) 0.11153* Mussels 

Trout 0.07031* All Species Tuna 2.27398 Snails (FreshPike 0.03826* Fish 1.13020 Snails (MarinTrout, mixed sp. (Freshwater) 0.01971* Cod 1.00890 Carp Snails (Freshwater) 0.00849* Shrimp 0.99661 Anchovy Carp 0.00675* Salmon (Marine) 0.32264* Snapper Cisco 0.00435* Flounder 0.28039* Cisco Whitefish (Freshwater) 0.00405* Catfish (Estuarine) 0.27944* Whitefish (FrSalmon (Freshwater) 0.00017* Catfish (Freshwater) 0.27944* Whitefish (MSturgeon (Freshwater) 0.00001* Pollock 0.22009* Clam (Estuar

Whiting 0.17899* Halibut 

Marine Tuna 2.27398 Porgy 0.16384* Seafood 

Cod 1.0089 Haddock 0.16273* Herring Salmon (Marine) 0.32264* Sea Bass 0.15249* Scallop (EstuPollock 0.22009* Flatfish (Estuarine) 0.13791* Salmon (FresWhiting 0.17899* Pompano 0.11395* Sturgeon (EsPorgy 0.16384* Perch (Estuarine) 0.11153* Sturgeon (FrHaddock 0.16273* Perch (Freshwater) 0.11153*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 5,277 individuals to the U.S. population of 30,232,628 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-32

SECTION 5.1.6 TABLE 6. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

Males of Age 15 to 44

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 3.30640 Marine Squid 0.22965* All Species Perch (Estua

Flounder 0.65596* (con't.) Lobster 0.21009* (con't.) Perch (Fresh

Flatfish (Estuarine) 0.49001* Scallop (Marine) 0.19532* Octopus Crab (Estuarine) 0.39673* Sea Bass 0.19144* Squid Catfish (Estuarine) 0.37497* Pompano 0.10629* Lobster Oyster 0.31098* Flatfish (Marine) 0.09174* Scallop (MarPerch (Estuarine) 0.27173* Swordfish 0.06326* Sea Bass Trout, mixed sp. (Estuarine) 0.15976* Haddock 0.04371* Trout, mixed Croaker 0.10382* Mussels 0.04113* Trout, mixed Herring 0.09237* Ocean Perch 0.02373* Trout Anchovy 0.07356* Mackerel 0.02161* Pompano Salmon (Estuarine) 0.06516* Sardine 0.01438* Croaker Rockfish 0.03775* Halibut 0.00752* Carp Clam (Estuarine) 0.03586* Snapper 0.00311* Herring Mullet 0.03201* Snails (Marine) 0.00251* Flatfish (MarEel 0.01177* Anchovy Scallop (Estuarine) 0.00132* Unknown Fish 0.52949* Salmon (Estu

Seafood 0.00760* Swordfish 

Freshwater Catfish (Freshwater) 0.37497* Haddock 

Perch (Freshwater) 0.27173* All Species Tuna 4.01583 Mussels Trout, mixed sp. (Freshwater) 0.15976* Shrimp 3.30640 Rockfish Trout 0.11287* Cod 1.75420* Clam (EstuarCarp 0.10030* Clam (Marine) 1.33803* Crayfish Crayfish 0.03301* Salmon (Marine) 1.31169* Mullet Snails (Freshwater) 0.00251* Flounder 0.65596* Ocean Perch Salmon (Freshwater) 0.00069* Porgy 0.61168* Mackerel 

Fish 0.52949* Sardine 

Marine Tuna 4.01583 Flatfish (Estuarine) 0.49001* Eel 

Cod 1.75420* Crab (Marine) 0.45044* Seafood Clam (Marine) 1.33803* Pollock 0.44856* Halibut Salmon (Marine) 1.31169* Whiting 0.41284* Snapper Porgy 0.61168* Crab (Estuarine) 0.39673* Snails (FreshCrab (Marine) 0.45044* Catfish (Estuarine) 0.37497* Snails (MarinPollock 0.44856* Catfish (Freshwater) 0.37497* Scallop (EstuWhiting 0.41284* Oyster 0.31098* Salmon (FresOctopus 0.25391*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 2,382 individuals to the U.S. population of 59,219,812 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-33

SECTION 5.1.6 TABLE 7. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

Males of Age 45 and Older

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.87302 Marine Lobster 0.29487* All Species Crab (Marine

Catfish (Estuarine) 1.04474* (con't.) Porgy 0.28964* (con't.) Perch (Estua

Flounder 0.95329* Ocean Perch 0.28911* Perch (FreshFlatfish (Estuarine) 0.41588* Mussels 0.27819* Whiting Croaker 0.38286* Pollock 0.26748* Lobster Perch (Estuarine) 0.30530* Swordfish 0.21447* Herring Herring 0.29154* Squid 0.21366* Porgy Crab (Estuarine) 0.27984* Sea Bass 0.16677* Ocean Perch Trout, mixed sp. (Estuarine) 0.27156* Flatfish (Marine) 0.07786* Crab (EstuarOyster 0.20701* Octopus 0.04680* Mussels Salmon (Estuarine) 0.12966 Halibut 0.04672* Trout, mixed Rockfish 0.06427* Shark 0.02882* Trout, mixed Anchovy 0.05388* Pompano 0.01893* Pollock Mullet 0.03594* Smelts (Marine) 0.01720* Swordfish Clam (Estuarine) 0.02858* Snapper 0.01278* Squid Smelts (Estuarine) 0.01720* Whitefish (Marine) 0.01103* Oyster Scallop (Estuarine) 0.00228* Roe 0.00695* Sea Bass 

Snails (Marine) 0.00637* Salmon (Estu

Freshwater Catfish (Freshwater) 1.04474* Pike 

Trout 0.36993* Unknown Fish 0.76375* Flatfish (MarCarp 0.32659* Rockfish Perch (Freshwater) 0.30530* All Species Tuna 4.24818 Anchovy Trout, mixed sp. (Freshwater) 0.27156* Shrimp 2.87302 Octopus Pike 0.08024* Salmon (Marine) 2.61029 Halibut Whitefish (Freshwater) 0.01103* Cod 2.02788 Mullet Snails (Freshwater) 0.00637* Clam (Marine) 1.06659* Shark Salmon (Freshwater) 0.00137 Catfish (Estuarine) 1.04474* Clam (Estuar

Catfish (Freshwater) 1.04474* Pompano 

Marine Tuna 4.24818 Flounder 0.95329* Smelts (Estu

Salmon (Marine) 2.61029 Fish 0.76375* Smelts (MariCod 2.02788 Haddock 0.64553* Snapper Clam (Marine) 1.06659* Sardine 0.43926* Whitefish (FrHaddock 0.64553* Flatfish (Estuarine) 0.41588* Whitefish (MSardine 0.43926* Croaker 0.38286* Roe Mackerel 0.33793* Trout 0.36993* Snails (FreshScallop (Marine) 0.33777* Mackerel 0.33793* Snails (MarinCrab (Marine) 0.31772* Scallop (Marine) 0.33777* Scallop (EstuWhiting 0.29754* Carp 0.32659* Salmon (Fres

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 2,780 individuals to the U.S. population of 38,515,187 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-34

SECTION 5.1.6 TABLE 8. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

All Males

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.63027 Marine Scallop (Marine) 0.21285* All Species Scallop (Mar

Flounder 0.65672* (con't.) Lobster 0.19407* (con't.) Lobster 

Catfish (Estuarine) 0.55399 Sea Bass 0.17481* Trout Flatfish (Estuarine) 0.38451 Squid 0.17292* Croaker Crab (Estuarine) 0.28855 Sardine 0.13886* Sea Bass Perch (Estuarine) 0.24399* Octopus 0.13159* Squid Oyster 0.21300* Mackerel 0.11965* Trout, mixed Croaker 0.17770* Ocean Perch 0.11908* Trout, mixed Trout, mixed sp. (Estuarine) 0.16032* Swordfish 0.11335* Carp Herring 0.13109* Mussels 0.10499* Sardine Salmon (Estuarine) 0.07297 Pompano 0.08181* Octopus Anchovy 0.05155* Flatfish (Marine) 0.07199 Herring Rockfish 0.04432 Halibut 0.01820* Mackerel Mullet 0.02830* Shark 0.00867* Ocean Perch Clam (Estuarine) 0.02588 Snapper 0.00634* Swordfish Eel 0.00545* Smelts (Marine) 0.00518* Mussels Smelts (Estuarine) 0.00518* Snails (Marine) 0.00509* Pompano Scallop (Estuarine) 0.00144* Whitefish (Marine) 0.00428* Salmon (EstuSturgeon (Estuarine) 0.00000* Roe 0.00209* Flatfish (Mar

Anchovy 

Freshwater Catfish (Freshwater) 0.55399 Unknown Fish 0.74192 Rockfish 

Perch (Freshwater) 0.24399* Seafood 0.00414* Pike Trout 0.18018* Mullet Trout, mixed sp. (Freshwater) 0.16032* All Species Tuna 3.67425 Clam (EstuarCarp 0.14630* Shrimp 2.63027 Halibut Pike 0.03319* Cod 1.66049 Crayfish Crayfish 0.01528* Salmon (Marine) 1.46887 Shark Snails (Freshwater) 0.00509* Clam (Marine) 0.96552 Snapper Whitefish (Freshwater) 0.00428* Fish 0.74192 Eel Cisco 0.00103* Flounder 0.65672* Smelts (EstuSalmon (Freshwater) 0.00077 Catfish (Estuarine) 0.55399 Smelts (MariSturgeon (Freshwater) 0.00000* Catfish (Freshwater) 0.55399 Snails (Fresh

Porgy 0.40895* Snails (Marin

Marine Tuna 3.67425 Flatfish (Estuarine) 0.38451 Whitefish (Fr

Cod 1.66049 Pollock 0.34008* Whitefish (MSalmon (Marine) 1.46887 Crab (Marine) 0.32761 Seafood Clam (Marine) 0.96552 Whiting 0.32289 Roe Porgy 0.40895* Crab (Estuarine) 0.28855 Scallop (EstuPollock 0.34008* Haddock 0.25296* Cisco Crab (Marine) 0.32761 Perch (Estuarine) 0.24399* Salmon (FresWhiting 0.32289 Perch (Freshwater) 0.24399* Sturgeon (EsHaddock 0.25296* Oyster 0.21300* Sturgeon (Fr

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 10,439 individuals to the U.S. population of 127,967,627 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-35

SECTION 5.1.6 TABLE 9. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

Individuals of Age 14 and Younger

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 0.80656 Marine Sea Bass 0.10377* All Species Porgy 

Catfish (Estuarine) 0.22981* (con't.) Ocean Perch 0.09480* (con't.) Perch (Estua

Flounder 0.21911* Porgy 0.09350* Perch (FreshCrab (Estuarine) 0.13002* Pompano 0.07473* Pompano Flatfish (Estuarine) 0.11525* Scallop (Marine) 0.06959* Scallop (MarPerch (Estuarine) 0.09026* Swordfish 0.04448* Trout Croaker 0.06090* Mackerel 0.03758* Croaker Trout, mixed sp. (Estuarine) 0.04409* Lobster 0.02586* Swordfish Oyster 0.02507* Flatfish (Marine) 0.02158* Trout, mixed Mullet 0.02139* Squid 0.00730* Trout, mixed Rockfish 0.02060* Mussels 0.00629* Mackerel Salmon (Estuarine) 0.01858 Halibut 0.00455* Lobster Herring 0.00972* Snails (Marine) 0.00432* Oyster Anchovy 0.00651* Whitefish (Marine) 0.00380* Flatfish (MarClam (Estuarine) 0.00280* Sardine 0.00374* Mullet Scallop (Estuarine) 0.00047* Snapper 0.00232* Pike Sturgeon (Estuarine) 0.00001* Rockfish 

Unknown Fish 1.11785 Salmon (Estu

Freshwater Catfish (Freshwater) 0.22981* Seafood 0.00170* Herring 

Perch (Freshwater) 0.09026* Carp 

Trout 0.06524* All Species Tuna 2.12582 Squid Trout, mixed sp. (Freshwater) 0.04409* Fish 1.11785 Anchovy Pike 0.02070* Cod 0.89497 Mussels Carp 0.00756* Shrimp 0.80656 Cisco Cisco 0.00484* Salmon (Marine) 0.37409 Halibut Snails (Freshwater) 0.00432* Pollock 0.30898* Snails (FreshWhitefish (Freshwater) 0.00380* Catfish (Estuarine) 0.22981* Snails (MarinSalmon (Freshwater) 0.00020 Catfish (Freshwater) 0.22981* Whitefish (FrSturgeon (Freshwater) 0.00001* Flounder 0.21911* Whitefish (M

Crab (Marine) 0.14762* Sardine 

Marine Tuna 2.12582 Haddock 0.14543* Clam (Estuar

Cod 0.89497 Whiting 0.14166 Snapper Salmon (Marine) 0.37409 Crab (Estuarine) 0.13002* Seafood Pollock 0.30898* Flatfish (Estuarine) 0.11525* Scallop (EstuCrab (Marine) 0.14762* Clam (Marine) 0.10434* Salmon (FresHaddock 0.14543* Sea Bass 0.10377* Sturgeon (EsWhiting 0.14166 Ocean Perch 0.09480* Sturgeon (FrClam (Marine) 0.10434*

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 10,459 individuals to the U.S. population of 59,496,815 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-36

SECTION 5.1.6 TABLE 10. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

Individuals of Age 15 to 44

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.85617 Marine Whiting 0.26017* All Species Perch (Estua

Catfish (Estuarine) 0.44969* (con't.) Squid 0.21162* (con't.) Perch (Fresh

Flounder 0.43780* Scallop (Marine) 0.20112* Scallop (MarFlatfish (Estuarine) 0.43676 Haddock 0.17905* Oyster Crab (Estuarine) 0.31181* Pompano 0.15728* Haddock Perch (Estuarine) 0.20137* Sea Bass 0.13462* Pompano Oyster 0.19416* Octopus 0.12722* Sea Bass Trout, mixed sp. (Estuarine) 0.13218* Ocean Perch 0.09373* Trout, mixed Croaker 0.09010* Flatfish (Marine) 0.08177 Trout, mixed Herring 0.06639* Sardine 0.06170* Octopus Anchovy 0.06455* Mussels 0.03251* Ocean Perch Salmon (Estuarine) 0.06088 Swordfish 0.03170* Carp Mullet 0.04993* Mackerel 0.03125* Croaker Rockfish 0.04144* Halibut 0.01137* Flatfish (MarClam (Estuarine) 0.02254* Snapper 0.00573* Herring Eel 0.00718* Conch 0.00458* Anchovy Scallop (Estuarine) 0.00136* Snails (Marine) 0.00126* Sardine Sturgeon (Estuarine) 0.00028* Whitefish (Marine) 0.00033* Salmon (Estu

Mullet 

Freshwater Catfish (Freshwater) 0.44969* Unknown Fish 0.38982* Rockfish 

Trout 0.20877* Seafood 0.00637* Mussels Perch (Freshwater) 0.20137* Swordfish Trout, mixed sp. (Freshwater) 0.13218* All Species Tuna 3.79447 Mackerel Carp 0.09323* Shrimp 2.85617 Clam (EstuarCrayfish 0.01654* Cod 1.48252 Crayfish Pike 0.00495* Salmon (Marine) 1.22559 Halibut Snails (Freshwater) 0.00126* Clam (Marine) 0.84116* Eel Cisco 0.00077* Catfish (Estuarine) 0.44969* Seafood Salmon (Freshwater) 0.00064 Catfish (Freshwater) 0.44969* Snapper Whitefish (Freshwater) 0.00033* Flounder 0.43780* Pike Sturgeon (Freshwater) 0.00028* Flatfish (Estuarine) 0.43676 Conch 

Porgy 0.39442* Scallop (Estu

Marine Tuna 3.79447 Fish 0.38982* Snails (Fresh

Cod 1.48252 Pollock 0.36375* Snails (MarinSalmon (Marine) 1.22559 Crab (Marine) 0.35402* Cisco Clam (Marine) 0.84116* Crab (Estuarine) 0.31181* Salmon (FresPorgy 0.39442* Lobster 0.28613* Whitefish (FrPollock 0.36375* Whiting 0.26017* Whitefish (MCrab (Marine) 0.35402* Squid 0.21162* Sturgeon (EsLobster 0.28613* Trout 0.20877* Sturgeon (Fr

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 4,714 individuals to the U.S. population of 118,190,082 using 4-year combined survey weights.

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-37

SECTION 5.1.6 TABLE 11. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

Individuals of Age 45 and Older

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.29235 Marine Mackerel 0.28627* All Species Trout 

Flounder 1.04306* (con't.) Scallop (Marine) 0.25794* (con't.) Crab (Estuar

Catfish (Estuarine) 0.72818 Lobster 0.24227* Scallop (MarFlatfish (Estuarine) 0.34324 Swordfish 0.24108* Croaker Herring 0.31352* Sardine 0.23932* Lobster Crab (Estuarine) 0.25990* Ocean Perch 0.23917* Swordfish Croaker 0.25753* Mussels 0.18108* Sardine Perch (Estuarine) 0.21800* Squid 0.17794* Ocean Perch Trout, mixed sp. (Estuarine) 0.15366* Sea Bass 0.13915* Perch (EstuaOyster 0.14402* Halibut 0.08116* Perch (FreshSalmon (Estuarine) 0.11597 Snapper 0.07550* Mussels Rockfish 0.06563* Flatfish (Marine) 0.06426 Squid Anchovy 0.03958* Pompano 0.03449* Trout, mixed Mullet 0.02731* Whitefish (Marine) 0.02779* Trout, mixed Clam (Estuarine) 0.02234 Octopus 0.02140* Oyster Smelts (Estuarine) 0.01899* Smelts (Marine) 0.01899* Sea Bass Scallop (Estuarine) 0.00174* Shark 0.01318* Salmon (EstuSmelts, Rainbow (Estuarine) 0.00163* Roe 0.00318* Halibut 

Snails (Marine) 0.00292* Pike 

Freshwater Catfish (Freshwater) 0.72818 Snapper 

Carp 0.28073* Unknown Fish 0.54803* Rockfish Trout 0.28033* Flatfish (MarPerch (Freshwater) 0.21800* All Species Tuna 4.42390 Anchovy Trout, mixed sp. (Freshwater) 0.15366* Salmon (Marine) 2.33457 Pompano Pike 0.07983* Shrimp 2.29235 Whitefish (FrWhitefish (Freshwater) 0.02779* Cod 1.88153 Whitefish (MSnails (Freshwater) 0.00292* Flounder 1.04306* Mullet Cisco 0.00277* Clam (Marine) 0.83363 Clam (EstuarSmelts, Rainbow (Freshwater) 0.00163* Catfish (Estuarine) 0.72818 Octopus Salmon (Freshwater) 0.00123 Catfish (Freshwater) 0.72818 Smelts (Estu

Haddock 0.65552* Smelts (Mari

Marine Tuna 4.42390 Porgy 0.62897* Shark 

Salmon (Marine) 2.33457 Fish 0.54803* Roe Cod 1.88153 Flatfish (Estuarine) 0.34324 Snails (FreshClam (Marine) 0.83363 Whiting 0.33482 Snails (MarinHaddock 0.65552* Herring 0.31352* Cisco Porgy 0.62897* Crab (Marine) 0.29509* Scallop (EstuWhiting 0.33482 Pollock 0.29370* Smelts, RainCrab (Marine) 0.29509* Mackerel 0.28627* Smelts,

Rainbow(Fre

Pollock 0.29370* Carp 0.28073* Salmon (Fres

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 5,434 individuals to the U.S. population of 84,210,339 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-38

SECTION 5.1.6 TABLE 12. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

Individuals of Age 18 and Older

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.64686 Marine Lobster 0.25919* All Species Perch (Fresh

Flounder 0.69946 (con’t.) Scallop (Marine) 0.23749* (con’t.) Squid 

Catfish (Estuarine) 0.57463 Squid 0.20948* Carp Flatfish (Estuarine) 0.40395 Ocean Perch 0.15663* Herring Crab (Estuarine) 0.29953 Mackerel 0.14560* Oyster Perch (Estuarine) 0.21256* Sardine 0.14375* Croaker Herring 0.17937* Swordfish 0.12595* Ocean Perch Oyster 0.17395* Sea Bass 0.12543* Trout, mixed Croaker 0.16936* Pompano 0.11198* Trout, mixed Trout, mixed sp. (Estuarine) 0.14568* Mussels 0.09969* Mackerel Salmon (Estuarine) 0.08819 Octopus 0.08819* Sardine Anchovy 0.05544 Flatfish (Marine) 0.07563 Swordfish Rockfish 0.05162 Halibut 0.04224* Sea Bass Mullet 0.04295* Snapper 0.03624* Pompano Clam (Estuarine) 0.02332 Whitefish (Marine) 0.01246* Mussels Smelts (Estuarine) 0.00838* Smelts (Marine) 0.00838* Octopus Eel 0.00444* Shark 0.00581* Salmon (EstuScallop (Estuarine) 0.00160* Conch 0.00284* Flatfish (MarSmelts, Rainbow (Estuarine) 0.00072* Snails (Marine) 0.00206* Anchovy Sturgeon (Estuarine) 0.00017* Roe 0.00140* Rockfish 

Mullet 

Freshwater Catfish (Freshwater) 0.57463 Unknown Fish 0.47575 Halibut 

Trout 0.24140* Seafood 0.00394* Pike Perch (Freshwater) 0.21256* Snapper Carp 0.18153* All Species Tuna 4.18375 Clam (EstuarTrout, mixed sp. (Freshwater) 0.14568* Shrimp 2.64686 Whitefish (FrPike 0.03827* Salmon (Marine) 1.77537 Whitefish (MWhitefish (Freshwater) 0.01246* Cod 1.65977 Crayfish Crayfish 0.01024* Clam (Marine) 0.87021 Smelts (EstuSnails (Freshwater) 0.00206* Flounder 0.69946 Smelts (MariCisco 0.00170* Catfish (Estuarine) 0.57463 Shark Salmon (Freshwater) 0.00093 Catfish (Freshwater) 0.57463 Eel Smelts, Rainbow (Freshwater) 0.00072* Porgy 0.49466* Seafood Sturgeon (Freshwater) 0.00017* Fish 0.47575 Conch 

Flatfish (Estuarine) 0.40395 Snails (Fresh

Marine Tuna 4.18375 Haddock 0.37374* Snails (Marin

Salmon (Marine) 1.77537 Crab (Marine) 0.34008 Cisco Cod 1.65977 Pollock 0.33210 Scallop (EstuClam (Marine) 0.87021 Whiting 0.30583 Roe Porgy 0.49466* Crab (Estuarine) 0.29953 Salmon (FresHaddock 0.37374* Lobster 0.25919* Smelts, RainCrab (Marine) 0.34008 Trout 0.24140* Smelts, RainPollock 0.33210 Scallop (Marine) 0.23749* Sturgeon (EsWhiting 0.30583 Perch (Estuarine) 0.21256* Sturgeon (Fr

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 9,596 individuals to the U.S. population of 190,930,779 using 4-year combined survey weights.

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-39

SECTION 5.1.6 TABLE 13. UNCOOKED FISH CONSUMPTION ESTIMATES***

U.S. Population - Mean Consumption by Species within Habitat

All Individuals

Estimated Mean

Habitat Species 

Grams/person/day

Estimated Mean

Habitat Species Grams/person/day

Habitat Species 

Estuarine Shrimp 2.20926 Marine Lobster 0.21290* All Species Perch (Fresh

Flounder 0.58273 (con’t.) Scallop (Marine) 0.18951* (con’t.) Squid 

Catfish (Estuarine) 0.48928 Squid 0.15438* Ocean Perch Flatfish (Estuarine) 0.33365 Ocean Perch 0.14074* Oyster Crab (Estuarine) 0.25382 Sea Bass 0.12907* Croaker Perch (Estuarine) 0.18148 Mackerel 0.11468* Carp Oyster 0.13963* Sardine 0.10565* Herring Croaker 0.13730* Swordfish 0.10193* Sea Bass Herring 0.13298* Pompano 0.09905* Trout, mixed Trout, mixed sp. (Estuarine) 0.11908* Mussels 0.07432* Trout, mixed Salmon (Estuarine) 0.06898 Octopus 0.06430* Mackerel Rockfish 0.04448 Flatfish (Marine) 0.06247 Sardine Anchovy 0.04334 Halibut 0.03226* Swordfish Mullet 0.03617* Snapper 0.02739* Pompano Clam (Estuarine) 0.01799 Whitefish (Marine) 0.00995* Mussels Smelts (Estuarine) 0.00611* Smelts (Marine) 0.00611* Salmon (EstuEel 0.00324* Shark 0.00424* Octopus Scallop (Estuarine) 0.00128* Snails (Marine) 0.00249* Flatfish (MarSmelts, Rainbow (Estuarine) 0.00052* Conch 0.00207* Rockfish Sturgeon (Estuarine) 0.00013* Roe 0.00102* Anchovy 

Mullet 

Freshwater Catfish (Freshwater) 0.48928 Unknown Fish 0.60608 Pike 

Trout 0.19917* Seafood 0.00326* Halibut Perch (Freshwater) 0.18148 Snapper Carp 0.13406* All Species Tuna 3.61778 Clam (EstuarTrout, mixed sp. (Freshwater) 0.11908* Shrimp 2.20926 Whitefish (FrPike 0.03260* Cod 1.47734 Whitefish (MWhitefish (Freshwater) 0.00995* Salmon (Marine) 1.38873 Crayfish Crayfish 0.00746* Clam (Marine) 0.67135 Smelts (EstuSnails (Freshwater) 0.00249* Fish 0.60608 Smelts (MariCisco 0.00234* Flounder 0.58273 Shark Salmon (Freshwater) 0.00073 Catfish (Estuarine) 0.48928 Seafood Smelts, Rainbow (Freshwater) 0.00052* Catfish (Freshwater) 0.48928 Eel Sturgeon (Freshwater) 0.00013* Porgy 0.40148* Snails (Fresh

Flatfish (Estuarine) 0.33365 Snails (Marin

Marine Tuna 3.61778 Pollock 0.32878 Cisco 

Cod 1.47734 Haddock 0.32461 Conch Salmon (Marine) 1.38873 Crab (Marine) 0.28818 Scallop (EstuClam (Marine) 0.67135 Whiting 0.25725 Roe Porgy 0.40148* Crab (Estuarine) 0.25382 Salmon (FresPollock 0.32878 Lobster 0.21290* Smelts, RainHaddock 0.32461 Trout 0.19917* Smelts, RainCrab (Marine) 0.28818 Scallop (Marine) 0.18951* Sturgeon (EsWhiting 0.25725 Perch (Estuarine) 0.18148 Sturgeon (Fr

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Estimates are projected from a sample of 20,607 individuals to the U.S. population of 261,897,236 using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring in the United States".

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA's Nutrient Data Base for In
5-40

SECTION 5.2.1.1 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish (grams/person/day)

Freshwater/Estuarine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 9914 and Younger 445 46.59 (39.60-53.58) 26.19 (25.21-30.83) 117.47 (104.39-141.91) 172.05 (149.64-204.38) 24215-44 325 75.01 (61.78-88.24) 36.68 (33.16-43.67) 172.90 (154.81-204.38) 273.59*(204.38-331.40) 50245 and Older 449 65.51 (59.23-71.79) 39.54 (36.82-47.66) 162.67 (153.19-168.05) 203.56 (192.28-225.98) 393All Ages 1,219 67.17 (60.47-73.87) 36.52 (33.16-38.81) 162.86 (154.49-170.07) 219.13 (198.95-266.64) 461

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 442 60.04 (50.23-69.86) 28.17 (25.30-34.25) 158.10 (110.47-195.72) 199.26 (189.39-295.81) 38115-44 361 92.59 (82.33-102.86) 51.23 (43.89-64.91) 235.64 (225.89-245.66) 305.44*(272.21-366.76) 49545 and Older 553 90.75 (81.11-100.39) 57.28 (52.24-64.60) 220.58 (203.50-235.86) 295.45 (264.07-332.47) 562All Ages 1,356 87.45 (80.33-94.58) 51.23 (44.46-52.96) 220.39 (199.52-231.55) 295.80 (288.67-332.55) 489

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99

14 and Younger 887 53.37 (47.40-59.34) 26.27 (26.29-32.87) 144.29 (100.92-172.74) 195.72 (172.66-220.06) 38015-44 686 84.22 (77.27-91.18) 45.23 (36.82-51.46) 205.48 (197.46-225.89) 295.34 (252.77-345.11) 50445 and Older 1,002 78.02 (70.41-85.63) 51.19 (46.78-51.83) 190.65 (170.07-202.31) 245.13 (230.39-263.65) 413All Ages 2,575 77.55 (72.32-82.79) 42.23 (38.81-47.74) 195.71 (188.63-202.31) 258.13 (242.52-288.67) 467

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. *: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Food Intake Surveys.
5-41

SECTION 5.2.1.1 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish (grams/person/day)

Marine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 670 70.80 (64.62-76.98) 62.03 (53.96-64.88) 134.27 (123.68-154.96) 183.24 (151.42-205.13) 15-44 412 90.76 (85.04-96.49) 75.21 (64.44-76.87) 188.19 (162.59-209.95) 240.72 (227.12-265.07) 45 and Older 588 103.51 (94.05-112.97) 80.42 (75.93-83.45) 188.89 (170.14-213.33) 239.45 (221.61-283.14) All Ages 1,670 92.93 (88.17-97.68) 75.54 (75.02-75.71) 183.32 (173.64-192.25) 232.17 (226.80-250.35) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 677 81.36 (69.38-93.34) 63.44 (53.20-71.71) 197.63 (162.26-226.80) 230.55 (225.02-307.36) 15-44 412 126.79 (116.28-137.31) 101.62 (84.24-112.19) 240.29 (226.76-258.10) 279.08 (270.68-369.62) 45 and Older 623 113.33 (106.72-119.94) 97.07 (90.77-100.95) 222.89 (205.49-251.72) 284.70 (250.35-323.77) All Ages 1,712 113.61 (107.03-120.18) 83.44 (79.30-95.83) 226.77 (222.67-236.19) 276.85 (269.82-296.56) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 1,347 76.20 (67.82-84.59) 62.29 (56.78-64.37) 160.62 (149.39-200.62) 219.95 (183.35-226.80) 15-44 824 108.69 (101.46-115.91) 79.28 (75.71-88.18) 224.79 (213.33-232.76) 269.82 (246.56-279.31) 45 and Older 1,211 108.05 (101.67-114.42) 84.39 (81.12-95.34) 205.85 (194.60-223.64) 271.52 (250.35-292.69) All Ages 3,382 102.93 (98.35-107.50) 76.87 (75.71-80.41) 215.32 (207.36-217.10) 258.28 (246.56-269.82) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. *: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys.
5-42

SECTION 5.2.1.1 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish (grams/person/day)

All Fish: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 836 79.05 (72.64-85.46) 64.88 (58.10-75.02) 158.21 (142.29-198.35) 204.64 (179.67-218.25) 15-44 554 107.86 (97.46-118.26) 77.16 (75.71-86.07) 220.54 (196.78-236.15) 315.06 (245.98-378.00) 45 and Older 751 116.57 (108.76-124.38) 91.66 (86.10-98.00) 214.90 (200.35-228.04) 270.16 (236.25-285.86) All Ages 2,141 107.06 (101.32-112.79) 80.46 (77.80-84.26) 207.07 (196.00-226.80) 275.02 (245.71-299.80) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 836 96.24 (85.20-107.27) 71.08 (65.25-76.87) 224.70 (194.81-254.30) 335.51 (286.25-353.49) 15-44 565 147.65 (139.46-155.85) 113.34 (108.65-123.59) 271.88 (252.77-334.04) 381.38 (323.48-430.80) 45 and Older 849 139.15 (131.87-146.43) 113.24 (108.62-121.91) 274.36 (258.20-304.33) 347.94 (319.60-373.74) All Ages 2,250 136.09 (130.47-141.71) 106.93 (98.11-112.74) 266.18 (247.92-288.95) 354.15 (314.85-378.78) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 1,672 87.74 (80.11-95.37) 67.85 (63.87-73.36) 191.38 (172.66-201.31) 248.87 (213.56-330.21) 15-44 1,119 127.81 (120.94-134.68) 96.84 (88.19-105.59) 254.73 (241.24-271.11) 357.58 (329.51-381.43) 45 and Older 1,600 127.31 (120.36-134.25) 102.74 (98.45-107.31) 243.73 (230.00-258.09) 317.33 (304.33-330.15) All Ages 4,391 121.33 (116.43-126.23) 91.98 (88.94-98.00) 241.04 (232.76-254.85) 329.47 (313.69-343.47) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. *: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Food Intake Surveys.
5-43

SECTION 5.2.1.1 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish

Individuals of Age 18 and Older

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 81.08 75.05 87.12

n = 1,633 50th % 47.39 41.77 51.46

N = 33,019,160 90th % 199.62 190.37 205.52

95th % 278.91 252.77 301.15

99th % 505.65* 443.65* 507.80*

Marine Mean 107.9 103 112.81

n = 1,978 50th % 82.77 77.31 87.21

N = 40,065,285 90th % 216.59 213.33 222.67

95th % 269.7 250.76 283.14

99th % 464.24* 391.48* 487.07*

All Fish Mean 127.44 121.99 132.89

n = 2,634 50th % 99.21 96.93 106.52

N = 53,194,164 90th % 248.37 236.25 264.07

95th % 333.76 320.87 348.74

99th % 518.69 507.8 634.22

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

n = sample size, N = population size

Estimates are projected from the sample to the population of consumers only of age 18 and older, using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.
5-44

SECTION 5.2.1.1 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish (grams/person/day)

Children Ages 3-17 by Fine Age Categories

Freshwater/Estuarine

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** Ages 3 to 5 442 40.31 (35.00-45.63) 23.04 (20.52-24.48) 95.16 (85.56-101.68) 129.31 (120.46-141.91) Ages 6 to 10 147 61.49 (44.37-78.61) 28.46 (19.29-37.40) 156.86*(117.17-249.69) 247.69*(149.64-381.43) Ages 11 to 15 107 70.66 (58.10-83.21) 41.21 (36.73-52.77) 172.70*(165.70-195.72) 198.76*(172.74-295.81) Ages 16 to 17 28 100.11*(79.50-120.71) 48.10*(38.81-103.48) 203.14*(197.46-248.07) 242.13*(205.52-642.53) 

Marine

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

Ages 3 to 5 682 65.61 (60.29-70.93) 53.39 (49.64-55.48) 125.19 (114.05-150.02) 164.84 (138.61-190.45) Ages 6 to 10 217 78.45 (67.42-89.48) 65.21 (58.58-75.60) 150.01 (128.91-201.38) 201.88*(165.23-317.43) Ages 11 to 15 122 101.93 (85.49-118.37) 78.24 (64.25-94.69) 220.07*(205.13-265.07) 262.34*(226.80-307.36) Ages 16 to 17 37 125.51*(80.42-170.60) 65.18*(52.00-116.48) 280.88*(241.01-354.23) 352.54*(241.01-390.06) 

All Fish

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

Ages 3 to 5 834 74.08 (68.80-79.36) 63.82 (57.65-68.00) 148.66 (135.57-165.10) 183.81 (172.20-222.67) Ages 6 to 10 270 95.46 (85.23-105.70) 75.52 (66.35-76.87) 199.61 (177.00-234.85) 312.94*(254.30-380.80) Ages 11 to 15 172 113.04 (99.37-126.71) 83.71 (80.12-98.73) 227.03*(205.13-295.81) 307.65*(270.68-348.00) Ages 16 to 17 52 135.54*(96.86-174.21) 90.74 (76.00-120.18) 242.38*(205.52-358.28) 356.90*(265.98-642.53) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys. 
5-45

SECTION 5.2.1.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Freshwater/Estuarine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 410 1,775.84 (1,543.12-2,008.57) 1,050.48 (904.92-1,293.92) 4,396.58 (3,635.30-4,535.18) 6,855.37 (4,880.55-9,166.35) 15-44 315 1,184.72 (961.91-1,407.54) 569.39 (528.72-614.28) 2,921.90 (2,293.90-3,314.44) 4,260.21*(3,265.99-5,972.70) 45 and Older 432 986.25 (879.95-1,092.56) 567.75 (508.69-700.34) 2,655.15 (2,312.96-2,874.91) 3,263.27 (2,943.67-3,715.88) All Ages 1,157 1,184.87 (1,070.66-1,299.07) 608.47 (553.86-703.96) 2,874.59 (2,653.94-3,265.99) 4,032.55 (3,515.79-4,406.42) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 419 1,894.98 (1,617.67-2,172.29) 1,070.99 (906.09-1,284.75) 4,706.50 (3,991.69-4,989.91) 5,905.22 (5,521.64-6,102.54) 15-44 358 1,166.53 (1,034.22-1,298.84) 618.28 (545.62-808.67) 2,998.34 (2,723.72-3,349.32) 4,014.59*(3,711.72-4,635.11) 45 and Older 548 1,076.34 (962.97-1,189.70) 708.85 (640.15-745.61) 2,467.22 (2,378.07-2,596.80) 3,446.79 (3,093.01-3,848.85) All Ages 1,325 1,238.12 (1,140.19-1,336.05) 706.66 (630.95-773.28) 3,051.80 (2,735.21-3,221.15) 4,257.39 (4,039.22-4,472.72) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 829 1,833.54 (1,680.28-1,986.80) 1,065.77 (965.25-1,146.43) 4,512.39 (4,045.01-4,779.70) 5,985.99 (5,530.84-6,866.67) 15-44 673 1,174.70 (1,067.04-1,282.36) 589.87 (531.38-684.35) 2,977.52 (2,739.35-3,221.15) 4,125.11 (3,814.99-4,840.54) 45 and Older 980 1,031.89 (940.89-1,122.89) 644.26 (574.50-702.82) 2,507.77 (2,382.97-2,797.32) 3,318.62 (3,034.37-3,715.88) All Ages 2,482 1,213.25 (1,135.87-1,290.64) 671.15 (614.31-702.41) 2,947.02 (2,808.04-3,117.70) 4,135.35 (4,036.52-4,286.52) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

 Individual Food Intake Surveys.
5-46

SECTION 5.2.1.2 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Marine: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 629 2,893.06 (2,679.48-3,106.65) 2,316.19 (2,138.68-2,523.03) 6,279.04 (5,285.99-6,553.75) 7,898.74 (7,032.80-8,478.02) 15-44 403 1,474.84 (1,365.90-1,583.78) 1,156.26 (934.41-1,293.09) 3,101.95 (2,579.94-3,377.58) 3,926.90 (3,440.40-4,928.77) 45 and Older 568 1,579.38 (1,439.28-1,719.49) 1,222.89 (1,143.31-1,292.80) 3,027.62 (2,676.03-3,238.80) 3,916.83 (3,584.23-4,560.04) All Ages 1,600 1,732.14 (1,649.10-1,815.18) 1,288.25 (1,223.48-1,355.47) 3,558.43 (3,335.15-3,879.79) 4,878.31 (4,560.04-5,639.68) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 643 2,885.20 (2,540.19-3,230.21) 2,264.11 (1,945.98-2,496.33) 6,243.86 (5,390.40-6,930.70) 8,067.74 (6,576.65-8,706.84) 14,193.47)15-44 409 1,579.39 (1,458.08-1,700.70) 1,259.93 (1,170.38-1,403.70) 3,063.48 (2,854.63-3,481.12) 3,736.28 (3,554.02-4,048.48) 45 and Older 621 1,412.30 (1,328.35-1,496.24) 1,143.28 (1,070.99-1,240.28) 2,811.94 (2,588.88-3,072.28) 3,723.68 (3,386.40-3,986.78) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 1,272 2,892.24 (2,673.50-3,110.98) 2,312.28 (2,085.17-2,523.03) 6,290.16 (5,747.61-6,447.73) 8,046.90 (7,364.88-8,564.35) 12,054.98)15-44 812 1,527.49 (1,440.83-1,614.15) 1,214.08 (1,133.41-1,310.12) 3,092.59 (2,854.63-3,317.91) 3,871.96 (3,563.92-4,131.49) 45 and Older 1,189 1,500.90 (1,416.26-1,585.54) 1,182.99 (1,151.30-1,251.82) 2,948.00 (2,663.71-3,231.73) 3,888.51 (3,493.94-4,030.41) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

 Individual Food Intake Surveys.
5-47

SECTION 5.2.1.2 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)

All Fish: Age by Gender and All Individuals

Females

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 14 and Younger 779 3,201.90 (2,982.67-3,421.12) 2,398.86 (2,170.72-2,643.17) 6,835.88 (6,595.73-7,364.88) 8,808.04 (8,450.61-9,407.93) 16,107.89)15-44 541 1,728.30 (1,547.28-1,909.32) 1,218.26 (1,117.24-1,339.84) 3,436.71 (3,152.98-3,925.41) 5,044.65 (4,221.43-6,122.05) 45 and Older 725 1,773.76 (1,657.27-1,890.25) 1,382.84 (1,253.40-1,505.96) 3,422.45 (3,097.51-3,767.38) 4,097.55 (3,870.45-4,852.93) All Ages 2,045 1,962.13 (1,863.57-2,060.69) 1,416.65 (1,346.49-1,476.54) 4,005.49 (3,830.58-4,277.78) 5,791.85 (5,097.48-6,058.66) 

Males

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 788 3,314.34 (3,021.67-3,607.01) 2,502.31 (2,331.61-2,982.29) 7,401.75 (6,240.82-7,626.42) 8,720.25 (8,323.22-10,590.49) 16,803.15)15-44 561 1,850.62 (1,753.81-1,947.44) 1,548.07 (1,421.68-1,685.79) 3,599.47 (3,231.56-4,197.45) 4,461.34 (3,991.47-5,063.10) 45 and Older 842 1,703.34 (1,615.64-1,791.03) 1,381.95 (1,319.14-1,514.17) 3,395.46 (3,117.70-3,638.01) 4,253.00 (3,912.25-4,685.39) 

Both Sexes

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 

14 and Younger 1,567 3,259.63 (3,061.95-3,457.31) 2,471.51 (2,383.35-2,639.21) 7,119.82 (6,533.48-7,589.31) 8,758.28 (8,486.83-9,362.01) 15,495.24)15-44 1,102 1,790.11 (1,696.17-1,884.05) 1,349.95 (1,245.33-1,468.79) 3,548.94 (3,317.91-3,833.45) 4,805.84 (4,214.48-5,422.31) 45 and Older 1,567 1,739.75 (1,649.88-1,829.61) 1,383.33 (1,337.82-1,434.67) 3,415.94 (3,227.02-3,571.85) 4,260.74 (4,017.22-4,497.06) 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages.(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake 

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

 Individual Food Intake Surveys. 
5-48

SECTION 5.2.1.2 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish

Individuals of Age 18 and Older

Milligrams/kilogram of body weight/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater/Estuarine Mean 1,101.98 1,023.19 1,180.77 

n = 1,599 50th % 611.54 552.96 684.48 

N = 32,354,879 90th % 2,693.29 2,507.05 2,820.38 

95th % 3,744.30 3,519.98 4,036.76 

99th % 7,140.34* 6,387.78* 8,603.84*

Marine Mean 1,500.63 1,439.66 1,561.60 

n = 1,944 50th % 1,198.84 1,139.63 1,264.66 

N = 39,352,645 90th % 2,971.29 2,740.02 3,097.51 

95th % 3,749.25 3,578.57 3,961.99 

99th % 6,345.52* 5,653.20* 7,224.38*

All Fish Mean 1,757.73 1,686.82 1,828.64 

n = 2,585 50th % 1,371.55 1,311.16 1,436.93 

N = 52,216,332 90th % 3,438.27 3,302.80 3,584.23 

95th % 4,491.62 4,271.23 4,809.86 

99th % 7,510.01 6,678.75 8,603.84 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

n = sample size, N = population size

Estimates are projected from the sample to the population of consumers only of age 18 and older, using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

(6) 757 individuals did not report body weight. They represent 6,314,627 individuals in the population.

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the

 recipe file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.
5-49

SECTION 5.2.1.2 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish (milligrams/kilogram of body weight/day)

Children Ages 3-17 by Fine Age Categories

Freshwater/Estuarine

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** Ages 3 to 5 416 2,292.48 (2,012.49-2,572.46) 1,348.02 (1,212.55-1,445.88) 5,851.54 (4,702.74-6,067.60) 7,159.77 (6,950.26-7,442.48) 15Ages 6 to 10 132 1,830.33 (1,415.90-2,244.76) 1,079.54 (476.23-1,326.18) 4,688.16*(3,672.53-5,987.10) 6,207.31*(4,766.57-12,925.50) 12Ages 11 to 15 101 1,273.34 (1,082.32-1,464.35) 812.22 (701.30-951.84) 2,776.77*(2,090.63-3,026.05) 4,419.34*(3,026.05-5,521.64) 5Ages 16 to 17 28 1,401.06*(1,057.67-1,744.44) 602.40*(569.88-978.21) 2,970.99*(2,742.84-3,691.94) 3,279.38*(2,766.54-8,577.35) 6

Marine

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 

Ages 3 to 5 640 3,688.56 (3,394.91-3,982.22) 3,037.20 (2,809.94-3,215.86) 7,253.03 (6,777.31-8,504.16) 9,269.56 (8,414.50-9,991.19) 16Ages 6 to 10 203 2,786.67 (2,416.59-3,156.75) 2,270.94 (2,014.46-2,643.17) 5,910.28 (4,813.14-7,364.88) 8,001.27*(6,374.62-8,706.84) 10Ages 11 to 15 120 2,020.41 (1,714.11-2,326.72) 1,391.58 (1,206.31-2,109.25) 4,223.53*(3,743.70-4,781.26) 5,195.12*(3,858.58-6,447.73) 6Ages 16 to 17 37 2,007.11*(1,302.21-2,712.01) 1,021.20*(805.78-2,101.68) 4,467.70*(3,880.25-7,802.45) 6,537.10*(3,991.47-7,802.45) 7

All Fish

Age Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 

Ages 3 to 5 779 4,198.31 (3,894.48-4,502.13) 3,638.04 (3,396.23-3,799.48) 8,061.34 (7,366.46-9,222.61) 10,443.58 (9,475.47-12,261.38) 17Ages 6 to 10 250 3,187.77 (2,923.07-3,452.47) 2,504.85 (2,174.62-2,671.45) 6,543.59 (6,012.89-8,706.84) 8,654.23*(7,085.92-11,756.48) 12Ages 11 to 15 164 2,199.42 (1,950.32-2,448.52) 1,571.20 (1,457.71-1,770.50) 4,387.23*(3,784.67-5,521.64) 6,233.67*(4,419.83-7,589.31) 8Ages 16 to 17 52 2,066.16*(1,529.26-2,603.06) 1,347.67 (1,008.69-2,101.68) 3,902.14*(3,536.08-7,891.61) 6,594.32*(4,660.95-8,577.35) 8

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).(2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intak

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the variance. (6) 757 individuals did not report body weight. They represent 6,343,627 individuals in the population.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the United States.” **: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. ***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the recipe file of the USDA’s Nu

Individual Food Intake Surveys. 
5-50

SECTION 5.2.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***

Consumers Only - Finfish and Shellfish

Alternate Habitat

Grams/person/day

 _____________90%Interval**__________

Habitat Statistic Estimate Lower Bound Upper Bound

Freshwater Mean 41.43 35.60 47.27 

n = 1,093 50th % 7.13 6.08 9.07 

N = 14,862,705 90th % 120.89 107.59 147.02 

95th % 190.38 158.61 190.72 

99th % 381.98* 258.48* 431.48*

Estuarine/Marine Mean 114.10 109.43 118.77 

n = 4,352 50th % 86.35 82.01 91.27 

N = 64,403,857 90th % 226.97 221.61 234.99 

95th % 294.50 269.43 323.68 

99th % 491.05 390.06 597.33 

All Fish Mean 121.33 116.43 126.23 

n = 4,391 50th % 91.98 88.94 98.00 

N = 65,139,471 90th % 241.04 232.76 254.85 

95th % 329.47 313.69 343.47 

99th % 506.85 485.63 592.99 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages. 

(3) Consumers only = Individuals who consumed fish at least once during the 2-day period.

n = sample size, N = population size

Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined

survey weights. 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estimation units when data are too sparse to support estimation of the

variance. 

*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring in the

United States.” 

**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications. 

***: Amount of consumed fish recorded by survey respondents was converted to uncooked fish quantities using data from the

recipe file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys. 
APPENDIX A

TABLE A-1. FRESHWATER/ESTUARINE RATIO FOR UNKNOWN FISH COMPONENTS

TABLE A-2. “AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT

HABITAT ASSIGNMENTS BASED ON THE 1994-1996 CSFII FOOD 

CODES

TABLE A-3 “AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT

HABITAT ASSIGNMENTS BASED ON THE 1998 CSFII FOOD CODES

TABLE A-4 “UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT

HABITAT ASSIGNMENTS BASED ON THE 1994-1996 CSFII FOOD 

CODES

TABLE A-5 “UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT

HABITAT ASSIGNMENTS BASED ON THE 1998 CSFII FOOD CODES
THIS PAGE INTENTIONALLY LEFT BLANK
TABLE A-1. Freshwater/Estuarine Ratios for Unknown Fish Components

Sections

4. and 5.

Table Sex Age As Prepared

Ratio

Uncooked

Ratio

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Females 14 and younger 0.29 0.29

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Females 15 to 44 0.37 0.38

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Females 45 and older 0.32 0.33

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Females All ages 0.33 0.34

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Males 14 and younger 0.29 0.30

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Males 15 to 44 0.40 0.42

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Males 45 and older 0.39 0.41

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Males All ages 0.37 0.39

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Both Sexes 14 and younger 0.29 0.29

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Both Sexes 15 to 44 0.38 0.40

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Both Sexes 45 and older 0.36 0.38

1.1.1, 1.1.2, 2.1.1, 2.1.2 1, 2, 3 Both Sexes All ages 0.35 0.37

1.1.1, 1.1.2, 2.1.1, 2.1.2 4 18 and older 0.37 0.39

1.1.1, 1.1.2, 2.1.1, 2.1.2 5 3 to 5 0.27 0.27

1.1.1, 1.1.2, 2.1.1, 2.1.2 5 6 to 10 0.31 0.33

1.1.1, 1.1.2, 2.1.1, 2.1.2 5 11 to 15 0.36 0.37

1.1.1, 1.1.2, 2.1.1, 2.1.2 5 16 to 17 0.34 0.35

Sections

4. and 5.

Table Sex Sample As Prepared

Ratio

Uncooked

Ratio

1.4 1, 2, 3 Low-Income 0.39 0.39

1.5, 2.2 1, 2, 3 Estuarine/Marine 0.93 0.92

A-1
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-3

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Abalone (1) ------------------- HABITAT=Marine --------------------------------- 26301110 0 Abalone, cooked, NS as to cooking method 15155 ABALONE,MXD SP,RAW 971.90 907. 26301140 0 Abalone, floured or breaded, fried 15155 ABALONE,MXD SP,RAW 480.04 453. 26301160 0 Abalone, steamed or poached 15155 ABALONE,MXD SP,RAW 100.84 100. 28351110 100423 Fish and vegetable soup, no potatoes (Sopa de 15155 ABALONE,MXD SP,RAW 1,995.64 453. pescado) W/ ABALONE ---------------------------------------------------- SPECIES=Anchovy (4) ------------------- HABITAT=Estuarine ------------------------------ 26101110 0 Anchovy, cooked, NS as to cooking method 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND 100.00 100. 26101180 0 Anchovy, canned 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND 100.00 100. 27116400 0 Steak tartare (raw ground beef and egg) 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND 100.00 1. 27460510 0 Antipasto with ham, fish, cheese, vegetables 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND 1,741.00 113. 72116140 0 Caesar salad (with romaine) 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND 694.43 24. 75146000 0 Greek Salad 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND 220.00 7.---------------------------------------------------- SPECIES=Barracuda (6) ----------------- HABITAT=Marine --------------------------------- 26103110 0 Barracuda, cooked, NS as to cooking method 15050 BARRACUDA, RAW 971.90 907. 26103120 0 Barracuda, baked or broiled 15050 BARRACUDA, RAW 971.90 907. 26103140 0 Barracuda, floured or breaded, fried 15050 BARRACUDA, RAW 480.04 453. 26103160 0 Barracuda, steamed or poached 15050 BARRACUDA,RAW 100.00 100.---------------------------------------------------- SPECIES=Carp (18) --------------------- HABITAT=Freshwater ----------------------------- 26105110 0 Carp, cooked, NS as to cooking method 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 0 Carp, floured or breaded, fried 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 100582 Carp, floured or breaded, fried W/ CANOLA OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 100867 Carp, floured or breaded, fried W/ VEGETABLE O 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. IL, NFS (INCLUDE OIL, NFS)  26105140 101165 Carp, floured or breaded, fried W/ CORN OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 203086 Carp, floured or breaded, fried W/ OLIVE OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105120 0 Carp, baked or broiled 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 690.70 626. 26105120 202727 Carp, baked or broiled W/ CORN OIL (INCLUDE MA 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 689.75 626. ZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OI  L)  26105120 203146 Carp, baked or broiled W/O FAT 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 662.50 626. 26105160 0 Carp, steamed or poached 15008 CARP,RAW 100.00 100. 26105190 0 Carp, smoked 15008 CARP,RAW 101.00 100. 27250060 0 Gefilte fish 15008 CARP,RAW 6,161.70 907.---------------------------------------------------- SPECIES=Catfish (19) ------------------ HABITAT=50% Freshwater, 50% Estuarine ---------- 26107110 0 Catfish, cooked, NS as to cooking method 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107120 0 Catfish, baked or broiled 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 680.70 616. 26107120 202363 Catfish, baked or broiled W/ BUTTER, NFS 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 680.88 616.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-4

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Catfish (19) ----------------- HABITAT=50% Freshwater, 50% Estuarine ----------- 26107120 202879 Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 679.75 616. S (INCLUDE OIL, NFS)  26107120 203089 Catfish, baked or broiled W/O FAT 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 652.50 616. 26107120 203382 Catfish, baked or broiled W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 679.75 616. 26107130 0 Catfish, breaded or battered, baked 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 879.85 616. 26107130 100572 Catfish, breaded or battered, baked W/0 FAT 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107130 201360 Catfish, breaded or battered, baked W/ BUTTER, 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 880.38 616. NFS  26107140 0 Catfish, floured or breaded, fried 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107140 100387 Catfish, floured or breaded, fried W/ VEGETABL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. E OIL, NFS (INCLUDE OIL, NFS)  26107140 100431 Catfish, floured or breaded, fried W/ LARD 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107140 100436 Catfish, floured or breaded, fried W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE  SSON CORN OIL)  26107140 100746 Catfish, floured or breaded, fried W/ OLIVE OI 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. L  26107140 200942 Catfish, floured or breaded, fried W/ BACON GR 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. EASE  26107140 202918 Catfish, floured or breaded, fried W/ SOYBEAN 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. OIL  26107150 0 Catfish, battered, fried 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. 26107150 201662 Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. (INCLUDE OIL, NFS)  26107150 202685 Catfish, battered, fried W/ CANOLA OIL 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. 26107150 203695 Catfish, battered, fried W/ PEANUT OIL 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. 26107160 0 Catfish, steamed or poached 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 100. 27350310 100142 Seafood stew with potatoes and vegetables (inc 15234 CATFISH,CHANNEL,FARMED,RAW 1,381.60 226. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce W/ ALL CATFISH  27350310 100142 Seafood stew with potatoes and vegetables (inc 15234 CATFISH,CHANNEL,FARMED,RAW 1,381.60 113. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce W/ ALL CATFISH  27350310 100142 Seafood stew with potatoes and vegetables (inc 15234N (26107160) CATFISH,CHANNEL,FARMED,RAW 1,381.60 147. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce W/ ALL CATFISH ---------------------------------------------------- SPECIES=Cisco (21) -------------------- HABITAT=Freshwater ----------------------------- 26100190 0 Fish, NS as to type, smoked 15014P CISCO,SMOKED 99.90 11.---------------------------------------------------- SPECIES=Clam (22) --------------------- HABITAT=1.93% Estuarine, 98.07% Marine --------- 26303100 0 Clams, raw 15157 CLAM,MXD SP,RAW 100.00 100. 26303110 0 Clams, cooked, NS as to cooking method 15157 CLAM,MXD SP,RAW 1,087.25 908._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-5

 Code code Food Name Code Name (grams) (gram

_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=1.93% Estuarine, 98.07% Marine ---------- 26303120 0 Clams, baked or broiled 15157 CLAM,MXD SP,RAW 242.40 226. 26303140 0 Clams, floured or breaded, fried 15157 CLAM,MXD SP,RAW 1,085.75 908. 26303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157 CLAM,MXD SP,RAW 1,085.75 908. OIL, NFS (INCLUDE OIL, NFS)  26303150 0 Clams, battered, fried 15157 CLAM,MXD SP,RAW 902.90 680. 26303160 0 Clams, steamed or boiled 15157 CLAM,MXD SP,RAW 411.42 408. 26303180 0 Clams, canned 15157 CLAM,MXD SP,RAW 100.00 100. 26303190 0 Clams, smoked, in oil 15157 CLAM,MXD SP,RAW 100.84 100. 27250020 0 Clams, stuffed 15157 CLAM,MXD SP,RAW 855.04 453. 27250270 0 Clams Casino 15157 CLAM,MXD SP,RAW 450.83 174. 27250950 0 Shellfish mixture and noodles, tomato-based sa 15157 CLAM,MXD SP,RAW 742.00 56. uce (mixture)  27350020 0 Paella with seafood 15157 CLAM,MXD SP,RAW 2,281.18 232. 27350030 0 Seafood stew with potatoes and vegetables (exc 15157 CLAM,MXD SP,RAW 1,389.75 226. luding carrots, broccoli, and dark-green leafy  ), tomato-base sauce  27350110 0 Bouillabaisse 15157 CLAM,MXD SP,RAW 4,392.60 226. 27350310 0 Seafood stew with potatoes and vegetables (inc 15157 CLAM,MXD SP,RAW 1,370.35 226. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce  27360090 0 Paella, NFS 15157 CLAM,MXD SP,RAW 2,219.78 232. 27450600 0 Shellfish mixture and vegetables (including ca 15157 CLAM,MXD SP,RAW 910.10 113. rrots, broccoli, and/or dark-green leafy (no p  otatoes)), soy-base sauce  27450610 0 Shellfish mixture and vegetables (excluding ca 15157 CLAM,MXD SP,RAW 940.10 113. rrots, broccoli, and dark-green leafy (no pota  toes)), soy-base sauce  27450650 0 Shellfish mixture and vegetables (including ca 15157 CLAM,MXD SP,RAW 853.13 113. rrots, broccoli, and/or dark-green leafy (no p  otatoes)), (mushroom) soup (mixture)  58155310 0 Paella, Valenciana style, with meat (Paella Va 15157 CLAM,MXD SP,RAW 2,708.13 360. lenciana)  58155320 0 Seafood paella, Puerto Rican style (Paella a l 15157 CLAM,MXD SP,RAW 1,771.00 120. a marinera)  27150140 0 Clam sauce, white 15160 CLAM,MXD SP,CND,DRND 347.10 226. 27150140 100425 Clam sauce, white W/ BUTTER, NFS 15160 CLAM,MXD SP,CND,DRND 349.85 226. 27250210 0 Clam cake or patty 15160 CLAM,MXD SP,CND,DRND 779.30 396. 27450660 0 Shellfish mixture and vegetables (excluding ca 15160 CLAM,MXD SP,CND,DRND 891.68 160. rrots, broccoli, and dark-green leafy (no pota  toes)), (mushroom) soup (mixture)  28153010 0 Shrimp and clams in tomato-based sauce, with n 15160 CLAM,MXD SP,CND,DRND 320.91 40. oodles (frozen meal)  28355140 0 Clam chowder, New England, canned, reduced sod 15160 CLAM,MXD SP,CND,DRND 100.20 7. ium, ready-to-serve  58132800 0 Spaghetti with clam sauce, NS as to red or whi 15160 CLAM,MXD SP,CND,DRND 767.10 226._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=1.93% Estuarine, 98.07% Marine ----------
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-6

 te  58132810 0 Spaghetti with red clam sauce 15160 CLAM,MXD SP,CND,DRND 2,307.10 226. 58132820 0 Spaghetti with white clam sauce 15160 CLAM,MXD SP,CND,DRND 767.10 226. 58132820 101043 Spaghetti with white clam sauce W/ MARGARINE-L 15160 CLAM,MXD SP,CND,DRND 770.35 226. IKE SPREAD, STICK, SALTED  58304350 0 Linguini with clam sauce (diet frozen meal) 15160 CLAM,MXD SP,CND,DRND 100.00 18. 58304400 0 Linguini with vegetables and seafood in white 15160 CLAM,MXD SP,CND,DRND 269.27 32. wine sauce (diet frozen meal)  28355140 0 Clam chowder, New England, canned, reduced sod 15162 CLAM,MXD SP,CND,LIQ 100.20 0. ium, ready-to-serve  28350210 0 Clam chowder, NS as to Manhattan or New Englan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS 100.00 12. d style  28350220 0 Clam chowder, Manhattan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS 200.00 100. 28355120 0 Clam chowder, New England, prepared with milk 6030 Need 1 can = 305 gm 602.00 305. 28355120 100130 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ 1% MILK  28355120 101014 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND 404.00 305. MADE FROM CONDENSED W/ 1/3 CAN OF SKIM MILK  28355120 200270 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ 2% MILK  28355120 200965 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ SKIM MILK  28355120 201749 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ WHOLE MILK  28355120 202311 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ HALF AND HALF CREAM  28350210 0 Clam chowder, NS as to Manhattan or New Englan 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK 100.00 50. d style  28355110 0 Clam chowder, New England, NS as to prepared w 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK 100.00 100. ith water or milk  28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O 100.00 12. d style  28350220 0 Clam chowder, Manhattan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O 200.00 100. 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM 100.00 25. d style  28355130 0 Clam chowder, New England, prepared with water 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM 100.00 100.---------------------------------------------------- SPECIES=Cod (23) ---------------------- HABITAT=Marine --------------------------------- 26100100 0 Fish, NS as to type, raw 15015 COD,ATLANTIC,RAW 100.00 22. 26100130 0 Fish, NS as to type, breaded or battered, bake 15015 COD,ATLANTIC,RAW 1,171.58 204. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ---------------------------------- 26100140 100854 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15015 COD,ATLANTIC,RAW 133.00 22.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-7

 26109190 0 Cod, smoked 15015 COD,ATLANTIC,RAW 101.00 100.

 27450740 0 Fish and vegetables (including carrots, brocco 15015 COD,ATLANTIC,RAW 1,306.75 907. li, and/or dark-green leafy (no potatoes)), so  y-based sauce (mixture)  27450750 0 Fish and vegetables (excluding carrots, brocco 15015 COD,ATLANTIC,RAW 1,431.75 907. li, and dark-green leafy (no potatoes)), soy-b  ased sauce (mixture)  28150000 0 Fish dinner, NFS (frozen meal) 15015 COD,ATLANTIC,RAW 159.80 55. 28150110 0 Fish and chips (frozen meal) 15015 COD,ATLANTIC,RAW 159.80 55. 28150120 0 Fish and chips (frozen meal, large portion) 15015 COD,ATLANTIC,RAW 272.40 93. 28150350 0 Cod with vegetable (diet frozen meal) 15015 COD,ATLANTIC,RAW 251.33 100. 28150510 0 Fish in lemon-butter sauce with starch item, v 15015 COD,ATLANTIC,RAW 333.80 80. egetable (frozen meal)  28150620 0 Fish, batter-dipped, or fish cake, with vegeta 15015 COD,ATLANTIC,RAW 297.72 96. ble, potatoes, dessert (frozen meal)  28350050 0 Fish chowder 15015 COD,ATLANTIC,RAW 1,395.85 453. 28350050 203441 Fish chowder W/ HALF AND HALF CREAM 15015 COD,ATLANTIC,RAW 1,391.85 453. 28351110 0 Fish and vegetable soup, no potatoes (Sopa de 15015 COD,ATLANTIC,RAW 1,995.64 453. pescado)  28351120 0 Fish soup, with potatoes (Sopa de Pescado) 15015 COD,ATLANTIC,RAW 1,883.14 453. 28355450 0 Seafood soup with potatoes and vegetables (inc 15015 COD,ATLANTIC,RAW 2,953.00 907. luding carrots, broccoli, and/or dark-green le  afy)  28355460 0 Seafood soup with potatoes and vegetables (exc 15015 COD,ATLANTIC,RAW 2,960.20 907. luding carrots, broccoli, and dark-green leafy  )  28355470 0 Seafood soup with vegetables (including carrot 15015 COD,ATLANTIC,RAW 2,953.00 907. s, broccoli, and/or dark-green leafy (no potat  oes))  28355480 0 Seafood soup with vegetables (excluding carrot 15015 COD,ATLANTIC,RAW 2,925.40 907. s, broccoli, and dark-green leafy (no potatoes  ))  58117410 0 Codfish fritter, Puerto Rican style (Bacalaito 15015 COD,ATLANTIC,RAW 1,230.30 645. )  28150610 0 Fish, batter-dipped or fish cake, with vegetab 15015N (26100150) COD,ATLANTIC,RAW 224.80 20. le, potatoes (frozen meal)  26100110 0 Fish, NS as to type, cooked, NS as to cooking 15016 COD,ATLANTIC,CKD,DRY HEAT 100.84 22. method  26100120 0 Fish, NS as to type, baked or broiled 15016 COD,ATLANTIC,CKD,DRY HEAT 972.08 204. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15016 COD,ATLANTIC,CKD,DRY HEAT 972.08 204. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15016 COD,ATLANTIC,CKD,DRY HEAT 970.95 204._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ---------------------------------- ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15016 COD,ATLANTIC,CKD,DRY HEAT 970.95 204. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...)  28150360 0 Cod in cheese sauce with vegetable (diet froze 15016 COD,ATLANTIC,CKD,DRY HEAT 262.10 100. n meal)  28152010 0 Seafood platter with fish cake, fish fillet, s 15016 COD,ATLANTIC,CKD,DRY HEAT 240.00 20.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-8

 callops, shrimp, potatoes (frozen meal) 

 27150010 0 Fish with cream or white sauce, not tuna or lo 15017 COD,ATLANTIC,CND 924.00 324. bster (mixture)  27250030 0 Codfish ball or cake 15017 COD,ATLANTIC,CND 898.15 396. 27250050 0 Fish cake or patty, NS as to fish 15017 COD,ATLANTIC,CND 898.15 396. 27250310 0 Haddock cake or patty 15017 COD,ATLANTIC,CND 898.15 396. 27351010 0 Codfish with starchy vegetables, Puerto Rican 15017 COD,ATLANTIC,CND 2,298.80 226. style (Serenata de bacalao) (mixture)  27351020 0 Codfish salad, Puerto Rican style (Gazpacho de 15017 COD,ATLANTIC,CND 1,446.75 340. bacalao)  27351030 0 Stewed codfish, Puerto Rican style (Bacalao gu 15017 COD,ATLANTIC,CND 993.30 250. isado)  27351040 0 Biscayne codfish, Puerto Rican style (Bacalao 15017 COD,ATLANTIC,CND 1,397.85 350. a la Vizcaina)  27351050 0 Codfish salad, Puerto Rican style (Ensalada de 15017 COD,ATLANTIC,CND 2,535.60 635. bacalao)  27451070 0 Codfish salad, Puerto Rican style (Serenata) 15017 COD,ATLANTIC,CND 729.60 198. 28351160 0 Codfish, rice, and vegetable soup, Puerto Rica 15017 COD,ATLANTIC,CND 2,886.75 453. n style  28351170 0 Codfish soup with noodles, Puerto Rican style 15017 COD,ATLANTIC,CND 2,957.35 453. 58100900 101090 Enchilada with seafood, tomato-based sauce W/ 15017 COD,ATLANTIC,CND 1,367.14 384. COD  58409000 0 Noodle soup, with fish ball, shrimp, and dark 15017N (27250030) COD,ATLANTIC,CND 847.77 55. green leafy vegetable  28152010 0 Seafood platter with fish cake, fish fillet, s 15017N (27250050) COD,ATLANTIC,CND 240.00 33. callops, shrimp, potatoes (frozen meal)  26100170 0 Fish, NS as to type, dried 15018P COD,ATLANTIC,DRIED&SALTED 100.00 100. 26109170 0 Cod, dried, salted 15018P COD,ATLANTIC,DRIED&SALTED 100.00 100. 26109180 0 Cod, dried, salted, salt removed in water 15018P COD,ATLANTIC,DRIED&SALTED 100.00 28. 27151070 0 Stewed codfish, Puerto Rican style 15018P COD,ATLANTIC,DRIED&SALTED 1,189.85 250. 27150250 0 Fish moochim (Korean style), dried fish with s 15018P Need gwd for 1 C;recipe calls for 1 C. 74.11 42. oy sauce  26109110 0 Cod, cooked, NS as to cooking method 15019 COD,PACIFIC,RAW 1,086.45 907. 26109120 0 Cod, baked or broiled 15019 COD,PACIFIC,RAW 971.90 907. 26109120 202670 Cod, baked or broiled W/ BUTTER, NFS 15019 COD,PACIFIC,RAW 972.08 907. 26109120 203510 Cod, baked or broiled W/ OLIVE OIL 15019 COD,PACIFIC,RAW 970.70 907. 26109130 0 Cod, breaded or battered, baked 15019 COD,PACIFIC,RAW 1,171.05 907. 26109130 203682 Cod, breaded or battered, baked W/ SHORTENING, 15019 COD,PACIFIC,RAW 1,163.33 907._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ---------------------------------- VEGETABLE  26109140 0 Cod, floured or breaded, fried 15019 COD,PACIFIC,RAW 1,086.45 907. 26109140 101002 Cod, floured or breaded, fried W/ CANOLA OIL 15019 COD,PACIFIC,RAW 1,086.45 907. 26109150 0 Cod, battered, fried 15019 COD,PACIFIC,RAW 133.00 100. 26109150 101070 Cod, battered, fried W/ VEGETABLE OIL (INCLUDE 15019 COD,PACIFIC,RAW 133.00 100. OIL, NFS)  26109150 203652 Cod, battered, fried W/ PEANUT OIL 15019 COD,PACIFIC,RAW 133.00 100. 26109160 0 Cod, steamed or poached 15019 COD,PACIFIC,RAW 100.00 100. 26109120 200971 Cod, baked or broiled W/ CORN OIL (INCLUDE MAZ 15019 Cod,Pacific,raw 970.95 907. OLA CORN OIL; MAZOLA OIL, NFS)  26109120 201039 Cod, baked or broiled W/O FAT OR W/ NONSTICK S 15019 Cod,Pacific,raw 943.70 907.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-9

 PRAY (INCLUDE PAM...) 

 26109120 201359 Cod, baked or broiled W/ VEGETABLE OIL, NFS (I 15019 Cod,Pacific,raw 970.95 907. NCLUDE OIL, NFS)  26109120 201495 Cod, baked or broiled W/ PEANUT OIL 15019 Cod,Pacific,raw 970.70 907. 26109130 201456 Cod, breaded or battered, baked W/ FAT FREE MA 15019 Cod,Pacific,raw 1,173.83 907. RGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE PROM  ISE ULTRA FAT FREE NONFAT MARGARINE)  26109130 201574 Cod, breaded or battered, baked W/O FAT OR W/ 15019 Cod,Pacific,raw 1,086.45 907. NONSTICK SPRAY (INCLUDE PAM...)  26100100 0 Fish, NS as to type, raw 15066 POLLOCK,WALLEYE,RAW 100.00 48. 26100130 0 Fish, NS as to type, breaded or battered, bake 15066 POLLOCK,WALLEYE,RAW 1,171.58 437. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)  26100140 100854 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15066 POLLOCK,WALLEYE,RAW 133.00 48. 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15066N (26100150) POLLOCK,WALLEYE,RAW 224.80 44. le, potatoes (frozen meal)  26100110 0 Fish, NS as to type, cooked, NS as to cooking 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 100.84 48. method  26100120 0 Fish, NS as to type, baked or broiled 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 972.08 437. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 972.08 437. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15067 Pollock,walleye,cooked,dry heat 970.95 437. ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15067 Pollock,walleye,cooked,dry heat 970.95 437. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...) _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Conch (113) ------------------- HABITAT=Marine --------------------------------- 26304150 0 Conch, battered, fried 15250 CONCH,BKD/BRLD 133.00 100. 26304200 0 Conch, baked or broiled 15250 CONCH,BKD/BRLD 100.00 100.---------------------------------------------------- SPECIES=Crab (24) --------------------- HABITAT=65.57% Estuarine, 34.43% Marine -------- 26305110 0 Crab, cooked, NS as to cooking method 15140 CRAB,BLUE,CKD,MOIST HEAT 100.84 100. 26305120 0 Crab, baked or broiled 15140 CRAB,BLUE,CKD,MOIST HEAT 242.40 226. 26305120 101036 Crab, baked or broiled W/O FAT 15140 CRAB,BLUE,CKD,MOIST HEAT 228.30 226. 26305120 202233 Crab, baked or broiled W/ OLIVE OIL 15140 CRAB,BLUE,CKD,MOIST HEAT 241.80 226. 26305160 0 Crab, hard shell, steamed 15140 CRAB,BLUE,CKD,MOIST HEAT 100.84 100. 27150020 0 Crab, deviled 15140 CRAB,BLUE,CKD,MOIST HEAT 963.38 453. 27150020 100802 Crab, deviled W/ BUTTER, NFS 15140 CRAB,BLUE,CKD,MOIST HEAT 963.91 453. 27150030 0 Crab imperial 15140 CRAB,BLUE,CKD,MOIST HEAT 790.38 453. 27150130 0 Seafood newburg 15140 CRAB,BLUE,CKD,MOIST HEAT 929.58 113. 27151040 0 Crabs in tomato-based sauce, Puerto Rican styl 15140 CRAB,BLUE,CKD,MOIST HEAT 329.63 227.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-10

 e (mixture) (Salmorejo de jueyes) 

 27250040 0 Crab cake 15140 CRAB,BLUE,CKD,MOIST HEAT 551.80 453. 27250250 0 Flounder with crab stuffing 15140 CRAB,BLUE,CKD,MOIST HEAT 1,445.40 226. 27250410 0 Shrimp with crab stuffing 15140 CRAB,BLUE,CKD,MOIST HEAT 1,808.90 741. 27363000 0 Gumbo with rice (New Orleans type with shellfi 15140 CRAB,BLUE,CKD,MOIST HEAT 3,864.33 67. sh, pork, and/or poultry, tomatoes, okra, rice  )  27450010 0 Crab salad 15140 CRAB,BLUE,CKD,MOIST HEAT 357.05 226. 27450010 100412 Crab salad W/ TOFU MAYONNAISE (INCLUDE NAYONAI 15140 CRAB,BLUE,CKD,MOIST HEAT 358.30 226. SE)  27450010 203402 Crab salad W/ REAL MAYONNAISE 15140 CRAB,BLUE,CKD,MOIST HEAT 353.30 226. 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,548.33 67. h, pork, and/or poultry, tomatoes, okra)  27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,550.01 67. h, pork, and/or poultry, tomatoes, okra) W/ BU  TTER, NFS  27550110 0 Crab cake sandwich, on bun 15140 CRAB,BLUE,CKD,MOIST HEAT 1,044.90 453. 28350110 0 Crab soup, NS as to tomato-base or cream style 15140 CRAB,BLUE,CKD,MOIST HEAT 1,217.10 270. 28350120 0 Crab soup, tomato-base 15140 CRAB,BLUE,CKD,MOIST HEAT 2,050.85 453. 28355210 0 Crab soup, prepared with milk 15140 CRAB,BLUE,CKD,MOIST HEAT 1,698.05 453. 28355210 202154 Crab soup, prepared with milk W/ 1% MILK 15140 CRAB,BLUE,CKD,MOIST HEAT 1,698.05 453. 58115210 0 Taco with crab meat, Puerto Rican style (Taco 15140 CRAB,BLUE,CKD,MOIST HEAT 1,656.61 453. de jueye)  58148140 0 Macaroni salad with crab meat 15140 CRAB,BLUE,CKD,MOIST HEAT 751.63 101. 58148140 100659 Macaroni salad with crab meat W/ SOUR CREAM 15140 CRAB,BLUE,CKD,MOIST HEAT 749.75 101. 58148140 200570 Macaroni salad with crab meat W/ FAT FREE MAYO 15140 CRAB,BLUE,CKD,MOIST HEAT 759.50 101. NNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE  NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHI  P FREE NONFAT DRESSING...)  58148140 201317 Macaroni salad with crab meat W/ REAL MAYONNAI 15140 CRAB,BLUE,CKD,MOIST HEAT 746.00 101._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Crab (24) -------------------- HABITAT=65.57% Estuarine, 34.43% Marine --------- SE  77230510 0 Cassava pie stuffed with crab meat, Puerto Ric 15140 CRAB,BLUE,CKD,MOIST HEAT 1,796.13 226. an style (Empanada de jueyes)  26307140 0 Crab, soft shell, floured or breaded, fried 15140 Need yield for 1 crab after cooking;need 12 crabs 1,245.20 845. 75414020 201920 Mushrooms, stuffed W/ CRABMEAT AND W/ BUTTER, 15140N (26305110) CRAB,BLUE,CKD,MOIST HEAT 828.85 34. NFS  75414020 202767 Mushrooms, stuffed W/ CRABMEAT 15140N (26305110) CRAB,BLUE,CKD,MOIST HEAT 828.50 34. 58408010 100177 Won ton soup W/ SHRIMP AND CRAB MEAT 15140N (26305160) CRAB,BLUE,CKD,MOIST HEAT 3,697.15 233. 26305180 0 Crab, canned 15141 CRAB,BLUE,CND 100.00 100. 27250550 0 Seafood souffle 15141 CRAB,BLUE,CND 599.32 44. 27450080 0 Seafood salad 15141 CRAB,BLUE,CND 529.77 100. 27450080 101095 Seafood salad W/ REAL MAYONNAISE 15141 CRAB,BLUE,CND 530.77 100. 27450180 0 Seafood garden salad with seafood, vegetables 15141 CRAB,BLUE,CND 100.00 15. excluding tomato and carrots, no dressing  27450190 0 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND 100.00 15. or carrots, other vegetables, no dressing  27450190 100116 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND 100.00 15. or carrots, other vegetables, no dressing W/ A  LL CRAB 
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-11

 27450190 100116 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND 100.00 15.

 or carrots, other vegetables, no dressing W/ A  LL CRAB  27450200 0 Seafood garden salad with seafood, eggs, veget 15141 CRAB,BLUE,CND 100.00 15. ables excluding tomato and carrots, no dressin  g  27450210 0 Seafood garden salad with seafood, eggs, tomat 15141 CRAB,BLUE,CND 110.00 15. o and/or carrots, other vegetables, no dressin  g  58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15141 CRAB,BLUE,CND 76.99 15. lsa  58134310 0 Stuffed shells, with fish and/or shellfish, wi 15141 CRAB,BLUE,CND 1,547.61 135. th tomato sauce ---------------------------------------------------- SPECIES=Crayfish (26) ----------------- HABITAT=Freshwater ----------------------------- 26309140 0 Crayfish, floured or breaded, fried 15145 CRAYFISH,MXD SP,WILD,RAW 901.40 680. 26309160 0 Crayfish, boiled or steamed 15146 CRAYFISH,MXD SP,WILD,CKD,MOIST HEAT 100.84 100.---------------------------------------------------- SPECIES=Croaker (27) ------------------ HABITAT=Estuarine ------------------------------ 26111110 0 Croaker, cooked, NS as to cooking method 15020 1 lb raw,dressed croaker ylds 268g after ckg w/add 715.25 536. 26111130 0 Croaker, breaded or battered, baked 15020 CROAKER,ATLANTIC,RAW 1,171.58 907. 26111140 0 Croaker, floured or breaded, fried 15020 CROAKER,ATLANTIC,RAW 705.45 526. 26111140 100455 Croaker, floured or breaded, fried W/ VEGETABL 15020 CROAKER,ATLANTIC,RAW 705.45 526. E OIL, NFS (INCLUDE OIL, NFS) _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Croaker (27) ----------------- HABITAT=Estuarine ------------------------------- 26111140 101109 Croaker, floured or breaded, fried W/ SOYBEAN 15020 CROAKER,ATLANTIC,RAW 705.45 526. OIL (INCLUDE WESSON OIL, NFS...)  26111140 101127 Croaker, floured or breaded, fried W/ PEANUT O 15020 CROAKER,ATLANTIC,RAW 705.45 526. IL  26111160 0 Croaker, steamed or poached 15020 CROAKER,ATLANTIC,RAW 100.00 100. 27451010 0 Fish a la creole, Puerto Rican style (Pescado 15020 CROAKER,ATLANTIC,RAW 3,798.90 1,814. frito con mojo)  26111120 0 Croaker, baked or broiled 15020 Need 2 lbs raw croaker in recipe;42%refuse factor. 590.90 526. 26111120 101027 Croaker, baked or broiled W/ CORN OIL (INCLUDE 15020 Need 2 lbs raw croaker in recipe;42%refuse factor. 589.95 526. MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN  OIL...)  26111120 201441 Croaker, baked or broiled W/ VEGETABLE OIL, NF 15020 Need 2 lbs raw croaker in recipe;42%refuse factor. 589.95 526. S (INCLUDE OIL, NFS)  26111120 201442 Croaker, baked or broiled W/ OLIVE OIL 15020 Need 2 lbs raw croaker in recipe;42%refuse factor. 589.70 526.---------------------------------------------------- SPECIES=Eel (33) ---------------------- HABITAT=Estuarine ------------------------------ 26113110 0 Eel, cooked, NS as to cooking method 15025 EEL,MXD SP,RAW 972.70 907. 26113160 0 Eel, steamed or poached 15025 EEL,MXD SP,RAW 100.00 100. 26113190 0 Eel, smoked 15025 EEL,MXD SP,RAW 100.00 100.---------------------------------------------------- SPECIES=Fish (35) --------------------- HABITAT=Unknown --------------------------------
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-12

 26100210 0 Fish stick, patty, or fillet, NS as to type, c 15027P FISH PORTIONS & STK,FRZ,REHTD 100.00 100.

 ooked, NS as to cooking method  26100220 0 Fish stick, patty, or fillet, NS as to type, b 15027P FISH PORTIONS & STK,FRZ,REHTD 100.00 100. aked or broiled  26100230 0 Fish stick, patty, or fillet, NS as to type, b 15027P FISH PORTIONS & STK,FRZ,REHTD 100.00 100. readed or battered, baked  28150650 0 Fish, breaded, or fish sticks, with pasta, veg 15027N (26100230) FISH PORTIONS & STK,FRZ,REHTD 100.00 18. etable and dessert (frozen meal)  27150210 0 Fish sauce (bagoong) 6179 SAUCE,FISH,RTS 100.00 100. 28310330 0 Beef and rice noodle soup, Oriental style (Vie 6179 SAUCE,FISH,RTS 5,455.88 89. tnamese Pho Bo)  72308000 0 Dark-green leafy vegetable soup with meat, Ori 6179 SAUCE,FISH,RTS 1,319.63 33. ental style ---------------------------------------------------- SPECIES=Flatfish (37) ----------------- HABITAT=89.62% Estuarine, 10.38% Marine -------- 26100100 0 Fish, NS as to type, raw 15028 FLATFISH,RAW 100.00 15. 26100130 0 Fish, NS as to type, breaded or battered, bake 15028 FLATFISH,RAW 1,171.58 138. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Flatfish (37) ---------------- HABITAT=89.62% Estuarine, 10.38% Marine --------- 26100140 100854 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15028 FLATFISH,RAW 133.00 15. 27150050 0 Fish timbale or mousse 15028 FLATFISH,RAW 884.69 453. 27150310 0 Fish with tomato-based sauce (mixture) 15028 FLATFISH,RAW 694.50 453. 27150310 100997 Fish with tomato-based sauce (mixture) W/ BUTT 15028 FLATFISH,RAW 694.59 453. ER, NFS  27150310 101137 Fish with tomato-based sauce (mixture) W/ CANO 15028 FLATFISH,RAW 694.03 453. LA OIL  27150310 203262 Fish with tomato-based sauce (mixture) W/O FAT 15028 FLATFISH,RAW 680.40 453. 27150310 203761 Fish with tomato-based sauce (mixture) W/ VEGE 15028 FLATFISH,RAW 694.03 453. TABLE OIL, NFS (INCLUDE OIL, NFS)  27450700 0 Fish and vegetables (including carrots, brocco 15028 FLATFISH,RAW 1,604.65 907. li, and/or dark-green leafy (no potatoes)), to  mato-based sauce (mixture)  27450710 0 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,619.65 907. li, and dark- green leafy (no potatoes)), toma  to-based sauce (mixture)  27460100 0 Lau lau (pork and fish wrapped in taro or spin 15028 FLATFISH,RAW 1,925.53 680. ach leaves)  27550000 0 Fish sandwich, on bun, with spread 15028 FLATFISH,RAW 148.60 57. 27550000 100254 Fish sandwich, on bun, with spread W/ TARTAR S 15028 FLATFISH,RAW 148.60 57. AUCE  27550000 100769 Fish sandwich, on bun, with spread REMOVED SPR 15028 FLATFISH,RAW 133.60 57. EAD  58151130 0 Sushi, with vegetables and fish 15028 FLATFISH,RAW 2,394.40 302. 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15028N (26100150) FLATFISH,RAW 224.80 13.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-13

 le, potatoes (frozen meal) 

 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 100.84 15. method  26100120 0 Fish, NS as to type, baked or broiled 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 972.08 138. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 972.08 138. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15029 Flatfish,cooked,dry heat 970.95 138. ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15029 Flatfish,cooked,dry heat 970.95 138. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...) ---------------------------------------------------- SPECIES=Flounder (38) ----------------- HABITAT=Estuarine ------------------------------ 26115000 0 Flounder, raw 15028 FLATFISH,RAW 100.00 100. 26115110 0 Flounder, cooked, NS as to cooking method 15028 FLATFISH,RAW 971.90 907. 26115120 0 Flounder, baked or broiled 15028 FLATFISH,RAW 971.90 907. 26115120 100464 Flounder, baked or broiled W/O FAT OR W/ NONST 15028 FLATFISH,RAW 943.70 907._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Flounder (38) ---------------- HABITAT=Estuarine ------------------------------- ICK SPRAY (INCLUDE PAM...)  26115120 200314 Flounder, baked or broiled W/ CORN OIL 15028 FLATFISH,RAW 970.95 907. 26115120 200995 Flounder, baked or broiled W/ VEGETABLE OIL, N 15028 FLATFISH,RAW 970.95 907. FS (INCLUDE OIL, NFS)  26115120 201280 Flounder, baked or broiled W/ OLIVE OIL 15028 FLATFISH,RAW 970.70 907. 26115120 201381 Flounder, baked or broiled W/ BUTTER, NFS 15028 FLATFISH,RAW 972.08 907. 26115130 0 Flounder, breaded or battered, baked 15028 FLATFISH,RAW 1,171.58 907. 26115130 100680 Flounder, breaded or battered, baked W/ OLIVE 15028 FLATFISH,RAW 1,167.45 907. OIL  26115130 101015 Flounder, breaded or battered, baked W/ VEGETA 15028 FLATFISH,RAW 1,168.20 907. BLE OIL, NFS (INCLUDE OIL, NFS)  26115130 202708 Flounder, breaded or battered, baked W/O FAT O 15028 FLATFISH,RAW 1,086.45 907. R W/ NONSTICK SPRAY (INCLUDE PAM...)  26115140 0 Flounder, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 907. 26115140 100244 Flounder, floured or breaded, fried W/ CORN OI 15028 FLATFISH,RAW 1,086.45 907. L (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)  26115140 100459 Flounder, floured or breaded, fried W/ OLIVE O 15028 FLATFISH,RAW 1,086.45 907. IL  26115140 100824 Flounder, floured or breaded, fried W/ VEGETAB 15028 FLATFISH,RAW 1,086.45 907. LE OIL, NFS (INCLUDE OIL, NFS)  26115140 100907 Flounder, floured or breaded, fried W/ SOYBEAN 15028 FLATFISH,RAW 1,086.45 907. OIL  26115140 101072 Flounder, floured or breaded, fried W/ BACON G 15028 FLATFISH,RAW 1,086.45 907. REASE  26115150 0 Flounder, battered, fried 15028 FLATFISH,RAW 133.00 100. 26115150 201594 Flounder, battered, fried W/ VEGETABLE OIL, NF 15028 FLATFISH,RAW 133.00 100. S (INCLUDE OIL, NFS)  26115160 0 Flounder, steamed or poached 15028 FLATFISH,RAW 100.00 100. 26115190 0 Flounder, smoked 15028 FLATFISH,RAW 100.50 100. 27250250 0 Flounder with crab stuffing 15028 FLATFISH,RAW 1,445.40 907. 28150220 0 Flounder with chopped broccoli (diet frozen me 15028 FLATFISH,RAW 326.21 113.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-14

 al) 

 28150370 0 Flounder in cream sauce with potatoes, carrots 15028N (26115160) FLATFISH,RAW 279.48 85. (diet frozen meal) ---------------------------------------------------- SPECIES=Haddock (41) ------------------ HABITAT=Marine --------------------------------- 26117110 0 Haddock, cooked, NS as to cooking method 15033 HADDOCK,RAW 972.95 907. 26117120 0 Haddock, baked or broiled 15033 HADDOCK,RAW 972.95 907. 26117120 100291 Haddock, baked or broiled W/ MARGARINE-LIKE SP 15033 HADDOCK,RAW 973.38 907. READ, TUB, SALTED (INCLUDE I CAN'T BELIEVE IT'  S NOT BUTTER....)  26117120 100596 Haddock, baked or broiled W/O FAT OR W/ NONSTI 15033 HADDOCK,RAW 944.75 907. CK SPRAY (INCLUDE PAM...)  26117120 201554 Haddock, baked or broiled W/ VEGETABLE OIL, NF 15033 HADDOCK,RAW 972.00 907._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Haddock (41) ----------------- HABITAT=Marine ---------------------------------- S (INCLUDE OIL, NFS)  26117120 201747 Haddock, baked or broiled W/ BUTTER, NFS 15033 HADDOCK,RAW 973.13 907. 26117120 202548 Haddock, baked or broiled W/ CORN OIL (INCLUDE 15033 HADDOCK,RAW 972.00 907. MAZOLA CORN OIL; MAZOLA OIL, NFS...)  26117120 203383 Haddock, baked or broiled W/ MARGARINE-LIKE SP 15033 HADDOCK,RAW 973.13 907. READ, LIQUID, SALTED (INCLUDE PARKAY SQUEEZE S  PREAD...)  26117130 0 Haddock, breaded or battered, baked 15033 HADDOCK,RAW 1,171.58 907. 26117130 202751 Haddock, breaded or battered, baked W/O FAT 15033 HADDOCK,RAW 1,086.45 907. 26117130 203691 Haddock, breaded or battered, baked W/ BUTTER, 15033 HADDOCK,RAW 1,171.58 907. NFS  26117140 0 Haddock, floured or breaded, fried 15033 HADDOCK,RAW 1,086.45 907. 26117140 100866 Haddock, floured or breaded, fried W/ VEGETABL 15033 HADDOCK,RAW 1,086.45 907. E OIL, NFS (INCLUDE OIL, NFS)  26117150 0 Haddock, battered, fried 15033 HADDOCK,RAW 133.00 100. 26117150 201691 Haddock, battered, fried W/ VEGETABLE OIL, NFS 15033 HADDOCK,RAW 133.00 100. (INCLUDE OIL, NFS)  26117160 0 Haddock, steamed or poached 15033 HADDOCK,RAW 100.00 100. 28150210 0 Haddock with chopped spinach (diet frozen meal 15033 HADDOCK,RAW 273.88 113. )  27550100 0 Fish sandwich, on bun, with cheese and spread 15033N (26117140) HADDOCK,RAW 100.00 33. 26117190 0 Haddock, smoked 15035 HADDOCK,SMOKED 100.00 100.---------------------------------------------------- SPECIES=Halibut (43) ------------------ HABITAT=Marine --------------------------------- 26100160 0 Fish, NS as to type, steamed 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 100.00 100. 27350110 0 Bouillabaisse 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 4,392.60 453. 58151100 0 Sushi, NFS 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 1,345.35 113. 28150230 0 Turbot with vegetable (diet frozen meal) 15038 HALIBUT,GREENLAND,RAW 199.00 95.---------------------------------------------------- SPECIES=Herring (44) ------------------ HABITAT=Estuarine ------------------------------ 26119120 0 Herring, baked or broiled 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 757.70 693. 26119120 200993 Herring, baked or broiled W/ OLIVE OIL 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 756.50 693. 26119120 201099 Herring, baked or broiled W/ VEGETABLE OIL, NF 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 756.75 693.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-15

 S (INCLUDE OIL, NFS) 

 26119120 202972 Herring, baked or broiled W/O FAT 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 729.50 693. 26119120 203215 Herring, baked or broiled W/ CORN OIL 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 756.75 693. 26119100 0 Herring, raw 15039 HERRING,ATLANTIC,RAW 100.00 100. 26119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW 787.05 607. 26139170 0 Sardines, dried 15040 sardine 100.00 100. 26119110 0 Herring, cooked, NS as to cooking method 15041P HERRING,ATLANTIC,PICKLED 100.00 100. 26119160 0 Herring, pickled, in cream sauce 15041P HERRING,ATLANTIC,PICKLED 1,137.20 907. 26119180 0 Herring, pickled 15041P HERRING,ATLANTIC,PICKLED 100.00 100. 26119170 0 Herring, dried, salted 15042P HERRING,ATLANTIC,KIPPERED 100.00 100._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Herring (44) ----------------- HABITAT=Estuarine ------------------------------- 26119190 0 Herring, smoked, kippered 15042P HERRING,ATLANTIC,KIPPERED 100.00 100. 26139190 0 Sardines, skinless, boneless, packed in water 15042P Sardines,cnd 100.00 100. 27250830 100966 Fish and rice with (mushroom) soup W/ SARDINES 15042N (26139190) Sardines,cnd 854.55 167.---------------------------------------------------- SPECIES=Lobster (47) ------------------ HABITAT=Marine --------------------------------- 26311140 0 Lobster, floured or breaded, fried 15147 LOBSTER,NORTHERN,RAW 1,086.45 907. 27350110 0 Bouillabaisse 15147 LOBSTER,NORTHERN,RAW 4,392.60 226. 27451030 0 Lobster creole, Puerto Rican style (Langosta a 15147 LOBSTER,NORTHERN,RAW 806.23 340. la criolla)  58155320 0 Seafood paella, Puerto Rican style (Paella a l 15147 LOBSTER,NORTHERN,RAW 1,771.00 226. a marinera)  26311110 0 Lobster, cooked, NS as to cooking method 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 26311120 0 Lobster, baked or broiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 235.59 227. 26311130 0 Lobster, without shell, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 26311150 0 Lobster, battered, fried 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 133.00 100. 26311160 0 Lobster, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 26311180 0 Lobster, canned 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 27150060 0 Lobster newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 929.58 340. 27150070 0 Lobster with butter sauce (mixture) 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 187.56 145. 27150130 0 Seafood newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 929.58 113. 27250260 0 Lobster with bread stuffing, baked 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 330.76 226. 27450020 0 Lobster salad 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,431.50 290. 27450080 0 Seafood salad 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 529.77 100. 27450080 101095 Seafood salad W/ REAL MAYONNAISE 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 530.77 100. 28152030 0 Seafood newburg with rice, vegetable (frozen m 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 296.68 2. eal)  28355250 0 Lobster bisque 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,429.23 340. 28355250 202683 Lobster bisque W/ SKIM MILK 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,433.23 340. 28355260 0 Lobster gumbo 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 2,106.80 226.---------------------------------------------------- SPECIES=Mackerel (49) ----------------- HABITAT=Marine --------------------------------- 26121100 0 Mackerel, raw 15046 MACKEREL,ATLANTIC,RAW 99.00 33. 26121110 0 Mackerel, cooked, NS as to cooking method 15046 MACKEREL,ATLANTIC,RAW 972.53 302. 26121120 0 Mackerel, baked or broiled 15046 MACKEREL,ATLANTIC,RAW 972.53 302. 26121120 100145 Mackerel, baked or broiled W/ CORN OIL 15046 MACKEREL,ATLANTIC,RAW 971.40 302. 26121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15046 MACKEREL,ATLANTIC,RAW 972.53 302. 26121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15046 MACKEREL,ATLANTIC,RAW 971.15 302.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-16

 26121140 0 Mackerel, floured or breaded, fried 15046 MACKEREL,ATLANTIC,RAW 1,086.90 302.

 26121160 0 Mackerel, pickled 15046 MACKEREL,ATLANTIC,RAW 467.20 453. 26121180 0 Mackerel, canned 15048 MACKEREL,JACK,CND,DRND 100.00 100. 27250300 0 Mackerel cake or patty 15048 MACKEREL,JACK,CND,DRND 954.85 453. 26121100 0 Mackerel, raw 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 99.00 33. 26121110 0 Mackerel, cooked, NS as to cooking method 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 972.53 302._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Mackerel (49) ---------------- HABITAT=Marine ---------------------------------- 26121120 0 Mackerel, baked or broiled 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 972.53 302. 26121120 100145 Mackerel, baked or broiled W/ CORN OIL 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 971.40 302. 26121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 972.53 302. 26121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 971.15 302. 26121140 0 Mackerel, floured or breaded, fried 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 1,086.90 302. 26121100 0 Mackerel, raw 15051 MACKEREL,SPANISH,RAW 99.00 33. 26121110 0 Mackerel, cooked, NS as to cooking method 15051 MACKEREL,SPANISH,RAW 972.53 302. 26121120 0 Mackerel, baked or broiled 15051 MACKEREL,SPANISH,RAW 972.53 302. 26121120 100145 Mackerel, baked or broiled W/ CORN OIL 15051 MACKEREL,SPANISH,RAW 971.40 302. 26121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15051 MACKEREL,SPANISH,RAW 972.53 302. 26121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15051 MACKEREL,SPANISH,RAW 971.15 302. 26121140 0 Mackerel, floured or breaded, fried 15051 MACKEREL,SPANISH,RAW 1,086.90 302. 26121190 0 Mackerel, smoked 15201 MACKEREL,PACIFIC &JACK,MXD SP,CKD,DRY HEAT 100.75 100. 26121130 0 Mackerel, salted 83110 FISH,MACKEREL,SALTED 100.00 100. 26121170 0 Mackerel, dried 83110 FISH,MACKEREL,SALTED 100.00 100.---------------------------------------------------- SPECIES=Mullet (52) ------------------- HABITAT=Estuarine ------------------------------ 26123100 0 Mullet, raw 15055 MULLET,STRIPED,RAW 100.00 100. 26123140 100501 Mullet, floured or breaded, fried W/ VEGETABLE 15055 MULLET,STRIPED,RAW 787.05 607. OIL, NFS (INCLUDE OIL, NFS)  26123160 0 Mullet, steamed or poached 15055 MULLET,STRIPED,RAW 100.00 100. 26123140 0 Mullet, floured or breaded, fried 15055 Need gwd for 1 lb raw ylds x; recipe calls for 2 l 787.05 607. 26123140 100806 Mullet, floured or breaded, fried W/ CANOLA, S 15055 Need gwd for 1 lb raw ylds x; recipe calls for 2 l 787.05 607. OYBEAN, AND SUNFLOWER OIL  26123120 0 Mullet, baked or broiled 15055 Need gwd for 1 lb raw ylds..;recipe calls for 2lbs 672.50 607. 26123110 0 Mullet, cooked, NS as to cooking method 15055 Need gwd for 1 lb.raw ylds x;recipe calls for 2 lb 787.05 607.---------------------------------------------------- SPECIES=Mussels (53) ------------------ HABITAT=Marine --------------------------------- 26313100 0 Mussels, raw 15164 MUSSEL,BLUE,RAW 100.00 100. 26313110 0 Mussels, cooked, NS as to cooking method 15164 MUSSEL,BLUE,RAW 484.80 453. 26313110 100863 Mussels, cooked, NS as to cooking method W/ CA 15164 MUSSEL,BLUE,RAW 483.85 453. NOLA OIL  26313110 203495 Mussels, cooked, NS as to cooking method W/ BU 15164 MUSSEL,BLUE,RAW 484.98 453. TTER, NFS  26313160 0 Mussels, steamed or poached 15164 MUSSEL,BLUE,RAW 100.84 100. 27150330 0 Mussels with tomato-based sauce (mixture) 15164 MUSSEL,BLUE,RAW 125.00 100. 27350110 0 Bouillabaisse 15164 MUSSEL,BLUE,RAW 4,392.60 226.---------------------------------------------------- SPECIES=Ocean Perch (54) -------------- HABITAT=Marine --------------------------------- 26125100 0 Ocean perch, raw 15057 OCEAN PERCH,ATLANTIC,RAW 100.00 100.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-17

 26125110 0 Ocean perch, cooked, NS as to cooking method 15057 OCEAN PERCH,ATLANTIC,RAW 971.90 907.

 26125120 0 Ocean perch, baked or broiled 15057 OCEAN PERCH,ATLANTIC,RAW 971.90 907._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Ocean Perch (54) ------------- HABITAT=Marine ---------------------------------- 26125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS 15057 OCEAN PERCH,ATLANTIC,RAW 972.08 907. 26125120 202334 Ocean perch, baked or broiled W/O FAT OR W/ NO 15057 OCEAN PERCH,ATLANTIC,RAW 943.70 907. NSTICK SPRAY (INCLUDE PAM...)  26125120 203091 Ocean perch, baked or broiled W/ OLIVE OIL 15057 OCEAN PERCH,ATLANTIC,RAW 970.70 907. 26125130 0 Ocean perch, breaded or battered, baked 15057 OCEAN PERCH,ATLANTIC,RAW 1,128.75 907. 26125140 0 Ocean perch, floured or breaded, fried 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907. 26125140 100975 Ocean perch, floured or breaded, fried W/ VEGE 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907. TABLE OIL, NFS (INCLUDE OIL, NFS)  26125150 0 Ocean perch, battered, fried 15057 OCEAN PERCH,ATLANTIC,RAW 133.00 100. 26125160 0 Ocean perch, steamed or poached 15057 OCEAN PERCH,ATLANTIC,RAW 100.00 100.---------------------------------------------------- SPECIES=Octopus (55) ------------------ HABITAT=Marine --------------------------------- 26205110 0 Octopus, cooked, NS as to cooking method 15166 OCTOPUS,COMMON,RAW 1,086.45 907. 26205160 0 Octopus, steamed 15166 OCTOPUS,COMMON,RAW 100.84 100. 26205170 0 Octopus, dried 15166 OCTOPUS,COMMON,RAW 100.30 100. 26205190 0 Octopus, smoked 15166 OCTOPUS,COMMON,RAW 100.00 100. 27451060 0 Octopus salad, Puerto Rican style (Ensalada de 15166 OCTOPUS,COMMON,RAW 516.30 226. pulpo)  26205180 0 Octopus, dried, boiled 15230 OCTOPUS,COMMON,CKD,MOIST HEAT 100.30 100.---------------------------------------------------- SPECIES=Oyster (59) ------------------- HABITAT=Estuarine ------------------------------ 26315100 0 Oysters, raw 15167 OYSTER,EASTERN,WILD,RAW 100.00 100. 26315110 0 Oysters, cooked, NS as to cooking method 15167 OYSTER,EASTERN,WILD,RAW 589.20 504. 26315120 0 Oysters, baked or broiled 15167 OYSTER,EASTERN,WILD,RAW 242.40 226. 26315130 0 Oysters, steamed 15167 OYSTER,EASTERN,WILD,RAW 100.84 100. 26315140 0 Oysters, floured or breaded, fried 15167 OYSTER,EASTERN,WILD,RAW 1,086.45 907. 26315150 0 Oysters, battered, fried 15167 OYSTER,EASTERN,WILD,RAW 902.90 680. 26315190 0 Oysters, smoked 15167 OYSTER,EASTERN,WILD,RAW 100.84 100. 27250220 0 Oyster fritter 15167 OYSTER,EASTERN,WILD,RAW 783.90 400. 27350200 0 Oyster pie 15167 OYSTER,EASTERN,WILD,RAW 830.84 200. 27363000 0 Gumbo with rice (New Orleans type with shellfi 15167 OYSTER,EASTERN,WILD,RAW 3,864.33 186. sh, pork, and/or poultry, tomatoes, okra, rice  )  27450250 0 Oysters Rockefeller 15167 OYSTER,EASTERN,WILD,RAW 786.68 336. 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,548.33 186. h, pork, and/or poultry, tomatoes, okra)  27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,550.01 186. h, pork, and/or poultry, tomatoes, okra) W/ BU  TTER, NFS  28355310 0 Oyster stew 15167 OYSTER,EASTERN,WILD,RAW 1,538.01 496. 28355310 100152 Oyster stew W/ SKIM MILK 15167 OYSTER,EASTERN,WILD,RAW 1,542.01 496. 28355310 201647 Oyster stew W/ WHOLE MILK 15167 OYSTER,EASTERN,WILD,RAW 1,538.01 496. 28355310 202979 Oyster stew W/ WHOLE MILK AND W/ MARGARINE, NF 15167 OYSTER,EASTERN,WILD,RAW 1,538.51 496._____________________________________________________________________________________________________________________________________________

 
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-18

 Recipe Fish 

 Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Oyster (59) ------------------ HABITAT=Estuarine ------------------------------- S  58128210 0 Dressing with oysters 15167 OYSTER,EASTERN,WILD,RAW 969.73 248. 32105020 100663 Egg omelet or scrambled egg, with fish W/ OYST 15167N (26315120) OYSTER,EASTERN,WILD,RAW 84.58 11. ERS  26315180 0 Oysters, canned 15170 OYSTER,EASTERN,CND 100.00 100. 27150200 0 Oyster sauce (white sauce-based) 15170 OYSTER,EASTERN,CND 501.80 248.---------------------------------------------------- SPECIES=Perch (60) -------------------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26127140 0 Perch, floured or breaded, fried 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127140 100350 Perch, floured or breaded, fried W/ VEGETABLE 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. OIL, NFS (INCLUDE OIL, NFS)  26127140 100829 Perch, floured or breaded, fried W/ CORN OIL ( 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. INCLUDE MAZOLA OIL, NFS; MAZOLA CORN OIL)  26127140 100892 Perch, floured or breaded, fried W/ OLIVE OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127140 100971 Perch, floured or breaded, fried W/ CANOLA OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127110 0 Perch, cooked, NS as to cooking method 15060 Need grm wt.descr.for 1 lb raw ylds...;recipe call 732.65 553. 26127120 0 Perch, baked or broiled 15060 PERCH,MXD SP,RAW 971.90 907. 26127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS 15060 PERCH,MXD SP,RAW 970.95 907. (INCLUDE OIL, NFS)  26127120 201707 Perch, baked or broiled W/ CORN OIL (INCLUDE M 15060 PERCH,MXD SP,RAW 970.95 907. AZOLA CORN OIL; MAZOLA OIL, NFS)  26127120 203094 Perch, baked or broiled W/ OLIVE OIL 15060 PERCH,MXD SP,RAW 970.70 907. 26127120 203332 Perch, baked or broiled W/O FAT 15060 PERCH,MXD SP,RAW 943.70 907. 26127120 203610 Perch, baked or broiled W/ BUTTER, NFS 15060 PERCH,MXD SP,RAW 972.08 907. 26127130 0 Perch, breaded or battered, baked 15060 PERCH,MXD SP,RAW 1,128.75 907. 26127130 100568 Perch, breaded or battered, baked W/ VEGETABLE 15060 PERCH,MXD SP,RAW 1,127.33 907. OIL, NFS (INCLUDE OIL, NFS)  26127130 203003 Perch, breaded or battered, baked W/O FAT 15060 PERCH,MXD SP,RAW 1,086.45 907. 26127150 0 Perch, battered, fried 15060 PERCH,MXD SP,RAW 133.00 100. 26127150 100862 Perch, battered, fried W/ CANOLA OIL 15060 PERCH,MXD SP,RAW 133.00 100. 26127150 202977 Perch, battered, fried W/ SOYBEAN OIL (INCLUDE 15060 PERCH,MXD SP,RAW 133.00 100. WESSON SOYBEAN OIL...)  26127160 0 Perch, steamed or poached 15060 PERCH,MXD SP,RAW 100.00 100. 27350030 0 Seafood stew with potatoes and vegetables (exc 15060 PERCH,MXD SP,RAW 1,389.75 113. luding carrots, broccoli, and dark-green leafy  ), tomato-base sauce  27350310 0 Seafood stew with potatoes and vegetables (inc 15060 PERCH,MXD SP,RAW 1,370.35 113. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce ---------------------------------------------------- SPECIES=Pike (63) --------------------- HABITAT=Freshwater ----------------------------- 26129110 0 Pike, cooked, NS as to cooking method 15062 PIKE,NORTHERN,RAW 1,086.45 907. 26129120 0 Pike, baked or broiled 15062 PIKE,NORTHERN,RAW 971.90 907._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-19

---------------------------------------------------- SPECIES=Pike (63) -------------------- HABITAT=Freshwater ------------------------------ 26129120 201172 Pike, baked or broiled W/ VEGETABLE OIL, NFS ( 15062 PIKE,NORTHERN,RAW 970.95 907. INCLUDE OIL, NFS)  26129140 0 Pike, floured or breaded, fried 15062 PIKE,NORTHERN,RAW 1,086.45 907. 26129150 0 Pike, battered, fried 15062 PIKE,NORTHERN,RAW 133.00 100. 26129160 0 Pike, steamed or poached 15062 PIKE,NORTHERN,RAW 100.00 100. 27250060 0 Gefilte fish 15062 PIKE,NORTHERN,RAW 6,161.70 2,268.---------------------------------------------------- SPECIES=Pollock (64) ------------------ HABITAT=Marine --------------------------------- 26100240 0 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried  26100240 101130 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried W/ VEGETABLE OIL, NFS  (INCLUDE OIL, NFS)  26100250 0 Fish stick, patty, or fillet, NS as to type, b 15065 POLLOCK,ATLANTIC,RAW 133.00 100. attered, fried  27250500 0 Kamaboko (Japanese fish cake) 15065 POLLOCK,ATLANTIC,RAW 148.00 100. 27250510 0 Fish cake (Kamaboko) tempura 15065 POLLOCK,ATLANTIC,RAW 752.34 453. 27250520 0 Seafood restructured 15065 POLLOCK,ATLANTIC,RAW 148.00 100. 28150050 0 Fish parmesan (frozen meal) 15065 POLLOCK,ATLANTIC,RAW 1,687.93 680. 28150410 0 Fish and chips with vegetable, potatoes, tomat 15065 POLLOCK,ATLANTIC,RAW 255.80 100. oes (frozen meal)  28152030 0 Seafood newburg with rice, vegetable (frozen m 15065N (27250500) POLLOCK,ATLANTIC,RAW 296.68 24. eal)  58149210 0 Somen salad 15065N (27250500) POLLOCK,ATLANTIC,RAW 422.05 47. 27450130 0 Crab salad made with imitation crab 15065N (27250520) POLLOCK,ATLANTIC,RAW 357.05 153. 27450130 100551 Crab salad made with imitation crab W/ REAL MA 15065N (27250520) POLLOCK,ATLANTIC,RAW 353.30 153. YONNAISE  27450130 202453 Crab salad made with imitation crab W/ FAT FRE 15065N (27250520) POLLOCK,ATLANTIC,RAW 362.30 153. E MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAF  T FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRAC  LE WHIP FREE NONFAT DRESSING...)  27450130 203191 Crab salad made with imitation crab W/ LOW CAL 15065N (27250520) POLLOCK,ATLANTIC,RAW 360.80 153. ORIE OR DIET MAYONNAISE  27550000 100344 Fish sandwich, on bun, with spread W/ RESTRUCT 15065N (27250520) POLLOCK,ATLANTIC,RAW 148.60 38. URED SEAFOOD  58111200 0 Puffs, fried, crab meat and cream cheese fille 15065N (27250520) POLLOCK,ATLANTIC,RAW 892.90 110. d  58148140 203037 Macaroni salad with crab meat W/ IMITATION CRA 15065N (27250520) POLLOCK,ATLANTIC,RAW 744.88 63. B  58148550 203165 Pasta salad with meat (macaroni or noodles, ve 15065N (27250520) POLLOCK,ATLANTIC,RAW 959.03 99. getables, meat, dressing) W/ RESTRUCTURED SEAF  OOD (INCLUDE IMITATION CRAB MEAT) AND W/ LOW C  ALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYO  NNAISE) _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Pompano (65) ------------------ HABITAT=Marine --------------------------------- 26131110 0 Pompano, cooked, NS as to cooking method 15068 Need grm wt.descr for 1 lb raw ylds...;recipe call 672.50 607.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-20

 26131120 0 Pompano, baked or broiled 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 672.50 607.

 26131120 202069 Pompano, baked or broiled W/ BUTTER, NFS 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 672.68 607. 26131120 202612 Pompano, baked or broiled W/ CORN OIL (INCLUDE 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 671.55 607. MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN  OIL...)  26131120 203073 Pompano, baked or broiled W/ VEGETABLE OIL, NF 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 671.55 607. S (INCLUDE OIL, NFS)  26131140 0 Pompano, floured or breaded, fried 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 787.05 607. 26131140 100951 Pompano, floured or breaded, fried W/ CORN OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 787.05 607. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE  SSON CORN OIL)  26131100 0 Pompano, raw 15068 POMPANO,FLORIDA,RAW 100.00 100. 26131150 0 Pompano, battered, fried 15068 POMPANO,FLORIDA,RAW 133.00 100. 26131160 0 Pompano, steamed or poached 15068 POMPANO,FLORIDA,RAW 100.00 100. 26131190 0 Pompano, smoked 15068 POMPANO,FLORIDA,RAW 100.67 100. 27350110 0 Bouillabaisse 15068 POMPANO,FLORIDA,RAW 4,392.60 453.---------------------------------------------------- SPECIES=Porgy (66) -------------------- HABITAT=Marine --------------------------------- 26133120 0 Porgy, baked or broiled 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 590.90 526. 26133120 100976 Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 589.95 526. (INCLUDE OIL, NFS)  26133120 200192 Porgy, baked or broiled W/ CORN OIL (INCLUDE M 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 589.95 526. AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O  IL)  26133120 202615 Porgy, baked or broiled W/ OLIVE OIL 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 589.70 526. 26133120 202974 Porgy, baked or broiled W/O FAT OR W/ NONSTICK 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 562.70 526. SPRAY (INCLUDE PAM...)  26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 591.08 526. 26133140 0 Porgy, floured or breaded, fried 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 705.45 526. 26133140 100567 Porgy, floured or breaded, fried W/ VEGETABLE 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 705.45 526. OIL, NFS (INCLUDE OIL, NFS)  26133140 100810 Porgy, floured or breaded, fried W/ CANOLA, SO 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 705.45 526. YBEAN AND SUNFLOWER OIL  26133140 101048 Porgy, floured or breaded, fried W/ SOYBEAN OI 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 705.45 526. L  26133130 0 Porgy, breaded or battered, baked 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls 790.05 526. 26133130 100163 Porgy, breaded or battered, baked W/ CORN OIL 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls 787.20 526. 26133130 200501 Porgy, breaded or battered, baked W/ CANOLA OI 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls 787.20 526. L  26133100 0 Porgy, raw 15090 SCUP,RAW 100.00 100. 26133110 0 Porgy, cooked, NS as to cooking method 15090 SCUP,RAW 705.45 526. 26133150 0 Porgy, battered, fried 15090 SCUP,RAW 91.00 58. 26133150 101117 Porgy, battered, fried W/ CANOLA OIL 15090 SCUP,RAW 91.00 58._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Porgy (66) ------------------- HABITAT=Marine ---------------------------------- 26133160 0 Porgy, steamed or poached 15090 SCUP,RAW 100.00 100. 27450750 100467 Fish and vegetables (excluding carrots, brocco 15090N (26133100) SCUP,RAW 1,431.75 907. li, and dark-green leafy (no potatoes)), soy-b  ased sauce (mixture) W/ PORGY (INCLUDE SNAPPER  ...) 
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-21

---------------------------------------------------- SPECIES=Ray (69) ---------------------- HABITAT=Marine --------------------------------- 26135140 0 Ray, floured or breaded, fried 15095 Need gwd for 1 lb raw yields x;recipe calls for 2 787.05 607. 26135110 0 Ray, cooked, NS as to cooking method 15095 Ray,raw 976.60 911. 26135120 0 Ray, baked or broiled 15095 Ray,raw 976.60 911. 26135160 0 Ray, steamed or poached 15095 Ray,raw 100.00 100.---------------------------------------------------- SPECIES=Rockfish (72) ----------------- HABITAT=Estuarine ------------------------------ 26100100 0 Fish, NS as to type, raw 15070 ROCKFISH,PACIFIC,MXD SP,RAW 100.00 7. 26100130 0 Fish, NS as to type, breaded or battered, bake 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,171.58 64. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. 26100140 100854 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 133.00 7. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15070 rockfish, pacific, mixed species, raw 1,086.45 64. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)  28150610 0 Fish, batter-dipped or fish cake, with vegetab 15070N (26100150) ROCKFISH,PACIFIC,MXD SP,RAW 224.80 6. le, potatoes (frozen meal)  26100110 0 Fish, NS as to type, cooked, NS as to cooking 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 100.84 7. method  26100120 0 Fish, NS as to type, baked or broiled 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 972.08 64. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 972.08 64. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15071 Rockfish,Pacific,mixed species,cooked,dry heat 970.95 64. ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15071 Rockfish,Pacific,mixed species,cooked,dry heat 970.95 64. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...) ---------------------------------------------------- SPECIES=Roe (73) ---------------------- HABITAT=Marine --------------------------------- 26207110 0 Roe, shad, cooked 15072 ROE,MXD SP,RAW 745.10 680. 26209100 0 Roe, herring 15072 ROE,MXD SP,RAW 100.00 100. 26212100 0 Roe, sea urchin 42026 SEA URCHIN,ROE 100.00 100._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Salmon (75) ------------------- HABITAT=0.06% Freshwater, 3.02% Estuarine, 96.92 26100190 0 Fish, NS as to type, smoked 15077P SALMON,CHINOOK,SMOKED 99.90 74. 26137190 0 Salmon, smoked 15077P SALMON,CHINOOK,SMOKED 100.00 100. 26137180 0 Salmon, canned 15080P SALMON,CHUM,CND,DRND W/BONE 100.00 5. 27250070 0 Salmon cake or patty 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453. 27250070 100581 Salmon cake or patty W/ CANOLA OIL 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453. 27250070 100601 Salmon cake or patty W/ SUNFLOWER OIL 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453. 27250070 100813 Salmon cake or patty W/ VEGETABLE OIL, NFS (IN 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453. CLUDE OIL, NFS)  27250070 100890 Salmon cake or patty W/ CANOLA, SOYBEAN, AND S 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-22

 UNFLOWER OIL 

 27250070 101058 Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453. ESSON SOYBEAN OIL...)  27450030 0 Salmon salad 15080P SALMON,CHUM,CND,DRND W/BONE 927.60 33. 27450030 100335 Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15080P SALMON,CHUM,CND,DRND W/BONE 795.60 33. SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NON  FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR  EE NONFAT DRESSING..)  27450030 100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15080P SALMON,CHUM,CND,DRND W/BONE 940.10 33. G, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND  OIL  27450030 201395 Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL 15080P SALMON,CHUM,CND,DRND W/BONE 935.10 33. AND VINEGAR)  27450030 202267 Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE 15080P SALMON,CHUM,CND,DRND W/BONE 933.10 33. STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...  )  27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15080P SALMON,CHUM,CND,DRND W/BONE 935.10 33. (INCLUDE MIRACLE WHIP)  26137100 0 Salmon, raw 15081 SALMON,COHO,WILD,RAW 100.00 100. 26137120 0 Salmon, baked or broiled 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 844.90 780. 26137120 200202 Salmon, baked or broiled W/ VEGETABLE OIL, NFS 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 843.95 780. (INCLUDE OIL, NFS)  26137120 200265 Salmon, baked or broiled W/ BUTTER, NFS 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 845.08 780. 26137120 201145 Salmon, baked or broiled W/ OLIVE OIL 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 843.70 780. 26137120 201437 Salmon, baked or broiled W/O FAT OR W/ NONSTIC 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 816.70 780. K SPRAY (INCLUDE PAM...)  26137120 202595 Salmon, baked or broiled W/ BACON GREASE 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 842.50 780. 26137120 203550 Salmon, baked or broiled W/ CORN OIL (INCLUDE 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 843.95 780. MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN  OIL...)  26137120 203738 Salmon, baked or broiled W/ MARGARINE-LIKE SPR 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 845.33 780. EAD, TUB, SALTED (INCLUDE SHEDD'S SPREAD COUNT  RY CROCK, PARKAY...)  26137140 0 Salmon, floured or breaded, fried 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. 26137140 100833 Salmon, floured or breaded, fried W/ VEGETABLE 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. OIL, NFS (INCLUDE OIL, NFS) _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Salmon (75) ------------------ HABITAT=0.06% Freshwater, 3.02% Estuarine, 96.92%  26137140 100891 Salmon, floured or breaded, fried W/ SOYBEAN O 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. IL (INCLUDE WESSON SOYBEAN OIL...)  26137140 100932 Salmon, floured or breaded, fried W/ CANOLA, S 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. OYBEAN, AND SUNFLOWER OIL  26137150 0 Salmon, battered, fried 15083 SALMON,PINK,RAW 133.00 100. 26137160 0 Salmon, steamed or poached 15083 SALMON,PINK,RAW 100.00 100. 26137170 0 Salmon, dried 15083 SALMON,PINK,RAW 100.00 100. 32105020 0 Egg omelet or scrambled egg, with fish 15084P Need gwd for 1 Tbsp;recipe calls for 1 Tbsp. 84.58 12. 26100180 0 Fish, NS as to type, canned 15084P SALMON,PINK,CND,W/BONE &LIQ 100.00 19. 26137180 0 Salmon, canned 15084P SALMON,PINK,CND,W/BONE &LIQ 100.00 75. 27250080 0 Salmon loaf 15084P SALMON,PINK,CND,W/BONE &LIQ 981.25 454. 27250080 202992 Salmon loaf W/O FAT 15084P SALMON,PINK,CND,W/BONE &LIQ 938.95 454. 27251010 0 Stewed salmon, Puerto Rican style (Salmon guis 15084P SALMON,PINK,CND,W/BONE &LIQ 1,050.50 453.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-23

 ado) 

 27450030 0 Salmon salad 15084P SALMON,PINK,CND,W/BONE &LIQ 927.60 454. 27450030 100335 Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15084P SALMON,PINK,CND,W/BONE &LIQ 795.60 454. SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NON  FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR  EE NONFAT DRESSING..)  27450030 100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15084P SALMON,PINK,CND,W/BONE &LIQ 940.10 454. G, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND  OIL  27450030 201395 Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL 15084P SALMON,PINK,CND,W/BONE &LIQ 935.10 454. AND VINEGAR)  27450030 202267 Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE 15084P SALMON,PINK,CND,W/BONE &LIQ 933.10 454. STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...  )  27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15084P SALMON,PINK,CND,W/BONE &LIQ 935.10 454. (INCLUDE MIRACLE WHIP)  27450310 0 Lomi salmon 15084P SALMON,PINK,CND,W/BONE &LIQ 1,298.60 453. 28355350 0 Salmon soup, cream style 15084P SALMON,PINK,CND,W/BONE &LIQ 1,004.28 453. 32105020 100563 Egg omelet or scrambled egg, with fish W/ BUTT 15084P on-line says 1 Tb,sheet says 1 Tb=12 gm 84.59 12. ER, NFS  26100180 0 Fish, NS as to type, canned 15087P SALMON,SOCKEYE,CND,DRND W/BONE 100.00 5. 26137180 0 Salmon, canned 15087P SALMON,SOCKEYE,CND,DRND W/BONE 100.00 20. 26137110 0 Salmon, cooked, NS as to cooking method 15247 SALMON,COHO,WILD,CKD,DRY HEAT 100.00 100.---------------------------------------------------- SPECIES=Sardine (77) ------------------ HABITAT=Marine --------------------------------- 26139110 0 Sardines, cooked 15088P SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 100.00 100. 26139180 0 Sardines, canned in oil 15088P SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 100.00 100. 27550510 0 Sardine sandwich, with lettuce and spread 15088P SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 1,225.25 425. 27250610 100389 Tuna noodle casserole with cream or white sauc 15088N (26139180) SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 1,140.59 160. e W/ TUNA AND SARDINES  27150350 0 Sardines with tomato-based sauce (mixture) 15089P SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE 100.00 100._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Sardine (77) ----------------- HABITAT=Marine ---------------------------------- 27150370 0 Sardines with mustard sauce (mixture) 15089P SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE 100.00 100.---------------------------------------------------- SPECIES=Scallop (79) ------------------ HABITAT=0.58% Estuarine, 99.42% Marine --------- 26317110 0 Scallops, cooked, NS as to cooking method 15172 SCALLOP,MXD SP,RAW 1,086.45 907. 26317120 0 Scallops, baked or broiled 15172 SCALLOP,MXD SP,RAW 706.05 680. 26317120 200497 Scallops, baked or broiled W/ VEGETABLE OIL, N 15172 SCALLOP,MXD SP,RAW 705.34 680. FS (INCLUDE OIL, NFS)  26317120 200876 Scallops, baked or broiled W/ BUTTER, NFS 15172 SCALLOP,MXD SP,RAW 706.18 680. 26317120 202359 Scallops, baked or broiled W/O FAT OR W/ NONST 15172 SCALLOP,MXD SP,RAW 684.90 680. ICK SPRAY (INCLUDE PAM...)  26317130 0 Scallops, steamed or boiled 15172 SCALLOP,MXD SP,RAW 941.40 907. 26317140 0 Scallops, floured or breaded, fried 15172 SCALLOP,MXD SP,RAW 1,086.45 907. 26317140 101020 Scallops, floured or breaded, fried W/ CORN OI 15172 SCALLOP,MXD SP,RAW 1,086.45 907. L  26317150 0 Scallops, battered, fried 15172 SCALLOP,MXD SP,RAW 902.90 680. 27250950 0 Shellfish mixture and noodles, tomato-based sa 15172 SCALLOP,MXD SP,RAW 742.00 56.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-24

 uce (mixture) 

 27350110 0 Bouillabaisse 15172 SCALLOP,MXD SP,RAW 4,392.60 453. 28150810 0 Scallops with potatoes, vegetable (frozen meal 15172 SCALLOP,MXD SP,RAW 242.80 108. )  28152010 0 Seafood platter with fish cake, fish fillet, s 15172N (26317140) SCALLOP,MXD SP,RAW 240.00 12. callops, shrimp, potatoes (frozen meal)  27150510 0 Scallops with cheese sauce (mixture) 90240 Need gwd for 1 C;recipe calls for 1 C. 241.50 120. 27250110 0 Scallops and noodles with cheese sauce (mixtur 90240 SCALLOPS,STEAMED 1,215.40 453. e)  58304400 0 Linguini with vegetables and seafood in white 90240 SCALLOPS,STEAMED 269.27 32. wine sauce (diet frozen meal) ---------------------------------------------------- SPECIES=Sea Bass (82) ----------------- HABITAT=Marine --------------------------------- 26141180 0 Sea bass, pickled (Mero en escabeche) 15091 Need gram wt.descr.for 1 slice=..;recipe calls for 2,097.73 1,362. 26141120 0 Sea bass, baked or broiled 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 844.90 780. 26141120 200874 Sea bass, baked or broiled W/ BUTTER, NFS 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 845.08 780. 26141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 843.95 780. 26141120 201674 Sea bass, baked or broiled W/ VEGETABLE OIL, N 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 843.95 780. FS (INCLUDE OIL, NFS)  26141120 203065 Sea bass, baked or broiled W/ BUTTER, STICK, U 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 845.08 780. NSALTED  26141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 816.70 780. TICK SPRAY (INCLUDE PAM...)  26141110 0 Sea bass, cooked, NS as to cooking method 15091 Need grm wt.descr.for 1 lb.raw ylds...;recipe call 844.90 780. 26141140 0 Sea bass, floured or breaded, fried 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb 959.45 780. 26141140 100856 Sea bass, floured or breaded, fried W/ VEGETAB 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb 959.45 780. LE OIL, NFS (INCLUDE OIL, NFS) _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Sea Bass (82) ---------------- HABITAT=Marine ---------------------------------- 26141130 0 Sea bass, breaded or battered, baked 15091 SEA BASS,MXD SP,RAW 1,128.75 907. 26141140 100355 Sea bass, floured or breaded, fried W/ PEANUT 15091 SEA BASS,MXD SP,RAW 959.45 780. OIL  26141140 100741 Sea bass, floured or breaded, fried W/ CANOLA 15091 SEA BASS,MXD SP,RAW 959.45 780. OIL  26141160 0 Sea bass, steamed or poached 15091 SEA BASS,MXD SP,RAW 100.00 100.---------------------------------------------------- SPECIES=Seafood (83) ------------------ HABITAT=Unknown -------------------------------- 58106900 0 Pizza with seafood, NS as to type of crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI 581.88 49. 58106910 0 Pizza with seafood, thin crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI 581.88 49. 58106920 0 Pizza with seafood, thick crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI 915.63 49.---------------------------------------------------- SPECIES=Shad (84) --------------------- HABITAT=Estuarine ------------------------------ 27350040 0 Shad creole, with rice 15094 SHAD,AMERICAN,RAW 1,971.54 907.---------------------------------------------------- SPECIES=Shark (85) -------------------- HABITAT=Marine --------------------------------- 26143110 0 Shark, cooked, NS as to cooking method 15095 SHARK,MXD SP,RAW 971.90 907. 26143120 0 Shark, baked or broiled 15095 SHARK,MXD SP,RAW 971.90 907.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-25

 26143160 0 Shark, steamed or poached 15095 SHARK,MXD SP,RAW 100.00 100.

---------------------------------------------------- SPECIES=Shrimp (88) ------------------- HABITAT=Estuarine ------------------------------ 27250450 0 Shrimp toast, fried 15149 .247 lb EP from .5 lb AP (AH8-15 yield=.494) 334.01 112. 27363000 0 Gumbo with rice (New Orleans type with shellfi 15149 Need gwd for 1 C;recipe calls for .5 C. 3,864.33 64. sh, pork, and/or poultry, tomatoes, okra, rice  )  27464000 0 Gumbo, no rice (New Orleans type with shellfis 15149 Need gwd for 1 C;recipe calls for .5 C. 3,548.33 64. h, pork, and/or poultry, tomatoes, okra)  27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15149 RECIPE SHEET 3,550.01 64. h, pork, and/or poultry, tomatoes, okra) W/ BU  TTER, NFS  26319110 0 Shrimp, cooked, NS as to cooking method 15149 SHRIMP,MXD SP,RAW 100.84 100. 26319120 0 Shrimp, baked or broiled 15149 SHRIMP,MXD SP,RAW 941.40 907. 26319120 100113 Shrimp, baked or broiled W/ CORN OIL 15149 SHRIMP,MXD SP,RAW 940.45 907. 26319120 100155 Shrimp, baked or broiled W/ PEANUT OIL 15149 SHRIMP,MXD SP,RAW 940.20 907. 26319120 200498 Shrimp, baked or broiled W/ VEGETABLE OIL, NFS 15149 SHRIMP,MXD SP,RAW 940.45 907. (INCLUDE OIL, NFS)  26319120 200875 Shrimp, baked or broiled W/ BUTTER, NFS 15149 SHRIMP,MXD SP,RAW 941.58 907. 26319120 202678 Shrimp, baked or broiled W/ SESAME OIL 15149 SHRIMP,MXD SP,RAW 940.45 907. 26319120 202863 Shrimp, baked or broiled W/O FAT OR W/ NONSTIC 15149 SHRIMP,MXD SP,RAW 913.20 907. K SPRAY (INCLUDE PAM...)  26319120 203272 Shrimp, baked or broiled W/ OLIVE OIL 15149 SHRIMP,MXD SP,RAW 940.20 907._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- 26319130 0 Shrimp, steamed or boiled 15149 SHRIMP,MXD SP,RAW 100.84 100. 26319140 0 Shrimp, floured, breaded, or battered, fried 15149 SHRIMP,MXD SP,RAW 902.90 680. 26319140 100180 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / CANOLA OIL  26319140 100708 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / CORN OIL  26319140 201330 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / VEGETABLE OIL, NFS (INCLUDE OIL, NFS)  26319140 203183 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / SOYBEAN OIL  27150410 0 Shrimp teriyaki (shrimp with soy-based sauce) 15149 SHRIMP,MXD SP,RAW 677.76 453. (mixture)  27151050 0 Shrimp in garlic sauce, Puerto Rican style (mi 15149 SHRIMP,MXD SP,RAW 531.90 348. xture) (Camarones al ajillo)  27250410 0 Shrimp with crab stuffing 15149 SHRIMP,MXD SP,RAW 1,808.90 680. 27350020 0 Paella with seafood 15149 SHRIMP,MXD SP,RAW 2,281.18 48. 27350110 0 Bouillabaisse 15149 SHRIMP,MXD SP,RAW 4,392.60 226. 27360090 0 Paella, NFS 15149 SHRIMP,MXD SP,RAW 2,219.78 56. 27420200 0 Pork hash, Hawaiian style-ground pork, vegetab 15149 SHRIMP,MXD SP,RAW 331.10 21. les (excluding carrots, broccoli, and dark-gre  en leafy (no potatoes)), soy-based sauce  27450410 0 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.30 98. coli, and/or dark-green leafy (no potatoes)),  soy-based sauce (mixture)  27450410 100694 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.68 98.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-26

 coli, and/or dark-green leafy (no potatoes)), 

 soy-based sauce (mixture) W/ CANOLA OIL  27450410 100865 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.30 98. coli, and/or dark-green leafy (no potatoes)),  soy-based sauce (mixture) W/ OLIVE OIL  27450410 203621 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 730.80 98. coli, and/or dark-green leafy (no potatoes)),  soy-based sauce (mixture) W/O FAT  27450420 0 Shrimp and vegetables (excluding carrots, broc 15149 SHRIMP,MXD SP,RAW 741.30 98. coli, and dark-green leafy (no potatoes)), soy  -based sauce (mixture)  27450600 0 Shellfish mixture and vegetables (including ca 15149 SHRIMP,MXD SP,RAW 910.10 113. rrots, broccoli, and/or dark-green leafy (no p  otatoes)), soy-base sauce  27450610 0 Shellfish mixture and vegetables (excluding ca 15149 SHRIMP,MXD SP,RAW 940.10 113. rrots, broccoli, and dark-green leafy (no pota  toes)), soy-base sauce  27450650 0 Shellfish mixture and vegetables (including ca 15149 SHRIMP,MXD SP,RAW 853.13 113. rrots, broccoli, and/or dark-green leafy (no p  otatoes)), (mushroom) soup (mixture) _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- 27450660 0 Shellfish mixture and vegetables (excluding ca 15149 SHRIMP,MXD SP,RAW 891.68 113. rrots, broccoli, and dark-green leafy (no pota  toes)), (mushroom) soup (mixture)  28150910 0 Shrimp with potatoes, vegetable (frozen meal) 15149 SHRIMP,MXD SP,RAW 242.30 97. 28355450 101018 Seafood soup with potatoes and vegetables (inc 15149 SHRIMP,MXD SP,RAW 2,953.00 907. luding carrots, broccoli, and/or dark-green le  afy) W/ SHRIMP  58112510 0 Dumpling, steamed, filled with meat, poultry, 15149 SHRIMP,MXD SP,RAW 818.84 151. or seafood  58136130 0 Lo mein with shrimp 15149 SHRIMP,MXD SP,RAW 1,101.43 226. 58155310 0 Paella, Valenciana style, with meat (Paella Va 15149 SHRIMP,MXD SP,RAW 2,708.13 72. lenciana)  58155320 0 Seafood paella, Puerto Rican style (Paella a l 15149 SHRIMP,MXD SP,RAW 1,771.00 340. a marinera)  58156110 0 Fried rice, Puerto Rican style (arroz frito) 15149 SHRIMP,MXD SP,RAW 1,221.80 226. 58148550 100301 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW 954.45 80. getables, meat, dressing) W/ TURKEY AND SHRIMP  , AND W/ REDUCED CALORIE OR DIET, CHOLESTEROL  FREE MAYONNAISE (INCLUDE KRAFT LIGHT)  58148550 101031 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW 967.53 150. getables, meat, dressing) W/ ALL SHRIMP AND W/  LIGHT SOUR CREAM  58148550 101089 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW 959.53 150. getables, meat, dressing) W/ ALL SHRIMP AND W/  LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRE  SSING (INCLUDE MIRACLE WHIP LIGHT)  58408010 100177 Won ton soup W/ SHRIMP AND CRAB MEAT 15149N (26319130) SHRIMP,MXD SP,RAW 3,697.15 233. 58408010 100858 Won ton soup W/ BEEF AND SHRIMP 15149N (26319130) SHRIMP,MXD SP,RAW 3,697.15 233. 28152010 0 Seafood platter with fish cake, fish fillet, s 15149N (26319140) SHRIMP,MXD SP,RAW 240.00 11.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-27

 callops, shrimp, potatoes (frozen meal) 

 32110150 0 Shrimp-egg patty (Torta de Cameron seco) 15151 DRIED SHRIMP-also flg3-recipe says 2-1/2 c=320 gm 898.94 320. 27150130 0 Seafood newburg 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 929.58 113. 27250130 0 Shrimp and noodles with cheese sauce (mixture) 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,215.40 453. 27250130 203697 Shrimp and noodles with cheese sauce (mixture) 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,213.60 453. W/ OLIVE OIL  27350030 0 Seafood stew with potatoes and vegetables (exc 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,389.75 113. luding carrots, broccoli, and dark-green leafy  ), tomato-base sauce  27350310 0 Seafood stew with potatoes and vegetables (inc 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,370.35 113. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce  28153050 0 Shrimp and noodles in tomato-based sauce, with 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 100.00 12. vegetable and fruit dessert (diet frozen meal  )  58106900 0 Pizza with seafood, NS as to type of crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 581.88 49._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- 58106910 0 Pizza with seafood, thin crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 581.88 49. 58106920 0 Pizza with seafood, thick crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 915.63 49. 58409000 0 Noodle soup, with fish ball, shrimp, and dark 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 847.77 22. green leafy vegetable  14620120 0 Shrimp dip, cream cheese base 15152 SHRIMP,MXD SP,CND 434.58 113. 26319170 0 Shrimp, dried 15152 SHRIMP,MXD SP,CND 100.00 100. 26319180 0 Shrimp, canned 15152 SHRIMP,MXD SP,CND 100.00 100. 27150100 0 Shrimp, curried 15152 SHRIMP,MXD SP,CND 936.94 340. 27150110 0 Shrimp cocktail (shrimp with cocktail sauce) 15152 SHRIMP,MXD SP,CND 690.95 340. 27150160 0 Shrimp with lobster sauce (mixture) 15152 SHRIMP,MXD SP,CND 960.93 453. 27150170 0 Sweet and sour shrimp 15152 SHRIMP,MXD SP,CND 174.23 38. 27150230 0 Shrimp scampi 15152 SHRIMP,MXD SP,CND 156.38 128. 27150230 101055 Shrimp scampi W/ OLIVE OIL 15152 SHRIMP,MXD SP,CND 155.00 128. 27250400 0 Shrimp cake or patty 15152 SHRIMP,MXD SP,CND 954.85 453. 27250400 100693 Shrimp cake or patty W/ CANOLA OIL 15152 SHRIMP,MXD SP,CND 954.85 453. 27250550 0 Seafood souffle 15152 SHRIMP,MXD SP,CND 599.32 42. 27250950 0 Shellfish mixture and noodles, tomato-based sa 15152 SHRIMP,MXD SP,CND 742.00 56. uce (mixture)  27350050 0 Shrimp chow mein or chop suey with noodles 15152 SHRIMP,MXD SP,CND 502.97 96. 27350060 0 Shrimp creole, with rice 15152 SHRIMP,MXD SP,CND 1,842.44 680. 27351060 0 Shrimp and pasta garden salad (shrimp, pasta s 15152 SHRIMP,MXD SP,CND 261.00 42. alad, tomato and/or carrots, other vegetables)  , no dressing  27360080 0 Chow mein or chop suey, NS as to type of meat, 15152 SHRIMP,MXD SP,CND 968.88 55. with noodles  27450040 0 Shrimp chow mein or chop suey, no noodles 15152 SHRIMP,MXD SP,CND 449.37 96. 27450070 0 Shrimp salad 15152 SHRIMP,MXD SP,CND 548.53 340. 27450070 100623 Shrimp salad W/ FAT FREE MAYONNAISE-TYPE SALAD 15152 SHRIMP,MXD SP,CND 557.53 340. DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAIS  E DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRE  SSING...)  27450080 0 Seafood salad 15152 SHRIMP,MXD SP,CND 529.77 100. 27450080 101095 Seafood salad W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND 530.77 100.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-28

 27450110 0 Shrimp garden salad (shrimp, eggs, tomato and/ 15152 SHRIMP,MXD SP,CND 185.80 63.

 or carrots, other vegetables), no dressing  27450120 0 Shrimp garden salad (shrimp, eggs, vegetables 15152 SHRIMP,MXD SP,CND 147.90 63. excluding tomato and carrots), no dressing  27450150 0 Fish, tofu, and vegetables, tempura, Hawaiian 15152 SHRIMP,MXD SP,CND 542.92 32. style (mixture)  27450180 0 Seafood garden salad with seafood, vegetables 15152 SHRIMP,MXD SP,CND 100.00 15. excluding tomato and carrots, no dressing  27450190 0 Seafood garden salad with seafood, tomato and/ 15152 SHRIMP,MXD SP,CND 100.00 15. or carrots, other vegetables, no dressing  27450200 0 Seafood garden salad with seafood, eggs, veget 15152 SHRIMP,MXD SP,CND 100.00 15. ables excluding tomato and carrots, no dressin _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- g  27450210 0 Seafood garden salad with seafood, eggs, tomat 15152 SHRIMP,MXD SP,CND 110.00 15. o and/or carrots, other vegetables, no dressin  g  27450450 0 Shrimp creole, no rice 15152 SHRIMP,MXD SP,CND 1,317.44 680. 28151010 0 Shrimp chow mein with egg rolls, pepper orient 15152 SHRIMP,MXD SP,CND 367.40 20. al (frozen meal)  28151030 0 Shrimp creole with rice, peppers (diet frozen 15152 SHRIMP,MXD SP,CND 283.01 22. meal)  28152030 0 Seafood newburg with rice, vegetable (frozen m 15152 SHRIMP,MXD SP,CND 296.68 23. eal)  28152050 0 Shrimp with rice, vegetable (frozen meal) 15152 SHRIMP,MXD SP,CND 311.48 29. 28153010 0 Shrimp and clams in tomato-based sauce, with n 15152 SHRIMP,MXD SP,CND 320.91 28. oodles (frozen meal)  28154010 0 Shrimp and vegetables in sauce with noodles (d 15152 SHRIMP,MXD SP,CND 314.16 43. iet frozen meal)  28355420 0 Shrimp soup, cream of, prepared with milk 15152 SHRIMP,MXD SP,CND 1,423.23 340. 28355440 0 Shrimp gumbo 15152 SHRIMP,MXD SP,CND 2,106.20 226. 32105230 0 Shrimp egg foo yung 15152 SHRIMP,MXD SP,CND 507.20 64. 32105230 201815 Shrimp egg foo yung W/O FAT 15152 SHRIMP,MXD SP,CND 466.70 64. 54406200 0 Shrimp chips (tapioca base) 15152 SHRIMP,MXD SP,CND 100.00 25. 58100900 0 Enchilada with seafood, tomato-based sauce 15152 SHRIMP,MXD SP,CND 1,367.14 384. 58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15152 SHRIMP,MXD SP,CND 76.99 15. lsa  58110120 0 Egg roll, with shrimp 15152 SHRIMP,MXD SP,CND 1,142.04 64. 58112110 0 Dim sum, meat filled (egg roll-type) 15152 SHRIMP,MXD SP,CND 1,489.47 226. 58134310 0 Stuffed shells, with fish and/or shellfish, wi 15152 SHRIMP,MXD SP,CND 1,547.61 128. th tomato sauce  58148150 0 Macaroni salad with shrimp 15152 SHRIMP,MXD SP,CND 746.38 96. 58148150 100831 Macaroni salad with shrimp W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND 740.75 96. 58150510 0 Rice, fried, with shrimp 15152 SHRIMP,MXD SP,CND 1,028.48 64. 58407050 0 Instant soup, noodle with egg, shrimp or chick 15152 SHRIMP,MXD SP,CND 99.00 1. en  72306000 0 Watercress broth with shrimp 15152 SHRIMP,MXD SP,CND 1,536.05 128. 28355410 0 Shrimp soup, cream of, NS as to prepared with 6256P SOUP,CRM OF SHRIMP,PREP W/MILK,COMM 597.50 301. milk or water  28355410 0 Shrimp soup, cream of, NS as to prepared with 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM 597.50 296.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-29

 milk or water 

 28355430 0 Shrimp soup, cream of, prepared with water 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM 100.00 100.---------------------------------------------------- SPECIES=Smelts (91) ------------------- HABITAT=50% Estuarine, 50% Marine -------------- 26145120 0 Smelt, baked or broiled 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 672.50 607. 26145140 0 Smelt, floured or breaded, fried 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 787.05 607. 26145140 100738 Smelt, floured or breaded, fried W/ CANOLA OIL 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 787.05 607._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Smelts (91) ------------------ HABITAT=50% Estuarine, 50% Marine --------------- 26145110 0 Smelt, cooked, NS as to cooking method 15099 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 787.05 607.---------------------------------------------------- SPECIES=Smelts, Rainbow (115) --------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26145150 0 Smelt, battered, fried 15099 SMELT,RAINBOW,RAW 100.00 67. 26145160 0 Smelt, steamed or poached 15099 SMELT,RAINBOW,RAW 100.00 100.---------------------------------------------------- SPECIES=Snails (92) ------------------- HABITAT=50% Freshwater, 50% Marine ------------- 26321160 0 Snails, steamed or poached 15177 WHELK,UNSPEC,RAW 100.84 100. 26321110 0 Snails, cooked, NS as to cooking method 90560 SNAIL,RAW 467.79 453.---------------------------------------------------- SPECIES=Snapper (93) ------------------ HABITAT=Marine --------------------------------- 27151030 0 Marinated fish (Ceviche) 15101 SNAPPER,MXD SP,RAW 636.50 339. 27350110 0 Bouillabaisse 15101 SNAPPER,MXD SP,RAW 4,392.60 453. 27450710 101049 Fish and vegetables (excluding carrots, brocco 15101 SNAPPER,MXD SP,RAW 1,619.65 907. li, and dark- green leafy (no potatoes)), toma  to-based sauce (mixture) W/ SNAPPER  58155320 0 Seafood paella, Puerto Rican style (Paella a l 15101 SNAPPER,MXD SP,RAW 1,771.00 226. a marinera) ---------------------------------------------------- SPECIES=Sole (94) --------------------- HABITAT=Marine --------------------------------- 28150240 0 Sole with vegetable (diet frozen meal) 15028 FLATFISH,RAW 215.20 113.---------------------------------------------------- SPECIES=Squid (97) -------------------- HABITAT=Marine --------------------------------- 26213100 0 Squid, raw 15175 SQUID,MXD SP,RAW 100.00 100. 26213120 0 Squid, baked, broiled 15175 SQUID,MXD SP,RAW 706.05 680. 26213120 201481 Squid, baked, broiled W/ OLIVE OIL 15175 SQUID,MXD SP,RAW 705.15 680. 26213120 202157 Squid, baked, broiled W/ VEGETABLE OIL, NFS (I 15175 SQUID,MXD SP,RAW 705.34 680. NCLUDE OIL, NFS)  26213140 0 Squid, breaded, fried 15175 SQUID,MXD SP,RAW 1,086.45 907. 26213140 101162 Squid, breaded, fried W/ OLIVE OIL 15175 SQUID,MXD SP,RAW 1,086.45 907. 26213160 0 Squid, steamed or boiled 15175 SQUID,MXD SP,RAW 100.84 100. 26213170 0 Squid, dried 15175 SQUID,MXD SP,RAW 100.30 100. 26213180 0 Squid, pickled 15175 SQUID,MXD SP,RAW 1,183.20 907. 26213190 0 Squid, canned 15175 SQUID,MXD SP,RAW 100.60 100. 58155910 0 Rice with squid, Puerto Rican style (arroz con 15175 SQUID,MXD SP,RAW 814.58 226. calamares) 
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-30

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Sturgeon (98) ----------------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR 100.00 100. 26147110 0 Sturgeon, cooked, NS as to cooking method 15104 STURGEON,MXD SP,RAW 100.84 100. 26147130 0 Sturgeon, steamed 15104 STURGEON,MXD SP,RAW 100.84 100. 26147140 0 Sturgeon, floured or breaded, fried 15104 STURGEON,MXD SP,RAW 1,086.45 907. 26147120 0 Sturgeon, baked or broiled 15105 STURGEON,MXD SP,CKD,DRY HEAT 100.00 100. 26147190 0 Sturgeon, smoked 15106 STURGEON,MXD SP,SMOKED 100.00 100.---------------------------------------------------- SPECIES=Swordfish (100) --------------- HABITAT=Marine --------------------------------- 26149110 0 Swordfish, cooked, NS as to cooking method 15110 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 844.90 780. 26149120 0 Swordfish, baked or broiled 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 844.90 780. 26149120 200638 Swordfish, baked or broiled W/ OLIVE OIL 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 843.70 780. 26149120 201748 Swordfish, baked or broiled W/ BUTTER, NFS 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 845.08 780. 26149120 203119 Swordfish, baked or broiled W/ CANOLA OIL 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 843.95 780. 26149120 203287 Swordfish, baked or broiled W/ VEGETABLE OIL ( 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 843.95 780. INCLUDE OIL, NFS)  26149140 0 Swordfish, floured or breaded, fried 15110 SWORDFISH,RAW 1,086.45 907. 26149160 0 Swordfish, steamed or poached 15110 SWORDFISH,RAW 100.00 100.---------------------------------------------------- SPECIES=Trout (103) ------------------- HABITAT=Freshwater ----------------------------- 26151110 0 Trout, cooked, NS as to cooking method 15240 Need grm wt.desc.for 1 lb.raw ylds..; recipe calls 844.90 780. 26151120 0 Trout, baked or broiled 15240 TROUT,RAINBOW,FARMED,RAW 971.90 907. 26151120 100792 Trout, baked or broiled W/ BUTTER, NFS 15240 TROUT,RAINBOW,FARMED,RAW 972.08 907. 26151120 200348 Trout, baked or broiled W/ OLIVE OIL 15240 TROUT,RAINBOW,FARMED,RAW 970.70 907. 26151120 201266 Trout, baked or broiled W/ CANOLA, SOYBEAN AND 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907. SUNFLOWER OIL  26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907. AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O  IL....)  26151120 202836 Trout, baked or broiled W/O FAT 15240 TROUT,RAINBOW,FARMED,RAW 943.70 907. 26151160 0 Trout, steamed or poached 15240 TROUT,RAINBOW,FARMED,RAW 100.00 100.---------------------------------------------------- SPECIES=Trout, mixed sp. (114) -------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26151140 0 Trout, floured or breaded, fried 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. 26151140 100337 Trout, floured or breaded, fried W/ CORN OIL 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. 26151140 101083 Trout, floured or breaded, fried W/ VEGETABLE 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. OIL, NFS (INCLUDE OIL, NFS...)  26151130 0 Trout, breaded or battered, baked 15114 TROUT,MXD SP,RAW 1,086.45 907. 26151150 0 Trout, battered, fried 15114 TROUT,MXD SP,RAW 133.00 100. 26151150 202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114 TROUT,MXD SP,RAW 133.00 100. INCLUDE OIL, NFS)  26151190 0 Trout, smoked 15114 TROUT,MXD SP,RAW 100.50 100.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-31

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Tuna (104) -------------------- HABITAT=Marine --------------------------------- 26153170 0 Tuna, fresh, dried 15117 TUNA,FRESH,BLUEFIN,RAW 100.00 100. 26155180 0 Tuna, canned, oil pack 15119P TUNA,LT,CND,OIL,DRND 100.00 100. 27150120 0 Tuna with cream or white sauce (mixture) 15119P TUNA,LT,CND,OIL,DRND 911.85 311. 27250150 0 Tuna loaf 15119P TUNA,LT,CND,OIL,DRND 974.25 438. 27250160 0 Tuna cake or patty 15119P TUNA,LT,CND,OIL,DRND 981.25 480. 27250160 100608 Tuna cake or patty W/ MARGARINE-LIKE SPREAD, T 15119P TUNA,LT,CND,OIL,DRND 981.25 480. UB, SALTED (INCLUDE PARKAY SPREAD; SHEDD'S SPR  EAD COUNTRY CROCK.......)  27250160 100905 Tuna cake or patty W/ OLIVE OIL 15119P TUNA,LT,CND,OIL,DRND 981.25 480. 27250610 0 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.59 320. e  27250610 100389 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.59 160. e W/ TUNA AND SARDINES  27250610 200943 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.94 320. e W/ 2% MILK AND W/ BUTTER, NFS  27250610 202688 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.94 320. e W/ WHOLE MILK AND W/ BUTTER, NFS  27250610 203555 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,084.19 320. e W/O FAT  27250630 0 Tuna noodle casserole with (mushroom) soup 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320. 27250630 201273 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.38 320. 2% MILK AND W/ BUTTER, NFS  27250630 202216 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,117.50 320. WATER AND W/O FAT  27250630 202584 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320. 2% MILK  27250630 202593 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,121.50 320. SKIM MILK AND W/O FAT  27250630 202723 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320. WHOLE MILK  27250630 203749 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,121.00 320. WHOLE MILK AND W/O FAT  27250710 0 Tuna and rice with (mushroom) soup (mixture) 15119P TUNA,LT,CND,OIL,DRND 871.55 160. 27350070 0 Tuna pot pie 15119P TUNA,LT,CND,OIL,DRND 842.85 155. 27350080 0 Tuna noodle casserole with vegetables, cream o 15119P TUNA,LT,CND,OIL,DRND 1,139.68 184. r white sauce  27350080 100388 Tuna noodle casserole with vegetables, cream o 15119P TUNA,LT,CND,OIL,DRND 1,139.68 184. r white sauce W/ CARROTS  27350410 0 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup  27350410 200066 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup W/ 1% MILK  27350410 203442 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup W/ 2% MILK  27450510 0 Tuna casserole with vegetables and (mushroom) 15119P TUNA,LT,CND,OIL,DRND 909.20 292._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-32

 Code code Food Name Code Name (grams) (gram

_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- soup, no noodles  58140310 0 Macaroni with tuna, Puerto Rican style (Macarr 15119P TUNA,LT,CND,OIL,DRND 743.76 127. ones con atun)  58145120 0 Macaroni or noodles with cheese and tuna 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188. 58145120 100521 Macaroni or noodles with cheese and tuna W/ 2% 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188. MILK  58145120 200545 Macaroni or noodles with cheese and tuna W/ SK 15119P TUNA,LT,CND,OIL,DRND 1,102.59 188. IM MILK  58145120 201431 Macaroni or noodles with cheese and tuna W/ 1% 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188. MILK  58145120 203026 Macaroni or noodles with cheese and tuna W/ WH 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188. OLE MILK  26100180 0 Fish, NS as to type, canned 15121P TUNA,LT,CND,H2O,DRND 100.00 61. 26155110 0 Tuna, canned, NS as to oil or water pack 15121P TUNA,LT,CND,H2O,DRND 100.00 100. 26155190 0 Tuna, canned, water pack 15121P TUNA,LT,CND,H2O,DRND 100.00 100. 27250550 0 Seafood souffle 15121P TUNA,LT,CND,H2O,DRND 599.32 49. 27250810 0 Fish and rice with tomato-based sauce 15121P TUNA,LT,CND,H2O,DRND 854.55 167. 27250820 0 Fish and rice with cream sauce 15121P TUNA,LT,CND,H2O,DRND 852.24 167. 27250830 0 Fish and rice with (mushroom) soup 15121P TUNA,LT,CND,H2O,DRND 854.55 167. 27250900 0 Fish and noodles with (mushroom) soup 15121P TUNA,LT,CND,H2O,DRND 877.05 186. 27350090 0 Fish, noodles, and vegetables (including carro 15121P TUNA,LT,CND,H2O,DRND 1,745.50 462. ts, broccoli, and/or dark green leafy), cheese  sauce (mixture)  27350100 0 Fish, noodles, and vegetables (excluding carro 15121P TUNA,LT,CND,H2O,DRND 1,685.50 438. ts, broccoli, and dark-green leafy), cheese sa  uce (mixture)  27450060 0 Tuna salad 15121P TUNA,LT,CND,H2O,DRND 413.97 223. 27450060 100008 Tuna salad W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND 410.22 223. 27450060 100321 Tuna salad W/ ITALIAN DRESSING (INCLUDE VINEGA 15121P TUNA,LT,CND,H2O,DRND 413.97 223. R AND OIL)  27450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121P TUNA,LT,CND,H2O,DRND 413.22 223. YPE SALAD DRESSSING (INCLUDE MIRACLE WHIP LIGH  T..)  27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121P TUNA,LT,CND,H2O,DRND 419.22 223. RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE  DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESS  ING...)  27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121P TUNA,LT,CND,H2O,DRND 412.97 223. EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HEL  LMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)  27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND 417.72 223. 27450060 201412 Tuna salad W/ CREAMY DRESSING WITH SOUR CREAM 15121P TUNA,LT,CND,H2O,DRND 413.97 223. AND/OR BUTTERMILK AND OIL (INCLUDE RANCH DRESS  ING)  27450060 202153 Tuna salad W/O SALAD DRESSING 15121P TUNA,LT,CND,H2O,DRND 355.22 223._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-33

 27450060 203270 Tuna salad W/ REDUCED CALORIE, FAT FREE, CHOLE 15121P TUNA,LT,CND,H2O,DRND 421.22 223. STEROL FREE, CREAMY DRESSING MADE WITH SOUR CR  EAM AND BUTTERMILK AND/OR OIL  27450090 0 Tuna salad with cheese 15121P TUNA,LT,CND,H2O,DRND 485.35 223. 27450090 100140 Tuna salad with cheese W/ REAL MAYONNAISE, W/ 15121P TUNA,LT,CND,H2O,DRND 481.67 223. NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/  SALSA  27450090 100275 Tuna salad with cheese W/ LOW CALORIE OR DIET 15121P TUNA,LT,CND,H2O,DRND 484.42 223. MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACL  E WHIP LIGHT)  27450100 0 Tuna salad with egg 15121P TUNA,LT,CND,H2O,DRND 478.65 223. 27450100 100026 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121P TUNA,LT,CND,H2O,DRND 477.72 223. ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE W  HIP LIGHT)  27450100 100039 Tuna salad with egg W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND 473.97 223. 27450100 100224 Tuna salad with egg W/ TOMATOES AND W/O DRESSI 15121P TUNA,LT,CND,H2O,DRND 405.22 223. NG  27450100 100614 Tuna salad with egg W/ CREAMY DRESSING WITH SO 15121P TUNA,LT,CND,H2O,DRND 478.65 223. UR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE RA  NCH DRESSING....)  27450100 100959 Tuna salad with egg W/ REAL MAYONNAISE AND W/ 15121P TUNA,LT,CND,H2O,DRND 473.97 223. EGG WHITES  27450100 100970 Tuna salad with egg W/ REDUCED-CALORIE OR DIET 15121P TUNA,LT,CND,H2O,DRND 477.40 223. , CHOLESTEROL FREE, MAYONNAISE (INCLUDE KRAFT  LIGHT...)  27450100 200455 Tuna salad with egg W/ CHOLESTEROL-FREE MAYONN 15121P TUNA,LT,CND,H2O,DRND 479.90 223. AISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP  CHOLESTEROL FREE...)  27450100 201154 Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP 15121P TUNA,LT,CND,H2O,DRND 485.22 223. E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MA  YONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NON  FAT DRESSING...)  27450100 201509 Tuna salad with egg W/ REDUCED CALORIE CREAMY 15121P TUNA,LT,CND,H2O,DRND 481.78 223. DRESSING W/ SOUR CREAM AND/OR BUTTERMILK AND O  IL (INCLUDE LIGHT RANCH DRESSING)  27450100 202694 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121P TUNA,LT,CND,H2O,DRND 483.34 223. ONNAISE  27550710 0 Tuna salad sandwich, with lettuce 15121P TUNA,LT,CND,H2O,DRND 167.26 57. 27550710 100003 Tuna salad sandwich, with lettuce W/ REDUCED C 15121P TUNA,LT,CND,H2O,DRND 171.06 57. ALORIE AND/OR HIGH FIBER WHEAT OR CRACKED WHEA  T BREAD AND W/ LOW CALORIE OR DIET MAYONNAISE-  TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGH  T...)  27550710 200508 Tuna salad sandwich, with lettuce W/ PITA BREA 15121P TUNA,LT,CND,H2O,DRND 160.26 57. D _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- 27550720 0 Tuna salad sandwich 15121P TUNA,LT,CND,H2O,DRND 157.26 57. 27550720 100053 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121P TUNA,LT,CND,H2O,DRND 161.26 57. 27550720 100054 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121P TUNA,LT,CND,H2O,DRND 162.56 57.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-34

 AND W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING 

 (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSIN  G; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)  27550720 100241 Tuna salad sandwich W/ WHOLE WHEAT ROLL, NS AS 15121P TUNA,LT,CND,H2O,DRND 148.26 57. TO 100%  27550720 100466 Tuna salad sandwich W/ WHEAT OR CRACKED WHEAT 15121P TUNA,LT,CND,H2O,DRND 155.26 57. BREAD  27550720 100844 Tuna salad sandwich W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND 156.36 57. 27550720 200109 Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE 15121P TUNA,LT,CND,H2O,DRND 157.06 57. R THAN 100%, OR NS AS TO 100% AND W/ LOW CALOR  IE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INC  LUDE MIRACLE WHIP LIGHT...)  27550720 200949 Tuna salad sandwich W/ REDUCED CALORIE OR DIET 15121P TUNA,LT,CND,H2O,DRND 157.16 57. CHOLESTEROL-FREE MAYONNAISE  27550720 201529 Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE 15121P TUNA,LT,CND,H2O,DRND 157.26 57. R THAN 100% OR NS AS TO 100%  27550720 202074 Tuna salad sandwich W/ RYE BREAD 15121P TUNA,LT,CND,H2O,DRND 157.26 57. 27550720 202823 Tuna salad sandwich W/ RYE BREAD AND W/ REAL M 15121P TUNA,LT,CND,H2O,DRND 156.36 57. AYONNAISE  27570310 0 Hors d'oeuvres, with spread 15121P TUNA,LT,CND,H2O,DRND 631.03 184. 58120110 0 Crepes, filled with meat, fish, or poultry, wi 15121P TUNA,LT,CND,H2O,DRND 1,559.07 167. th sauce  58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121P TUNA,LT,CND,H2O,DRND 1,559.07 140. th sauce W/ ALL TUNA  58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121P TUNA,LT,CND,H2O,DRND 1,559.07 140. th sauce W/ ALL TUNA  58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121P TUNA,LT,CND,H2O,DRND 1,559.07 167. th sauce W/ ALL TUNA  58134310 0 Stuffed shells, with fish and/or shellfish, wi 15121P TUNA,LT,CND,H2O,DRND 1,547.61 154. th tomato sauce  58148130 0 Macaroni salad with tuna 15121P TUNA,LT,CND,H2O,DRND 765.88 115. 58148130 202070 Macaroni salad with tuna W/ REAL MAYONAISE 15121P TUNA,LT,CND,H2O,DRND 760.25 115. 58148130 202491 Macaroni salad with tuna W/ LOW CALORIE OR DIE 15121P TUNA,LT,CND,H2O,DRND 764.75 115. T MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRA  CLE WHIP LIGHT)  58148160 0 Macaroni salad with tuna and egg 15121P TUNA,LT,CND,H2O,DRND 996.75 167. 58148160 201511 Macaroni salad with tuna and egg W/ REAL MAYON 15121P TUNA,LT,CND,H2O,DRND 989.25 167. NAISE  27450190 100411 Seafood garden salad with seafood, tomato and/ 15121N (26155110) TUNA,LT,CND,H2O,DRND 100.00 30. or carrots, other vegetables, no dressing W/ A  LL TUNA  58301130 0 Tuna lasagna (diet frozen meal) 15121N (26155190) TUNA,LT,CND,H2O,DRND 340.18 34._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- 27550750 0 Tuna salad submarine sandwich, on roll, with l 15121N (27450060) TUNA,LT,CND,H2O,DRND 213.00 56. ettuce  27550750 203516 Tuna salad submarine sandwich, on roll, with l 15121N (27450060) TUNA,LT,CND,H2O,DRND 213.00 56. ettuce W/ WHOLE WHEAT ROLL, NS AS TO 100%  26100180 0 Fish, NS as to type, canned 15126P TUNA,CND,H2ODRND,WHITE MEAT 100.00 13. 26153100 0 Tuna, fresh, raw 15127 TUNA,YELLOWFIN,RAW 100.00 100. 26153110 0 Tuna, fresh, cooked, NS as to cooking method 15127 TUNA,YELLOWFIN,RAW 971.90 907.
TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-35

 26153120 0 Tuna, fresh, baked or broiled 15127 TUNA,YELLOWFIN,RAW 971.90 907.

 26153120 100869 Tuna, fresh, baked or broiled W/ SOYBEAN OIL 15127 TUNA,YELLOWFIN,RAW 970.95 907. 26153120 200865 Tuna, fresh, baked or broiled W/ CORN OIL 15127 TUNA,YELLOWFIN,RAW 970.95 907. 26153120 201598 Tuna, fresh, baked or broiled W/ OLIVE OIL 15127 TUNA,YELLOWFIN,RAW 970.70 907. 26153120 202429 Tuna, fresh, baked or broiled W/O FAT OR W/ NO 15127 TUNA,YELLOWFIN,RAW 943.70 907. NSTICK SPRAY (INCLUDE PAM...)  26153120 203213 Tuna, fresh, baked or broiled W/ VEGETABLE OIL 15127 TUNA,YELLOWFIN,RAW 970.95 907. , NFS (INCLUDE OIL, NFS)  26153140 0 Tuna, fresh, floured or breaded, fried 15127 TUNA,YELLOWFIN,RAW 1,086.45 907. 26153160 0 Tuna, fresh, steamed or poached 15127 TUNA,YELLOWFIN,RAW 100.00 100. 58151130 100733 Sushi, with vegetables and fish W/ TUNA 15127N (26153100) TUNA,YELLOWFIN,RAW 2,394.40 302. 26153190 0 Tuna, fresh, smoked 15201 Tuna,fresh,smoked 100.00 100.---------------------------------------------------- SPECIES=Whitefish (109) --------------- HABITAT=50% Freshwater, 50% Marine ------------- 27250060 0 Gefilte fish 15130 WHITEFISH,MXD SP,RAW 6,161.70 2,268. 26100190 0 Fish, NS as to type, smoked 15131P WHITEFISH,MXD SP,SMOKED 99.90 13.---------------------------------------------------- SPECIES=Whiting (110) ----------------- HABITAT=Marine --------------------------------- 26100100 0 Fish, NS as to type, raw 15132 WHITING,MXD SP,RAW 100.00 6. 26100130 0 Fish, NS as to type, breaded or battered, bake 15132 WHITING,MXD SP,RAW 1,171.58 62. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)  26100140 100854 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15132 WHITING,MXD SP,RAW 133.00 6. 26157110 0 Whiting, cooked, NS as to cooking method 15132 WHITING,MXD SP,RAW 971.90 907. 26157120 0 Whiting, baked or broiled 15132 WHITING,MXD SP,RAW 971.90 907. 26157120 200509 Whiting, baked or broiled W/ CORN OIL 15132 WHITING,MXD SP,RAW 970.95 907. 26157120 201895 Whiting, baked or broiled W/O FAT OR W/ NONSTI 15132 WHITING,MXD SP,RAW 943.70 907. CK SPRAY (INCLUDE PAM...)  26157120 202454 Whiting, baked or broiled W/ BUTTER, NFS 15132 WHITING,MXD SP,RAW 972.08 907. 26157120 203222 Whiting, baked or broiled W/ VEGETABLE OIL, NF 15132 WHITING,MXD SP,RAW 970.95 907. S (INCLUDE OIL, NFS)  26157130 0 Whiting, breaded or battered, baked 15132 WHITING,MXD SP,RAW 1,171.05 907._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Whiting (110) ---------------- HABITAT=Marine ---------------------------------- 26157140 0 Whiting, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 907. 26157140 100494 Whiting, floured or breaded, fried W/ VEGETABL 15132 WHITING,MXD SP,RAW 1,086.45 907. E OIL, NFS (INCLUDE OIL, NFS)  26157140 100603 Whiting, floured or breaded, fried W/ CANOLA, 15132 WHITING,MXD SP,RAW 1,086.45 907. SOYBEAN, AND SUNFLOWER OIL  26157140 202630 Whiting, floured or breaded, fried W/ CORN OIL 15132 WHITING,MXD SP,RAW 1,086.45 907. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)  26157150 0 Whiting, battered, fried 15132 WHITING,MXD SP,RAW 133.00 100. 26157150 100778 Whiting, battered, fried W/ CORN OIL (INCLUDE 15132 WHITING,MXD SP,RAW 133.00 100. MAZOLA CORN OIL; MAZOLA OIL, NFS;...)  26157150 203463 Whiting, battered, fried W/ VEGETABLE OIL, NFS 15132 WHITING,MXD SP,RAW 133.00 100.
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-39

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Anchovy (4) ------------------- HABITAT=Estuarine ------------------------------ 72116140 0 Caesar salad (with romaine) 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND 694.43 24.---------------------------------------------------- SPECIES=Carp (18) --------------------- HABITAT=Freshwater ----------------------------- 26105140 101175 Carp, floured or breaded, fried W/ SOYBEAN OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 0 Carp, floured or breaded, fried 15008 CARP,RAW 805.25 626.---------------------------------------------------- SPECIES=Catfish (19) ------------------ HABITAT=50% Freshwater, 50% Estuarine ---------- 26107140 100431 Catfish, floured or breaded, fried W/ LARD 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107140 100436 Catfish, floured or breaded, fried W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE SSON CORN OIL) 26107140 101201 Catfish, floured or breaded, fried W/ CANOLA O 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. IL 26107140 202918 Catfish, floured or breaded, fried W/ SOYBEAN 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. OIL 26107120 0 Catfish, baked or broiled 15234 CATFISH,CHANNEL,FARMED,RAW 680.70 616. 26107120 202363 Catfish, baked or broiled W/ BUTTER, NFS 15234 CATFISH,CHANNEL,FARMED,RAW 680.88 616. 26107120 202879 Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234 CATFISH,CHANNEL,FARMED,RAW 679.75 616. S (INCLUDE OIL, NFS) 26107130 0 Catfish, breaded or battered, baked 15234 CATFISH,CHANNEL,FARMED,RAW 879.85 616. 26107140 0 Catfish, floured or breaded, fried 15234 CATFISH,CHANNEL,FARMED,RAW 795.25 616. 26107140 100387 Catfish, floured or breaded, fried W/ VEGETABL 15234 CATFISH,CHANNEL,FARMED,RAW 795.25 616. E OIL, NFS (INCLUDE OIL, NFS) 26107150 0 Catfish, battered, fried 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. 26107150 201662 Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Cisco (21) -------------------- HABITAT=Freshwater ----------------------------- 26100190 0 Fish, NS as to type, smoked 15014P CISCO,SMOKED 99.90 11.---------------------------------------------------- SPECIES=Clam (22) --------------------- HABITAT=2.61% Estuarine, 97.39% Marine --------- 26303140 0 Clams, floured or breaded, fried 15157 CLAM,MXD SP,RAW 1,085.75 908. 26303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157 CLAM,MXD SP,RAW 1,085.75 908. OIL, NFS (INCLUDE OIL, NFS) 26303150 0 Clams, battered, fried 15157 CLAM,MXD SP,RAW 902.90 680. 27350110 0 Bouillabaisse 15157 CLAM,MXD SP,RAW 4,392.60 226. 27250210 0 Clam cake or patty 15160 CLAM,MXD SP,CND,DRND 779.30 396. 58132820 0 Spaghetti with white clam sauce 15160 CLAM,MXD SP,CND,DRND 767.10 226. 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS 100.00 12. d style 28350220 0 Clam chowder, Manhattan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS 200.00 100._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish 
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-40

 Food Mod Ingredient Ingredient Weight Weigh

 Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=2.61% Estuarine, 97.39% Marine ---------- 28355120 0 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK 100.00 50. d style 28355110 0 Clam chowder, New England, NS as to prepared w 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK 100.00 100. ith water or milk 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O 100.00 12. d style 28350220 0 Clam chowder, Manhattan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O 200.00 100. 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM 100.00 25. d style---------------------------------------------------- SPECIES=Cod (23) ---------------------- HABITAT=Marine --------------------------------- 26100130 0 Fish, NS as to type, breaded or battered, bake 15015 COD,ATLANTIC,RAW 1,171.58 204. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15015 COD,ATLANTIC,RAW 133.00 22. 28350050 0 Fish chowder 15015 COD,ATLANTIC,RAW 1,395.85 453. 28351110 0 Fish and vegetable soup, no potatoes (Sopa de 15015 COD,ATLANTIC,RAW 1,995.64 453. pescado) 28355450 0 Seafood soup with potatoes and vegetables (inc 15015 COD,ATLANTIC,RAW 2,953.00 907. luding carrots, broccoli, and/or dark-green le afy) 28355460 0 Seafood soup with potatoes and vegetables (exc 15015 COD,ATLANTIC,RAW 2,960.20 907. luding carrots, broccoli, and dark-green leafy ) 28355470 0 Seafood soup with vegetables (including carrot 15015 COD,ATLANTIC,RAW 2,953.00 907. s, broccoli, and/or dark-green leafy (no potat oes)) 28355480 0 Seafood soup with vegetables (excluding carrot 15015 COD,ATLANTIC,RAW 2,925.40 907. s, broccoli, and dark-green leafy (no potatoes )) 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15015N (26100150) COD,ATLANTIC,RAW 224.80 20. le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15016 COD,ATLANTIC,CKD,DRY HEAT 100.84 22. method 26100120 0 Fish, NS as to type, baked or broiled 15016 COD,ATLANTIC,CKD,DRY HEAT 972.08 204. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15016 COD,ATLANTIC,CKD,DRY HEAT 972.08 204. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15016 COD,ATLANTIC,CKD,DRY HEAT 970.95 204. ABLE OIL, NFS (INCLUDE OIL, NFS)_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-41

---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ----------------------------------

 27250030 204844 Codfish ball or cake W/ VEGETABLE OIL, NFS (IN 15017 COD,ATLANTIC,CND 898.15 396. CLUDE OIL, NFS 27250050 0 Fish cake or patty, NS as to fish 15017 COD,ATLANTIC,CND 898.15 396. 26100170 0 Fish, NS as to type, dried 15018P COD,ATLANTIC,DRIED&SALTED 100.00 100. 26109120 0 Cod, baked or broiled 15019 COD,PACIFIC,RAW 971.90 907. 26109120 201359 Cod, baked or broiled W/ VEGETABLE OIL, NFS (I 15019 COD,PACIFIC,RAW 970.95 907. NCLUDE OIL, NFS) 26109120 202670 Cod, baked or broiled W/ BUTTER, NFS 15019 COD,PACIFIC,RAW 972.08 907. 26109120 203510 Cod, baked or broiled W/ OLIVE OIL 15019 COD,PACIFIC,RAW 970.70 907. 26109130 0 Cod, breaded or battered, baked 15019 COD,PACIFIC,RAW 1,171.05 907. 26109130 201574 Cod, breaded or battered, baked W/O FAT OR W/ 15019 COD,PACIFIC,RAW 1,086.45 907. NONSTICK SPRAY (INCLUDE PAM...) 26109140 0 Cod, floured or breaded, fried 15019 COD,PACIFIC,RAW 1,086.45 907. 26109140 204165 Cod, floured or breaded, fried W/ VEGETABLE OI 15019 COD,PACIFIC,RAW 1,086.45 907. L, NFS (INCLUDE OIL, NFS) 26109150 0 Cod, battered, fried 15019 COD,PACIFIC,RAW 133.00 100. 26109150 101070 Cod, battered, fried W/ VEGETABLE OIL (INCLUDE 15019 COD,PACIFIC,RAW 133.00 100. OIL, NFS) 26109160 0 Cod, steamed or poached 15019 COD,PACIFIC,RAW 100.00 100. 26109120 201495 Cod, baked or broiled W/ PEANUT OIL 15019 Cod,Pacific,raw 970.70 907. 26100130 0 Fish, NS as to type, breaded or battered, bake 15066 POLLOCK,WALLEYE,RAW 1,171.58 437. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15066 POLLOCK,WALLEYE,RAW 133.00 48. 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15066N (26100150) POLLOCK,WALLEYE,RAW 224.80 44. le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 100.84 48. method 26100120 0 Fish, NS as to type, baked or broiled 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 972.08 437. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 972.08 437. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 970.95 437. ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Crab (24) --------------------- HABITAT=46.83% Estuarine, 53.17% Marine -------- 26305110 0 Crab, cooked, NS as to cooking method 15140 CRAB,BLUE,CKD,MOIST HEAT 100.84 100. 26305160 0 Crab, hard shell, steamed 15140 CRAB,BLUE,CKD,MOIST HEAT 100.84 100. 27150130 0 Seafood newburg 15140 CRAB,BLUE,CKD,MOIST HEAT 929.58 113. 27250040 0 Crab cake 15140 CRAB,BLUE,CKD,MOIST HEAT 551.80 453. 27250040 204665 Crab cake W/O FAT 15140 CRAB,BLUE,CKD,MOIST HEAT 523.60 453._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Crab (24) -------------------- HABITAT=46.83% Estuarine, 53.17% Marine --------- 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,548.33 67.
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-42

 h, pork, and/or poultry, tomatoes, okra) 58148140 0 Macaroni salad with crab meat 15140 CRAB,BLUE,CKD,MOIST HEAT 751.63 101.

 58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15141 CRAB,BLUE,CND 76.99 15. lsa---------------------------------------------------- SPECIES=Croaker (27) ------------------ HABITAT=Estuarine ------------------------------ 26111140 0 Croaker, floured or breaded, fried 15020 CROAKER,ATLANTIC,RAW 705.45 526.---------------------------------------------------- SPECIES=Fish (35) --------------------- HABITAT=Unknown -------------------------------- 26100210 0 Fish stick, patty, or fillet, NS as to type, c 15027P FISH PORTIONS & STK,FRZ,REHTD 100.00 100. ooked, NS as to cooking method 26100220 0 Fish stick, patty, or fillet, NS as to type, b 15027P FISH PORTIONS & STK,FRZ,REHTD 100.00 100. aked or broiled 26100230 0 Fish stick, patty, or fillet, NS as to type, b 15027P FISH PORTIONS & STK,FRZ,REHTD 100.00 100. readed or battered, baked 72308000 0 Dark-green leafy vegetable soup with meat, Ori 6179 SAUCE,FISH,RTS 1,319.63 33. ental style---------------------------------------------------- SPECIES=Flatfish (37) ----------------- HABITAT=84.23% Estuarine, 15.77% Marine -------- 26100130 0 Fish, NS as to type, breaded or battered, bake 15028 FLATFISH,RAW 1,171.58 138. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15028 FLATFISH,RAW 133.00 15. 27150310 0 Fish with tomato-based sauce (mixture) 15028 FLATFISH,RAW 694.50 453. 27150310 101137 Fish with tomato-based sauce (mixture) W/ CANO 15028 FLATFISH,RAW 694.03 453. LA OIL 27150310 203262 Fish with tomato-based sauce (mixture) W/O FAT 15028 FLATFISH,RAW 680.40 453. 27150310 204185 Fish with tomato-based sauce (mixture) W/ CORN 15028 FLATFISH,RAW 694.03 453. OIL 27450700 204770 Fish and vegetables (including carrots, brocco 15028 FLATFISH,RAW 1,603.45 907. li, and/or dark-green leafy (no potatoes)), to mato-based sauce (mixture) W/ PALM OIL 27450710 0 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,619.65 907. li, and dark- green leafy (no potatoes)), toma to-based sauce (mixture) 27450710 203868 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,618.70 907. li, and dark- green leafy (no potatoes)), toma_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Flatfish (37) ---------------- HABITAT=84.23% Estuarine, 15.77% Marine --------- to-based sauce (mixture) W/ CORN OIL 27550000 0 Fish sandwich, on bun, with spread 15028 FLATFISH,RAW 148.60 57. 27550000 100769 Fish sandwich, on bun, with spread REMOVED SPR 15028 FLATFISH,RAW 133.60 57. EAD
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-43

 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15028N (26100150) FLATFISH,RAW 224.80 13.

 le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 100.84 15. method 26100120 0 Fish, NS as to type, baked or broiled 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 972.08 138. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 972.08 138. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 970.95 138. ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Flounder (38) ----------------- HABITAT=Estuarine ------------------------------ 26115120 0 Flounder, baked or broiled 15028 FLATFISH,RAW 971.90 907. 26115120 200995 Flounder, baked or broiled W/ VEGETABLE OIL, N 15028 FLATFISH,RAW 970.95 907. FS (INCLUDE OIL, NFS) 26115120 201280 Flounder, baked or broiled W/ OLIVE OIL 15028 FLATFISH,RAW 970.70 907. 26115120 201381 Flounder, baked or broiled W/ BUTTER, NFS 15028 FLATFISH,RAW 972.08 907. 26115120 203954 Flounder, baked or broiled W/ REAL MAYONNAISE 15028 FLATFISH,RAW 971.20 907. 26115130 204063 Flounder, breaded or battered, baked W/ MARGAR 15028 FLATFISH,RAW 1,173.45 907. INE-LIKE SPREAD, REDUCED CALORIE, ABOUT 40% FA T, TUB, SALTED (INCLUDE COUNTRY CROCK LIGHT... ) 26115140 0 Flounder, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 907. 26115150 201594 Flounder, battered, fried W/ VEGETABLE OIL, NF 15028 FLATFISH,RAW 133.00 100. S (INCLUDE OIL, NFS) 26115150 204298 Flounder, battered, fried W/ CANOLA OIL 15028 FLATFISH,RAW 133.00 100. 26115160 0 Flounder, steamed or poached 15028 FLATFISH,RAW 100.00 100.---------------------------------------------------- SPECIES=Haddock (41) ------------------ HABITAT=Marine --------------------------------- 26117110 0 Haddock, cooked, NS as to cooking method 15033 HADDOCK,RAW 972.95 907. 26117120 0 Haddock, baked or broiled 15033 HADDOCK,RAW 972.95 907. 26117120 201554 Haddock, baked or broiled W/ VEGETABLE OIL, NF 15033 HADDOCK,RAW 972.00 907. S (INCLUDE OIL, NFS) 26117120 201747 Haddock, baked or broiled W/ BUTTER, NFS 15033 HADDOCK,RAW 973.13 907. 26117130 0 Haddock, breaded or battered, baked 15033 HADDOCK,RAW 1,171.58 907. 26117130 202751 Haddock, breaded or battered, baked W/O FAT 15033 HADDOCK,RAW 1,086.45 907. 26117140 0 Haddock, floured or breaded, fried 15033 HADDOCK,RAW 1,086.45 907. 26117150 0 Haddock, battered, fried 15033 HADDOCK,RAW 133.00 100._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Halibut (43) ------------------ HABITAT=Marine --------------------------------- 27350110 0 Bouillabaisse 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 4,392.60 453.---------------------------------------------------- SPECIES=Herring (44) ------------------ HABITAT=Estuarine ------------------------------ 26119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW 787.05 607.---------------------------------------------------- SPECIES=Lobster (47) ------------------ HABITAT=Marine ---------------------------------
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-44

 27350110 0 Bouillabaisse 15147 LOBSTER,NORTHERN,RAW 4,392.60 226.

 26311110 0 Lobster, cooked, NS as to cooking method 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 26311160 0 Lobster, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 27150060 0 Lobster newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 929.58 340. 27150130 0 Seafood newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 929.58 113.---------------------------------------------------- SPECIES=Mackerel (49) ----------------- HABITAT=Marine --------------------------------- 26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15046 MACKEREL,ATLANTIC,RAW 1,086.90 302. LE OIL, NFS (INCLUDE OIL, NFS) 26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 1,086.90 302. LE OIL, NFS (INCLUDE OIL, NFS) 26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15051 MACKEREL,SPANISH,RAW 1,086.90 302. LE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Mullet (52) ------------------- HABITAT=Estuarine ------------------------------ 26123160 0 Mullet, steamed or poached 15055 MULLET,STRIPED,RAW 100.00 100.---------------------------------------------------- SPECIES=Mussels (53) ------------------ HABITAT=Marine --------------------------------- 26313160 0 Mussels, steamed or poached 15164 MUSSEL,BLUE,RAW 100.84 100. 27350110 0 Bouillabaisse 15164 MUSSEL,BLUE,RAW 4,392.60 226.---------------------------------------------------- SPECIES=Ocean Perch (54) -------------- HABITAT=Marine --------------------------------- 26125120 0 Ocean perch, baked or broiled 15057 OCEAN PERCH,ATLANTIC,RAW 971.90 907. 26125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS 15057 OCEAN PERCH,ATLANTIC,RAW 972.08 907. 26125130 0 Ocean perch, breaded or battered, baked 15057 OCEAN PERCH,ATLANTIC,RAW 1,128.75 907. 26125140 0 Ocean perch, floured or breaded, fried 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907.---------------------------------------------------- SPECIES=Oyster (59) ------------------- HABITAT=Estuarine ------------------------------ 26315140 0 Oysters, floured or breaded, fried 15167 OYSTER,EASTERN,WILD,RAW 1,086.45 907. 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,548.33 186. h, pork, and/or poultry, tomatoes, okra) 28355310 101214 Oyster stew W/ MARGARINE, NFS 15167 OYSTER,EASTERN,WILD,RAW 1,538.51 496._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Perch (60) -------------------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26127140 100971 Perch, floured or breaded, fried W/ CANOLA OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127140 101178 Perch, floured or breaded, fried W/ SOYBEAN OI 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. L 26127140 101192 Perch, floured or breaded, fried W/ PEANUT OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127120 0 Perch, baked or broiled 15060 PERCH,MXD SP,RAW 971.90 907. 26127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS 15060 PERCH,MXD SP,RAW 970.95 907. (INCLUDE OIL, NFS) 26127120 203332 Perch, baked or broiled W/O FAT 15060 PERCH,MXD SP,RAW 943.70 907. 26127130 0 Perch, breaded or battered, baked 15060 PERCH,MXD SP,RAW 1,128.75 907. 26127150 0 Perch, battered, fried 15060 PERCH,MXD SP,RAW 133.00 100. 26127150 204693 Perch, battered, fried W/ VEGETABLE OIL, NFS ( 15060 PERCH,MXD SP,RAW 133.00 100.
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-45

 INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Pollock (64) ------------------ HABITAT=Marine ---------------------------------

 26100240 0 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried 26100240 101130 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100240 204083 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried W/ CORN OIL 26100250 0 Fish stick, patty, or fillet, NS as to type, b 15065 POLLOCK,ATLANTIC,RAW 133.00 100. attered, fried 27250520 0 Seafood restructured 15065 POLLOCK,ATLANTIC,RAW 148.00 100. 58111200 0 Puffs, fried, crab meat and cream cheese fille 15065N (27250520) POLLOCK,ATLANTIC,RAW 892.90 110. d---------------------------------------------------- SPECIES=Pompano (65) ------------------ HABITAT=Marine --------------------------------- 26131120 204584 Pompano, baked or broiled W/ OLIVE OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 671.30 607. 26131140 100951 Pompano, floured or breaded, fried W/ CORN OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 787.05 607. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE SSON CORN OIL) 26131110 0 Pompano, cooked, NS as to cooking method 15068 POMPANO,FLORIDA,RAW 672.50 607. 26131140 204139 Pompano, floured or breaded, fried W/ VEGETABL 15068 POMPANO,FLORIDA,RAW 787.05 607. E OIL, NFS (INCLUDE OIL, NFS) 27350110 0 Bouillabaisse 15068 POMPANO,FLORIDA,RAW 4,392.60 453.---------------------------------------------------- SPECIES=Porgy (66) -------------------- HABITAT=Marine --------------------------------- 26133120 0 Porgy, baked or broiled 15090 SCUP,RAW 590.90 526. 26133120 100976 Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090 SCUP,RAW 589.95 526. (INCLUDE OIL, NFS) 26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090 SCUP,RAW 591.08 526._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Porgy (66) ------------------- HABITAT=Marine ---------------------------------- 26133140 100567 Porgy, floured or breaded, fried W/ VEGETABLE 15090 SCUP,RAW 705.45 526. OIL, NFS (INCLUDE OIL, NFS) 26133160 0 Porgy, steamed or poached 15090 SCUP,RAW 100.00 100.---------------------------------------------------- SPECIES=Rockfish (72) ----------------- HABITAT=Estuarine ------------------------------ 26100130 0 Fish, NS as to type, breaded or battered, bake 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,171.58 64. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 133.00 7.
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-46

 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15070N (26100150) ROCKFISH,PACIFIC,MXD SP,RAW 224.80 6.

 le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 100.84 7. method 26100120 0 Fish, NS as to type, baked or broiled 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 972.08 64. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 972.08 64. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 970.95 64. ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Salmon (75) ------------------- HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22 26100190 0 Fish, NS as to type, smoked 15077P SALMON,CHINOOK,SMOKED 99.90 74. 26137190 0 Salmon, smoked 15077P SALMON,CHINOOK,SMOKED 100.00 100. 27250070 0 Salmon cake or patty 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453. 27250070 100813 Salmon cake or patty W/ VEGETABLE OIL, NFS (IN 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453. CLUDE OIL, NFS) 27250070 101058 Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453. ESSON SOYBEAN OIL...) 27250070 204660 Salmon cake or patty W/ BUTTER, NFS 15080P SALMON,CHUM,CND,DRND W/BONE 957.85 453. 26137100 0 Salmon, raw 15081 SALMON,COHO,WILD,RAW 100.00 100. 27450710 204706 Fish and vegetables (excluding carrots, brocco 15081N (26137100) SALMON,COHO,WILD,RAW 1,618.45 907. li, and dark- green leafy (no potatoes)), toma to-based sauce (mixture) W/ SALMON AND OLIVE O IL 26137120 201145 Salmon, baked or broiled W/ OLIVE OIL 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 843.70 780. 26137140 204329 Salmon, floured or breaded, fried W/ CANOLA OI 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. L 26137120 0 Salmon, baked or broiled 15083 SALMON,PINK,RAW 844.90 780. 26137120 200265 Salmon, baked or broiled W/ BUTTER, NFS 15083 SALMON,PINK,RAW 845.08 780. 26137120 201437 Salmon, baked or broiled W/O FAT OR W/ NONSTIC 15083 SALMON,PINK,RAW 816.70 780._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Salmon (75) ------------------ HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22%  K SPRAY (INCLUDE PAM...) 26137140 0 Salmon, floured or breaded, fried 15083 SALMON,PINK,RAW 959.45 780. 26137140 100833 Salmon, floured or breaded, fried W/ VEGETABLE 15083 SALMON,PINK,RAW 959.45 780. OIL, NFS (INCLUDE OIL, NFS) 26137160 0 Salmon, steamed or poached 15083 SALMON,PINK,RAW 100.00 100. 32105020 100563 Egg omelet or scrambled egg, with fish W/ BUTT 15084P SALMON,PINK,CND,W/BONE &LIQ 84.59 12. ER, NFS 26137110 0 Salmon, cooked, NS as to cooking method 15247 SALMON,COHO,WILD,CKD,DRY HEAT 100.00 100.---------------------------------------------------- SPECIES=Scallop (79) ------------------ HABITAT=0.67% Estuarine, 99.33% Marine --------- 26317110 0 Scallops, cooked, NS as to cooking method 15172 SCALLOP,MXD SP,RAW 1,086.45 907. 26317140 101203 Scallops, floured or breaded, fried W/ CANOLA 15172 SCALLOP,MXD SP,RAW 1,086.45 907. OIL 27350110 0 Bouillabaisse 15172 SCALLOP,MXD SP,RAW 4,392.60 453.---------------------------------------------------- SPECIES=Sea Bass (82) ----------------- HABITAT=Marine ---------------------------------
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-47

 26141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 843.95 780.

 26141140 101182 Sea bass, floured or breaded, fried W/ CORN OI 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb 959.45 780. L 26141120 0 Sea bass, baked or broiled 15091 SEA BASS,MXD SP,RAW 844.90 780. 26141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091 SEA BASS,MXD SP,RAW 816.70 780. TICK SPRAY (INCLUDE PAM...) 26141140 100856 Sea bass, floured or breaded, fried W/ VEGETAB 15091 SEA BASS,MXD SP,RAW 959.45 780. LE OIL, NFS (INCLUDE OIL, NFS) 26141160 0 Sea bass, steamed or poached 15091 SEA BASS,MXD SP,RAW 100.00 100.---------------------------------------------------- SPECIES=Shrimp (88) ------------------- HABITAT=Estuarine ------------------------------ 26319110 0 Shrimp, cooked, NS as to cooking method 15149 SHRIMP,MXD SP,RAW 100.84 100. 26319120 0 Shrimp, baked or broiled 15149 SHRIMP,MXD SP,RAW 941.40 907. 26319120 200498 Shrimp, baked or broiled W/ VEGETABLE OIL, NFS 15149 SHRIMP,MXD SP,RAW 940.45 907. (INCLUDE OIL, NFS) 26319120 200875 Shrimp, baked or broiled W/ BUTTER, NFS 15149 SHRIMP,MXD SP,RAW 941.58 907. 26319120 202863 Shrimp, baked or broiled W/O FAT OR W/ NONSTIC 15149 SHRIMP,MXD SP,RAW 913.20 907. K SPRAY (INCLUDE PAM...) 26319120 204534 Shrimp, baked or broiled W/ CANOLA OIL 15149 SHRIMP,MXD SP,RAW 940.45 907. 26319130 0 Shrimp, steamed or boiled 15149 SHRIMP,MXD SP,RAW 100.84 100. 26319140 0 Shrimp, floured, breaded, or battered, fried 15149 SHRIMP,MXD SP,RAW 902.90 680. 26319140 100180 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / CANOLA OIL 26319140 100708 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / CORN OIL 26319140 201330 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- / VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 27350110 0 Bouillabaisse 15149 SHRIMP,MXD SP,RAW 4,392.60 226. 27450410 0 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.30 98. coli, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture) 27450410 100865 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.30 98. coli, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture) W/ OLIVE OIL 27450410 203988 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 773.37 98. coli, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture) W/ BUTTER, NFS 27450410 204020 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 773.74 98. coli, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture) W/ MARGARINE, NFS 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15149 SHRIMP,MXD SP,RAW 3,548.33 64. h, pork, and/or poultry, tomatoes, okra) 28355450 101018 Seafood soup with potatoes and vegetables (inc 15149 SHRIMP,MXD SP,RAW 2,953.00 907. luding carrots, broccoli, and/or dark-green le afy) W/ SHRIMP 58112510 0 Dumpling, steamed, filled with meat, poultry, 15149 SHRIMP,MXD SP,RAW 818.84 151. or seafood
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-48

 58136130 0 Lo mein with shrimp 15149 SHRIMP,MXD SP,RAW 1,101.43 226.

 58112110 0 Dim sum, meat filled (egg roll-type) 15149N (58112510) SHRIMP,MXD SP,RAW 100.00 18. 27150130 0 Seafood newburg 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 929.58 113. 14620120 0 Shrimp dip, cream cheese base 15152 SHRIMP,MXD SP,CND 434.58 113. 27150230 0 Shrimp scampi 15152 SHRIMP,MXD SP,CND 156.38 128. 27150230 101055 Shrimp scampi W/ OLIVE OIL 15152 SHRIMP,MXD SP,CND 155.00 128. 27350060 0 Shrimp creole, with rice 15152 SHRIMP,MXD SP,CND 1,842.44 680. 27360080 0 Chow mein or chop suey, NS as to type of meat, 15152 SHRIMP,MXD SP,CND 968.88 55. with noodles 54406200 0 Shrimp chips (tapioca base) 15152 SHRIMP,MXD SP,CND 100.00 25. 58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15152 SHRIMP,MXD SP,CND 76.99 15. lsa 58110120 0 Egg roll, with shrimp 15152 SHRIMP,MXD SP,CND 1,142.04 64. 58148150 100831 Macaroni salad with shrimp W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND 740.75 96. 58150510 0 Rice, fried, with shrimp 15152 SHRIMP,MXD SP,CND 1,028.48 64. 58407050 0 Instant soup, noodle with egg, shrimp or chick 15152 SHRIMP,MXD SP,CND 99.00 1. en 28355430 0 Shrimp soup, cream of, prepared with water 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM 100.00 100.---------------------------------------------------- SPECIES=Snapper (93) ------------------ HABITAT=Marine --------------------------------- 27350110 0 Bouillabaisse 15101 SNAPPER,MXD SP,RAW 4,392.60 453._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Squid (97) -------------------- HABITAT=Marine --------------------------------- 26213120 0 Squid, baked, broiled 15175 SQUID,MXD SP,RAW 706.05 680. 26213140 0 Squid, breaded, fried 15175 SQUID,MXD SP,RAW 1,086.45 907. 26213160 0 Squid, steamed or boiled 15175 SQUID,MXD SP,RAW 100.84 100.---------------------------------------------------- SPECIES=Sturgeon (98) ----------------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR 100.00 100.---------------------------------------------------- SPECIES=Swordfish (100) --------------- HABITAT=Marine --------------------------------- 26149120 0 Swordfish, baked or broiled 15110 SWORDFISH,RAW 844.90 780.---------------------------------------------------- SPECIES=Trout (103) ------------------- HABITAT=Freshwater ----------------------------- 26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907. AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O IL....) 26151120 203955 Trout, baked or broiled W/ SESAME OIL 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907.---------------------------------------------------- SPECIES=Trout, mixed sp. (114) -------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26151140 204281 Trout, floured or breaded, fried W/ SOYBEAN OI 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. L 26151130 0 Trout, breaded or battered, baked 15114 TROUT,MXD SP,RAW 1,086.45 907.
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-49

 26151140 0 Trout, floured or breaded, fried 15114 TROUT,MXD SP,RAW 959.45 780.

 26151150 202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114 TROUT,MXD SP,RAW 133.00 100. INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Tuna (104) -------------------- HABITAT=Marine --------------------------------- 26155180 0 Tuna, canned, oil pack 15119P TUNA,LT,CND,OIL,DRND 100.00 100. 27150120 0 Tuna with cream or white sauce (mixture) 15119P TUNA,LT,CND,OIL,DRND 911.85 311. 27250160 0 Tuna cake or patty 15119P TUNA,LT,CND,OIL,DRND 981.25 480. 27250610 0 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.59 320. e 27250630 0 Tuna noodle casserole with (mushroom) soup 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320. 27250630 201273 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.38 320. 2% MILK AND W/ BUTTER, NFS 27250630 202216 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,117.50 320. WATER AND W/O FAT 27250630 202723 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320. WHOLE MILK 27250630 203942 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.38 320. 1% MILK AND W/ BUTTER, NFS 27350080 0 Tuna noodle casserole with vegetables, cream o 15119P TUNA,LT,CND,OIL,DRND 1,139.68 184._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- r white sauce 27350080 100388 Tuna noodle casserole with vegetables, cream o 15119P TUNA,LT,CND,OIL,DRND 1,139.68 184. r white sauce W/ CARROTS 27350410 0 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup 27350410 204105 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,225.70 292. hroom) soup W/O MILK 27350410 204591 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup W/ WHOLE MILK 27450510 0 Tuna casserole with vegetables and (mushroom) 15119P TUNA,LT,CND,OIL,DRND 909.20 292. soup, no noodles 58145120 0 Macaroni or noodles with cheese and tuna 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188. 58145120 100521 Macaroni or noodles with cheese and tuna W/ 2% 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188. MILK 58145120 200545 Macaroni or noodles with cheese and tuna W/ SK 15119P TUNA,LT,CND,OIL,DRND 1,102.59 188. IM MILK 58145120 201431 Macaroni or noodles with cheese and tuna W/ 1% 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188. MILK 58145120 203026 Macaroni or noodles with cheese and tuna W/ WH 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188. OLE MILK 58145120 204559 Macaroni or noodles with cheese and tuna W/ AM 15119P TUNA,LT,CND,OIL,DRND 1,111.09 188. ERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD ( INCLUDE VELVEETA) AND W/O MILK 58145120 204847 Macaroni or noodles with cheese and tuna W/ EV 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188. APORATED MILK, NS AS TO FAT CONTENT AND DILUTI ON 58145120 205001 Macaroni or noodles with cheese and tuna W/ RE 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-50

 DUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN O R CHEDDAR TYPE (INCLUDE VELVEETA LIGHT) 26155110 0 Tuna, canned, NS as to oil or water pack 15121P TUNA,LT,CND,H2O,DRND 100.00 100.

 26155190 0 Tuna, canned, water pack 15121P TUNA,LT,CND,H2O,DRND 100.00 100. 27450060 0 Tuna salad 15121P TUNA,LT,CND,H2O,DRND 413.97 223. 27450060 100008 Tuna salad W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND 410.22 223. 27450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121P TUNA,LT,CND,H2O,DRND 413.22 223. YPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT ..) 27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121P TUNA,LT,CND,H2O,DRND 419.22 223. RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESS ING...) 27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121P TUNA,LT,CND,H2O,DRND 412.97 223. EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HEL LMANN'S CHOLESTEROL-FREE REDUCED CALORIE...) 27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE ( 15121P TUNA,LT,CND,H2O,DRND 417.72 223. INCLUDE LOWFAT MAYONNAISE, WEIGHT WATCHERS LIG_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- HT MAYONNAISE, HELLMAN'S LIGHT MAYONNAISE) 27450060 202153 Tuna salad W/O SALAD DRESSING 15121P TUNA,LT,CND,H2O,DRND 355.22 223. 27450100 0 Tuna salad with egg 15121P TUNA,LT,CND,H2O,DRND 478.65 223. 27450100 100026 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121P TUNA,LT,CND,H2O,DRND 477.72 223. ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE W HIP LIGHT) 27450100 100039 Tuna salad with egg W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND 473.97 223. 27450100 201154 Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP 15121P TUNA,LT,CND,H2O,DRND 485.22 223. E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MA YONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NON FAT DRESSING...) 27550720 0 Tuna salad sandwich 15121P TUNA,LT,CND,H2O,DRND 157.26 57. 27550720 100053 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121P TUNA,LT,CND,H2O,DRND 161.26 57. 58148130 0 Macaroni salad with tuna 15121P TUNA,LT,CND,H2O,DRND 765.88 115. 58148130 101228 Macaroni salad with tuna W/ LOW CALORIE OR DIE 15121P TUNA,LT,CND,H2O,DRND 771.50 115. T MAYONNAISE (INCLUDE HELLMAN'S LIGHT MAYONNAI SE...) 58148130 202070 Macaroni salad with tuna W/ REAL MAYONAISE 15121P TUNA,LT,CND,H2O,DRND 760.25 115. 58148160 0 Macaroni salad with tuna and egg 15121P TUNA,LT,CND,H2O,DRND 996.75 167. 58148160 201511 Macaroni salad with tuna and egg W/ REAL MAYON 15121P TUNA,LT,CND,H2O,DRND 989.25 167. NAISE 26153110 0 Tuna, fresh, cooked, NS as to cooking method 15127 TUNA,YELLOWFIN,RAW 971.90 907. 26153120 0 Tuna, fresh, baked or broiled 15127 TUNA,YELLOWFIN,RAW 971.90 907. 26153120 200865 Tuna, fresh, baked or broiled W/ CORN OIL 15127 TUNA,YELLOWFIN,RAW 970.95 907. 26153120 201598 Tuna, fresh, baked or broiled W/ OLIVE OIL 15127 TUNA,YELLOWFIN,RAW 970.70 907. 26153120 202429 Tuna, fresh, baked or broiled W/O FAT OR W/ NO 15127 TUNA,YELLOWFIN,RAW 943.70 907. NSTICK SPRAY (INCLUDE PAM...)---------------------------------------------------- SPECIES=Whitefish (109) --------------- HABITAT=50% Freshwater, 50% Marine -------------
TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT A

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1. A-51

 26100190 0 Fish, NS as to type, smoked 15131P WHITEFISH,MXD SP,SMOKED 99.90 13.

---------------------------------------------------- SPECIES=Whiting (110) ----------------- HABITAT=Marine --------------------------------- 26100130 0 Fish, NS as to type, breaded or battered, bake 15132 WHITING,MXD SP,RAW 1,171.58 62. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15132 WHITING,MXD SP,RAW 133.00 6. 26157120 0 Whiting, baked or broiled 15132 WHITING,MXD SP,RAW 971.90 907. 26157120 202454 Whiting, baked or broiled W/ BUTTER, NFS 15132 WHITING,MXD SP,RAW 972.08 907. 26157120 203222 Whiting, baked or broiled W/ VEGETABLE OIL, NF 15132 WHITING,MXD SP,RAW 970.95 907._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weigh Code code Food Name Code Name (grams) (gram_________ ______ ____________ __________ __________________ ________ ______---------------------------------------------------- SPECIES=Whiting (110) ---------------- HABITAT=Marine ---------------------------------- S (INCLUDE OIL, NFS) 26157120 204161 Whiting, baked or broiled, W/ OLIVE OIL 15132 WHITING,MXD SP,RAW 970.70 907. 26157130 0 Whiting, breaded or battered, baked 15132 WHITING,MXD SP,RAW 1,171.05 907. 26157140 0 Whiting, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 907. 26157140 202630 Whiting, floured or breaded, fried W/ CORN OIL 15132 WHITING,MXD SP,RAW 1,086.45 907. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS) 26157140 204896 Whiting, floured or breaded, fried W/ CANOLA O 15132 WHITING,MXD SP,RAW 1,086.45 907. IL 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15132N (26100150) WHITING,MXD SP,RAW 224.80 6. le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15133 WHITING,MXD SP,CKD,DRY HEAT 100.84 6. method 26100120 0 Fish, NS as to type, baked or broiled 15133 WHITING,MXD SP,CKD,DRY HEAT 972.08 62. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15133 WHITING,MXD SP,CKD,DRY HEAT 972.08 62. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15133 WHITING,MXD SP,CKD,DRY HEAT 970.95 62. ABLE OIL, NFS (INCLUDE OIL, NFS)
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

A-53

 (INCLUDE OIL, NFS)  26157160 0 Whiting, steamed or poached 15132 WHITING,MXD SP,RAW 100.00 100. 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15132N (26100150) WHITING,MXD SP,RAW 224.80 6. le, potatoes (frozen meal)  26100110 0 Fish, NS as to type, cooked, NS as to cooking 15133 WHITING,MXD SP,CKD,DRY HEAT 100.84 6. method  26100120 0 Fish, NS as to type, baked or broiled 15133 WHITING,MXD SP,CKD,DRY HEAT 972.08 62. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15133 WHITING,MXD SP,CKD,DRY HEAT 972.08 62. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15133 Whiting,mixed species,cooked,dry heat 970.95 62. ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15133 Whiting,mixed species,cooked,dry heat 970.95 62. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...) _____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Abalone (1) ------------------- HABITAT=Marine --------------------------------- 26301110 0 Abalone, cooked, NS as to cooking method 15155 ABALONE,MXD SP,RAW 971.90 907. 26301140 0 Abalone, floured or breaded, fried 15155 ABALONE,MXD SP,RAW 480.04 453. 26301160 0 Abalone, steamed or poached 15155 ABALONE,MXD SP,RAW 100.84 100. 28351110 100423 Fish and vegetable soup, no potatoes (Sopa de 15155 ABALONE,MXD SP,RAW 1,995.64 453. pescado) W/ ABALONE ---------------------------------------------------- SPECIES=Anchovy (4) ------------------- HABITAT=Estuarine ------------------------------ 26101110 0 Anchovy, cooked, NS as to cooking method 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND 100.00 100. 26101180 0 Anchovy, canned 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND 100.00 100. 27116400 0 Steak tartare (raw ground beef and egg) 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND 100.00 1. 27460510 0 Antipasto with ham, fish, cheese, vegetables 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND 1,741.00 113. 72116140 0 Caesar salad (with romaine) 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND 694.43 24. 75146000 0 Greek Salad 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND 220.00 7.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-54

---------------------------------------------------- SPECIES=Barracuda (6) ----------------- HABITAT=Marine --------------------------------- 26103110 0 Barracuda, cooked, NS as to cooking method 15050 BARRACUDA, RAW 971.90 907. 26103120 0 Barracuda, baked or broiled 15050 BARRACUDA, RAW 971.90 907. 26103140 0 Barracuda, floured or breaded, fried 15050 BARRACUDA, RAW 480.04 453. 26103160 0 Barracuda, steamed or poached 15050 BARRACUDA,RAW 100.00 100.---------------------------------------------------- SPECIES=Carp (18) --------------------- HABITAT=Freshwater ----------------------------- 26105110 0 Carp, cooked, NS as to cooking method 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 0 Carp, floured or breaded, fried 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 100582 Carp, floured or breaded, fried W/ CANOLA OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 100867 Carp, floured or breaded, fried W/ VEGETABLE O 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. IL, NFS (INCLUDE OIL, NFS)  26105140 101165 Carp, floured or breaded, fried W/ CORN OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 203086 Carp, floured or breaded, fried W/ OLIVE OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105120 0 Carp, baked or broiled 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 690.70 626. 26105120 202727 Carp, baked or broiled W/ CORN OIL (INCLUDE MA 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 689.75 626. ZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OI  L)  26105120 203146 Carp, baked or broiled W/O FAT 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 662.50 626. 26105160 0 Carp, steamed or poached 15008 CARP,RAW 100.00 100. 26105190 0 Carp, smoked 15008 CARP,RAW 101.00 100. 27250060 0 Gefilte fish 15008 CARP,RAW 6,161.70 907.---------------------------------------------------- SPECIES=Catfish (19) ------------------ HABITAT=50% Freshwater, 50% Estuarine ---------- 26107110 0 Catfish, cooked, NS as to cooking method 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107120 0 Catfish, baked or broiled 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 680.70 616. 26107120 202363 Catfish, baked or broiled W/ BUTTER, NFS 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 680.88 616._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Catfish (19) ----------------- HABITAT=50% Freshwater, 50% Estuarine ----------- 26107120 202879 Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 679.75 616. S (INCLUDE OIL, NFS)  26107120 203089 Catfish, baked or broiled W/O FAT 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 652.50 616. 26107120 203382 Catfish, baked or broiled W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 679.75 616. 26107130 0 Catfish, breaded or battered, baked 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 879.85 616. 26107130 100572 Catfish, breaded or battered, baked W/0 FAT 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107130 201360 Catfish, breaded or battered, baked W/ BUTTER, 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 880.38 616. NFS  26107140 0 Catfish, floured or breaded, fried 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107140 100387 Catfish, floured or breaded, fried W/ VEGETABL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. E OIL, NFS (INCLUDE OIL, NFS)  26107140 100431 Catfish, floured or breaded, fried W/ LARD 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107140 100436 Catfish, floured or breaded, fried W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE  SSON CORN OIL)  26107140 100746 Catfish, floured or breaded, fried W/ OLIVE OI 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. L  26107140 200942 Catfish, floured or breaded, fried W/ BACON GR 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. EASE  26107140 202918 Catfish, floured or breaded, fried W/ SOYBEAN 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-55

 OIL  26107150 0 Catfish, battered, fried 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. 26107150 201662 Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. (INCLUDE OIL, NFS)  26107150 202685 Catfish, battered, fried W/ CANOLA OIL 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. 26107150 203695 Catfish, battered, fried W/ PEANUT OIL 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. 26107160 0 Catfish, steamed or poached 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 100. 27350310 100142 Seafood stew with potatoes and vegetables (inc 15234 CATFISH,CHANNEL,FARMED,RAW 1,381.60 226. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce W/ ALL CATFISH  27350310 100142 Seafood stew with potatoes and vegetables (inc 15234 CATFISH,CHANNEL,FARMED,RAW 1,381.60 113. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce W/ ALL CATFISH  27350310 100142 Seafood stew with potatoes and vegetables (inc 15234N (26107160) CATFISH,CHANNEL,FARMED,RAW 1,381.60 147. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce W/ ALL CATFISH ---------------------------------------------------- SPECIES=Cisco (21) -------------------- HABITAT=Freshwater ----------------------------- 26100190 0 Fish, NS as to type, smoked 15014 CISCO,SMOKED 99.90 11.---------------------------------------------------- SPECIES=Clam (22) --------------------- HABITAT=1.93% Estuarine, 98.07% Marine --------- 26303100 0 Clams, raw 15157 CLAM,MXD SP,RAW 100.00 100. 26303110 0 Clams, cooked, NS as to cooking method 15157 CLAM,MXD SP,RAW 1,087.25 908.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-56

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=1.93% Estuarine, 98.07% Marine ---------- 26303120 0 Clams, baked or broiled 15157 CLAM,MXD SP,RAW 242.40 226. 26303140 0 Clams, floured or breaded, fried 15157 CLAM,MXD SP,RAW 1,085.75 908. 26303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157 CLAM,MXD SP,RAW 1,085.75 908. OIL, NFS (INCLUDE OIL, NFS)  26303150 0 Clams, battered, fried 15157 CLAM,MXD SP,RAW 902.90 680. 26303160 0 Clams, steamed or boiled 15157 CLAM,MXD SP,RAW 411.42 408. 26303180 0 Clams, canned 15157 CLAM,MXD SP,RAW 100.00 100. 26303190 0 Clams, smoked, in oil 15157 CLAM,MXD SP,RAW 100.84 100. 27250020 0 Clams, stuffed 15157 CLAM,MXD SP,RAW 855.04 453. 27250270 0 Clams Casino 15157 CLAM,MXD SP,RAW 450.83 174. 27250950 0 Shellfish mixture and noodles, tomato-based sa 15157 CLAM,MXD SP,RAW 742.00 56. uce (mixture)  27350020 0 Paella with seafood 15157 CLAM,MXD SP,RAW 2,281.18 232. 27350030 0 Seafood stew with potatoes and vegetables (exc 15157 CLAM,MXD SP,RAW 1,389.75 226. luding carrots, broccoli, and dark-green leafy  ), tomato-base sauce  27350110 0 Bouillabaisse 15157 CLAM,MXD SP,RAW 4,392.60 226. 27350310 0 Seafood stew with potatoes and vegetables (inc 15157 CLAM,MXD SP,RAW 1,370.35 226. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce  27360090 0 Paella, NFS 15157 CLAM,MXD SP,RAW 2,219.78 232. 27450600 0 Shellfish mixture and vegetables (including ca 15157 CLAM,MXD SP,RAW 910.10 113. rrots, broccoli, and/or dark-green leafy (no p  otatoes)), soy-base sauce  27450610 0 Shellfish mixture and vegetables (excluding ca 15157 CLAM,MXD SP,RAW 940.10 113. rrots, broccoli, and dark-green leafy (no pota  toes)), soy-base sauce  27450650 0 Shellfish mixture and vegetables (including ca 15157 CLAM,MXD SP,RAW 853.13 113. rrots, broccoli, and/or dark-green leafy (no p  otatoes)), (mushroom) soup (mixture)  58155310 0 Paella, Valenciana style, with meat (Paella Va 15157 CLAM,MXD SP,RAW 2,708.13 360. lenciana)  58155320 0 Seafood paella, Puerto Rican style (Paella a l 15157 CLAM,MXD SP,RAW 1,771.00 120. a marinera)  27150140 0 Clam sauce, white 15160 CLAM,MXD SP,CND,DRND 347.10 226. 27150140 100425 Clam sauce, white W/ BUTTER, NFS 15160 CLAM,MXD SP,CND,DRND 349.85 226. 27250210 0 Clam cake or patty 15160 CLAM,MXD SP,CND,DRND 779.30 396. 27450660 0 Shellfish mixture and vegetables (excluding ca 15160 CLAM,MXD SP,CND,DRND 891.68 160. rrots, broccoli, and dark-green leafy (no pota  toes)), (mushroom) soup (mixture)  28153010 0 Shrimp and clams in tomato-based sauce, with n 15160 CLAM,MXD SP,CND,DRND 320.91 40. oodles (frozen meal)  28355140 0 Clam chowder, New England, canned, reduced sod 15160 CLAM,MXD SP,CND,DRND 100.20 7. ium, ready-to-serve  58132800 0 Spaghetti with clam sauce, NS as to red or whi 15160 CLAM,MXD SP,CND,DRND 767.10 226.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-57

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=1.93% Estuarine, 98.07% Marine ---------- te  58132810 0 Spaghetti with red clam sauce 15160 CLAM,MXD SP,CND,DRND 2,307.10 226. 58132820 0 Spaghetti with white clam sauce 15160 CLAM,MXD SP,CND,DRND 767.10 226. 58132820 101043 Spaghetti with white clam sauce W/ MARGARINE-L 15160 CLAM,MXD SP,CND,DRND 770.35 226. IKE SPREAD, STICK, SALTED  58304350 0 Linguini with clam sauce (diet frozen meal) 15160 CLAM,MXD SP,CND,DRND 100.00 18. 58304400 0 Linguini with vegetables and seafood in white 15160 CLAM,MXD SP,CND,DRND 269.27 32. wine sauce (diet frozen meal)  28355140 0 Clam chowder, New England, canned, reduced sod 15162 CLAM,MXD SP,CND,LIQ 100.20 0. ium, ready-to-serve  28350210 0 Clam chowder, NS as to Manhattan or New Englan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS 100.00 12. d style  28350220 0 Clam chowder, Manhattan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS 200.00 100. 28355120 0 Clam chowder, New England, prepared with milk 6030P Need 1 can = 305 gm 602.00 305. 28355120 100130 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ 1% MILK  28355120 101014 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND 404.00 305. MADE FROM CONDENSED W/ 1/3 CAN OF SKIM MILK  28355120 200270 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ 2% MILK  28355120 200965 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ SKIM MILK  28355120 201749 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ WHOLE MILK  28355120 202311 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. W/ HALF AND HALF CREAM  28350210 0 Clam chowder, NS as to Manhattan or New Englan 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK 100.00 50. d style  28355110 0 Clam chowder, New England, NS as to prepared w 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK 100.00 100. ith water or milk  28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O 100.00 12. d style  28350220 0 Clam chowder, Manhattan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O 200.00 100. 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM 100.00 25. d style  28355130 0 Clam chowder, New England, prepared with water 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM 100.00 100.---------------------------------------------------- SPECIES=Cod (23) ---------------------- HABITAT=Marine --------------------------------- 26100100 0 Fish, NS as to type, raw 15015 COD,ATLANTIC,RAW 100.00 22. 26100130 0 Fish, NS as to type, breaded or battered, bake 15015 COD,ATLANTIC,RAW 1,171.58 204. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-58

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ---------------------------------- 26100140 100854 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15015 COD,ATLANTIC,RAW 133.00 22. 26109190 0 Cod, smoked 15015 COD,ATLANTIC,RAW 101.00 100. 27450740 0 Fish and vegetables (including carrots, brocco 15015 COD,ATLANTIC,RAW 1,306.75 907. li, and/or dark-green leafy (no potatoes)), so  y-based sauce (mixture)  27450750 0 Fish and vegetables (excluding carrots, brocco 15015 COD,ATLANTIC,RAW 1,431.75 907. li, and dark-green leafy (no potatoes)), soy-b  ased sauce (mixture)  28150000 0 Fish dinner, NFS (frozen meal) 15015 COD,ATLANTIC,RAW 159.80 55. 28150110 0 Fish and chips (frozen meal) 15015 COD,ATLANTIC,RAW 159.80 55. 28150120 0 Fish and chips (frozen meal, large portion) 15015 COD,ATLANTIC,RAW 272.40 93. 28150350 0 Cod with vegetable (diet frozen meal) 15015 COD,ATLANTIC,RAW 251.33 100. 28150510 0 Fish in lemon-butter sauce with starch item, v 15015 COD,ATLANTIC,RAW 333.80 80. egetable (frozen meal)  28150620 0 Fish, batter-dipped, or fish cake, with vegeta 15015 COD,ATLANTIC,RAW 297.72 96. ble, potatoes, dessert (frozen meal)  28350050 0 Fish chowder 15015 COD,ATLANTIC,RAW 1,395.85 453. 28350050 203441 Fish chowder W/ HALF AND HALF CREAM 15015 COD,ATLANTIC,RAW 1,391.85 453. 28351110 0 Fish and vegetable soup, no potatoes (Sopa de 15015 COD,ATLANTIC,RAW 1,995.64 453. pescado)  28351120 0 Fish soup, with potatoes (Sopa de Pescado) 15015 COD,ATLANTIC,RAW 1,883.14 453. 28355450 0 Seafood soup with potatoes and vegetables (inc 15015 COD,ATLANTIC,RAW 2,953.00 907. luding carrots, broccoli, and/or dark-green le  afy)  28355460 0 Seafood soup with potatoes and vegetables (exc 15015 COD,ATLANTIC,RAW 2,960.20 907. luding carrots, broccoli, and dark-green leafy  )  28355470 0 Seafood soup with vegetables (including carrot 15015 COD,ATLANTIC,RAW 2,953.00 907. s, broccoli, and/or dark-green leafy (no potat  oes))  28355480 0 Seafood soup with vegetables (excluding carrot 15015 COD,ATLANTIC,RAW 2,925.40 907. s, broccoli, and dark-green leafy (no potatoes  ))  58117410 0 Codfish fritter, Puerto Rican style (Bacalaito 15015 COD,ATLANTIC,RAW 1,230.30 645. )  28150610 0 Fish, batter-dipped or fish cake, with vegetab 15015N (26100150) COD,ATLANTIC,RAW 224.80 20. le, potatoes (frozen meal)  26100110 0 Fish, NS as to type, cooked, NS as to cooking 15016 COD,ATLANTIC,CKD,DRY HEAT 100.84 22. method  26100120 0 Fish, NS as to type, baked or broiled 15016 COD,ATLANTIC,CKD,DRY HEAT 972.08 204. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15016 COD,ATLANTIC,CKD,DRY HEAT 972.08 204. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15016 COD,ATLANTIC,CKD,DRY HEAT 970.95 204.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-59

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ---------------------------------- ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15016 COD,ATLANTIC,CKD,DRY HEAT 970.95 204. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...)  28150360 0 Cod in cheese sauce with vegetable (diet froze 15016 COD,ATLANTIC,CKD,DRY HEAT 262.10 100. n meal)  28152010 0 Seafood platter with fish cake, fish fillet, s 15016 COD,ATLANTIC,CKD,DRY HEAT 240.00 20. callops, shrimp, potatoes (frozen meal)  27150010 0 Fish with cream or white sauce, not tuna or lo 15017 COD,ATLANTIC,CND 924.00 324. bster (mixture)  27250030 0 Codfish ball or cake 15017 COD,ATLANTIC,CND 898.15 396. 27250050 0 Fish cake or patty, NS as to fish 15017 COD,ATLANTIC,CND 898.15 396. 27250310 0 Haddock cake or patty 15017 COD,ATLANTIC,CND 898.15 396. 27351010 0 Codfish with starchy vegetables, Puerto Rican 15017 COD,ATLANTIC,CND 2,298.80 226. style (Serenata de bacalao) (mixture)  27351020 0 Codfish salad, Puerto Rican style (Gazpacho de 15017 COD,ATLANTIC,CND 1,446.75 340. bacalao)  27351030 0 Stewed codfish, Puerto Rican style (Bacalao gu 15017 COD,ATLANTIC,CND 993.30 250. isado)  27351040 0 Biscayne codfish, Puerto Rican style (Bacalao 15017 COD,ATLANTIC,CND 1,397.85 350. a la Vizcaina)  27351050 0 Codfish salad, Puerto Rican style (Ensalada de 15017 COD,ATLANTIC,CND 2,535.60 635. bacalao)  27451070 0 Codfish salad, Puerto Rican style (Serenata) 15017 COD,ATLANTIC,CND 729.60 198. 28351160 0 Codfish, rice, and vegetable soup, Puerto Rica 15017 COD,ATLANTIC,CND 2,886.75 453. n style  28351170 0 Codfish soup with noodles, Puerto Rican style 15017 COD,ATLANTIC,CND 2,957.35 453. 58100900 101090 Enchilada with seafood, tomato-based sauce W/ 15017 COD,ATLANTIC,CND 1,367.14 384. COD  58409000 0 Noodle soup, with fish ball, shrimp, and dark 15017N (27250030) COD,ATLANTIC,CND 847.77 55. green leafy vegetable  28152010 0 Seafood platter with fish cake, fish fillet, s 15017N (27250050) COD,ATLANTIC,CND 240.00 33. callops, shrimp, potatoes (frozen meal)  26100170 0 Fish, NS as to type, dried 15018 COD,ATLANTIC,DRIED&SALTED 100.00 100. 26109170 0 Cod, dried, salted 15018 COD,ATLANTIC,DRIED&SALTED 100.00 100. 26109180 0 Cod, dried, salted, salt removed in water 15018 COD,ATLANTIC,DRIED&SALTED 100.00 28. 27151070 0 Stewed codfish, Puerto Rican style 15018 COD,ATLANTIC,DRIED&SALTED 1,189.85 250. 27150250 0 Fish moochim (Korean style), dried fish with s 15018 Need gwd for 1 C;recipe calls for 1 C. 74.11 42. oy sauce  26109110 0 Cod, cooked, NS as to cooking method 15019 COD,PACIFIC,RAW 1,086.45 907. 26109120 0 Cod, baked or broiled 15019 COD,PACIFIC,RAW 971.90 907. 26109120 202670 Cod, baked or broiled W/ BUTTER, NFS 15019 COD,PACIFIC,RAW 972.08 907. 26109120 203510 Cod, baked or broiled W/ OLIVE OIL 15019 COD,PACIFIC,RAW 970.70 907. 26109130 0 Cod, breaded or battered, baked 15019 COD,PACIFIC,RAW 1,171.05 907. 26109130 203682 Cod, breaded or battered, baked W/ SHORTENING, 15019 COD,PACIFIC,RAW 1,163.33 907.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-60

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ---------------------------------- VEGETABLE  26109140 0 Cod, floured or breaded, fried 15019 COD,PACIFIC,RAW 1,086.45 907. 26109140 101002 Cod, floured or breaded, fried W/ CANOLA OIL 15019 COD,PACIFIC,RAW 1,086.45 907. 26109150 0 Cod, battered, fried 15019 COD,PACIFIC,RAW 133.00 100. 26109150 101070 Cod, battered, fried W/ VEGETABLE OIL (INCLUDE 15019 COD,PACIFIC,RAW 133.00 100. OIL, NFS)  26109150 203652 Cod, battered, fried W/ PEANUT OIL 15019 COD,PACIFIC,RAW 133.00 100. 26109160 0 Cod, steamed or poached 15019 COD,PACIFIC,RAW 100.00 100. 26109120 200971 Cod, baked or broiled W/ CORN OIL (INCLUDE MAZ 15019 Cod,Pacific,raw 970.95 907. OLA CORN OIL; MAZOLA OIL, NFS)  26109120 201039 Cod, baked or broiled W/O FAT OR W/ NONSTICK S 15019 Cod,Pacific,raw 943.70 907. PRAY (INCLUDE PAM...)  26109120 201359 Cod, baked or broiled W/ VEGETABLE OIL, NFS (I 15019 Cod,Pacific,raw 970.95 907. NCLUDE OIL, NFS)  26109120 201495 Cod, baked or broiled W/ PEANUT OIL 15019 Cod,Pacific,raw 970.70 907. 26109130 201456 Cod, breaded or battered, baked W/ FAT FREE MA 15019 Cod,Pacific,raw 1,173.83 907. RGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE PROM  ISE ULTRA FAT FREE NONFAT MARGARINE)  26109130 201574 Cod, breaded or battered, baked W/O FAT OR W/ 15019 Cod,Pacific,raw 1,086.45 907. NONSTICK SPRAY (INCLUDE PAM...)  26100100 0 Fish, NS as to type, raw 15066 POLLOCK,WALLEYE,RAW 100.00 48. 26100130 0 Fish, NS as to type, breaded or battered, bake 15066 POLLOCK,WALLEYE,RAW 1,171.58 437. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)  26100140 100854 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15066 POLLOCK,WALLEYE,RAW 133.00 48. 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15066N (26100150) POLLOCK,WALLEYE,RAW 224.80 44. le, potatoes (frozen meal)  26100110 0 Fish, NS as to type, cooked, NS as to cooking 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 100.84 48. method  26100120 0 Fish, NS as to type, baked or broiled 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 972.08 437. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 972.08 437. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15067 Pollock,walleye,cooked,dry heat 970.95 437. ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15067 Pollock,walleye,cooked,dry heat 970.95 437. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...) 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-61

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Conch (113) ------------------- HABITAT=Marine --------------------------------- 26304150 0 Conch, battered, fried 15250 CONCH,BKD/BRLD 133.00 100. 26304200 0 Conch, baked or broiled 15250 CONCH,BKD/BRLD 100.00 100.---------------------------------------------------- SPECIES=Crab (24) --------------------- HABITAT=65.57% Estuarine, 34.43% Marine -------- 26305110 0 Crab, cooked, NS as to cooking method 15140 CRAB,BLUE,CKD,MOIST HEAT 100.84 100. 26305120 0 Crab, baked or broiled 15140 CRAB,BLUE,CKD,MOIST HEAT 242.40 226. 26305120 101036 Crab, baked or broiled W/O FAT 15140 CRAB,BLUE,CKD,MOIST HEAT 228.30 226. 26305120 202233 Crab, baked or broiled W/ OLIVE OIL 15140 CRAB,BLUE,CKD,MOIST HEAT 241.80 226. 26305160 0 Crab, hard shell, steamed 15140 CRAB,BLUE,CKD,MOIST HEAT 100.84 100. 27150020 0 Crab, deviled 15140 CRAB,BLUE,CKD,MOIST HEAT 963.38 453. 27150020 100802 Crab, deviled W/ BUTTER, NFS 15140 CRAB,BLUE,CKD,MOIST HEAT 963.91 453. 27150030 0 Crab imperial 15140 CRAB,BLUE,CKD,MOIST HEAT 790.38 453. 27150130 0 Seafood newburg 15140 CRAB,BLUE,CKD,MOIST HEAT 929.58 113. 27151040 0 Crabs in tomato-based sauce, Puerto Rican styl 15140 CRAB,BLUE,CKD,MOIST HEAT 329.63 227. e (mixture) (Salmorejo de jueyes)  27250040 0 Crab cake 15140 CRAB,BLUE,CKD,MOIST HEAT 551.80 453. 27250250 0 Flounder with crab stuffing 15140 CRAB,BLUE,CKD,MOIST HEAT 1,445.40 226. 27250410 0 Shrimp with crab stuffing 15140 CRAB,BLUE,CKD,MOIST HEAT 1,808.90 741. 27363000 0 Gumbo with rice (New Orleans type with shellfi 15140 CRAB,BLUE,CKD,MOIST HEAT 3,864.33 67. sh, pork, and/or poultry, tomatoes, okra, rice  )  27450010 0 Crab salad 15140 CRAB,BLUE,CKD,MOIST HEAT 357.05 226. 27450010 100412 Crab salad W/ TOFU MAYONNAISE (INCLUDE NAYONAI 15140 CRAB,BLUE,CKD,MOIST HEAT 358.30 226. SE)  27450010 203402 Crab salad W/ REAL MAYONNAISE 15140 CRAB,BLUE,CKD,MOIST HEAT 353.30 226. 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,548.33 67. h, pork, and/or poultry, tomatoes, okra)  27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,550.01 67. h, pork, and/or poultry, tomatoes, okra) W/ BU  TTER, NFS  27550110 0 Crab cake sandwich, on bun 15140 CRAB,BLUE,CKD,MOIST HEAT 1,044.90 453. 28350110 0 Crab soup, NS as to tomato-base or cream style 15140 CRAB,BLUE,CKD,MOIST HEAT 1,217.10 270. 28350120 0 Crab soup, tomato-base 15140 CRAB,BLUE,CKD,MOIST HEAT 2,050.85 453. 28355210 0 Crab soup, prepared with milk 15140 CRAB,BLUE,CKD,MOIST HEAT 1,698.05 453. 28355210 202154 Crab soup, prepared with milk W/ 1% MILK 15140 CRAB,BLUE,CKD,MOIST HEAT 1,698.05 453. 58115210 0 Taco with crab meat, Puerto Rican style (Taco 15140 CRAB,BLUE,CKD,MOIST HEAT 1,656.61 453. de jueye)  58148140 0 Macaroni salad with crab meat 15140 CRAB,BLUE,CKD,MOIST HEAT 751.63 101. 58148140 100659 Macaroni salad with crab meat W/ SOUR CREAM 15140 CRAB,BLUE,CKD,MOIST HEAT 749.75 101. 58148140 200570 Macaroni salad with crab meat W/ FAT FREE MAYO 15140 CRAB,BLUE,CKD,MOIST HEAT 759.50 101. NNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE  NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHI  P FREE NONFAT DRESSING...)  58148140 201317 Macaroni salad with crab meat W/ REAL MAYONNAI 15140 CRAB,BLUE,CKD,MOIST HEAT 746.00 101.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-62

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Crab (24) -------------------- HABITAT=65.57% Estuarine, 34.43% Marine --------- SE  77230510 0 Cassava pie stuffed with crab meat, Puerto Ric 15140 CRAB,BLUE,CKD,MOIST HEAT 1,796.13 226. an style (Empanada de jueyes)  26307140 0 Crab, soft shell, floured or breaded, fried 15140 Need yield for 1 crab after cooking;need 12 crabs 1,245.20 845. 75414020 201920 Mushrooms, stuffed W/ CRABMEAT AND W/ BUTTER, 15140N (26305110) CRAB,BLUE,CKD,MOIST HEAT 828.85 34. NFS  75414020 202767 Mushrooms, stuffed W/ CRABMEAT 15140N (26305110) CRAB,BLUE,CKD,MOIST HEAT 828.50 34. 58408010 100177 Won ton soup W/ SHRIMP AND CRAB MEAT 15140N (26305160) CRAB,BLUE,CKD,MOIST HEAT 3,697.15 233. 26305180 0 Crab, canned 15141 CRAB,BLUE,CND 100.00 100. 27250550 0 Seafood souffle 15141 CRAB,BLUE,CND 599.32 44. 27450080 0 Seafood salad 15141 CRAB,BLUE,CND 529.77 100. 27450080 101095 Seafood salad W/ REAL MAYONNAISE 15141 CRAB,BLUE,CND 530.77 100. 27450180 0 Seafood garden salad with seafood, vegetables 15141 CRAB,BLUE,CND 100.00 15. excluding tomato and carrots, no dressing  27450190 0 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND 100.00 15. or carrots, other vegetables, no dressing  27450190 100116 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND 100.00 15. or carrots, other vegetables, no dressing W/ A  LL CRAB  27450190 100116 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND 100.00 15. or carrots, other vegetables, no dressing W/ A  LL CRAB  27450200 0 Seafood garden salad with seafood, eggs, veget 15141 CRAB,BLUE,CND 100.00 15. ables excluding tomato and carrots, no dressin  g  27450210 0 Seafood garden salad with seafood, eggs, tomat 15141 CRAB,BLUE,CND 110.00 15. o and/or carrots, other vegetables, no dressin  g  58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15141 CRAB,BLUE,CND 76.99 15. lsa  58134310 0 Stuffed shells, with fish and/or shellfish, wi 15141 CRAB,BLUE,CND 1,547.61 135. th tomato sauce ---------------------------------------------------- SPECIES=Crayfish (26) ----------------- HABITAT=Freshwater ----------------------------- 26309140 0 Crayfish, floured or breaded, fried 15145 CRAYFISH,MXD SP,WILD,RAW 901.40 680. 26309160 0 Crayfish, boiled or steamed 15146 CRAYFISH,MXD SP,WILD,CKD,MOIST HEAT 100.84 100.---------------------------------------------------- SPECIES=Croaker (27) ------------------ HABITAT=Estuarine ------------------------------ 26111110 0 Croaker, cooked, NS as to cooking method 15020 1 lb raw,dressed croaker ylds 268g after ckg w/add 715.25 536. 26111130 0 Croaker, breaded or battered, baked 15020 CROAKER,ATLANTIC,RAW 1,171.58 907. 26111140 0 Croaker, floured or breaded, fried 15020 CROAKER,ATLANTIC,RAW 705.45 526. 26111140 100455 Croaker, floured or breaded, fried W/ VEGETABL 15020 CROAKER,ATLANTIC,RAW 705.45 526. E OIL, NFS (INCLUDE OIL, NFS) 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-63

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Croaker (27) ----------------- HABITAT=Estuarine ------------------------------- 26111140 101109 Croaker, floured or breaded, fried W/ SOYBEAN 15020 CROAKER,ATLANTIC,RAW 705.45 526. OIL (INCLUDE WESSON OIL, NFS...)  26111140 101127 Croaker, floured or breaded, fried W/ PEANUT O 15020 CROAKER,ATLANTIC,RAW 705.45 526. IL  26111160 0 Croaker, steamed or poached 15020 CROAKER,ATLANTIC,RAW 100.00 100. 27451010 0 Fish a la creole, Puerto Rican style (Pescado 15020 CROAKER,ATLANTIC,RAW 3,798.90 1,814. frito con mojo)  26111120 0 Croaker, baked or broiled 15020 Need 2 lbs raw croaker in recipe;42%refuse factor. 590.90 526. 26111120 101027 Croaker, baked or broiled W/ CORN OIL (INCLUDE 15020 Need 2 lbs raw croaker in recipe;42%refuse factor. 589.95 526. MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN  OIL...)  26111120 201441 Croaker, baked or broiled W/ VEGETABLE OIL, NF 15020 Need 2 lbs raw croaker in recipe;42%refuse factor. 589.95 526. S (INCLUDE OIL, NFS)  26111120 201442 Croaker, baked or broiled W/ OLIVE OIL 15020 Need 2 lbs raw croaker in recipe;42%refuse factor. 589.70 526.---------------------------------------------------- SPECIES=Eel (33) ---------------------- HABITAT=Estuarine ------------------------------ 26113110 0 Eel, cooked, NS as to cooking method 15025 EEL,MXD SP,RAW 972.70 907. 26113160 0 Eel, steamed or poached 15025 EEL,MXD SP,RAW 100.00 100. 26113190 0 Eel, smoked 15025 EEL,MXD SP,RAW 100.00 100.---------------------------------------------------- SPECIES=Fish (35) --------------------- HABITAT=Unknown -------------------------------- 26100210 0 Fish stick, patty, or fillet, NS as to type, c 15027 FISH PORTIONS & STK,FRZ,REHTD 100.00 100. ooked, NS as to cooking method  26100220 0 Fish stick, patty, or fillet, NS as to type, b 15027 FISH PORTIONS & STK,FRZ,REHTD 100.00 100. aked or broiled  26100230 0 Fish stick, patty, or fillet, NS as to type, b 15027 FISH PORTIONS & STK,FRZ,REHTD 100.00 100. readed or battered, baked  28150650 0 Fish, breaded, or fish sticks, with pasta, veg 15027N (26100230) FISH PORTIONS & STK,FRZ,REHTD 100.00 18. etable and dessert (frozen meal)  27150210 0 Fish sauce (bagoong) 6179P SAUCE,FISH,RTS 100.00 100. 28310330 0 Beef and rice noodle soup, Oriental style (Vie 6179P SAUCE,FISH,RTS 5,455.88 89. tnamese Pho Bo)  72308000 0 Dark-green leafy vegetable soup with meat, Ori 6179P SAUCE,FISH,RTS 1,319.63 33. ental style ---------------------------------------------------- SPECIES=Flatfish (37) ----------------- HABITAT=89.62% Estuarine, 10.38% Marine -------- 26100100 0 Fish, NS as to type, raw 15028 FLATFISH,RAW 100.00 15. 26100130 0 Fish, NS as to type, breaded or battered, bake 15028 FLATFISH,RAW 1,171.58 138. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-64

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Flatfish (37) ---------------- HABITAT=89.62% Estuarine, 10.38% Marine --------- 26100140 100854 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15028 FLATFISH,RAW 133.00 15. 27150050 0 Fish timbale or mousse 15028 FLATFISH,RAW 884.69 453. 27150310 0 Fish with tomato-based sauce (mixture) 15028 FLATFISH,RAW 694.50 453. 27150310 100997 Fish with tomato-based sauce (mixture) W/ BUTT 15028 FLATFISH,RAW 694.59 453. ER, NFS  27150310 101137 Fish with tomato-based sauce (mixture) W/ CANO 15028 FLATFISH,RAW 694.03 453. LA OIL  27150310 203262 Fish with tomato-based sauce (mixture) W/O FAT 15028 FLATFISH,RAW 680.40 453. 27150310 203761 Fish with tomato-based sauce (mixture) W/ VEGE 15028 FLATFISH,RAW 694.03 453. TABLE OIL, NFS (INCLUDE OIL, NFS)  27450700 0 Fish and vegetables (including carrots, brocco 15028 FLATFISH,RAW 1,604.65 907. li, and/or dark-green leafy (no potatoes)), to  mato-based sauce (mixture)  27450710 0 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,619.65 907. li, and dark- green leafy (no potatoes)), toma  to-based sauce (mixture)  27460100 0 Lau lau (pork and fish wrapped in taro or spin 15028 FLATFISH,RAW 1,925.53 680. ach leaves)  27550000 0 Fish sandwich, on bun, with spread 15028 FLATFISH,RAW 148.60 57. 27550000 100254 Fish sandwich, on bun, with spread W/ TARTAR S 15028 FLATFISH,RAW 148.60 57. AUCE  27550000 100769 Fish sandwich, on bun, with spread REMOVED SPR 15028 FLATFISH,RAW 133.60 57. EAD  58151130 0 Sushi, with vegetables and fish 15028 FLATFISH,RAW 2,394.40 302. 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15028N (26100150) FLATFISH,RAW 224.80 13. le, potatoes (frozen meal)  26100110 0 Fish, NS as to type, cooked, NS as to cooking 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 100.84 15. method  26100120 0 Fish, NS as to type, baked or broiled 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 972.08 138. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 972.08 138. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15029 Flatfish,cooked,dry heat 970.95 138. ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15029 Flatfish,cooked,dry heat 970.95 138. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...) ---------------------------------------------------- SPECIES=Flounder (38) ----------------- HABITAT=Estuarine ------------------------------ 26115000 0 Flounder, raw 15028 FLATFISH,RAW 100.00 100. 26115110 0 Flounder, cooked, NS as to cooking method 15028 FLATFISH,RAW 971.90 907. 26115120 0 Flounder, baked or broiled 15028 FLATFISH,RAW 971.90 907. 26115120 100464 Flounder, baked or broiled W/O FAT OR W/ NONST 15028 FLATFISH,RAW 943.70 907.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-65

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Flounder (38) ---------------- HABITAT=Estuarine ------------------------------- ICK SPRAY (INCLUDE PAM...)  26115120 200314 Flounder, baked or broiled W/ CORN OIL 15028 FLATFISH,RAW 970.95 907. 26115120 200995 Flounder, baked or broiled W/ VEGETABLE OIL, N 15028 FLATFISH,RAW 970.95 907. FS (INCLUDE OIL, NFS)  26115120 201280 Flounder, baked or broiled W/ OLIVE OIL 15028 FLATFISH,RAW 970.70 907. 26115120 201381 Flounder, baked or broiled W/ BUTTER, NFS 15028 FLATFISH,RAW 972.08 907. 26115130 0 Flounder, breaded or battered, baked 15028 FLATFISH,RAW 1,171.58 907. 26115130 100680 Flounder, breaded or battered, baked W/ OLIVE 15028 FLATFISH,RAW 1,167.45 907. OIL  26115130 101015 Flounder, breaded or battered, baked W/ VEGETA 15028 FLATFISH,RAW 1,168.20 907. BLE OIL, NFS (INCLUDE OIL, NFS)  26115130 202708 Flounder, breaded or battered, baked W/O FAT O 15028 FLATFISH,RAW 1,086.45 907. R W/ NONSTICK SPRAY (INCLUDE PAM...)  26115140 0 Flounder, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 907. 26115140 100244 Flounder, floured or breaded, fried W/ CORN OI 15028 FLATFISH,RAW 1,086.45 907. L (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)  26115140 100459 Flounder, floured or breaded, fried W/ OLIVE O 15028 FLATFISH,RAW 1,086.45 907. IL  26115140 100824 Flounder, floured or breaded, fried W/ VEGETAB 15028 FLATFISH,RAW 1,086.45 907. LE OIL, NFS (INCLUDE OIL, NFS)  26115140 100907 Flounder, floured or breaded, fried W/ SOYBEAN 15028 FLATFISH,RAW 1,086.45 907. OIL  26115140 101072 Flounder, floured or breaded, fried W/ BACON G 15028 FLATFISH,RAW 1,086.45 907. REASE  26115150 0 Flounder, battered, fried 15028 FLATFISH,RAW 133.00 100. 26115150 201594 Flounder, battered, fried W/ VEGETABLE OIL, NF 15028 FLATFISH,RAW 133.00 100. S (INCLUDE OIL, NFS)  26115160 0 Flounder, steamed or poached 15028 FLATFISH,RAW 100.00 100. 26115190 0 Flounder, smoked 15028 FLATFISH,RAW 100.50 100. 27250250 0 Flounder with crab stuffing 15028 FLATFISH,RAW 1,445.40 907. 28150220 0 Flounder with chopped broccoli (diet frozen me 15028 FLATFISH,RAW 326.21 113. al)  28150370 0 Flounder in cream sauce with potatoes, carrots 15028N (26115160) FLATFISH,RAW 279.48 85. (diet frozen meal) ---------------------------------------------------- SPECIES=Haddock (41) ------------------ HABITAT=Marine --------------------------------- 26117110 0 Haddock, cooked, NS as to cooking method 15033 HADDOCK,RAW 972.95 907. 26117120 0 Haddock, baked or broiled 15033 HADDOCK,RAW 972.95 907. 26117120 100291 Haddock, baked or broiled W/ MARGARINE-LIKE SP 15033 HADDOCK,RAW 973.38 907. READ, TUB, SALTED (INCLUDE I CAN'T BELIEVE IT'  S NOT BUTTER....)  26117120 100596 Haddock, baked or broiled W/O FAT OR W/ NONSTI 15033 HADDOCK,RAW 944.75 907. CK SPRAY (INCLUDE PAM...)  26117120 201554 Haddock, baked or broiled W/ VEGETABLE OIL, NF 15033 HADDOCK,RAW 972.00 907.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-66

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Haddock (41) ----------------- HABITAT=Marine ---------------------------------- S (INCLUDE OIL, NFS)  26117120 201747 Haddock, baked or broiled W/ BUTTER, NFS 15033 HADDOCK,RAW 973.13 907. 26117120 202548 Haddock, baked or broiled W/ CORN OIL (INCLUDE 15033 HADDOCK,RAW 972.00 907. MAZOLA CORN OIL; MAZOLA OIL, NFS...)  26117120 203383 Haddock, baked or broiled W/ MARGARINE-LIKE SP 15033 HADDOCK,RAW 973.13 907. READ, LIQUID, SALTED (INCLUDE PARKAY SQUEEZE S  PREAD...)  26117130 0 Haddock, breaded or battered, baked 15033 HADDOCK,RAW 1,171.58 907. 26117130 202751 Haddock, breaded or battered, baked W/O FAT 15033 HADDOCK,RAW 1,086.45 907. 26117130 203691 Haddock, breaded or battered, baked W/ BUTTER, 15033 HADDOCK,RAW 1,171.58 907. NFS  26117140 0 Haddock, floured or breaded, fried 15033 HADDOCK,RAW 1,086.45 907. 26117140 100866 Haddock, floured or breaded, fried W/ VEGETABL 15033 HADDOCK,RAW 1,086.45 907. E OIL, NFS (INCLUDE OIL, NFS)  26117150 0 Haddock, battered, fried 15033 HADDOCK,RAW 133.00 100. 26117150 201691 Haddock, battered, fried W/ VEGETABLE OIL, NFS 15033 HADDOCK,RAW 133.00 100. (INCLUDE OIL, NFS)  26117160 0 Haddock, steamed or poached 15033 HADDOCK,RAW 100.00 100. 28150210 0 Haddock with chopped spinach (diet frozen meal 15033 HADDOCK,RAW 273.88 113. )  27550100 0 Fish sandwich, on bun, with cheese and spread 15033N (26117140) HADDOCK,RAW 100.00 33. 26117190 0 Haddock, smoked 15035 HADDOCK,SMOKED 100.00 100.---------------------------------------------------- SPECIES=Halibut (43) ------------------ HABITAT=Marine --------------------------------- 26100160 0 Fish, NS as to type, steamed 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 100.00 100. 27350110 0 Bouillabaisse 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 4,392.60 453. 58151100 0 Sushi, NFS 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 1,345.35 113. 28150230 0 Turbot with vegetable (diet frozen meal) 15038 HALIBUT,GREENLAND,RAW 199.00 95.---------------------------------------------------- SPECIES=Herring (44) ------------------ HABITAT=Estuarine ------------------------------ 26119120 0 Herring, baked or broiled 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 757.70 693. 26119120 200993 Herring, baked or broiled W/ OLIVE OIL 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 756.50 693. 26119120 201099 Herring, baked or broiled W/ VEGETABLE OIL, NF 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 756.75 693. S (INCLUDE OIL, NFS)  26119120 202972 Herring, baked or broiled W/O FAT 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 729.50 693. 26119120 203215 Herring, baked or broiled W/ CORN OIL 15039 1 lb raw,dressed herring ylds 231g after ckg w/add 756.75 693. 26119100 0 Herring, raw 15039 HERRING,ATLANTIC,RAW 100.00 100. 26119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW 787.05 607. 26139170 0 Sardines, dried 15040 sardine 100.00 100. 26119110 0 Herring, cooked, NS as to cooking method 15041 HERRING,ATLANTIC,PICKLED 100.00 100. 26119160 0 Herring, pickled, in cream sauce 15041 HERRING,ATLANTIC,PICKLED 1,137.20 907. 26119180 0 Herring, pickled 15041 HERRING,ATLANTIC,PICKLED 100.00 100. 26119170 0 Herring, dried, salted 15042 HERRING,ATLANTIC,KIPPERED 100.00 100.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-67

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Herring (44) ----------------- HABITAT=Estuarine ------------------------------- 26119190 0 Herring, smoked, kippered 15042 HERRING,ATLANTIC,KIPPERED 100.00 100. 26139190 0 Sardines, skinless, boneless, packed in water 15042 Sardines,cnd 100.00 100. 27250830 100966 Fish and rice with (mushroom) soup W/ SARDINES 15042N (26139190) Sardines,cnd 854.55 167.---------------------------------------------------- SPECIES=Lobster (47) ------------------ HABITAT=Marine --------------------------------- 26311140 0 Lobster, floured or breaded, fried 15147 LOBSTER,NORTHERN,RAW 1,086.45 907. 27350110 0 Bouillabaisse 15147 LOBSTER,NORTHERN,RAW 4,392.60 226. 27451030 0 Lobster creole, Puerto Rican style (Langosta a 15147 LOBSTER,NORTHERN,RAW 806.23 340. la criolla)  58155320 0 Seafood paella, Puerto Rican style (Paella a l 15147 LOBSTER,NORTHERN,RAW 1,771.00 226. a marinera)  26311110 0 Lobster, cooked, NS as to cooking method 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 26311120 0 Lobster, baked or broiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 235.59 227. 26311130 0 Lobster, without shell, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 26311150 0 Lobster, battered, fried 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 133.00 100. 26311160 0 Lobster, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 26311180 0 Lobster, canned 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 27150060 0 Lobster newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 929.58 340. 27150070 0 Lobster with butter sauce (mixture) 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 187.56 145. 27150130 0 Seafood newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 929.58 113. 27250260 0 Lobster with bread stuffing, baked 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 330.76 226. 27450020 0 Lobster salad 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,431.50 290. 27450080 0 Seafood salad 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 529.77 100. 27450080 101095 Seafood salad W/ REAL MAYONNAISE 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 530.77 100. 28152030 0 Seafood newburg with rice, vegetable (frozen m 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 296.68 2. eal)  28355250 0 Lobster bisque 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,429.23 340. 28355250 202683 Lobster bisque W/ SKIM MILK 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,433.23 340. 28355260 0 Lobster gumbo 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 2,106.80 226.---------------------------------------------------- SPECIES=Mackerel (49) ----------------- HABITAT=Marine --------------------------------- 26121100 0 Mackerel, raw 15046 MACKEREL,ATLANTIC,RAW 99.00 33. 26121110 0 Mackerel, cooked, NS as to cooking method 15046 MACKEREL,ATLANTIC,RAW 972.53 302. 26121120 0 Mackerel, baked or broiled 15046 MACKEREL,ATLANTIC,RAW 972.53 302. 26121120 100145 Mackerel, baked or broiled W/ CORN OIL 15046 MACKEREL,ATLANTIC,RAW 971.40 302. 26121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15046 MACKEREL,ATLANTIC,RAW 972.53 302. 26121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15046 MACKEREL,ATLANTIC,RAW 971.15 302. 26121140 0 Mackerel, floured or breaded, fried 15046 MACKEREL,ATLANTIC,RAW 1,086.90 302. 26121160 0 Mackerel, pickled 15046 MACKEREL,ATLANTIC,RAW 467.20 453. 26121180 0 Mackerel, canned 15048 MACKEREL,JACK,CND,DRND 100.00 100. 27250300 0 Mackerel cake or patty 15048 MACKEREL,JACK,CND,DRND 954.85 453. 26121100 0 Mackerel, raw 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 99.00 33. 26121110 0 Mackerel, cooked, NS as to cooking method 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 972.53 302.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-68

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Mackerel (49) ---------------- HABITAT=Marine ---------------------------------- 26121120 0 Mackerel, baked or broiled 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 972.53 302. 26121120 100145 Mackerel, baked or broiled W/ CORN OIL 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 971.40 302. 26121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 972.53 302. 26121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 971.15 302. 26121140 0 Mackerel, floured or breaded, fried 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 1,086.90 302. 26121100 0 Mackerel, raw 15051 MACKEREL,SPANISH,RAW 99.00 33. 26121110 0 Mackerel, cooked, NS as to cooking method 15051 MACKEREL,SPANISH,RAW 972.53 302. 26121120 0 Mackerel, baked or broiled 15051 MACKEREL,SPANISH,RAW 972.53 302. 26121120 100145 Mackerel, baked or broiled W/ CORN OIL 15051 MACKEREL,SPANISH,RAW 971.40 302. 26121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15051 MACKEREL,SPANISH,RAW 972.53 302. 26121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15051 MACKEREL,SPANISH,RAW 971.15 302. 26121140 0 Mackerel, floured or breaded, fried 15051 MACKEREL,SPANISH,RAW 1,086.90 302. 26121190 0 Mackerel, smoked 15201 MACKEREL,PACIFIC &JACK,MXD SP,CKD,DRY HEAT 100.75 100. 26121130 0 Mackerel, salted 83110 FISH,MACKEREL,SALTED 100.00 100. 26121170 0 Mackerel, dried 83110 FISH,MACKEREL,SALTED 100.00 100.---------------------------------------------------- SPECIES=Mullet (52) ------------------- HABITAT=Estuarine ------------------------------ 26123100 0 Mullet, raw 15055 MULLET,STRIPED,RAW 100.00 100. 26123140 100501 Mullet, floured or breaded, fried W/ VEGETABLE 15055 MULLET,STRIPED,RAW 787.05 607. OIL, NFS (INCLUDE OIL, NFS)  26123160 0 Mullet, steamed or poached 15055 MULLET,STRIPED,RAW 100.00 100. 26123140 0 Mullet, floured or breaded, fried 15055 Need gwd for 1 lb raw ylds x; recipe calls for 2 l 787.05 607. 26123140 100806 Mullet, floured or breaded, fried W/ CANOLA, S 15055 Need gwd for 1 lb raw ylds x; recipe calls for 2 l 787.05 607. OYBEAN, AND SUNFLOWER OIL  26123120 0 Mullet, baked or broiled 15055 Need gwd for 1 lb raw ylds..;recipe calls for 2lbs 672.50 607. 26123110 0 Mullet, cooked, NS as to cooking method 15055 Need gwd for 1 lb.raw ylds x;recipe calls for 2 lb 787.05 607.---------------------------------------------------- SPECIES=Mussels (53) ------------------ HABITAT=Marine --------------------------------- 26313100 0 Mussels, raw 15164 MUSSEL,BLUE,RAW 100.00 100. 26313110 0 Mussels, cooked, NS as to cooking method 15164 MUSSEL,BLUE,RAW 484.80 453. 26313110 100863 Mussels, cooked, NS as to cooking method W/ CA 15164 MUSSEL,BLUE,RAW 483.85 453. NOLA OIL  26313110 203495 Mussels, cooked, NS as to cooking method W/ BU 15164 MUSSEL,BLUE,RAW 484.98 453. TTER, NFS  26313160 0 Mussels, steamed or poached 15164 MUSSEL,BLUE,RAW 100.84 100. 27150330 0 Mussels with tomato-based sauce (mixture) 15164 MUSSEL,BLUE,RAW 125.00 100. 27350110 0 Bouillabaisse 15164 MUSSEL,BLUE,RAW 4,392.60 226.---------------------------------------------------- SPECIES=Ocean Perch (54) -------------- HABITAT=Marine --------------------------------- 26125100 0 Ocean perch, raw 15057 OCEAN PERCH,ATLANTIC,RAW 100.00 100. 26125110 0 Ocean perch, cooked, NS as to cooking method 15057 OCEAN PERCH,ATLANTIC,RAW 971.90 907. 26125120 0 Ocean perch, baked or broiled 15057 OCEAN PERCH,ATLANTIC,RAW 971.90 907.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-69

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Ocean Perch (54) ------------- HABITAT=Marine ---------------------------------- 26125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS 15057 OCEAN PERCH,ATLANTIC,RAW 972.08 907. 26125120 202334 Ocean perch, baked or broiled W/O FAT OR W/ NO 15057 OCEAN PERCH,ATLANTIC,RAW 943.70 907. NSTICK SPRAY (INCLUDE PAM...)  26125120 203091 Ocean perch, baked or broiled W/ OLIVE OIL 15057 OCEAN PERCH,ATLANTIC,RAW 970.70 907. 26125130 0 Ocean perch, breaded or battered, baked 15057 OCEAN PERCH,ATLANTIC,RAW 1,128.75 907. 26125140 0 Ocean perch, floured or breaded, fried 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907. 26125140 100975 Ocean perch, floured or breaded, fried W/ VEGE 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907. TABLE OIL, NFS (INCLUDE OIL, NFS)  26125150 0 Ocean perch, battered, fried 15057 OCEAN PERCH,ATLANTIC,RAW 133.00 100. 26125160 0 Ocean perch, steamed or poached 15057 OCEAN PERCH,ATLANTIC,RAW 100.00 100.---------------------------------------------------- SPECIES=Octopus (55) ------------------ HABITAT=Marine --------------------------------- 26205110 0 Octopus, cooked, NS as to cooking method 15166 OCTOPUS,COMMON,RAW 1,086.45 907. 26205160 0 Octopus, steamed 15166 OCTOPUS,COMMON,RAW 100.84 100. 26205170 0 Octopus, dried 15166 OCTOPUS,COMMON,RAW 100.30 100. 26205190 0 Octopus, smoked 15166 OCTOPUS,COMMON,RAW 100.00 100. 27451060 0 Octopus salad, Puerto Rican style (Ensalada de 15166 OCTOPUS,COMMON,RAW 516.30 226. pulpo)  26205180 0 Octopus, dried, boiled 15230 OCTOPUS,COMMON,CKD,MOIST HEAT 100.30 100.---------------------------------------------------- SPECIES=Oyster (59) ------------------- HABITAT=Estuarine ------------------------------ 26315100 0 Oysters, raw 15167 OYSTER,EASTERN,WILD,RAW 100.00 100. 26315110 0 Oysters, cooked, NS as to cooking method 15167 OYSTER,EASTERN,WILD,RAW 589.20 504. 26315120 0 Oysters, baked or broiled 15167 OYSTER,EASTERN,WILD,RAW 242.40 226. 26315130 0 Oysters, steamed 15167 OYSTER,EASTERN,WILD,RAW 100.84 100. 26315140 0 Oysters, floured or breaded, fried 15167 OYSTER,EASTERN,WILD,RAW 1,086.45 907. 26315150 0 Oysters, battered, fried 15167 OYSTER,EASTERN,WILD,RAW 902.90 680. 26315190 0 Oysters, smoked 15167 OYSTER,EASTERN,WILD,RAW 100.84 100. 27250220 0 Oyster fritter 15167 OYSTER,EASTERN,WILD,RAW 783.90 400. 27350200 0 Oyster pie 15167 OYSTER,EASTERN,WILD,RAW 830.84 200. 27363000 0 Gumbo with rice (New Orleans type with shellfi 15167 OYSTER,EASTERN,WILD,RAW 3,864.33 186. sh, pork, and/or poultry, tomatoes, okra, rice  )  27450250 0 Oysters Rockefeller 15167 OYSTER,EASTERN,WILD,RAW 786.68 336. 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,548.33 186. h, pork, and/or poultry, tomatoes, okra)  27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,550.01 186. h, pork, and/or poultry, tomatoes, okra) W/ BU  TTER, NFS  28355310 0 Oyster stew 15167 OYSTER,EASTERN,WILD,RAW 1,538.01 496. 28355310 100152 Oyster stew W/ SKIM MILK 15167 OYSTER,EASTERN,WILD,RAW 1,542.01 496. 28355310 201647 Oyster stew W/ WHOLE MILK 15167 OYSTER,EASTERN,WILD,RAW 1,538.01 496. 28355310 202979 Oyster stew W/ WHOLE MILK AND W/ MARGARINE, NF 15167 OYSTER,EASTERN,WILD,RAW 1,538.51 496.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-70

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Oyster (59) ------------------ HABITAT=Estuarine ------------------------------- S  58128210 0 Dressing with oysters 15167 OYSTER,EASTERN,WILD,RAW 969.73 248. 32105020 100663 Egg omelet or scrambled egg, with fish W/ OYST 15167N (26315120) OYSTER,EASTERN,WILD,RAW 84.58 11. ERS  26315180 0 Oysters, canned 15170 OYSTER,EASTERN,CND 100.00 100. 27150200 0 Oyster sauce (white sauce-based) 15170 OYSTER,EASTERN,CND 501.80 248.---------------------------------------------------- SPECIES=Perch (60) -------------------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26127140 0 Perch, floured or breaded, fried 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127140 100350 Perch, floured or breaded, fried W/ VEGETABLE 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. OIL, NFS (INCLUDE OIL, NFS)  26127140 100829 Perch, floured or breaded, fried W/ CORN OIL ( 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. INCLUDE MAZOLA OIL, NFS; MAZOLA CORN OIL)  26127140 100892 Perch, floured or breaded, fried W/ OLIVE OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127140 100971 Perch, floured or breaded, fried W/ CANOLA OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127110 0 Perch, cooked, NS as to cooking method 15060 Need grm wt.descr.for 1 lb raw ylds...;recipe call 732.65 553. 26127120 0 Perch, baked or broiled 15060 PERCH,MXD SP,RAW 971.90 907. 26127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS 15060 PERCH,MXD SP,RAW 970.95 907. (INCLUDE OIL, NFS)  26127120 201707 Perch, baked or broiled W/ CORN OIL (INCLUDE M 15060 PERCH,MXD SP,RAW 970.95 907. AZOLA CORN OIL; MAZOLA OIL, NFS)  26127120 203094 Perch, baked or broiled W/ OLIVE OIL 15060 PERCH,MXD SP,RAW 970.70 907. 26127120 203332 Perch, baked or broiled W/O FAT 15060 PERCH,MXD SP,RAW 943.70 907. 26127120 203610 Perch, baked or broiled W/ BUTTER, NFS 15060 PERCH,MXD SP,RAW 972.08 907. 26127130 0 Perch, breaded or battered, baked 15060 PERCH,MXD SP,RAW 1,128.75 907. 26127130 100568 Perch, breaded or battered, baked W/ VEGETABLE 15060 PERCH,MXD SP,RAW 1,127.33 907. OIL, NFS (INCLUDE OIL, NFS)  26127130 203003 Perch, breaded or battered, baked W/O FAT 15060 PERCH,MXD SP,RAW 1,086.45 907. 26127150 0 Perch, battered, fried 15060 PERCH,MXD SP,RAW 133.00 100. 26127150 100862 Perch, battered, fried W/ CANOLA OIL 15060 PERCH,MXD SP,RAW 133.00 100. 26127150 202977 Perch, battered, fried W/ SOYBEAN OIL (INCLUDE 15060 PERCH,MXD SP,RAW 133.00 100. WESSON SOYBEAN OIL...)  26127160 0 Perch, steamed or poached 15060 PERCH,MXD SP,RAW 100.00 100. 27350030 0 Seafood stew with potatoes and vegetables (exc 15060 PERCH,MXD SP,RAW 1,389.75 113. luding carrots, broccoli, and dark-green leafy  ), tomato-base sauce  27350310 0 Seafood stew with potatoes and vegetables (inc 15060 PERCH,MXD SP,RAW 1,370.35 113. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce ---------------------------------------------------- SPECIES=Pike (63) --------------------- HABITAT=Freshwater ----------------------------- 26129110 0 Pike, cooked, NS as to cooking method 15062 PIKE,NORTHERN,RAW 1,086.45 907. 26129120 0 Pike, baked or broiled 15062 PIKE,NORTHERN,RAW 971.90 907.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-71

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Pike (63) -------------------- HABITAT=Freshwater ------------------------------ 26129120 201172 Pike, baked or broiled W/ VEGETABLE OIL, NFS ( 15062 PIKE,NORTHERN,RAW 970.95 907. INCLUDE OIL, NFS)  26129140 0 Pike, floured or breaded, fried 15062 PIKE,NORTHERN,RAW 1,086.45 907. 26129150 0 Pike, battered, fried 15062 PIKE,NORTHERN,RAW 133.00 100. 26129160 0 Pike, steamed or poached 15062 PIKE,NORTHERN,RAW 100.00 100. 27250060 0 Gefilte fish 15062 PIKE,NORTHERN,RAW 6,161.70 2,268.---------------------------------------------------- SPECIES=Pollock (64) ------------------ HABITAT=Marine --------------------------------- 26100240 0 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried  26100240 101130 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried W/ VEGETABLE OIL, NFS  (INCLUDE OIL, NFS)  26100250 0 Fish stick, patty, or fillet, NS as to type, b 15065 POLLOCK,ATLANTIC,RAW 133.00 100. attered, fried  27250500 0 Kamaboko (Japanese fish cake) 15065 POLLOCK,ATLANTIC,RAW 148.00 100. 27250510 0 Fish cake (Kamaboko) tempura 15065 POLLOCK,ATLANTIC,RAW 752.34 453. 27250520 0 Seafood restructured 15065 POLLOCK,ATLANTIC,RAW 148.00 100. 28150050 0 Fish parmesan (frozen meal) 15065 POLLOCK,ATLANTIC,RAW 1,687.93 680. 28150410 0 Fish and chips with vegetable, potatoes, tomat 15065 POLLOCK,ATLANTIC,RAW 255.80 100. oes (frozen meal)  28152030 0 Seafood newburg with rice, vegetable (frozen m 15065N (27250500) POLLOCK,ATLANTIC,RAW 296.68 24. eal)  58149210 0 Somen salad 15065N (27250500) POLLOCK,ATLANTIC,RAW 422.05 47. 27450130 0 Crab salad made with imitation crab 15065N (27250520) POLLOCK,ATLANTIC,RAW 357.05 153. 27450130 100551 Crab salad made with imitation crab W/ REAL MA 15065N (27250520) POLLOCK,ATLANTIC,RAW 353.30 153. YONNAISE  27450130 202453 Crab salad made with imitation crab W/ FAT FRE 15065N (27250520) POLLOCK,ATLANTIC,RAW 362.30 153. E MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAF  T FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRAC  LE WHIP FREE NONFAT DRESSING...)  27450130 203191 Crab salad made with imitation crab W/ LOW CAL 15065N (27250520) POLLOCK,ATLANTIC,RAW 360.80 153. ORIE OR DIET MAYONNAISE  27550000 100344 Fish sandwich, on bun, with spread W/ RESTRUCT 15065N (27250520) POLLOCK,ATLANTIC,RAW 148.60 38. URED SEAFOOD  58111200 0 Puffs, fried, crab meat and cream cheese fille 15065N (27250520) POLLOCK,ATLANTIC,RAW 892.90 110. d  58148140 203037 Macaroni salad with crab meat W/ IMITATION CRA 15065N (27250520) POLLOCK,ATLANTIC,RAW 744.88 63. B  58148550 203165 Pasta salad with meat (macaroni or noodles, ve 15065N (27250520) POLLOCK,ATLANTIC,RAW 959.03 99. getables, meat, dressing) W/ RESTRUCTURED SEAF  OOD (INCLUDE IMITATION CRAB MEAT) AND W/ LOW C  ALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYO  NNAISE) 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-72

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Pompano (65) ------------------ HABITAT=Marine --------------------------------- 26131110 0 Pompano, cooked, NS as to cooking method 15068 Need grm wt.descr for 1 lb raw ylds...;recipe call 672.50 607. 26131120 0 Pompano, baked or broiled 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 672.50 607. 26131120 202069 Pompano, baked or broiled W/ BUTTER, NFS 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 672.68 607. 26131120 202612 Pompano, baked or broiled W/ CORN OIL (INCLUDE 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 671.55 607. MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN  OIL...)  26131120 203073 Pompano, baked or broiled W/ VEGETABLE OIL, NF 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 671.55 607. S (INCLUDE OIL, NFS)  26131140 0 Pompano, floured or breaded, fried 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 787.05 607. 26131140 100951 Pompano, floured or breaded, fried W/ CORN OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 787.05 607. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE  SSON CORN OIL)  26131100 0 Pompano, raw 15068 POMPANO,FLORIDA,RAW 100.00 100. 26131150 0 Pompano, battered, fried 15068 POMPANO,FLORIDA,RAW 133.00 100. 26131160 0 Pompano, steamed or poached 15068 POMPANO,FLORIDA,RAW 100.00 100. 26131190 0 Pompano, smoked 15068 POMPANO,FLORIDA,RAW 100.67 100. 27350110 0 Bouillabaisse 15068 POMPANO,FLORIDA,RAW 4,392.60 453.---------------------------------------------------- SPECIES=Porgy (66) -------------------- HABITAT=Marine --------------------------------- 26133120 0 Porgy, baked or broiled 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 590.90 526. 26133120 100976 Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 589.95 526. (INCLUDE OIL, NFS)  26133120 200192 Porgy, baked or broiled W/ CORN OIL (INCLUDE M 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 589.95 526. AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O  IL)  26133120 202615 Porgy, baked or broiled W/ OLIVE OIL 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 589.70 526. 26133120 202974 Porgy, baked or broiled W/O FAT OR W/ NONSTICK 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 562.70 526. SPRAY (INCLUDE PAM...)  26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 591.08 526. 26133140 0 Porgy, floured or breaded, fried 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 705.45 526. 26133140 100567 Porgy, floured or breaded, fried W/ VEGETABLE 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 705.45 526. OIL, NFS (INCLUDE OIL, NFS)  26133140 100810 Porgy, floured or breaded, fried W/ CANOLA, SO 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 705.45 526. YBEAN AND SUNFLOWER OIL  26133140 101048 Porgy, floured or breaded, fried W/ SOYBEAN OI 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 705.45 526. L  26133130 0 Porgy, breaded or battered, baked 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls 790.05 526. 26133130 100163 Porgy, breaded or battered, baked W/ CORN OIL 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls 787.20 526. 26133130 200501 Porgy, breaded or battered, baked W/ CANOLA OI 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls 787.20 526. L  26133100 0 Porgy, raw 15090 SCUP,RAW 100.00 100. 26133110 0 Porgy, cooked, NS as to cooking method 15090 SCUP,RAW 705.45 526. 26133150 0 Porgy, battered, fried 15090 SCUP,RAW 91.00 58. 26133150 101117 Porgy, battered, fried W/ CANOLA OIL 15090 SCUP,RAW 91.00 58.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-73

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Porgy (66) ------------------- HABITAT=Marine ---------------------------------- 26133160 0 Porgy, steamed or poached 15090 SCUP,RAW 100.00 100. 27450750 100467 Fish and vegetables (excluding carrots, brocco 15090N (26133100) SCUP,RAW 1,431.75 907. li, and dark-green leafy (no potatoes)), soy-b  ased sauce (mixture) W/ PORGY (INCLUDE SNAPPER  ...) ---------------------------------------------------- SPECIES=Ray (69) ---------------------- HABITAT=Marine --------------------------------- 26135140 0 Ray, floured or breaded, fried 15095 Need gwd for 1 lb raw yields x;recipe calls for 2 787.05 607. 26135110 0 Ray, cooked, NS as to cooking method 15095 Ray,raw 976.60 911. 26135120 0 Ray, baked or broiled 15095 Ray,raw 976.60 911. 26135160 0 Ray, steamed or poached 15095 Ray,raw 100.00 100.---------------------------------------------------- SPECIES=Rockfish (72) ----------------- HABITAT=Estuarine ------------------------------ 26100100 0 Fish, NS as to type, raw 15070 ROCKFISH,PACIFIC,MXD SP,RAW 100.00 7. 26100130 0 Fish, NS as to type, breaded or battered, bake 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,171.58 64. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. 26100140 100854 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 133.00 7. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15070 rockfish, pacific, mixed species, raw 1,086.45 64. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)  28150610 0 Fish, batter-dipped or fish cake, with vegetab 15070N (26100150) ROCKFISH,PACIFIC,MXD SP,RAW 224.80 6. le, potatoes (frozen meal)  26100110 0 Fish, NS as to type, cooked, NS as to cooking 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 100.84 7. method  26100120 0 Fish, NS as to type, baked or broiled 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 972.08 64. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 972.08 64. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15071 Rockfish,Pacific,mixed species,cooked,dry heat 970.95 64. ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15071 Rockfish,Pacific,mixed species,cooked,dry heat 970.95 64. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...) ---------------------------------------------------- SPECIES=Roe (73) ---------------------- HABITAT=Marine --------------------------------- 26207110 0 Roe, shad, cooked 15072 ROE,MXD SP,RAW 745.10 680. 26209100 0 Roe, herring 15072 ROE,MXD SP,RAW 100.00 100. 26212100 0 Roe, sea urchin 42026 SEA URCHIN,ROE 100.00 100.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-74

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Salmon (75) ------------------- HABITAT=0.06% Freshwater, 3.02% Estuarine, 96.92 26100190 0 Fish, NS as to type, smoked 15077 SALMON,CHINOOK,SMOKED 99.90 74. 26137190 0 Salmon, smoked 15077 SALMON,CHINOOK,SMOKED 100.00 100. 26137180 0 Salmon, canned 15080 SALMON,CHUM,CND,DRND W/BONE 100.00 5. 27250070 0 Salmon cake or patty 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. 27250070 100581 Salmon cake or patty W/ CANOLA OIL 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. 27250070 100601 Salmon cake or patty W/ SUNFLOWER OIL 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. 27250070 100813 Salmon cake or patty W/ VEGETABLE OIL, NFS (IN 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. CLUDE OIL, NFS)  27250070 100890 Salmon cake or patty W/ CANOLA, SOYBEAN, AND S 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. UNFLOWER OIL  27250070 101058 Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. ESSON SOYBEAN OIL...)  27450030 0 Salmon salad 15080 SALMON,CHUM,CND,DRND W/BONE 927.60 33. 27450030 100335 Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15080 SALMON,CHUM,CND,DRND W/BONE 795.60 33. SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NON  FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR  EE NONFAT DRESSING..)  27450030 100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15080 SALMON,CHUM,CND,DRND W/BONE 940.10 33. G, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND  OIL  27450030 201395 Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL 15080 SALMON,CHUM,CND,DRND W/BONE 935.10 33. AND VINEGAR)  27450030 202267 Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE 15080 SALMON,CHUM,CND,DRND W/BONE 933.10 33. STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...  )  27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15080 SALMON,CHUM,CND,DRND W/BONE 935.10 33. (INCLUDE MIRACLE WHIP)  26137100 0 Salmon, raw 15081 SALMON,COHO,WILD,RAW 100.00 100. 26137120 0 Salmon, baked or broiled 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 844.90 780. 26137120 200202 Salmon, baked or broiled W/ VEGETABLE OIL, NFS 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 843.95 780. (INCLUDE OIL, NFS)  26137120 200265 Salmon, baked or broiled W/ BUTTER, NFS 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 845.08 780. 26137120 201145 Salmon, baked or broiled W/ OLIVE OIL 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 843.70 780. 26137120 201437 Salmon, baked or broiled W/O FAT OR W/ NONSTIC 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 816.70 780. K SPRAY (INCLUDE PAM...)  26137120 202595 Salmon, baked or broiled W/ BACON GREASE 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 842.50 780. 26137120 203550 Salmon, baked or broiled W/ CORN OIL (INCLUDE 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 843.95 780. MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN  OIL...)  26137120 203738 Salmon, baked or broiled W/ MARGARINE-LIKE SPR 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 845.33 780. EAD, TUB, SALTED (INCLUDE SHEDD'S SPREAD COUNT  RY CROCK, PARKAY...)  26137140 0 Salmon, floured or breaded, fried 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. 26137140 100833 Salmon, floured or breaded, fried W/ VEGETABLE 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. OIL, NFS (INCLUDE OIL, NFS) 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-75

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Salmon (75) ------------------ HABITAT=0.06% Freshwater, 3.02% Estuarine, 96.92%  26137140 100891 Salmon, floured or breaded, fried W/ SOYBEAN O 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. IL (INCLUDE WESSON SOYBEAN OIL...)  26137140 100932 Salmon, floured or breaded, fried W/ CANOLA, S 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. OYBEAN, AND SUNFLOWER OIL  26137150 0 Salmon, battered, fried 15083 SALMON,PINK,RAW 133.00 100. 26137160 0 Salmon, steamed or poached 15083 SALMON,PINK,RAW 100.00 100. 26137170 0 Salmon, dried 15083 SALMON,PINK,RAW 100.00 100. 32105020 0 Egg omelet or scrambled egg, with fish 15084 Need gwd for 1 Tbsp;recipe calls for 1 Tbsp. 84.58 12. 26100180 0 Fish, NS as to type, canned 15084 SALMON,PINK,CND,W/BONE &LIQ 100.00 19. 26137180 0 Salmon, canned 15084 SALMON,PINK,CND,W/BONE &LIQ 100.00 75. 27250080 0 Salmon loaf 15084 SALMON,PINK,CND,W/BONE &LIQ 981.25 454. 27250080 202992 Salmon loaf W/O FAT 15084 SALMON,PINK,CND,W/BONE &LIQ 938.95 454. 27251010 0 Stewed salmon, Puerto Rican style (Salmon guis 15084 SALMON,PINK,CND,W/BONE &LIQ 1,050.50 453. ado)  27450030 0 Salmon salad 15084 SALMON,PINK,CND,W/BONE &LIQ 927.60 454. 27450030 100335 Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15084 SALMON,PINK,CND,W/BONE &LIQ 795.60 454. SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NON  FAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FR  EE NONFAT DRESSING..)  27450030 100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15084 SALMON,PINK,CND,W/BONE &LIQ 940.10 454. G, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND  OIL  27450030 201395 Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL 15084 SALMON,PINK,CND,W/BONE &LIQ 935.10 454. AND VINEGAR)  27450030 202267 Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE 15084 SALMON,PINK,CND,W/BONE &LIQ 933.10 454. STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...  )  27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15084 SALMON,PINK,CND,W/BONE &LIQ 935.10 454. (INCLUDE MIRACLE WHIP)  27450310 0 Lomi salmon 15084 SALMON,PINK,CND,W/BONE &LIQ 1,298.60 453. 28355350 0 Salmon soup, cream style 15084 SALMON,PINK,CND,W/BONE &LIQ 1,004.28 453. 32105020 100563 Egg omelet or scrambled egg, with fish W/ BUTT 15084 on-line says 1 Tb,sheet says 1 Tb=12 gm 84.59 12. ER, NFS  26100180 0 Fish, NS as to type, canned 15087 SALMON,SOCKEYE,CND,DRND W/BONE 100.00 5. 26137180 0 Salmon, canned 15087 SALMON,SOCKEYE,CND,DRND W/BONE 100.00 20. 26137110 0 Salmon, cooked, NS as to cooking method 15247 SALMON,COHO,WILD,CKD,DRY HEAT 100.00 100.---------------------------------------------------- SPECIES=Sardine (77) ------------------ HABITAT=Marine --------------------------------- 26139110 0 Sardines, cooked 15088 SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 100.00 100. 26139180 0 Sardines, canned in oil 15088 SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 100.00 100. 27550510 0 Sardine sandwich, with lettuce and spread 15088 SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 1,225.25 425. 27250610 100389 Tuna noodle casserole with cream or white sauc 15088N (26139180) SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 1,140.59 160. e W/ TUNA AND SARDINES  27150350 0 Sardines with tomato-based sauce (mixture) 15089 SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE 100.00 100.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-76

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Sardine (77) ----------------- HABITAT=Marine ---------------------------------- 27150370 0 Sardines with mustard sauce (mixture) 15089 SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE 100.00 100.---------------------------------------------------- SPECIES=Scallop (79) ------------------ HABITAT=0.58% Estuarine, 99.42% Marine --------- 26317110 0 Scallops, cooked, NS as to cooking method 15172 SCALLOP,MXD SP,RAW 1,086.45 907. 26317120 0 Scallops, baked or broiled 15172 SCALLOP,MXD SP,RAW 706.05 680. 26317120 200497 Scallops, baked or broiled W/ VEGETABLE OIL, N 15172 SCALLOP,MXD SP,RAW 705.34 680. FS (INCLUDE OIL, NFS)  26317120 200876 Scallops, baked or broiled W/ BUTTER, NFS 15172 SCALLOP,MXD SP,RAW 706.18 680. 26317120 202359 Scallops, baked or broiled W/O FAT OR W/ NONST 15172 SCALLOP,MXD SP,RAW 684.90 680. ICK SPRAY (INCLUDE PAM...)  26317130 0 Scallops, steamed or boiled 15172 SCALLOP,MXD SP,RAW 941.40 907. 26317140 0 Scallops, floured or breaded, fried 15172 SCALLOP,MXD SP,RAW 1,086.45 907. 26317140 101020 Scallops, floured or breaded, fried W/ CORN OI 15172 SCALLOP,MXD SP,RAW 1,086.45 907. L  26317150 0 Scallops, battered, fried 15172 SCALLOP,MXD SP,RAW 902.90 680. 27250950 0 Shellfish mixture and noodles, tomato-based sa 15172 SCALLOP,MXD SP,RAW 742.00 56. uce (mixture)  27350110 0 Bouillabaisse 15172 SCALLOP,MXD SP,RAW 4,392.60 453. 28150810 0 Scallops with potatoes, vegetable (frozen meal 15172 SCALLOP,MXD SP,RAW 242.80 108. )  28152010 0 Seafood platter with fish cake, fish fillet, s 15172N (26317140) SCALLOP,MXD SP,RAW 240.00 12. callops, shrimp, potatoes (frozen meal)  27150510 0 Scallops with cheese sauce (mixture) 90240 Need gwd for 1 C;recipe calls for 1 C. 241.50 120. 27250110 0 Scallops and noodles with cheese sauce (mixtur 90240 SCALLOPS,STEAMED 1,215.40 453. e)  58304400 0 Linguini with vegetables and seafood in white 90240 SCALLOPS,STEAMED 269.27 32. wine sauce (diet frozen meal) ---------------------------------------------------- SPECIES=Sea Bass (82) ----------------- HABITAT=Marine --------------------------------- 26141180 0 Sea bass, pickled (Mero en escabeche) 15091 Need gram wt.descr.for 1 slice=..;recipe calls for 2,097.73 1,362. 26141120 0 Sea bass, baked or broiled 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 844.90 780. 26141120 200874 Sea bass, baked or broiled W/ BUTTER, NFS 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 845.08 780. 26141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 843.95 780. 26141120 201674 Sea bass, baked or broiled W/ VEGETABLE OIL, N 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 843.95 780. FS (INCLUDE OIL, NFS)  26141120 203065 Sea bass, baked or broiled W/ BUTTER, STICK, U 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 845.08 780. NSALTED  26141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 816.70 780. TICK SPRAY (INCLUDE PAM...)  26141110 0 Sea bass, cooked, NS as to cooking method 15091 Need grm wt.descr.for 1 lb.raw ylds...;recipe call 844.90 780. 26141140 0 Sea bass, floured or breaded, fried 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb 959.45 780. 26141140 100856 Sea bass, floured or breaded, fried W/ VEGETAB 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb 959.45 780. LE OIL, NFS (INCLUDE OIL, NFS) 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-77

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Sea Bass (82) ---------------- HABITAT=Marine ---------------------------------- 26141130 0 Sea bass, breaded or battered, baked 15091 SEA BASS,MXD SP,RAW 1,128.75 907. 26141140 100355 Sea bass, floured or breaded, fried W/ PEANUT 15091 SEA BASS,MXD SP,RAW 959.45 780. OIL  26141140 100741 Sea bass, floured or breaded, fried W/ CANOLA 15091 SEA BASS,MXD SP,RAW 959.45 780. OIL  26141160 0 Sea bass, steamed or poached 15091 SEA BASS,MXD SP,RAW 100.00 100.---------------------------------------------------- SPECIES=Seafood (83) ------------------ HABITAT=Unknown -------------------------------- 58106900 0 Pizza with seafood, NS as to type of crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI 581.88 49. 58106910 0 Pizza with seafood, thin crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI 581.88 49. 58106920 0 Pizza with seafood, thick crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI 915.63 49.---------------------------------------------------- SPECIES=Shad (84) --------------------- HABITAT=Estuarine ------------------------------ 27350040 0 Shad creole, with rice 15094 SHAD,AMERICAN,RAW 1,971.54 907.---------------------------------------------------- SPECIES=Shark (85) -------------------- HABITAT=Marine --------------------------------- 26143110 0 Shark, cooked, NS as to cooking method 15095 SHARK,MXD SP,RAW 971.90 907. 26143120 0 Shark, baked or broiled 15095 SHARK,MXD SP,RAW 971.90 907. 26143160 0 Shark, steamed or poached 15095 SHARK,MXD SP,RAW 100.00 100.---------------------------------------------------- SPECIES=Shrimp (88) ------------------- HABITAT=Estuarine ------------------------------ 27250450 0 Shrimp toast, fried 15149 .247 lb EP from .5 lb AP (AH8-15 yield=.494) 334.01 112. 27363000 0 Gumbo with rice (New Orleans type with shellfi 15149 Need gwd for 1 C;recipe calls for .5 C. 3,864.33 64. sh, pork, and/or poultry, tomatoes, okra, rice  )  27464000 0 Gumbo, no rice (New Orleans type with shellfis 15149 Need gwd for 1 C;recipe calls for .5 C. 3,548.33 64. h, pork, and/or poultry, tomatoes, okra)  27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15149 RECIPE SHEET 3,550.01 64. h, pork, and/or poultry, tomatoes, okra) W/ BU  TTER, NFS  26319110 0 Shrimp, cooked, NS as to cooking method 15149 SHRIMP,MXD SP,RAW 100.84 100. 26319120 0 Shrimp, baked or broiled 15149 SHRIMP,MXD SP,RAW 941.40 907. 26319120 100113 Shrimp, baked or broiled W/ CORN OIL 15149 SHRIMP,MXD SP,RAW 940.45 907. 26319120 100155 Shrimp, baked or broiled W/ PEANUT OIL 15149 SHRIMP,MXD SP,RAW 940.20 907. 26319120 200498 Shrimp, baked or broiled W/ VEGETABLE OIL, NFS 15149 SHRIMP,MXD SP,RAW 940.45 907. (INCLUDE OIL, NFS)  26319120 200875 Shrimp, baked or broiled W/ BUTTER, NFS 15149 SHRIMP,MXD SP,RAW 941.58 907. 26319120 202678 Shrimp, baked or broiled W/ SESAME OIL 15149 SHRIMP,MXD SP,RAW 940.45 907. 26319120 202863 Shrimp, baked or broiled W/O FAT OR W/ NONSTIC 15149 SHRIMP,MXD SP,RAW 913.20 907. K SPRAY (INCLUDE PAM...)  26319120 203272 Shrimp, baked or broiled W/ OLIVE OIL 15149 SHRIMP,MXD SP,RAW 940.20 907.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-78

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- 26319130 0 Shrimp, steamed or boiled 15149 SHRIMP,MXD SP,RAW 100.84 100. 26319140 0 Shrimp, floured, breaded, or battered, fried 15149 SHRIMP,MXD SP,RAW 902.90 680. 26319140 100180 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / CANOLA OIL  26319140 100708 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / CORN OIL  26319140 201330 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / VEGETABLE OIL, NFS (INCLUDE OIL, NFS)  26319140 203183 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / SOYBEAN OIL  27150410 0 Shrimp teriyaki (shrimp with soy-based sauce) 15149 SHRIMP,MXD SP,RAW 677.76 453. (mixture)  27151050 0 Shrimp in garlic sauce, Puerto Rican style (mi 15149 SHRIMP,MXD SP,RAW 531.90 348. xture) (Camarones al ajillo)  27250410 0 Shrimp with crab stuffing 15149 SHRIMP,MXD SP,RAW 1,808.90 680. 27350020 0 Paella with seafood 15149 SHRIMP,MXD SP,RAW 2,281.18 48. 27350110 0 Bouillabaisse 15149 SHRIMP,MXD SP,RAW 4,392.60 226. 27360090 0 Paella, NFS 15149 SHRIMP,MXD SP,RAW 2,219.78 56. 27420200 0 Pork hash, Hawaiian style-ground pork, vegetab 15149 SHRIMP,MXD SP,RAW 331.10 21. les (excluding carrots, broccoli, and dark-gre  en leafy (no potatoes)), soy-based sauce  27450410 0 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.30 98. coli, and/or dark-green leafy (no potatoes)),  soy-based sauce (mixture)  27450410 100694 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.68 98. coli, and/or dark-green leafy (no potatoes)),  soy-based sauce (mixture) W/ CANOLA OIL  27450410 100865 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.30 98. coli, and/or dark-green leafy (no potatoes)),  soy-based sauce (mixture) W/ OLIVE OIL  27450410 203621 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 730.80 98. coli, and/or dark-green leafy (no potatoes)),  soy-based sauce (mixture) W/O FAT  27450420 0 Shrimp and vegetables (excluding carrots, broc 15149 SHRIMP,MXD SP,RAW 741.30 98. coli, and dark-green leafy (no potatoes)), soy  -based sauce (mixture)  27450600 0 Shellfish mixture and vegetables (including ca 15149 SHRIMP,MXD SP,RAW 910.10 113. rrots, broccoli, and/or dark-green leafy (no p  otatoes)), soy-base sauce  27450610 0 Shellfish mixture and vegetables (excluding ca 15149 SHRIMP,MXD SP,RAW 940.10 113. rrots, broccoli, and dark-green leafy (no pota  toes)), soy-base sauce  27450650 0 Shellfish mixture and vegetables (including ca 15149 SHRIMP,MXD SP,RAW 853.13 113. rrots, broccoli, and/or dark-green leafy (no p  otatoes)), (mushroom) soup (mixture) 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-79

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- 27450660 0 Shellfish mixture and vegetables (excluding ca 15149 SHRIMP,MXD SP,RAW 891.68 113. rrots, broccoli, and dark-green leafy (no pota  toes)), (mushroom) soup (mixture)  28150910 0 Shrimp with potatoes, vegetable (frozen meal) 15149 SHRIMP,MXD SP,RAW 242.30 97. 28355450 101018 Seafood soup with potatoes and vegetables (inc 15149 SHRIMP,MXD SP,RAW 2,953.00 907. luding carrots, broccoli, and/or dark-green le  afy) W/ SHRIMP  58112510 0 Dumpling, steamed, filled with meat, poultry, 15149 SHRIMP,MXD SP,RAW 818.84 151. or seafood  58136130 0 Lo mein with shrimp 15149 SHRIMP,MXD SP,RAW 1,101.43 226. 58155310 0 Paella, Valenciana style, with meat (Paella Va 15149 SHRIMP,MXD SP,RAW 2,708.13 72. lenciana)  58155320 0 Seafood paella, Puerto Rican style (Paella a l 15149 SHRIMP,MXD SP,RAW 1,771.00 340. a marinera)  58156110 0 Fried rice, Puerto Rican style (arroz frito) 15149 SHRIMP,MXD SP,RAW 1,221.80 226. 58148550 100301 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW 954.45 80. getables, meat, dressing) W/ TURKEY AND SHRIMP  , AND W/ REDUCED CALORIE OR DIET, CHOLESTEROL  FREE MAYONNAISE (INCLUDE KRAFT LIGHT)  58148550 101031 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW 967.53 150. getables, meat, dressing) W/ ALL SHRIMP AND W/  LIGHT SOUR CREAM  58148550 101089 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW 959.53 150. getables, meat, dressing) W/ ALL SHRIMP AND W/  LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRE  SSING (INCLUDE MIRACLE WHIP LIGHT)  58408010 100177 Won ton soup W/ SHRIMP AND CRAB MEAT 15149N (26319130) SHRIMP,MXD SP,RAW 3,697.15 233. 58408010 100858 Won ton soup W/ BEEF AND SHRIMP 15149N (26319130) SHRIMP,MXD SP,RAW 3,697.15 233. 28152010 0 Seafood platter with fish cake, fish fillet, s 15149N (26319140) SHRIMP,MXD SP,RAW 240.00 11. callops, shrimp, potatoes (frozen meal)  32110150 0 Shrimp-egg patty (Torta de Cameron seco) 15151 DRIED SHRIMP-also flg3-recipe says 2-1/2 c=320 gm 898.94 320. 27150130 0 Seafood newburg 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 929.58 113. 27250130 0 Shrimp and noodles with cheese sauce (mixture) 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,215.40 453. 27250130 203697 Shrimp and noodles with cheese sauce (mixture) 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,213.60 453. W/ OLIVE OIL  27350030 0 Seafood stew with potatoes and vegetables (exc 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,389.75 113. luding carrots, broccoli, and dark-green leafy  ), tomato-base sauce  27350310 0 Seafood stew with potatoes and vegetables (inc 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,370.35 113. luding carrots, broccoli, and/or dark-green le  afy), tomato-base sauce  28153050 0 Shrimp and noodles in tomato-based sauce, with 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 100.00 12. vegetable and fruit dessert (diet frozen meal  )  58106900 0 Pizza with seafood, NS as to type of crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 581.88 49.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-80

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- 58106910 0 Pizza with seafood, thin crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 581.88 49. 58106920 0 Pizza with seafood, thick crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 915.63 49. 58409000 0 Noodle soup, with fish ball, shrimp, and dark 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 847.77 22. green leafy vegetable  14620120 0 Shrimp dip, cream cheese base 15152 SHRIMP,MXD SP,CND 434.58 113. 26319170 0 Shrimp, dried 15152 SHRIMP,MXD SP,CND 100.00 100. 26319180 0 Shrimp, canned 15152 SHRIMP,MXD SP,CND 100.00 100. 27150100 0 Shrimp, curried 15152 SHRIMP,MXD SP,CND 936.94 340. 27150110 0 Shrimp cocktail (shrimp with cocktail sauce) 15152 SHRIMP,MXD SP,CND 690.95 340. 27150160 0 Shrimp with lobster sauce (mixture) 15152 SHRIMP,MXD SP,CND 960.93 453. 27150170 0 Sweet and sour shrimp 15152 SHRIMP,MXD SP,CND 174.23 38. 27150230 0 Shrimp scampi 15152 SHRIMP,MXD SP,CND 156.38 128. 27150230 101055 Shrimp scampi W/ OLIVE OIL 15152 SHRIMP,MXD SP,CND 155.00 128. 27250400 0 Shrimp cake or patty 15152 SHRIMP,MXD SP,CND 954.85 453. 27250400 100693 Shrimp cake or patty W/ CANOLA OIL 15152 SHRIMP,MXD SP,CND 954.85 453. 27250550 0 Seafood souffle 15152 SHRIMP,MXD SP,CND 599.32 42. 27250950 0 Shellfish mixture and noodles, tomato-based sa 15152 SHRIMP,MXD SP,CND 742.00 56. uce (mixture)  27350050 0 Shrimp chow mein or chop suey with noodles 15152 SHRIMP,MXD SP,CND 502.97 96. 27350060 0 Shrimp creole, with rice 15152 SHRIMP,MXD SP,CND 1,842.44 680. 27351060 0 Shrimp and pasta garden salad (shrimp, pasta s 15152 SHRIMP,MXD SP,CND 261.00 42. alad, tomato and/or carrots, other vegetables)  , no dressing  27360080 0 Chow mein or chop suey, NS as to type of meat, 15152 SHRIMP,MXD SP,CND 968.88 55. with noodles  27450040 0 Shrimp chow mein or chop suey, no noodles 15152 SHRIMP,MXD SP,CND 449.37 96. 27450070 0 Shrimp salad 15152 SHRIMP,MXD SP,CND 548.53 340. 27450070 100623 Shrimp salad W/ FAT FREE MAYONNAISE-TYPE SALAD 15152 SHRIMP,MXD SP,CND 557.53 340. DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAIS  E DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRE  SSING...)  27450080 0 Seafood salad 15152 SHRIMP,MXD SP,CND 529.77 100. 27450080 101095 Seafood salad W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND 530.77 100. 27450110 0 Shrimp garden salad (shrimp, eggs, tomato and/ 15152 SHRIMP,MXD SP,CND 185.80 63. or carrots, other vegetables), no dressing  27450120 0 Shrimp garden salad (shrimp, eggs, vegetables 15152 SHRIMP,MXD SP,CND 147.90 63. excluding tomato and carrots), no dressing  27450150 0 Fish, tofu, and vegetables, tempura, Hawaiian 15152 SHRIMP,MXD SP,CND 542.92 32. style (mixture)  27450180 0 Seafood garden salad with seafood, vegetables 15152 SHRIMP,MXD SP,CND 100.00 15. excluding tomato and carrots, no dressing  27450190 0 Seafood garden salad with seafood, tomato and/ 15152 SHRIMP,MXD SP,CND 100.00 15. or carrots, other vegetables, no dressing  27450200 0 Seafood garden salad with seafood, eggs, veget 15152 SHRIMP,MXD SP,CND 100.00 15. ables excluding tomato and carrots, no dressin 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-81

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- g  27450210 0 Seafood garden salad with seafood, eggs, tomat 15152 SHRIMP,MXD SP,CND 110.00 15. o and/or carrots, other vegetables, no dressin  g  27450450 0 Shrimp creole, no rice 15152 SHRIMP,MXD SP,CND 1,317.44 680. 28151010 0 Shrimp chow mein with egg rolls, pepper orient 15152 SHRIMP,MXD SP,CND 367.40 20. al (frozen meal)  28151030 0 Shrimp creole with rice, peppers (diet frozen 15152 SHRIMP,MXD SP,CND 283.01 22. meal)  28152030 0 Seafood newburg with rice, vegetable (frozen m 15152 SHRIMP,MXD SP,CND 296.68 23. eal)  28152050 0 Shrimp with rice, vegetable (frozen meal) 15152 SHRIMP,MXD SP,CND 311.48 29. 28153010 0 Shrimp and clams in tomato-based sauce, with n 15152 SHRIMP,MXD SP,CND 320.91 28. oodles (frozen meal)  28154010 0 Shrimp and vegetables in sauce with noodles (d 15152 SHRIMP,MXD SP,CND 314.16 43. iet frozen meal)  28355420 0 Shrimp soup, cream of, prepared with milk 15152 SHRIMP,MXD SP,CND 1,423.23 340. 28355440 0 Shrimp gumbo 15152 SHRIMP,MXD SP,CND 2,106.20 226. 32105230 0 Shrimp egg foo yung 15152 SHRIMP,MXD SP,CND 507.20 64. 32105230 201815 Shrimp egg foo yung W/O FAT 15152 SHRIMP,MXD SP,CND 466.70 64. 54406200 0 Shrimp chips (tapioca base) 15152 SHRIMP,MXD SP,CND 100.00 25. 58100900 0 Enchilada with seafood, tomato-based sauce 15152 SHRIMP,MXD SP,CND 1,367.14 384. 58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15152 SHRIMP,MXD SP,CND 76.99 15. lsa  58110120 0 Egg roll, with shrimp 15152 SHRIMP,MXD SP,CND 1,142.04 64. 58112110 0 Dim sum, meat filled (egg roll-type) 15152 SHRIMP,MXD SP,CND 1,489.47 226. 58134310 0 Stuffed shells, with fish and/or shellfish, wi 15152 SHRIMP,MXD SP,CND 1,547.61 128. th tomato sauce  58148150 0 Macaroni salad with shrimp 15152 SHRIMP,MXD SP,CND 746.38 96. 58148150 100831 Macaroni salad with shrimp W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND 740.75 96. 58150510 0 Rice, fried, with shrimp 15152 SHRIMP,MXD SP,CND 1,028.48 64. 58407050 0 Instant soup, noodle with egg, shrimp or chick 15152 SHRIMP,MXD SP,CND 99.00 1. en  72306000 0 Watercress broth with shrimp 15152 SHRIMP,MXD SP,CND 1,536.05 128. 28355410 0 Shrimp soup, cream of, NS as to prepared with 6256P SOUP,CRM OF SHRIMP,PREP W/MILK,COMM 597.50 301. milk or water  28355410 0 Shrimp soup, cream of, NS as to prepared with 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM 597.50 296. milk or water  28355430 0 Shrimp soup, cream of, prepared with water 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM 100.00 100.---------------------------------------------------- SPECIES=Smelts (91) ------------------- HABITAT=50% Estuarine, 50% Marine -------------- 26145120 0 Smelt, baked or broiled 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 672.50 607. 26145140 0 Smelt, floured or breaded, fried 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 787.05 607. 26145140 100738 Smelt, floured or breaded, fried W/ CANOLA OIL 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 787.05 607.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-82

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Smelts (91) ------------------ HABITAT=50% Estuarine, 50% Marine --------------- 26145110 0 Smelt, cooked, NS as to cooking method 15099 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 787.05 607.---------------------------------------------------- SPECIES=Smelts, Rainbow (115) --------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26145150 0 Smelt, battered, fried 15099 SMELT,RAINBOW,RAW 100.00 67. 26145160 0 Smelt, steamed or poached 15099 SMELT,RAINBOW,RAW 100.00 100.---------------------------------------------------- SPECIES=Snails (92) ------------------- HABITAT=50% Freshwater, 50% Marine ------------- 26321160 0 Snails, steamed or poached 15177 WHELK,UNSPEC,RAW 100.84 100. 26321110 0 Snails, cooked, NS as to cooking method 90560 SNAIL,RAW 467.79 453.---------------------------------------------------- SPECIES=Snapper (93) ------------------ HABITAT=Marine --------------------------------- 27151030 0 Marinated fish (Ceviche) 15101 SNAPPER,MXD SP,RAW 636.50 339. 27350110 0 Bouillabaisse 15101 SNAPPER,MXD SP,RAW 4,392.60 453. 27450710 101049 Fish and vegetables (excluding carrots, brocco 15101 SNAPPER,MXD SP,RAW 1,619.65 907. li, and dark- green leafy (no potatoes)), toma  to-based sauce (mixture) W/ SNAPPER  58155320 0 Seafood paella, Puerto Rican style (Paella a l 15101 SNAPPER,MXD SP,RAW 1,771.00 226. a marinera) ---------------------------------------------------- SPECIES=Sole (94) --------------------- HABITAT=Marine --------------------------------- 28150240 0 Sole with vegetable (diet frozen meal) 15028 FLATFISH,RAW 215.20 113.---------------------------------------------------- SPECIES=Squid (97) -------------------- HABITAT=Marine --------------------------------- 26213100 0 Squid, raw 15175 SQUID,MXD SP,RAW 100.00 100. 26213120 0 Squid, baked, broiled 15175 SQUID,MXD SP,RAW 706.05 680. 26213120 201481 Squid, baked, broiled W/ OLIVE OIL 15175 SQUID,MXD SP,RAW 705.15 680. 26213120 202157 Squid, baked, broiled W/ VEGETABLE OIL, NFS (I 15175 SQUID,MXD SP,RAW 705.34 680. NCLUDE OIL, NFS)  26213140 0 Squid, breaded, fried 15175 SQUID,MXD SP,RAW 1,086.45 907. 26213140 101162 Squid, breaded, fried W/ OLIVE OIL 15175 SQUID,MXD SP,RAW 1,086.45 907. 26213160 0 Squid, steamed or boiled 15175 SQUID,MXD SP,RAW 100.84 100. 26213170 0 Squid, dried 15175 SQUID,MXD SP,RAW 100.30 100. 26213180 0 Squid, pickled 15175 SQUID,MXD SP,RAW 1,183.20 907. 26213190 0 Squid, canned 15175 SQUID,MXD SP,RAW 100.60 100. 58155910 0 Rice with squid, Puerto Rican style (arroz con 15175 SQUID,MXD SP,RAW 814.58 226. calamares) 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-83

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Sturgeon (98) ----------------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR 100.00 100. 26147110 0 Sturgeon, cooked, NS as to cooking method 15104 STURGEON,MXD SP,RAW 100.84 100. 26147130 0 Sturgeon, steamed 15104 STURGEON,MXD SP,RAW 100.84 100. 26147140 0 Sturgeon, floured or breaded, fried 15104 STURGEON,MXD SP,RAW 1,086.45 907. 26147120 0 Sturgeon, baked or broiled 15105 STURGEON,MXD SP,CKD,DRY HEAT 100.00 100. 26147190 0 Sturgeon, smoked 15106 STURGEON,MXD SP,SMOKED 100.00 100.---------------------------------------------------- SPECIES=Swordfish (100) --------------- HABITAT=Marine --------------------------------- 26149110 0 Swordfish, cooked, NS as to cooking method 15110 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 844.90 780. 26149120 0 Swordfish, baked or broiled 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 844.90 780. 26149120 200638 Swordfish, baked or broiled W/ OLIVE OIL 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 843.70 780. 26149120 201748 Swordfish, baked or broiled W/ BUTTER, NFS 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 845.08 780. 26149120 203119 Swordfish, baked or broiled W/ CANOLA OIL 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 843.95 780. 26149120 203287 Swordfish, baked or broiled W/ VEGETABLE OIL ( 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls 843.95 780. INCLUDE OIL, NFS)  26149140 0 Swordfish, floured or breaded, fried 15110 SWORDFISH,RAW 1,086.45 907. 26149160 0 Swordfish, steamed or poached 15110 SWORDFISH,RAW 100.00 100.---------------------------------------------------- SPECIES=Trout (103) ------------------- HABITAT=Freshwater ----------------------------- 26151110 0 Trout, cooked, NS as to cooking method 15240 Need grm wt.desc.for 1 lb.raw ylds..; recipe calls 844.90 780. 26151120 0 Trout, baked or broiled 15240 TROUT,RAINBOW,FARMED,RAW 971.90 907. 26151120 100792 Trout, baked or broiled W/ BUTTER, NFS 15240 TROUT,RAINBOW,FARMED,RAW 972.08 907. 26151120 200348 Trout, baked or broiled W/ OLIVE OIL 15240 TROUT,RAINBOW,FARMED,RAW 970.70 907. 26151120 201266 Trout, baked or broiled W/ CANOLA, SOYBEAN AND 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907. SUNFLOWER OIL  26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907. AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O  IL....)  26151120 202836 Trout, baked or broiled W/O FAT 15240 TROUT,RAINBOW,FARMED,RAW 943.70 907. 26151160 0 Trout, steamed or poached 15240 TROUT,RAINBOW,FARMED,RAW 100.00 100.---------------------------------------------------- SPECIES=Trout, mixed sp. (114) -------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26151140 0 Trout, floured or breaded, fried 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. 26151140 100337 Trout, floured or breaded, fried W/ CORN OIL 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. 26151140 101083 Trout, floured or breaded, fried W/ VEGETABLE 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. OIL, NFS (INCLUDE OIL, NFS...)  26151130 0 Trout, breaded or battered, baked 15114 TROUT,MXD SP,RAW 1,086.45 907. 26151150 0 Trout, battered, fried 15114 TROUT,MXD SP,RAW 133.00 100. 26151150 202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114 TROUT,MXD SP,RAW 133.00 100. INCLUDE OIL, NFS)  26151190 0 Trout, smoked 15114 TROUT,MXD SP,RAW 100.50 100.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-84

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Tuna (104) -------------------- HABITAT=Marine --------------------------------- 26153170 0 Tuna, fresh, dried 15117 TUNA,FRESH,BLUEFIN,RAW 100.00 100. 26155180 0 Tuna, canned, oil pack 15119 TUNA,LT,CND,OIL,DRND 100.00 100. 27150120 0 Tuna with cream or white sauce (mixture) 15119 TUNA,LT,CND,OIL,DRND 911.85 311. 27250150 0 Tuna loaf 15119 TUNA,LT,CND,OIL,DRND 974.25 438. 27250160 0 Tuna cake or patty 15119 TUNA,LT,CND,OIL,DRND 981.25 480. 27250160 100608 Tuna cake or patty W/ MARGARINE-LIKE SPREAD, T 15119 TUNA,LT,CND,OIL,DRND 981.25 480. UB, SALTED (INCLUDE PARKAY SPREAD; SHEDD'S SPR  EAD COUNTRY CROCK.......)  27250160 100905 Tuna cake or patty W/ OLIVE OIL 15119 TUNA,LT,CND,OIL,DRND 981.25 480. 27250610 0 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.59 320. e  27250610 100389 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.59 160. e W/ TUNA AND SARDINES  27250610 200943 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.94 320. e W/ 2% MILK AND W/ BUTTER, NFS  27250610 202688 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.94 320. e W/ WHOLE MILK AND W/ BUTTER, NFS  27250610 203555 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,084.19 320. e W/O FAT  27250630 0 Tuna noodle casserole with (mushroom) soup 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320. 27250630 201273 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.38 320. 2% MILK AND W/ BUTTER, NFS  27250630 202216 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,117.50 320. WATER AND W/O FAT  27250630 202584 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320. 2% MILK  27250630 202593 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,121.50 320. SKIM MILK AND W/O FAT  27250630 202723 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320. WHOLE MILK  27250630 203749 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,121.00 320. WHOLE MILK AND W/O FAT  27250710 0 Tuna and rice with (mushroom) soup (mixture) 15119 TUNA,LT,CND,OIL,DRND 871.55 160. 27350070 0 Tuna pot pie 15119 TUNA,LT,CND,OIL,DRND 842.85 155. 27350080 0 Tuna noodle casserole with vegetables, cream o 15119 TUNA,LT,CND,OIL,DRND 1,139.68 184. r white sauce  27350080 100388 Tuna noodle casserole with vegetables, cream o 15119 TUNA,LT,CND,OIL,DRND 1,139.68 184. r white sauce W/ CARROTS  27350410 0 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup  27350410 200066 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup W/ 1% MILK  27350410 203442 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup W/ 2% MILK  27450510 0 Tuna casserole with vegetables and (mushroom) 15119 TUNA,LT,CND,OIL,DRND 909.20 292.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-85

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- soup, no noodles  58140310 0 Macaroni with tuna, Puerto Rican style (Macarr 15119 TUNA,LT,CND,OIL,DRND 743.76 127. ones con atun)  58145120 0 Macaroni or noodles with cheese and tuna 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188. 58145120 100521 Macaroni or noodles with cheese and tuna W/ 2% 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188. MILK  58145120 200545 Macaroni or noodles with cheese and tuna W/ SK 15119 TUNA,LT,CND,OIL,DRND 1,102.59 188. IM MILK  58145120 201431 Macaroni or noodles with cheese and tuna W/ 1% 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188. MILK  58145120 203026 Macaroni or noodles with cheese and tuna W/ WH 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188. OLE MILK  26100180 0 Fish, NS as to type, canned 15121 TUNA,LT,CND,H2O,DRND 100.00 61. 26155110 0 Tuna, canned, NS as to oil or water pack 15121 TUNA,LT,CND,H2O,DRND 100.00 100. 26155190 0 Tuna, canned, water pack 15121 TUNA,LT,CND,H2O,DRND 100.00 100. 27250550 0 Seafood souffle 15121 TUNA,LT,CND,H2O,DRND 599.32 49. 27250810 0 Fish and rice with tomato-based sauce 15121 TUNA,LT,CND,H2O,DRND 854.55 167. 27250820 0 Fish and rice with cream sauce 15121 TUNA,LT,CND,H2O,DRND 852.24 167. 27250830 0 Fish and rice with (mushroom) soup 15121 TUNA,LT,CND,H2O,DRND 854.55 167. 27250900 0 Fish and noodles with (mushroom) soup 15121 TUNA,LT,CND,H2O,DRND 877.05 186. 27350090 0 Fish, noodles, and vegetables (including carro 15121 TUNA,LT,CND,H2O,DRND 1,745.50 462. ts, broccoli, and/or dark green leafy), cheese  sauce (mixture)  27350100 0 Fish, noodles, and vegetables (excluding carro 15121 TUNA,LT,CND,H2O,DRND 1,685.50 438. ts, broccoli, and dark-green leafy), cheese sa  uce (mixture)  27450060 0 Tuna salad 15121 TUNA,LT,CND,H2O,DRND 413.97 223. 27450060 100008 Tuna salad W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND 410.22 223. 27450060 100321 Tuna salad W/ ITALIAN DRESSING (INCLUDE VINEGA 15121 TUNA,LT,CND,H2O,DRND 413.97 223. R AND OIL)  27450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121 TUNA,LT,CND,H2O,DRND 413.22 223. YPE SALAD DRESSSING (INCLUDE MIRACLE WHIP LIGH  T..)  27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121 TUNA,LT,CND,H2O,DRND 419.22 223. RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE  DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESS  ING...)  27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121 TUNA,LT,CND,H2O,DRND 412.97 223. EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HEL  LMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)  27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND 417.72 223. 27450060 201412 Tuna salad W/ CREAMY DRESSING WITH SOUR CREAM 15121 TUNA,LT,CND,H2O,DRND 413.97 223. AND/OR BUTTERMILK AND OIL (INCLUDE RANCH DRESS  ING)  27450060 202153 Tuna salad W/O SALAD DRESSING 15121 TUNA,LT,CND,H2O,DRND 355.22 223.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-86

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 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- 27450060 203270 Tuna salad W/ REDUCED CALORIE, FAT FREE, CHOLE 15121 TUNA,LT,CND,H2O,DRND 421.22 223. STEROL FREE, CREAMY DRESSING MADE WITH SOUR CR  EAM AND BUTTERMILK AND/OR OIL  27450090 0 Tuna salad with cheese 15121 TUNA,LT,CND,H2O,DRND 485.35 223. 27450090 100140 Tuna salad with cheese W/ REAL MAYONNAISE, W/ 15121 TUNA,LT,CND,H2O,DRND 481.67 223. NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/  SALSA  27450090 100275 Tuna salad with cheese W/ LOW CALORIE OR DIET 15121 TUNA,LT,CND,H2O,DRND 484.42 223. MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACL  E WHIP LIGHT)  27450100 0 Tuna salad with egg 15121 TUNA,LT,CND,H2O,DRND 478.65 223. 27450100 100026 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121 TUNA,LT,CND,H2O,DRND 477.72 223. ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE W  HIP LIGHT)  27450100 100039 Tuna salad with egg W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND 473.97 223. 27450100 100224 Tuna salad with egg W/ TOMATOES AND W/O DRESSI 15121 TUNA,LT,CND,H2O,DRND 405.22 223. NG  27450100 100614 Tuna salad with egg W/ CREAMY DRESSING WITH SO 15121 TUNA,LT,CND,H2O,DRND 478.65 223. UR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE RA  NCH DRESSING....)  27450100 100959 Tuna salad with egg W/ REAL MAYONNAISE AND W/ 15121 TUNA,LT,CND,H2O,DRND 473.97 223. EGG WHITES  27450100 100970 Tuna salad with egg W/ REDUCED-CALORIE OR DIET 15121 TUNA,LT,CND,H2O,DRND 477.40 223. , CHOLESTEROL FREE, MAYONNAISE (INCLUDE KRAFT  LIGHT...)  27450100 200455 Tuna salad with egg W/ CHOLESTEROL-FREE MAYONN 15121 TUNA,LT,CND,H2O,DRND 479.90 223. AISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP  CHOLESTEROL FREE...)  27450100 201154 Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP 15121 TUNA,LT,CND,H2O,DRND 485.22 223. E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MA  YONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NON  FAT DRESSING...)  27450100 201509 Tuna salad with egg W/ REDUCED CALORIE CREAMY 15121 TUNA,LT,CND,H2O,DRND 481.78 223. DRESSING W/ SOUR CREAM AND/OR BUTTERMILK AND O  IL (INCLUDE LIGHT RANCH DRESSING)  27450100 202694 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121 TUNA,LT,CND,H2O,DRND 483.34 223. ONNAISE  27550710 0 Tuna salad sandwich, with lettuce 15121 TUNA,LT,CND,H2O,DRND 167.26 57. 27550710 100003 Tuna salad sandwich, with lettuce W/ REDUCED C 15121 TUNA,LT,CND,H2O,DRND 171.06 57. ALORIE AND/OR HIGH FIBER WHEAT OR CRACKED WHEA  T BREAD AND W/ LOW CALORIE OR DIET MAYONNAISE-  TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGH  T...)  27550710 200508 Tuna salad sandwich, with lettuce W/ PITA BREA 15121 TUNA,LT,CND,H2O,DRND 160.26 57. D 
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-87

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- 27550720 0 Tuna salad sandwich 15121 TUNA,LT,CND,H2O,DRND 157.26 57. 27550720 100053 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121 TUNA,LT,CND,H2O,DRND 161.26 57. 27550720 100054 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121 TUNA,LT,CND,H2O,DRND 162.56 57. AND W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING  (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSIN  G; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)  27550720 100241 Tuna salad sandwich W/ WHOLE WHEAT ROLL, NS AS 15121 TUNA,LT,CND,H2O,DRND 148.26 57. TO 100%  27550720 100466 Tuna salad sandwich W/ WHEAT OR CRACKED WHEAT 15121 TUNA,LT,CND,H2O,DRND 155.26 57. BREAD  27550720 100844 Tuna salad sandwich W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND 156.36 57. 27550720 200109 Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE 15121 TUNA,LT,CND,H2O,DRND 157.06 57. R THAN 100%, OR NS AS TO 100% AND W/ LOW CALOR  IE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INC  LUDE MIRACLE WHIP LIGHT...)  27550720 200949 Tuna salad sandwich W/ REDUCED CALORIE OR DIET 15121 TUNA,LT,CND,H2O,DRND 157.16 57. CHOLESTEROL-FREE MAYONNAISE  27550720 201529 Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE 15121 TUNA,LT,CND,H2O,DRND 157.26 57. R THAN 100% OR NS AS TO 100%  27550720 202074 Tuna salad sandwich W/ RYE BREAD 15121 TUNA,LT,CND,H2O,DRND 157.26 57. 27550720 202823 Tuna salad sandwich W/ RYE BREAD AND W/ REAL M 15121 TUNA,LT,CND,H2O,DRND 156.36 57. AYONNAISE  27570310 0 Hors d'oeuvres, with spread 15121 TUNA,LT,CND,H2O,DRND 631.03 184. 58120110 0 Crepes, filled with meat, fish, or poultry, wi 15121 TUNA,LT,CND,H2O,DRND 1,559.07 167. th sauce  58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121 TUNA,LT,CND,H2O,DRND 1,559.07 140. th sauce W/ ALL TUNA  58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121 TUNA,LT,CND,H2O,DRND 1,559.07 140. th sauce W/ ALL TUNA  58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121 TUNA,LT,CND,H2O,DRND 1,559.07 167. th sauce W/ ALL TUNA  58134310 0 Stuffed shells, with fish and/or shellfish, wi 15121 TUNA,LT,CND,H2O,DRND 1,547.61 154. th tomato sauce  58148130 0 Macaroni salad with tuna 15121 TUNA,LT,CND,H2O,DRND 765.88 115. 58148130 202070 Macaroni salad with tuna W/ REAL MAYONAISE 15121 TUNA,LT,CND,H2O,DRND 760.25 115. 58148130 202491 Macaroni salad with tuna W/ LOW CALORIE OR DIE 15121 TUNA,LT,CND,H2O,DRND 764.75 115. T MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRA  CLE WHIP LIGHT)  58148160 0 Macaroni salad with tuna and egg 15121 TUNA,LT,CND,H2O,DRND 996.75 167. 58148160 201511 Macaroni salad with tuna and egg W/ REAL MAYON 15121 TUNA,LT,CND,H2O,DRND 989.25 167. NAISE  27450190 100411 Seafood garden salad with seafood, tomato and/ 15121N (26155110) TUNA,LT,CND,H2O,DRND 100.00 30. or carrots, other vegetables, no dressing W/ A  LL TUNA  58301130 0 Tuna lasagna (diet frozen meal) 15121N (26155190) TUNA,LT,CND,H2O,DRND 340.18 34.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-88

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- 27550750 0 Tuna salad submarine sandwich, on roll, with l 15121N (27450060) TUNA,LT,CND,H2O,DRND 213.00 56. ettuce  27550750 203516 Tuna salad submarine sandwich, on roll, with l 15121N (27450060) TUNA,LT,CND,H2O,DRND 213.00 56. ettuce W/ WHOLE WHEAT ROLL, NS AS TO 100%  26100180 0 Fish, NS as to type, canned 15126 TUNA,CND,H2ODRND,WHITE MEAT 100.00 13. 26153100 0 Tuna, fresh, raw 15127 TUNA,YELLOWFIN,RAW 100.00 100. 26153110 0 Tuna, fresh, cooked, NS as to cooking method 15127 TUNA,YELLOWFIN,RAW 971.90 907. 26153120 0 Tuna, fresh, baked or broiled 15127 TUNA,YELLOWFIN,RAW 971.90 907. 26153120 100869 Tuna, fresh, baked or broiled W/ SOYBEAN OIL 15127 TUNA,YELLOWFIN,RAW 970.95 907. 26153120 200865 Tuna, fresh, baked or broiled W/ CORN OIL 15127 TUNA,YELLOWFIN,RAW 970.95 907. 26153120 201598 Tuna, fresh, baked or broiled W/ OLIVE OIL 15127 TUNA,YELLOWFIN,RAW 970.70 907. 26153120 202429 Tuna, fresh, baked or broiled W/O FAT OR W/ NO 15127 TUNA,YELLOWFIN,RAW 943.70 907. NSTICK SPRAY (INCLUDE PAM...)  26153120 203213 Tuna, fresh, baked or broiled W/ VEGETABLE OIL 15127 TUNA,YELLOWFIN,RAW 970.95 907. , NFS (INCLUDE OIL, NFS)  26153140 0 Tuna, fresh, floured or breaded, fried 15127 TUNA,YELLOWFIN,RAW 1,086.45 907. 26153160 0 Tuna, fresh, steamed or poached 15127 TUNA,YELLOWFIN,RAW 100.00 100. 58151130 100733 Sushi, with vegetables and fish W/ TUNA 15127N (26153100) TUNA,YELLOWFIN,RAW 2,394.40 302. 26153190 0 Tuna, fresh, smoked 15201 Tuna,fresh,smoked 100.00 100.---------------------------------------------------- SPECIES=Whitefish (109) --------------- HABITAT=50% Freshwater, 50% Marine ------------- 27250060 0 Gefilte fish 15130 WHITEFISH,MXD SP,RAW 6,161.70 2,268. 26100190 0 Fish, NS as to type, smoked 15131 WHITEFISH,MXD SP,SMOKED 99.90 13.---------------------------------------------------- SPECIES=Whiting (110) ----------------- HABITAT=Marine --------------------------------- 26100100 0 Fish, NS as to type, raw 15132 WHITING,MXD SP,RAW 100.00 6. 26100130 0 Fish, NS as to type, breaded or battered, bake 15132 WHITING,MXD SP,RAW 1,171.58 62. d  26100140 0 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)  26100140 100854 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. W/ SOYBEAN OIL  26100150 0 Fish, NS as to type, battered, fried 15132 WHITING,MXD SP,RAW 133.00 6. 26157110 0 Whiting, cooked, NS as to cooking method 15132 WHITING,MXD SP,RAW 971.90 907. 26157120 0 Whiting, baked or broiled 15132 WHITING,MXD SP,RAW 971.90 907. 26157120 200509 Whiting, baked or broiled W/ CORN OIL 15132 WHITING,MXD SP,RAW 970.95 907. 26157120 201895 Whiting, baked or broiled W/O FAT OR W/ NONSTI 15132 WHITING,MXD SP,RAW 943.70 907. CK SPRAY (INCLUDE PAM...)  26157120 202454 Whiting, baked or broiled W/ BUTTER, NFS 15132 WHITING,MXD SP,RAW 972.08 907. 26157120 203222 Whiting, baked or broiled W/ VEGETABLE OIL, NF 15132 WHITING,MXD SP,RAW 970.95 907. S (INCLUDE OIL, NFS)  26157130 0 Whiting, breaded or battered, baked 15132 WHITING,MXD SP,RAW 1,171.05 907.
TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1994-1996 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-89

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Whiting (110) ---------------- HABITAT=Marine ---------------------------------- 26157140 0 Whiting, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 907. 26157140 100494 Whiting, floured or breaded, fried W/ VEGETABL 15132 WHITING,MXD SP,RAW 1,086.45 907. E OIL, NFS (INCLUDE OIL, NFS)  26157140 100603 Whiting, floured or breaded, fried W/ CANOLA, 15132 WHITING,MXD SP,RAW 1,086.45 907. SOYBEAN, AND SUNFLOWER OIL  26157140 202630 Whiting, floured or breaded, fried W/ CORN OIL 15132 WHITING,MXD SP,RAW 1,086.45 907. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)  26157150 0 Whiting, battered, fried 15132 WHITING,MXD SP,RAW 133.00 100. 26157150 100778 Whiting, battered, fried W/ CORN OIL (INCLUDE 15132 WHITING,MXD SP,RAW 133.00 100. MAZOLA CORN OIL; MAZOLA OIL, NFS;...)  26157150 203463 Whiting, battered, fried W/ VEGETABLE OIL, NFS 15132 WHITING,MXD SP,RAW 133.00 100. (INCLUDE OIL, NFS)  26157160 0 Whiting, steamed or poached 15132 WHITING,MXD SP,RAW 100.00 100. 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15132N (26100150) WHITING,MXD SP,RAW 224.80 6. le, potatoes (frozen meal)  26100110 0 Fish, NS as to type, cooked, NS as to cooking 15133 WHITING,MXD SP,CKD,DRY HEAT 100.84 6. method  26100120 0 Fish, NS as to type, baked or broiled 15133 WHITING,MXD SP,CKD,DRY HEAT 972.08 62. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15133 WHITING,MXD SP,CKD,DRY HEAT 972.08 62. R, NFS  26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15133 Whiting,mixed species,cooked,dry heat 970.95 62. ABLE OIL, NFS (INCLUDE OIL, NFS)  26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15133 Whiting,mixed species,cooked,dry heat 970.95 62. OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS.  ...) 
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-89

_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Anchovy (4) ------------------- HABITAT=Estuarine ------------------------------ 72116140 0 Caesar salad (with romaine) 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND 694.43 24.---------------------------------------------------- SPECIES=Carp (18) --------------------- HABITAT=Freshwater ----------------------------- 26105140 101175 Carp, floured or breaded, fried W/ SOYBEAN OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added 805.25 626. 26105140 0 Carp, floured or breaded, fried 15008 CARP,RAW 805.25 626.---------------------------------------------------- SPECIES=Catfish (19) ------------------ HABITAT=50% Freshwater, 50% Estuarine ---------- 26107140 100431 Catfish, floured or breaded, fried W/ LARD 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. 26107140 100436 Catfish, floured or breaded, fried W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE SSON CORN OIL) 26107140 101201 Catfish, floured or breaded, fried W/ CANOLA O 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. IL 26107140 202918 Catfish, floured or breaded, fried W/ SOYBEAN 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add 795.25 616. OIL 26107120 0 Catfish, baked or broiled 15234 CATFISH,CHANNEL,FARMED,RAW 680.70 616. 26107120 202363 Catfish, baked or broiled W/ BUTTER, NFS 15234 CATFISH,CHANNEL,FARMED,RAW 680.88 616. 26107120 202879 Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234 CATFISH,CHANNEL,FARMED,RAW 679.75 616. S (INCLUDE OIL, NFS) 26107130 0 Catfish, breaded or battered, baked 15234 CATFISH,CHANNEL,FARMED,RAW 879.85 616. 26107140 0 Catfish, floured or breaded, fried 15234 CATFISH,CHANNEL,FARMED,RAW 795.25 616. 26107140 100387 Catfish, floured or breaded, fried W/ VEGETABL 15234 CATFISH,CHANNEL,FARMED,RAW 795.25 616. E OIL, NFS (INCLUDE OIL, NFS) 26107150 0 Catfish, battered, fried 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. 26107150 201662 Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234 CATFISH,CHANNEL,FARMED,RAW 100.00 67. (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Cisco (21) -------------------- HABITAT=Freshwater ----------------------------- 26100190 0 Fish, NS as to type, smoked 15014 CISCO,SMOKED 99.90 11.---------------------------------------------------- SPECIES=Clam (22) --------------------- HABITAT=2.61% Estuarine, 97.39% Marine --------- 26303140 0 Clams, floured or breaded, fried 15157 CLAM,MXD SP,RAW 1,085.75 908. 26303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157 CLAM,MXD SP,RAW 1,085.75 908. OIL, NFS (INCLUDE OIL, NFS) 26303150 0 Clams, battered, fried 15157 CLAM,MXD SP,RAW 902.90 680. 27350110 0 Bouillabaisse 15157 CLAM,MXD SP,RAW 4,392.60 226. 27250210 0 Clam cake or patty 15160 CLAM,MXD SP,CND,DRND 779.30 396. 58132820 0 Spaghetti with white clam sauce 15160 CLAM,MXD SP,CND,DRND 767.10 226. 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS 100.00 12. d style 28350220 0 Clam chowder, Manhattan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS 200.00 100._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish 
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-90

 Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=2.61% Estuarine, 97.39% Marine ---------- 28355120 0 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND 602.00 305. 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK 100.00 50. d style 28355110 0 Clam chowder, New England, NS as to prepared w 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK 100.00 100. ith water or milk 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O 100.00 12. d style 28350220 0 Clam chowder, Manhattan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O 200.00 100. 28350210 0 Clam chowder, NS as to Manhattan or New Englan 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM 100.00 25. d style---------------------------------------------------- SPECIES=Cod (23) ---------------------- HABITAT=Marine --------------------------------- 26100130 0 Fish, NS as to type, breaded or battered, bake 15015 COD,ATLANTIC,RAW 1,171.58 204. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15015 COD,ATLANTIC,RAW 133.00 22. 28350050 0 Fish chowder 15015 COD,ATLANTIC,RAW 1,395.85 453. 28351110 0 Fish and vegetable soup, no potatoes (Sopa de 15015 COD,ATLANTIC,RAW 1,995.64 453. pescado) 28355450 0 Seafood soup with potatoes and vegetables (inc 15015 COD,ATLANTIC,RAW 2,953.00 907. luding carrots, broccoli, and/or dark-green le afy) 28355460 0 Seafood soup with potatoes and vegetables (exc 15015 COD,ATLANTIC,RAW 2,960.20 907. luding carrots, broccoli, and dark-green leafy ) 28355470 0 Seafood soup with vegetables (including carrot 15015 COD,ATLANTIC,RAW 2,953.00 907. s, broccoli, and/or dark-green leafy (no potat oes)) 28355480 0 Seafood soup with vegetables (excluding carrot 15015 COD,ATLANTIC,RAW 2,925.40 907. s, broccoli, and dark-green leafy (no potatoes )) 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15015N (26100150) COD,ATLANTIC,RAW 224.80 20. le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15016 COD,ATLANTIC,CKD,DRY HEAT 100.84 22. method 26100120 0 Fish, NS as to type, baked or broiled 15016 COD,ATLANTIC,CKD,DRY HEAT 972.08 204. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15016 COD,ATLANTIC,CKD,DRY HEAT 972.08 204. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15016 COD,ATLANTIC,CKD,DRY HEAT 970.95 204. ABLE OIL, NFS (INCLUDE OIL, NFS)_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ 
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-91

---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ---------------------------------- 27250030 204844 Codfish ball or cake W/ VEGETABLE OIL, NFS (IN 15017 COD,ATLANTIC,CND 898.15 396. CLUDE OIL, NFS 27250050 0 Fish cake or patty, NS as to fish 15017 COD,ATLANTIC,CND 898.15 396. 26100170 0 Fish, NS as to type, dried 15018 COD,ATLANTIC,DRIED&SALTED 100.00 100. 26109120 0 Cod, baked or broiled 15019 COD,PACIFIC,RAW 971.90 907. 26109120 201359 Cod, baked or broiled W/ VEGETABLE OIL, NFS (I 15019 COD,PACIFIC,RAW 970.95 907. NCLUDE OIL, NFS) 26109120 202670 Cod, baked or broiled W/ BUTTER, NFS 15019 COD,PACIFIC,RAW 972.08 907. 26109120 203510 Cod, baked or broiled W/ OLIVE OIL 15019 COD,PACIFIC,RAW 970.70 907. 26109130 0 Cod, breaded or battered, baked 15019 COD,PACIFIC,RAW 1,171.05 907. 26109130 201574 Cod, breaded or battered, baked W/O FAT OR W/ 15019 COD,PACIFIC,RAW 1,086.45 907. NONSTICK SPRAY (INCLUDE PAM...) 26109140 0 Cod, floured or breaded, fried 15019 COD,PACIFIC,RAW 1,086.45 907. 26109140 204165 Cod, floured or breaded, fried W/ VEGETABLE OI 15019 COD,PACIFIC,RAW 1,086.45 907. L, NFS (INCLUDE OIL, NFS) 26109150 0 Cod, battered, fried 15019 COD,PACIFIC,RAW 133.00 100. 26109150 101070 Cod, battered, fried W/ VEGETABLE OIL (INCLUDE 15019 COD,PACIFIC,RAW 133.00 100. OIL, NFS) 26109160 0 Cod, steamed or poached 15019 COD,PACIFIC,RAW 100.00 100. 26109120 201495 Cod, baked or broiled W/ PEANUT OIL 15019 Cod,Pacific,raw 970.70 907. 26100130 0 Fish, NS as to type, breaded or battered, bake 15066 POLLOCK,WALLEYE,RAW 1,171.58 437. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15066 POLLOCK,WALLEYE,RAW 133.00 48. 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15066N (26100150) POLLOCK,WALLEYE,RAW 224.80 44. le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 100.84 48. method 26100120 0 Fish, NS as to type, baked or broiled 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 972.08 437. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 972.08 437. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15067 POLLOCK,WALLEYE,CKD,DRY HEAT 970.95 437. ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Crab (24) --------------------- HABITAT=46.83% Estuarine, 53.17% Marine -------- 26305110 0 Crab, cooked, NS as to cooking method 15140 CRAB,BLUE,CKD,MOIST HEAT 100.84 100. 26305160 0 Crab, hard shell, steamed 15140 CRAB,BLUE,CKD,MOIST HEAT 100.84 100. 27150130 0 Seafood newburg 15140 CRAB,BLUE,CKD,MOIST HEAT 929.58 113. 27250040 0 Crab cake 15140 CRAB,BLUE,CKD,MOIST HEAT 551.80 453. 27250040 204665 Crab cake W/O FAT 15140 CRAB,BLUE,CKD,MOIST HEAT 523.60 453._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Crab (24) -------------------- HABITAT=46.83% Estuarine, 53.17% Marine --------- 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,548.33 67.
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-92

 h, pork, and/or poultry, tomatoes, okra) 58148140 0 Macaroni salad with crab meat 15140 CRAB,BLUE,CKD,MOIST HEAT 751.63 101. 58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15141 CRAB,BLUE,CND 76.99 15. lsa---------------------------------------------------- SPECIES=Croaker (27) ------------------ HABITAT=Estuarine ------------------------------ 26111140 0 Croaker, floured or breaded, fried 15020 CROAKER,ATLANTIC,RAW 705.45 526.---------------------------------------------------- SPECIES=Fish (35) --------------------- HABITAT=Unknown -------------------------------- 26100210 0 Fish stick, patty, or fillet, NS as to type, c 15027 FISH PORTIONS & STK,FRZ,REHTD 100.00 100. ooked, NS as to cooking method 26100220 0 Fish stick, patty, or fillet, NS as to type, b 15027 FISH PORTIONS & STK,FRZ,REHTD 100.00 100. aked or broiled 26100230 0 Fish stick, patty, or fillet, NS as to type, b 15027 FISH PORTIONS & STK,FRZ,REHTD 100.00 100. readed or battered, baked 72308000 0 Dark-green leafy vegetable soup with meat, Ori 6179P SAUCE,FISH,RTS 1,319.63 33. ental style---------------------------------------------------- SPECIES=Flatfish (37) ----------------- HABITAT=84.23% Estuarine, 15.77% Marine -------- 26100130 0 Fish, NS as to type, breaded or battered, bake 15028 FLATFISH,RAW 1,171.58 138. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15028 FLATFISH,RAW 133.00 15. 27150310 0 Fish with tomato-based sauce (mixture) 15028 FLATFISH,RAW 694.50 453. 27150310 101137 Fish with tomato-based sauce (mixture) W/ CANO 15028 FLATFISH,RAW 694.03 453. LA OIL 27150310 203262 Fish with tomato-based sauce (mixture) W/O FAT 15028 FLATFISH,RAW 680.40 453. 27150310 204185 Fish with tomato-based sauce (mixture) W/ CORN 15028 FLATFISH,RAW 694.03 453. OIL 27450700 204770 Fish and vegetables (including carrots, brocco 15028 FLATFISH,RAW 1,603.45 907. li, and/or dark-green leafy (no potatoes)), to mato-based sauce (mixture) W/ PALM OIL 27450710 0 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,619.65 907. li, and dark- green leafy (no potatoes)), toma to-based sauce (mixture) 27450710 203868 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,618.70 907. li, and dark- green leafy (no potatoes)), toma_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Flatfish (37) ---------------- HABITAT=84.23% Estuarine, 15.77% Marine --------- to-based sauce (mixture) W/ CORN OIL 27550000 0 Fish sandwich, on bun, with spread 15028 FLATFISH,RAW 148.60 57. 27550000 100769 Fish sandwich, on bun, with spread REMOVED SPR 15028 FLATFISH,RAW 133.60 57. EAD
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-93

 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15028N (26100150) FLATFISH,RAW 224.80 13. le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 100.84 15. method 26100120 0 Fish, NS as to type, baked or broiled 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 972.08 138. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 972.08 138. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT 970.95 138. ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Flounder (38) ----------------- HABITAT=Estuarine ------------------------------ 26115120 0 Flounder, baked or broiled 15028 FLATFISH,RAW 971.90 907. 26115120 200995 Flounder, baked or broiled W/ VEGETABLE OIL, N 15028 FLATFISH,RAW 970.95 907. FS (INCLUDE OIL, NFS) 26115120 201280 Flounder, baked or broiled W/ OLIVE OIL 15028 FLATFISH,RAW 970.70 907. 26115120 201381 Flounder, baked or broiled W/ BUTTER, NFS 15028 FLATFISH,RAW 972.08 907. 26115120 203954 Flounder, baked or broiled W/ REAL MAYONNAISE 15028 FLATFISH,RAW 971.20 907. 26115130 204063 Flounder, breaded or battered, baked W/ MARGAR 15028 FLATFISH,RAW 1,173.45 907. INE-LIKE SPREAD, REDUCED CALORIE, ABOUT 40% FA T, TUB, SALTED (INCLUDE COUNTRY CROCK LIGHT... ) 26115140 0 Flounder, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 907. 26115150 201594 Flounder, battered, fried W/ VEGETABLE OIL, NF 15028 FLATFISH,RAW 133.00 100. S (INCLUDE OIL, NFS) 26115150 204298 Flounder, battered, fried W/ CANOLA OIL 15028 FLATFISH,RAW 133.00 100. 26115160 0 Flounder, steamed or poached 15028 FLATFISH,RAW 100.00 100.---------------------------------------------------- SPECIES=Haddock (41) ------------------ HABITAT=Marine --------------------------------- 26117110 0 Haddock, cooked, NS as to cooking method 15033 HADDOCK,RAW 972.95 907. 26117120 0 Haddock, baked or broiled 15033 HADDOCK,RAW 972.95 907. 26117120 201554 Haddock, baked or broiled W/ VEGETABLE OIL, NF 15033 HADDOCK,RAW 972.00 907. S (INCLUDE OIL, NFS) 26117120 201747 Haddock, baked or broiled W/ BUTTER, NFS 15033 HADDOCK,RAW 973.13 907. 26117130 0 Haddock, breaded or battered, baked 15033 HADDOCK,RAW 1,171.58 907. 26117130 202751 Haddock, breaded or battered, baked W/O FAT 15033 HADDOCK,RAW 1,086.45 907. 26117140 0 Haddock, floured or breaded, fried 15033 HADDOCK,RAW 1,086.45 907. 26117150 0 Haddock, battered, fried 15033 HADDOCK,RAW 133.00 100._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Halibut (43) ------------------ HABITAT=Marine --------------------------------- 27350110 0 Bouillabaisse 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 4,392.60 453.---------------------------------------------------- SPECIES=Herring (44) ------------------ HABITAT=Estuarine ------------------------------ 26119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW 787.05 607.---------------------------------------------------- SPECIES=Lobster (47) ------------------ HABITAT=Marine ---------------------------------
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-94

 27350110 0 Bouillabaisse 15147 LOBSTER,NORTHERN,RAW 4,392.60 226. 26311110 0 Lobster, cooked, NS as to cooking method 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 26311160 0 Lobster, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 100.84 100. 27150060 0 Lobster newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 929.58 340. 27150130 0 Seafood newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 929.58 113.---------------------------------------------------- SPECIES=Mackerel (49) ----------------- HABITAT=Marine --------------------------------- 26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15046 MACKEREL,ATLANTIC,RAW 1,086.90 302. LE OIL, NFS (INCLUDE OIL, NFS) 26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 1,086.90 302. LE OIL, NFS (INCLUDE OIL, NFS) 26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15051 MACKEREL,SPANISH,RAW 1,086.90 302. LE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Mullet (52) ------------------- HABITAT=Estuarine ------------------------------ 26123160 0 Mullet, steamed or poached 15055 MULLET,STRIPED,RAW 100.00 100.---------------------------------------------------- SPECIES=Mussels (53) ------------------ HABITAT=Marine --------------------------------- 26313160 0 Mussels, steamed or poached 15164 MUSSEL,BLUE,RAW 100.84 100. 27350110 0 Bouillabaisse 15164 MUSSEL,BLUE,RAW 4,392.60 226.---------------------------------------------------- SPECIES=Ocean Perch (54) -------------- HABITAT=Marine --------------------------------- 26125120 0 Ocean perch, baked or broiled 15057 OCEAN PERCH,ATLANTIC,RAW 971.90 907. 26125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS 15057 OCEAN PERCH,ATLANTIC,RAW 972.08 907. 26125130 0 Ocean perch, breaded or battered, baked 15057 OCEAN PERCH,ATLANTIC,RAW 1,128.75 907. 26125140 0 Ocean perch, floured or breaded, fried 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907.---------------------------------------------------- SPECIES=Oyster (59) ------------------- HABITAT=Estuarine ------------------------------ 26315140 0 Oysters, floured or breaded, fried 15167 OYSTER,EASTERN,WILD,RAW 1,086.45 907. 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,548.33 186. h, pork, and/or poultry, tomatoes, okra) 28355310 101214 Oyster stew W/ MARGARINE, NFS 15167 OYSTER,EASTERN,WILD,RAW 1,538.51 496._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Perch (60) -------------------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26127140 100971 Perch, floured or breaded, fried W/ CANOLA OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127140 101178 Perch, floured or breaded, fried W/ SOYBEAN OI 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. L 26127140 101192 Perch, floured or breaded, fried W/ PEANUT OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal 732.65 553. 26127120 0 Perch, baked or broiled 15060 PERCH,MXD SP,RAW 971.90 907. 26127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS 15060 PERCH,MXD SP,RAW 970.95 907. (INCLUDE OIL, NFS) 26127120 203332 Perch, baked or broiled W/O FAT 15060 PERCH,MXD SP,RAW 943.70 907. 26127130 0 Perch, breaded or battered, baked 15060 PERCH,MXD SP,RAW 1,128.75 907. 26127150 0 Perch, battered, fried 15060 PERCH,MXD SP,RAW 133.00 100. 26127150 204693 Perch, battered, fried W/ VEGETABLE OIL, NFS ( 15060 PERCH,MXD SP,RAW 133.00 100.
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-95

 INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Pollock (64) ------------------ HABITAT=Marine --------------------------------- 26100240 0 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried 26100240 101130 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100240 204083 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907. loured or breaded, fried W/ CORN OIL 26100250 0 Fish stick, patty, or fillet, NS as to type, b 15065 POLLOCK,ATLANTIC,RAW 133.00 100. attered, fried 27250520 0 Seafood restructured 15065 POLLOCK,ATLANTIC,RAW 148.00 100. 58111200 0 Puffs, fried, crab meat and cream cheese fille 15065N (27250520) POLLOCK,ATLANTIC,RAW 892.90 110. d---------------------------------------------------- SPECIES=Pompano (65) ------------------ HABITAT=Marine --------------------------------- 26131120 204584 Pompano, baked or broiled W/ OLIVE OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 671.30 607. 26131140 100951 Pompano, floured or breaded, fried W/ CORN OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 787.05 607. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WE SSON CORN OIL) 26131110 0 Pompano, cooked, NS as to cooking method 15068 POMPANO,FLORIDA,RAW 672.50 607. 26131140 204139 Pompano, floured or breaded, fried W/ VEGETABL 15068 POMPANO,FLORIDA,RAW 787.05 607. E OIL, NFS (INCLUDE OIL, NFS) 27350110 0 Bouillabaisse 15068 POMPANO,FLORIDA,RAW 4,392.60 453.---------------------------------------------------- SPECIES=Porgy (66) -------------------- HABITAT=Marine --------------------------------- 26133120 0 Porgy, baked or broiled 15090 SCUP,RAW 590.90 526. 26133120 100976 Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090 SCUP,RAW 589.95 526. (INCLUDE OIL, NFS) 26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090 SCUP,RAW 591.08 526._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Porgy (66) ------------------- HABITAT=Marine ---------------------------------- 26133140 100567 Porgy, floured or breaded, fried W/ VEGETABLE 15090 SCUP,RAW 705.45 526. OIL, NFS (INCLUDE OIL, NFS) 26133160 0 Porgy, steamed or poached 15090 SCUP,RAW 100.00 100.---------------------------------------------------- SPECIES=Rockfish (72) ----------------- HABITAT=Estuarine ------------------------------ 26100130 0 Fish, NS as to type, breaded or battered, bake 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,171.58 64. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 133.00 7.
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-96

 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15070N (26100150) ROCKFISH,PACIFIC,MXD SP,RAW 224.80 6. le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 100.84 7. method 26100120 0 Fish, NS as to type, baked or broiled 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 972.08 64. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 972.08 64. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT 970.95 64. ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Salmon (75) ------------------- HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22 26100190 0 Fish, NS as to type, smoked 15077 SALMON,CHINOOK,SMOKED 99.90 74. 26137190 0 Salmon, smoked 15077 SALMON,CHINOOK,SMOKED 100.00 100. 27250070 0 Salmon cake or patty 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. 27250070 100813 Salmon cake or patty W/ VEGETABLE OIL, NFS (IN 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. CLUDE OIL, NFS) 27250070 101058 Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. ESSON SOYBEAN OIL...) 27250070 204660 Salmon cake or patty W/ BUTTER, NFS 15080 SALMON,CHUM,CND,DRND W/BONE 957.85 453. 26137100 0 Salmon, raw 15081 SALMON,COHO,WILD,RAW 100.00 100. 27450710 204706 Fish and vegetables (excluding carrots, brocco 15081N (26137100) SALMON,COHO,WILD,RAW 1,618.45 907. li, and dark- green leafy (no potatoes)), toma to-based sauce (mixture) W/ SALMON AND OLIVE O IL 26137120 201145 Salmon, baked or broiled W/ OLIVE OIL 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls 843.70 780. 26137140 204329 Salmon, floured or breaded, fried W/ CANOLA OI 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. L 26137120 0 Salmon, baked or broiled 15083 SALMON,PINK,RAW 844.90 780. 26137120 200265 Salmon, baked or broiled W/ BUTTER, NFS 15083 SALMON,PINK,RAW 845.08 780. 26137120 201437 Salmon, baked or broiled W/O FAT OR W/ NONSTIC 15083 SALMON,PINK,RAW 816.70 780._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Salmon (75) ------------------ HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22%  K SPRAY (INCLUDE PAM...) 26137140 0 Salmon, floured or breaded, fried 15083 SALMON,PINK,RAW 959.45 780. 26137140 100833 Salmon, floured or breaded, fried W/ VEGETABLE 15083 SALMON,PINK,RAW 959.45 780. OIL, NFS (INCLUDE OIL, NFS) 26137160 0 Salmon, steamed or poached 15083 SALMON,PINK,RAW 100.00 100. 32105020 100563 Egg omelet or scrambled egg, with fish W/ BUTT 15084 SALMON,PINK,CND,W/BONE &LIQ 84.59 12. ER, NFS 26137110 0 Salmon, cooked, NS as to cooking method 15247 SALMON,COHO,WILD,CKD,DRY HEAT 100.00 100.---------------------------------------------------- SPECIES=Scallop (79) ------------------ HABITAT=0.67% Estuarine, 99.33% Marine --------- 26317110 0 Scallops, cooked, NS as to cooking method 15172 SCALLOP,MXD SP,RAW 1,086.45 907. 26317140 101203 Scallops, floured or breaded, fried W/ CANOLA 15172 SCALLOP,MXD SP,RAW 1,086.45 907. OIL 27350110 0 Bouillabaisse 15172 SCALLOP,MXD SP,RAW 4,392.60 453.---------------------------------------------------- SPECIES=Sea Bass (82) ----------------- HABITAT=Marine ---------------------------------
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-97

 26141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls 843.95 780. 26141140 101182 Sea bass, floured or breaded, fried W/ CORN OI 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb 959.45 780. L 26141120 0 Sea bass, baked or broiled 15091 SEA BASS,MXD SP,RAW 844.90 780. 26141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091 SEA BASS,MXD SP,RAW 816.70 780. TICK SPRAY (INCLUDE PAM...) 26141140 100856 Sea bass, floured or breaded, fried W/ VEGETAB 15091 SEA BASS,MXD SP,RAW 959.45 780. LE OIL, NFS (INCLUDE OIL, NFS) 26141160 0 Sea bass, steamed or poached 15091 SEA BASS,MXD SP,RAW 100.00 100.---------------------------------------------------- SPECIES=Shrimp (88) ------------------- HABITAT=Estuarine ------------------------------ 26319110 0 Shrimp, cooked, NS as to cooking method 15149 SHRIMP,MXD SP,RAW 100.84 100. 26319120 0 Shrimp, baked or broiled 15149 SHRIMP,MXD SP,RAW 941.40 907. 26319120 200498 Shrimp, baked or broiled W/ VEGETABLE OIL, NFS 15149 SHRIMP,MXD SP,RAW 940.45 907. (INCLUDE OIL, NFS) 26319120 200875 Shrimp, baked or broiled W/ BUTTER, NFS 15149 SHRIMP,MXD SP,RAW 941.58 907. 26319120 202863 Shrimp, baked or broiled W/O FAT OR W/ NONSTIC 15149 SHRIMP,MXD SP,RAW 913.20 907. K SPRAY (INCLUDE PAM...) 26319120 204534 Shrimp, baked or broiled W/ CANOLA OIL 15149 SHRIMP,MXD SP,RAW 940.45 907. 26319130 0 Shrimp, steamed or boiled 15149 SHRIMP,MXD SP,RAW 100.84 100. 26319140 0 Shrimp, floured, breaded, or battered, fried 15149 SHRIMP,MXD SP,RAW 902.90 680. 26319140 100180 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / CANOLA OIL 26319140 100708 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680. / CORN OIL 26319140 201330 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW 902.90 680._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine ------------------------------- / VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 27350110 0 Bouillabaisse 15149 SHRIMP,MXD SP,RAW 4,392.60 226. 27450410 0 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.30 98. coli, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture) 27450410 100865 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 771.30 98. coli, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture) W/ OLIVE OIL 27450410 203988 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 773.37 98. coli, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture) W/ BUTTER, NFS 27450410 204020 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW 773.74 98. coli, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture) W/ MARGARINE, NFS 27464000 0 Gumbo, no rice (New Orleans type with shellfis 15149 SHRIMP,MXD SP,RAW 3,548.33 64. h, pork, and/or poultry, tomatoes, okra) 28355450 101018 Seafood soup with potatoes and vegetables (inc 15149 SHRIMP,MXD SP,RAW 2,953.00 907. luding carrots, broccoli, and/or dark-green le afy) W/ SHRIMP 58112510 0 Dumpling, steamed, filled with meat, poultry, 15149 SHRIMP,MXD SP,RAW 818.84 151. or seafood
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-98

 58136130 0 Lo mein with shrimp 15149 SHRIMP,MXD SP,RAW 1,101.43 226. 58112110 0 Dim sum, meat filled (egg roll-type) 15149N (58112510) SHRIMP,MXD SP,RAW 100.00 18. 27150130 0 Seafood newburg 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 929.58 113. 14620120 0 Shrimp dip, cream cheese base 15152 SHRIMP,MXD SP,CND 434.58 113. 27150230 0 Shrimp scampi 15152 SHRIMP,MXD SP,CND 156.38 128. 27150230 101055 Shrimp scampi W/ OLIVE OIL 15152 SHRIMP,MXD SP,CND 155.00 128. 27350060 0 Shrimp creole, with rice 15152 SHRIMP,MXD SP,CND 1,842.44 680. 27360080 0 Chow mein or chop suey, NS as to type of meat, 15152 SHRIMP,MXD SP,CND 968.88 55. with noodles 54406200 0 Shrimp chips (tapioca base) 15152 SHRIMP,MXD SP,CND 100.00 25. 58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15152 SHRIMP,MXD SP,CND 76.99 15. lsa 58110120 0 Egg roll, with shrimp 15152 SHRIMP,MXD SP,CND 1,142.04 64. 58148150 100831 Macaroni salad with shrimp W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND 740.75 96. 58150510 0 Rice, fried, with shrimp 15152 SHRIMP,MXD SP,CND 1,028.48 64. 58407050 0 Instant soup, noodle with egg, shrimp or chick 15152 SHRIMP,MXD SP,CND 99.00 1. en 28355430 0 Shrimp soup, cream of, prepared with water 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM 100.00 100.---------------------------------------------------- SPECIES=Snapper (93) ------------------ HABITAT=Marine --------------------------------- 27350110 0 Bouillabaisse 15101 SNAPPER,MXD SP,RAW 4,392.60 453._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Squid (97) -------------------- HABITAT=Marine --------------------------------- 26213120 0 Squid, baked, broiled 15175 SQUID,MXD SP,RAW 706.05 680. 26213140 0 Squid, breaded, fried 15175 SQUID,MXD SP,RAW 1,086.45 907. 26213160 0 Squid, steamed or boiled 15175 SQUID,MXD SP,RAW 100.84 100.---------------------------------------------------- SPECIES=Sturgeon (98) ----------------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR 100.00 100.---------------------------------------------------- SPECIES=Swordfish (100) --------------- HABITAT=Marine --------------------------------- 26149120 0 Swordfish, baked or broiled 15110 SWORDFISH,RAW 844.90 780.---------------------------------------------------- SPECIES=Trout (103) ------------------- HABITAT=Freshwater ----------------------------- 26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907. AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN O IL....) 26151120 203955 Trout, baked or broiled W/ SESAME OIL 15240 TROUT,RAINBOW,FARMED,RAW 970.95 907.---------------------------------------------------- SPECIES=Trout, mixed sp. (114) -------- HABITAT=50% Freshwater, 50% Estuarine ---------- 26151140 204281 Trout, floured or breaded, fried W/ SOYBEAN OI 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls 959.45 780. L 26151130 0 Trout, breaded or battered, baked 15114 TROUT,MXD SP,RAW 1,086.45 907.
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-99

 26151140 0 Trout, floured or breaded, fried 15114 TROUT,MXD SP,RAW 959.45 780. 26151150 202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114 TROUT,MXD SP,RAW 133.00 100. INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Tuna (104) -------------------- HABITAT=Marine --------------------------------- 26155180 0 Tuna, canned, oil pack 15119 TUNA,LT,CND,OIL,DRND 100.00 100. 27150120 0 Tuna with cream or white sauce (mixture) 15119 TUNA,LT,CND,OIL,DRND 911.85 311. 27250160 0 Tuna cake or patty 15119 TUNA,LT,CND,OIL,DRND 981.25 480. 27250610 0 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.59 320. e 27250630 0 Tuna noodle casserole with (mushroom) soup 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320. 27250630 201273 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.38 320. 2% MILK AND W/ BUTTER, NFS 27250630 202216 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,117.50 320. WATER AND W/O FAT 27250630 202723 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320. WHOLE MILK 27250630 203942 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.38 320. 1% MILK AND W/ BUTTER, NFS 27350080 0 Tuna noodle casserole with vegetables, cream o 15119 TUNA,LT,CND,OIL,DRND 1,139.68 184._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- r white sauce 27350080 100388 Tuna noodle casserole with vegetables, cream o 15119 TUNA,LT,CND,OIL,DRND 1,139.68 184. r white sauce W/ CARROTS 27350410 0 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup 27350410 204105 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,225.70 292. hroom) soup W/O MILK 27350410 204591 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292. hroom) soup W/ WHOLE MILK 27450510 0 Tuna casserole with vegetables and (mushroom) 15119 TUNA,LT,CND,OIL,DRND 909.20 292. soup, no noodles 58145120 0 Macaroni or noodles with cheese and tuna 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188. 58145120 100521 Macaroni or noodles with cheese and tuna W/ 2% 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188. MILK 58145120 200545 Macaroni or noodles with cheese and tuna W/ SK 15119 TUNA,LT,CND,OIL,DRND 1,102.59 188. IM MILK 58145120 201431 Macaroni or noodles with cheese and tuna W/ 1% 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188. MILK 58145120 203026 Macaroni or noodles with cheese and tuna W/ WH 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188. OLE MILK 58145120 204559 Macaroni or noodles with cheese and tuna W/ AM 15119 TUNA,LT,CND,OIL,DRND 1,111.09 188. ERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD ( INCLUDE VELVEETA) AND W/O MILK 58145120 204847 Macaroni or noodles with cheese and tuna W/ EV 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188. APORATED MILK, NS AS TO FAT CONTENT AND DILUTI ON 58145120 205001 Macaroni or noodles with cheese and tuna W/ RE 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-100

 DUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN O R CHEDDAR TYPE (INCLUDE VELVEETA LIGHT) 26155110 0 Tuna, canned, NS as to oil or water pack 15121 TUNA,LT,CND,H2O,DRND 100.00 100. 26155190 0 Tuna, canned, water pack 15121 TUNA,LT,CND,H2O,DRND 100.00 100. 27450060 0 Tuna salad 15121 TUNA,LT,CND,H2O,DRND 413.97 223. 27450060 100008 Tuna salad W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND 410.22 223. 27450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121 TUNA,LT,CND,H2O,DRND 413.22 223. YPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT ..) 27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121 TUNA,LT,CND,H2O,DRND 419.22 223. RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESS ING...) 27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121 TUNA,LT,CND,H2O,DRND 412.97 223. EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HEL LMANN'S CHOLESTEROL-FREE REDUCED CALORIE...) 27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE ( 15121 TUNA,LT,CND,H2O,DRND 417.72 223. INCLUDE LOWFAT MAYONNAISE, WEIGHT WATCHERS LIG_____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ---------------------------------- HT MAYONNAISE, HELLMAN'S LIGHT MAYONNAISE) 27450060 202153 Tuna salad W/O SALAD DRESSING 15121 TUNA,LT,CND,H2O,DRND 355.22 223. 27450100 0 Tuna salad with egg 15121 TUNA,LT,CND,H2O,DRND 478.65 223. 27450100 100026 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121 TUNA,LT,CND,H2O,DRND 477.72 223. ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE W HIP LIGHT) 27450100 100039 Tuna salad with egg W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND 473.97 223. 27450100 201154 Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP 15121 TUNA,LT,CND,H2O,DRND 485.22 223. E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MA YONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NON FAT DRESSING...) 27550720 0 Tuna salad sandwich 15121 TUNA,LT,CND,H2O,DRND 157.26 57. 27550720 100053 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121 TUNA,LT,CND,H2O,DRND 161.26 57. 58148130 0 Macaroni salad with tuna 15121 TUNA,LT,CND,H2O,DRND 765.88 115. 58148130 101228 Macaroni salad with tuna W/ LOW CALORIE OR DIE 15121 TUNA,LT,CND,H2O,DRND 771.50 115. T MAYONNAISE (INCLUDE HELLMAN'S LIGHT MAYONNAI SE...) 58148130 202070 Macaroni salad with tuna W/ REAL MAYONAISE 15121 TUNA,LT,CND,H2O,DRND 760.25 115. 58148160 0 Macaroni salad with tuna and egg 15121 TUNA,LT,CND,H2O,DRND 996.75 167. 58148160 201511 Macaroni salad with tuna and egg W/ REAL MAYON 15121 TUNA,LT,CND,H2O,DRND 989.25 167. NAISE 26153110 0 Tuna, fresh, cooked, NS as to cooking method 15127 TUNA,YELLOWFIN,RAW 971.90 907. 26153120 0 Tuna, fresh, baked or broiled 15127 TUNA,YELLOWFIN,RAW 971.90 907. 26153120 200865 Tuna, fresh, baked or broiled W/ CORN OIL 15127 TUNA,YELLOWFIN,RAW 970.95 907. 26153120 201598 Tuna, fresh, baked or broiled W/ OLIVE OIL 15127 TUNA,YELLOWFIN,RAW 970.70 907. 26153120 202429 Tuna, fresh, baked or broiled W/O FAT OR W/ NO 15127 TUNA,YELLOWFIN,RAW 943.70 907. NSTICK SPRAY (INCLUDE PAM...)---------------------------------------------------- SPECIES=Whitefish (109) --------------- HABITAT=50% Freshwater, 50% Marine -------------
TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT AS

 BASED ON THE 1998 CSFII FOOD CODES

Note: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-101

 26100190 0 Fish, NS as to type, smoked 15131 WHITEFISH,MXD SP,SMOKED 99.90 13.---------------------------------------------------- SPECIES=Whiting (110) ----------------- HABITAT=Marine --------------------------------- 26100130 0 Fish, NS as to type, breaded or battered, bake 15132 WHITING,MXD SP,RAW 1,171.58 62. d 26100140 0 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. 26100140 100258 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS) 26100140 204195 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62. W/ CORN OIL 26100150 0 Fish, NS as to type, battered, fried 15132 WHITING,MXD SP,RAW 133.00 6. 26157120 0 Whiting, baked or broiled 15132 WHITING,MXD SP,RAW 971.90 907. 26157120 202454 Whiting, baked or broiled W/ BUTTER, NFS 15132 WHITING,MXD SP,RAW 972.08 907. 26157120 203222 Whiting, baked or broiled W/ VEGETABLE OIL, NF 15132 WHITING,MXD SP,RAW 970.95 907._____________________________________________________________________________________________________________________________________________

 

 Recipe Fish  Food Mod Ingredient Ingredient Weight Weight  Code code Food Name Code Name (grams) (grams_________ ______ ____________ __________ __________________ ________ ________ ---------------------------------------------------- SPECIES=Whiting (110) ---------------- HABITAT=Marine ---------------------------------- S (INCLUDE OIL, NFS) 26157120 204161 Whiting, baked or broiled, W/ OLIVE OIL 15132 WHITING,MXD SP,RAW 970.70 907. 26157130 0 Whiting, breaded or battered, baked 15132 WHITING,MXD SP,RAW 1,171.05 907. 26157140 0 Whiting, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 907. 26157140 202630 Whiting, floured or breaded, fried W/ CORN OIL 15132 WHITING,MXD SP,RAW 1,086.45 907. (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS) 26157140 204896 Whiting, floured or breaded, fried W/ CANOLA O 15132 WHITING,MXD SP,RAW 1,086.45 907. IL 28150610 0 Fish, batter-dipped or fish cake, with vegetab 15132N (26100150) WHITING,MXD SP,RAW 224.80 6. le, potatoes (frozen meal) 26100110 0 Fish, NS as to type, cooked, NS as to cooking 15133 WHITING,MXD SP,CKD,DRY HEAT 100.84 6. method 26100120 0 Fish, NS as to type, baked or broiled 15133 WHITING,MXD SP,CKD,DRY HEAT 972.08 62. 26100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15133 WHITING,MXD SP,CKD,DRY HEAT 972.08 62. R, NFS 26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15133 WHITING,MXD SP,CKD,DRY HEAT 970.95 62. ABLE OIL, NFS (INCLUDE OIL, NFS)
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APPENDIX B

STATISTICAL METHODS
B-1

Appendix B

Statistical Methods

This appendix describes the statistical methods used to generate point and interval

estimates of daily average per capita fish consumption. Point estimates include the mean, 90th,

95th, and 99th percentiles. Mean estimates were generated using ratio estimation techniques. 

The variance of the mean was estimated using a Taylor series approximation of the deviation of

estimates from their expected values. The Taylor series approximations were applied to

ultimate clusters, which resulted in an overall estimate of the variance instead of estimating

variance components due to sample–design stages. This appendix reports the statistical

formulae for generating both the mean estimate and the estimate of the confidence interval

about the mean. The estimation of potential bias in the mean estimate is also shown. Methods

for generating percentile estimates and 90–percent bootstrap intervals about the percentile

estimates are also detailed in this appendix.

Estimation of the Mean and Variance of the Mean

All four CSFII surveys are multistage, stratified–cluster samples with primary sampling

units (PSUs) sampled with replacement. Sample weights, which project the data from a

sampled individual to the population, are based on the probability of an individual being

sampled at each stage of the sampling design. As mentioned in Section 1 of this report, the

sample weights associated with each individual reporting two days of consumption data were

adjusted to correct for nonresponse bias. These adjusted sample weights, which are recorded

in the CSFII data in the variable WT4_2DAY record the number of individuals the sampled

person represents in the population. For example, a sample weight valued as 22 projects the

data from the individual with that sample weight to 22 individuals in the U.S. population.

The ultimate cluster is considered the aggregate of the sampled individuals within a

PSU. The ultimate cluster method is supported by the survey design. It is also necessary for

estimating the variance of the mean. Because the sample design contains multiple levels, such

as stratum and PSU, specific information is necessary to partition the variance–of–the–mean

estimate into components. That is, specification of the sample size and population size within

each level of sampling is required. However, this information is not inherent in the CSFII data. 

Rather, CSFII surveys report an adjusted sample weight for each individual who reported two

days of consumption data during the survey. As discussed in Section 1 of this report, these

survey weights were adjusted to correct for nonresponse bias. Given that only the adjusted

weight is available, and not the specific sample and population size in each phase, it was

necessary to estimate the mean using ratio estimation techniques and the variance of the mean

using the ultimate cluster methodology, which does not partition the variance into sample design

components.

The mean, daily average per capita fish consumption for a given habitat type was

estimated as the ratio of total fish for given habitat type consumed by the population or

subpopulation, divided by the estimate of the total number of individuals in the population or 

subpopulation.
B-2

Let R t designate the mean, daily average per capita fish consumption for the t th habitat

type. The values of the index “t” are described in Section 2. Then R t

 is estimated as 

To estimate the numerator, 

or the total daily average fish consumption for the t th habitat type, let

h=stratum h=1,2,3, ..., 43

I=PSU within stratum I=1,2

j=individual j=1,2,3, ..., n hi

and y thij be the daily average “as prepared” (or “uncooked”) fish consumption, in grams, from

the t th habitat type by the j th individual sampled from the I th PSU in the h th stratum. The survey

weight for the j th individual in the I th PSU from the h th stratum is designated w hij.

To estimate

the total number of individuals in the population or subpopulation, the variable x hij is valued as 1

if the j th person is in the I th PSU in the h th stratum. Otherwise, x hij is valued as zero.

Then

and

To estimate the variance of the mean (V(R t

)), first define the linearized variable, 
B-3

as

Thus, the value 

is the weighted difference between the daily average fish consumption for the j th individual and

the estimated mean, daily average per capita fish consumption for the population.

Then, as the first component of the cluster, the values of 

are summed across the n thi sampled individuals in the I th PSU from the h th stratum. That is,

This calculation was performed for each of the two PSUs sampled from a given stratum. The

mean of the PSU weighted deviations for each stratum was then determined as

The ultimate cluster variance of the mean was calculated as

A 90–percent confidence interval about the estimated mean, daily average per capita

consumption of fish from the t th habitat was estimated as
B-4

Estimation of the Variance of the Mean Using a Taylor Series Approximation Applied to

Ultimate Clusters

To demonstrate that the variance of the mean was estimated using a Taylor Series

approximation applied to ultimate clusters, define the function g(X,Y) as Y/X, where Y is the

estimated total of the daily average consumption of fish by the population or subpopulation, and

X is the estimated population or subpopulation. Notice that the function g(X,Y) is the estimator

for the mean, daily average per capita fish consumption, as defined earlier. Let : y and : x,

respectively, be the expected values of the variables Y and X. Then, the function F(X,Y) can be

expanded in a Taylor series about these expected values such that

MFx(:x,:y) is the first order partial derivative of F with respect to X evaluated at the expected

value of X, and MFy(:x,:y) is the first order partial derivative of F with respect to Y evaluated at

the expected value of Y. If F(X,Y) is defined as E(g(X,Y)), then 

since E(X–:x)=0 and E(Y–:y)=0. Therefore, if the higher order terms of the series are

considered negligible, the national mean estimator is unbiased.

Define the variance of the estimated mean as V(F(X,Y)). If F(X,Y) is defined as

E(g(X,Y)), then

Thus, the variance of the mean can be calculated as

which is equivalent to

Based on a method suggested by Woodruff (Woodruff 1971), which creates a synthetic

variable from the variable portion of the Taylor series variance estimate, the Taylor series

variance estimate can be approximated as
B-5

where the synthetic variable is 

If F(X,Y) is defined as E(g(X,Y)), which in this case is

then Zi

 becomes Z thij in keeping with the sample design, and

After collecting like terms and substituting the estimators for the summations, the previous

equation becomes

Since X hij is 1 if the j th individual is in the sample, and 0 otherwise, the estimator for Z thij can be

expressed as 

Notice that this expression of 

is the weighted difference between the daily average fish consumption for the j th individual and

the estimated mean, daily average per capita consumption for the population, as defined

previously. 
B-6

(1)

Estimates presented in this report were generated by coding the formulae in SAS, the

statistical computing language. The linear approximation to the Taylor series estimate of the

variance was used.

Using the synthetic variable Z when there is sampling with replacement at the first stage

of the sample design, estimates the variance as defined as

where

with

and

Notice that if the value 2—for the two PSUs sampled from each stratum with

replacement—is substituted for n h in the previous four equations, then the estimator becomes

the ultimate cluster estimator (Shah 1996).

Estimator for the Variance of Mean Consumption

The estimator for the variance of mean consumption presented above calculates the

variance of the estimated mean from ultimate cluster estimates using a synthetic variable. This

section shows that the variance of the mean, calculated from ultimate cluster estimates using a

synthetic variable, is equivalent to the estimator for the variance of the combined ratio estimator

for a stratified, multistage, ultimate cluster sample with replacement.

The multistage, ultimate cluster variance estimator for the mean, designated V(R), is 
B-7

where h indexes strata and I indexes the PSUs within strata. In the case of the CSFII surveys,

there are two PSUs per stratum.

The variable Z hi designates the ultimate cluster. Therefore, the variance is estimated as

a linear combination of the squared deviation of ultimate cluster values from the mean of the

ultimate clusters. Ultimate cluster values are estimated as the sum of the synthetic variable Z hij

across units within the cluster. In the case of the CSFII surveys, the units within ultimate

clusters are the individuals within a PSU. These individuals are indexed by j. Incorporating the

definition of the synthetic variable resulting from the Taylor series linearization, the ultimate

cluster can be expressed as 

Substituting this definition of Z hi into the first equation yields

Define 

and

Applying these definitions to the equation for V(R) and redistributing terms yields
B-8

(2)

Hence,

In order to show equation (1), it is sufficient to show (2).

Since

Because the strata are independent, the previous equation becomes

Expanding this equation yields

where
B-9

which can be rewritten as

Because the PSUs were sampled with replacement, the previous equation can be stated as 

Further, the PSUs sampled with replacement are independent, yielding

which can be expressed as

Likewise,

Hence,
B-10

Thus, as an estimate of

substituting

yields

Estimation of Potential Bias in the Mean Estimate

The ratio estimate of the mean was unbiased, provided that the higher order terms in the

Taylor series expansion were considered negligible. To assess the validity of this assumption,

a bias correction using a second order Taylor series expansion was performed and estimates

were compared to the uncorrected estimates.

Again, if F(X,Y) is defined as E(g(X,Y)), then

Thus, bias–corrected means were calculated as

Both uncorrected and bias–corrected mean estimates from the combined USDA 1994,

1995, and 1996 CSFII are listed in Table B.1 and Table B.2. The bias correction was

inconsequential for the estimates from the United States population. This was likely due to the

large sample sizes. The bias–corrected mean estimates for “consumers only” differed slightly

from the uncorrected mean estimates; however, the difference was in the second decimal place. 

Given that the consumption data were recalled, this difference in the second decimal place was
B-11

considered inconsequential. Therefore, uncorrected mean estimates were reported in the

document.

Percentile Estimates

Denote the p th percentile of the distribution F as 2 p. Define 2 p as

2p=inf{F(Y)$p}.

The cumulative distribution, F(Y), is estimated as

with

and a hij= 1 if y hij #y; 0 otherwise.

Thus, the p th percentile is estimated as 
B-12

TABLE B.1. BIAS–CORRECTED AND UNCORRECTED ESTIMATES OF MEAN AS PREPARED FISH 

Population Fish Type Habitat

Uncorrected

Estimate

(grams/person/day)

Bias–Corrected

Estimate

(grams/person/day)

U.S. Finfish Freshwater/Estuarine 2.55 2.55 

Marine 6.57 6.57 All 9.12 9.12 

U.S. Shellfish Freshwater/Estuarine 2.03 2.03 

Marine 1.68 1.68 All 3.70 3.70 

U.S. Finfish and Shellfish Freshwater/Estuarine 4.58 4.58 

Marine 8.25 8.25 All 12.83 12.83 

Consumers Only Finfish and Shellfish Freshwater/Estuarine 56.27 56.27 

Marine 80.19 80.21 All 92.02 92.02 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII). (2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day reporting period.  Estimates are projected from the sample to the U.S. population (or population of consumers only) using 4-year combined 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA’s Nutrient Data Bas Intake Surveys. 
B-13

TABLE B.2. BIAS–CORRECTED AND UNCORRECTED ESTIMATES OF MEAN UNCOOKED FISH C

Population Fish Type Habitat

Uncorrected

Estimate

(grams/person/day)

Bias–Corrected

Estimate

(grams/person/day)

U.S. Finfish Freshwater/Estuarine 3.57 3.57 

Marine 9.02 9.01 All 12.59 12.58 

U.S. Shellfish Freshwater/Estuarine 2.73 2.73 

Marine 1.57 1.57 All 4.29 4.30 

U.S. Finfish and Shellfish Freshwater/Estuarine 6.30 6.30 

Marine 10.58 10.58 All 16.88 16.88 

Consumers Only Finfish and Shellfish Freshwater/Estuarine 77.55 77.55 

Marine 102.93 102.95 All 121.33 121.33 

(1) Source of data: 1994-1996, 1998 USDA Continuing Survey of Food Intakes by Individuals (CSFII). (2) Estimates are based on 2-day averages. (3) Consumers only = Individuals who consumed fish at least once during the 2-day reporting period.  Estimates are projected from the sample to the U.S. population (or population of consumers only) using 4-year combined 

(4) The fish component of foods containing fish was calculated using data from the recipe file of the USDA’s Nutrient Data Bas Intake Surveys. 
B-14

Computationally, y hij is arranged in ascending order across all values of the indices. 

The survey weights associated with the arranged y hij are summed until the first instance when

the value of p is exceeded.

Bootstrap Intervals for Percentile Estimates

In addition to point estimates of the median and upper percentiles of the empirical

distributions of daily average fish consumption, Sections 4 and 5 report 90–percent interval

estimates for the 90th, 95th, and 99th percentiles. Reported interval estimates are

nonparametric estimates resulting from bootstrapping techniques reported by Efron (Efron

1982).

The reported bootstrap intervals do not result from direct estimates of the standard

deviation of the point estimate. Rather, the bootstrap estimates result from the percentile

method, which estimates the lower and upper bounds for the interval estimate by the 100"

percentile and 100(1–") percentile estimates from the nonparametric distribution of the given

point estimate. This distribution of the observed values of the given point estimate is

determined from repeated resampling of the empirical data. 

Resampling was conducted, with replacement, in accordance with the structure of the

sampling data. In the case of all four CSFII surveys, resampling was conducted at the

stratum*PSU level. For each bootstrap sampling iteration, the n hij daily average consumption

values in a stratum*PSU were resampled with replacement until the resample contained n hij

observations. The frequency of a given consumption value from the stratum*PSU in the

resample is determined by either a Poisson or binomial random number generator. If the

number of observations remaining to be drawn for the resample at the k th draw, where 0<k#n

hij, is greater than 50, and the ratio of the number of observations remaining to be drawn to the

number of draws remaining is less than five, then the random number for the frequency the

given observation appears in the resample results from a Poisson distribution. The mean of

the Poisson distribution is the ratio of the number of observations remaining to be drawn to the

number of draws remaining. If the number of observations remaining to be included in the

resample is less than or equal to 50, the frequency for the given observation results from a

binomial random number generator. The binomial distribution for the random generator has

an n equal to the number of remaining draws and a p of one divided by the number of

remaining draws. This method is an adaptation of a method provided by Ahrens and Dieter

(Kennedy 1980).

As an illustration of the resampling algorithm, suppose there are 129 observations in a

given stratum*PSU. At the initiation of the bootstrap resampling, the ratio of the number of

observations remaining to be drawn in the resample to the number of draws remaining is 1. 

Therefore, a number is generated from a Poisson random number generator with the mean of
B-15

1. The number from the random generator determines the number of times the value of the

first observation from the original sample is included in the bootstrap resample. Further,

suppose that after the 99th draw from the sample, 101 observations were included in the

bootstrap resample. For the 100th draw, there are 28 (129–101) observations remaining to be

included in the resample. After the 99th draw, there are 30 draws remaining to be conducted. 

Therefore, the frequency with which the 100th observation in the original sample will appear in

the resample is determined from a binomial random generator with n=28 and p=1/30.

One thousand resamples were drawn from each stratum*PSU. For each complete set

of strata*PSUs, the given point estimate was calculated as described above. Therefore, if (x *

1, x *

2, x *3, ...., x *1000) represents the 1,000 bootstrap resamples, then let (p *1, p *2, p *3, ....,

p *

1000) represent the resulting estimates of the p th percentile from the 1,000 resamples. The

value of the 5th percentile of the empirical distribution of the given percentile estimate from the

bootstrap resamples (p *

5%) is the lower bound for the 90–percent bootstrap interval estimate. 

Likewise, the value of the 95th percentile from the distribution of bootstrap estimates (p *

95%) is

the upper bound estimate for the 90–percent interval estimate. The central point of the

estimated 90–percent interval is not necessarily the reported value of the p th percentile

estimate; this is due to the asymmetry of the distribution of the percentile estimates. 
APPENDIX C

DATA CONVENTIONS

APPENDIX C-1. PERCENTAGE OF FISH IN 22 INGREDIENT CODES . . . . . . . . . . . . . C-1

APPENDIX C-2. USDA GUIDANCE AND EXAMPLES FOR THE CALCULATION OF P%

AND GUI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-2
C-1

APPENDIX C-1. PERCENTAGE OF FISH IN 22 INGREDIENT CODES

Ingredient OPP/USDA

Code Description % Fish

6027 Soup, Manhattan clam chowder, chunky, rts 31.09

6230 Soup, clam chowder, New Eng, prep W/milk 39.91

6256 Soup, Crm of shrimp, prep w/milk, com 3.06

6428 Soup, clam chowder, Manhattan, prep w/ H2O 31.09

6430 Soup, clam chowder, New Eng., prep w/h2O 40.51

6456 Soup, Crm of Shrimp, prep w/H2O, com 3.06

15002 Anchovy, European, cnd, oil,drnd 91.57

15014 Cisco, smoked 98.24

15018 Cod, Atlantic, Dried & salted 88.91

15027 Fish portions & stk, frx, rehtd, (fish sticks) 44.84

15041 Herring, Atlantic, pickled 78.20

15042 Herring, Atlantic, kippered 98.07

15077 Salmon, chinook, smoked 98.10

15080 Salmon, chum, cnd, drnd, w/bone 98.90

15084 Salmon, pink, cnd, 2/bone & liq 98.90

15087 Salmon, sockeye, cnd, drnd w/bone 98.90

15088 Sardine, atlantic, cnd, oil, drnd w/bone 99.24

15089 Sardine, pacific, cnd,tomato sau, drnd 77.33

15119 Tuna, lt, cnd, oil drnd 93.25

15121 Tuna, cnd, h20, drnd 99.18

15126 Tuna, cnd, h2o drnd, white meat 99.18

15131 Whitefish, mxd sp, smoked 98.40
C-2

APPENDIX C-2. USDA Guidance and Examples for the Calculation of P% and G

Example 1: No moisture or fat changeFollow the steps/calculations below to calculate the amount of each ingredient required to prepare 100 grams of the food (GUi), and the amount of each prepared food within each individual recipe.

Recipe

Yield

Moist.

Change

Fat

Change

Fat

Code

(Ryld) (M_chg) (F_chg) (F_Code)

11513100 Cocoa and sugar mixture, whole milk 100.00 0.0 0.0 0

(1) (2) (3) (4) (5) (6) 

Recipe

Code

Ingredient

Code Ingredient description

Retn

code

Recipe

ingred

amount

Ingred

amount

in 100

gms of

recipe

Amount

of

moist.

in

100 gms

ingred

Amount

of

ingred

moist.

in 100

gms of

recipe

Ingred

moist.

as

percent

of

recipe

total

Amou

of

mois

lost

per

ingre

(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (Mi–

11513100 1077 Milk, whl, 3.3% fat 0 244.000 91.7293 87.990 80.7126 0.99908 0.00

11513100 14175 Choc flav bev mix 0 22.000 8.2707 0.900 0.0744 0.00092 0.00

Recipe totals: 266.00 100.000 80.7871 1.00000 0.00

Steps/Calculations: (1) Gmi = Values are from the 1994–96 CSFII Recipe Database

(2) Gmi_100 = (Gmi/sum(Gmi)) * 100(3) Mi_100 = Values are obtained from the 1994–96 CSFII Nutrient Database(4) Mi = Gmi_100 * (M_100/100)(5) Mi% = Mi/sum(Mi)(6) Mi– = Mi% * M_chg(7) Pgmi = Gmi_100 + (Mi–)(8) P% = Pgmi/sum(Pgmi)(9) Gui = (Gmi_100/Ryld) * 100
C-3

Example 2: A moisture loss and no fat changeFollow the steps/calculations below to calculate the amount of each ingredient required to prepare 100 grams of the food (GUi), and the amount of each prepared food within each individual recipe.

Recipe

Yield

Moist.

Change

Fat

Change

Fat

Code

(Ryld) (M_chg) (F_chg) (F_Code)

11512500 Spanish–style hot chocolate drink 87.00 –13.0 0.0 0

(1) (2) (3) (4) (5) (6) 

Recipe

Code

Ingredient

Code Ingredient description

Retn

code

Recipe

ingred

amount

Ingred

amount

in

100

gms of

recipe

Amount

of

moist.

in 100 gm

ingred

Amount

of

ingred

moist.

in 100

gms of

recipe

Ingred

moist.

as

percent

of

recipe

total

Amount

of

moist.

lost

per

ingred

(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (Mi–) 

11512500 1096 Milk, cnd, evap, whl 2151 756.000 47.8273 74.040 35.4113 0.44053 –5.72611512500 2010 Cinnamon, ground 0 0.287 0.0182 9.520 0.0017 0.00002 –0.000

11512500 14429 Water, municipal 0 711.000 44.9804 99.900 44.9355 0.55901 –7.267

11512500 19081 Candies, swt choc 0 113.400 7.1741 0.500 0.0359 0.00045 –0.005

Recipe totals: 1580.69 100.0000 80.3844 1.00000 –13.00

Steps/Calculations: (1) Gmi = Values are from the 1994–96 CSFII Recipe Database

(2) Gmi_100 = (Gmi/sum(Gmi)) * 100(3) Mi_100 = Values are obtained from the 1994–96 CSFII Nutrient Database(4) Mi = Gmi_100 * (M_100/100)(5) Mi% = Mi/sum(Mi)(6) Mi– = Mi% * M_chg(7) Pgmi = Gmi_100 + (Mi–)(8) P% = Pgmi/sum(Pgmi)(9) Gui = (Gmi_100/Ryld) * 100
C-4

Example 3: A moisture loss and a fat gainFollow the steps/calculations below to calculate the amount of each ingredient required to prepare 100 grams of the food (GUi), and the amount of each prepared food within each individual recipe.

Recipe

Yield

Moist.

Change

Fat

Change

Fat

Code

(Ryld) (M_chg) (F_chg) (F_Code)

56201520 Cornmeal mush, fried 36.00 –65.1 1.1 4615

(1) (2) (3) (4) (5) (6

Recipe

Code

Ingredient

Code Ingredient description

Retn

code

Recipe

ingred

amount

Ingred

amount

in 100

gms of

recipe

Amount

of

moist.

in

100 gms

ingred

Amount

of

ingred

moist.

in 100

gms of

recipe

Ingred

moist.

as

percent

of

recipe

total

Amo

o

moi

los

pe

ingr

(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (Mi

56201520 2047 Salt, table 0 3.000 0.2755 0.200 0.0006 0.00001 –0.

56201520 4615 fat_added 0 — 1.1000 0.000 0.0000 0.00000 0.

56201520 14429 Water, municipal 0 948.000 87.0523 99.900 86.9653 0.98339 –64.

56201520 20022 Cornmeal, degermed, enr, yel 305 138.000 12.6722 11.590 1.4687 0.01661 –1.

Recipe totals: 1089.00 101.1000 88.4345 1.00000 –65.

Steps/Calculations: (1) Gmi = Values are from the 1994–96 CSFII Recipe Database

(2) Gmi_100 = (Gmi/sum(Gmi)) * 100(3) Mi_100 = Values are obtained from the 1994–96 CSFII Nutrient Database(4) Mi = Gmi_100 * (M_100/100)(5) Mi% = Mi/sum(Mi)(6) Mi– = Mi% * M_chg(7) Pgmi = Gmi_100 + (Mi–)(8) P% = Pgmi/sum(Pgmi)(9) Gui = (Gmi_100/Ryld) * 100
C-5

Example 4: No moisture or fat change but an ingredient with a moisture lossThis situation requires calculating P% and GUi amounts for ingredients of ingredients in a foodcode recipe using a two stage process:

Stage I. Calculate the amount of each ingredient required to prepare 100 grams of the food (GUi) and the amount of each ingredient as a pro

individual recipe. [Comparable to examples 1+2]

Stage II. Where an ingredient has a recipe (e.g., the ingredient 53114200 in the recipe 53114150), merge it’s ingredient information with t

information and calculate compound ingredient P% and Gui amounts.

Stage I.

Recipe

Yield

Moist.

Change

FatChange

FatCode

(Ryld) (M_chg) (F_chg) (F_Code)

Foodcode Recipe: 53114150 Cake, lemon, lowfat, NS as to icing 100.0 0.0 0.0 0Ingredient Recipe: 53114200 Cake, lemon, lowfat, without icing 80.00 –20.0 0.0 0Ingredient Recipe: 91305020 Icing, white 100.00 0.0 0.0 0

(1) (2) (3) (4) (5) (6

Recipe

Code

Ingredient

Code Ingredient description

Retn

code

Recipe

ingred

amount

Ingred

amount

in 100

gms of

recipe

Amount

of

moist.

in 

100 gms

ingred

Amount

of

ingred

moist.

in 100

gms of

recipe

Ingred

moist.

as

percent

of

recipe

total

Amo

of

moi

los

pe

ingr

(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (Mi

53114150 53114200 Cake, lemon, lowfat, w/o icing 0 786.000 62.9808 29.617 18.6530 0.85379 0.53114150 91305020 Icing, white 0 462.000 37.0192 8.629 3.1944 0.14621 0.

Recipe Totals: 1248.00 100.0000 21.8474 1.00000 0.

53114200 1123 Eggs, chick, whl, raw/frz 101 100.000 10.8217 75.330 8.1520 0.18657 –3.53114200 14429 Water, municipal 0 308.100 33.3416 99.900 33.3083 0.76231 –15.53114200 18142 Cake, yel, dry mix, pudd–type 301 515.970 55.8367 4.000 2.2335 0.05112 –1.

Recipe Totals: 924.07 100.0000 43.6937 1.00000 –20.

91305020 2047 Salt, table 0 1.500 0.2619 0.200 0.0005 0.00006 0.91305020 2050 Vanilla extract 0 4.333 0.7566 52.580 0.3978 0.04610 0.91305020 4610 Margarine, reg, stick, comp, 80% fat 0 75.125 13.1181 15.700 2.0595 0.23869 0.91305020 19336 Sugars, pdr 0 453.600 79.2061 0.300 0.2376 0.02754 0.91305020 11100000 Milk, nfs 0 38.125 6.6573 89.121 5.9330 0.68761 0.91305020 Recipe Totals: 572.68 100.0000 8.6285 1.00000 0.

Steps/Calculations: (1) Gmi = Values are from the 1994–96 CSFII Recipe Database

(2) Gmi_100 = (Gmi/sum(Gmi)) * 100(3) Mi_100 = Values are obtained from the 1994–96 CSFII Nutrient Database(4) Mi = Gmi_100 * (M_100 / 100)(5) Mi% = Mi/sum(Mi)(6) Mi– = Mi% * M_chg
C-6

(7) Pgmi = Gmi_100 + (Mi–)(8) P% = Pgmi/sum(Pgmi)(9) Gui = (Gmi_100/Ryld) * 100

Stage II.

Foodcode recipe information

Ingredient recipe information

in 100 grams of ingredient 

Recipe

code Rec yld

Ingred.

Code

Ingred

Gmi_100

Ingred.

P%

Ingred.

GUi Rec yld

Ingred.

Code

Ingred

Gmi_100

Ingred.

P%

In

(Ryld) (Gmi_100) (P%) (GUi) (I_Ryld) (I_Gmi_100) (I_P%) (I_

53114150 100.0 53114200 62.9808 0.62981 62.981 80.0 1123 10.8217 0.08863 

14429 33.3416 0.22619 18142 55.8367 0.68518 

Ingredient recipe su

91305020 37.0192 0.37019 37.019 100.0 2047 0.2619 0.00262 

2050 0.7566 0.00757 4610 13.1181 0.13118 

19336 79.2061 0.79206 

11100000 6.6573 0.06657 

Ingredient recipe su

Foodcode recipe 

Steps/Calculations: (1) C_P% = P% * I_P%

(2) C_GUi = ( (Gmi_100/Ryld) * (I_Gmi_100/I_Rydl) * 100
C-7

Example 5: A moisture loss and an ingredient with a moisture lossThis situation requires calculating nested ingredient amounts in a two stage process:

Stage I. Calculate the amount of each ingredient required to prepare 100 grams of the food (GUi) and the amount of each ingredient as a pro

individual recipe. [Comparable to example 2]

Stage II. Where an ingredient has a recipe (e.g., the ingredient 53116000 in the recipe 13210160), merge it’s ingredient information with the 

and calculate compound ingredient P% and GUi amounts.

Stage I. Recipe

Yield

Moist.

Change

Fat

Change

Fat

Code

(Ryld) (M_chg) (F_chg) (F_Code)

Foodcode Recipe: 13210160 Diplomat pudding, Puerto Rican sty 65.40 –34.6 0.0 0Ingredient Recipe: 53116000 Cake, pound, without icing 88.00 –12.0 0.0 0

(1) (2) (3) (4) (5) (6

Recipe

Code

Ingredient

Code Ingredient description

Retn

code

Recipe

ingred

amount

Ingred

amount

in 100

gms of

recipe

Amount

of

moist.

in 

100 gms

ingred

Amount

of

ingred

moist.

in 100

gms of

recipe

Ingred

moist.

as

percent

of

recipe

total

Amo

o

mo

lo

p

ing

(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (M

13210160 1077 Milk, whl, 3.3% fat 2152 488.000 30.8307 87.990 27.1279 0.45434 –1513210160 1123 Eggs, chick, whl, raw/frz 101 300.000 18.9533 75.330 14.2775 0.23912 –813210160 2010 Cinnamon, ground 0 1.150 0.0727 9.520 0.0069 0.00012 –013210160 2047 Salt, table 0 0.750 0.0474 0.200 0.0001 0.00000 –013210160 9100 Fruit cocktail, cnd, hvy syrup 151 248.000 15.6681 80.400 12.5971 0.21098 –713210160 9156 Lemon peel, raw 0 6.000 0.3791 81.600 0.3093 0.00518 –013210160 14429 Water, municipal 0 4.937 0.3119 99.900 0.3116 0.00522 –013210160 19335 Sugars, granulated 0 200.000 12.6355 0.000 0.0000 0.00000 013210160 42222 Sweet liqueur, bkd 46–60 min 0 34.000 2.1480 46.200 0.9924 0.01662 –013210160 53116000 Cake, pound, w/o icing 301 300.000 18.9533 21.558 4.0860 0.06843 –2

Recipe totals: 1582.84 100.000 59.7089 1.00000 –34.

53116000 1123 Eggs, chick, whl, raw/frz 101 150.000 25.2838 75.330 19.0463 0.61497 –753116000 2047 Salt, table 0 1.002 0.1689 0.200 0.0003 0.00001 –053116000 4610 Margarine, reg, stick, comp, 80% fat 0 84.600 14.2600 15.700 2.2388 0.07229 –053116000 14429 Water, municipal 0 0.617 0.1040 99.900 0.1039 0.00335 –053116000 18369 Baking pdr, double–acting, NaAlSO4 0 2.875 0.4846 5.000 0.0242 0.00078 –053116000 19335 Sugars, granulated 0 150.000 25.2838 0.000 0.0000 0.00000 053116000 20084 Wheat flr, white, cake, enr 301 163.500 27.5593 12.510 3.4477 0.11132 –153116000 11100000 Milk, nfs 2152 40.672 6.8556 89.121 6.1098 0.19727 –2

Recipe totals: 593.27 100.0000 30.9710 1.00000 –12

Steps/Calculations: (1) Gmi = Values are from the 1994–96 CSFII Recipe Database

(2) Gmi_100 = (Gmi/sum(Gmi)) * 100(3) Mi_100 = Values are obtained from the 1994–96 CSFII Nutrient Database(4) Mi = Gmi_100 * (M_100/100)(5) Mi% = Mi/sum(Mi)
C-8

(6) Mi– = Mi% * M_chg(7) Pgmi = Gmi_100 + (Mi–)(8) P% = Pgmi/sum(Pgmi)(9) Gui = (Gmi_100/Ryld) * 100

Stage II.

Foodcode recipe information

Ingredient recipe information

in 100 grams of ingredient 

Recipe

code Rec yld

Ingred.

Code

Ingred

Gm1_100

Ingred.

P%

Ingred.

GUi Rec yld

Ingred.

Code

Ingred

Gm1_100

Ingred.

P%

In

(Ryld) (Gmi_100) (P%) (GUi) (I_Ryld) (I_Gmi_100) (I_P%) (I_

13210160 65.4 1077 30.8307 0.23105 47.142 

1123 18.9533 0.16330 28.981 2010 0.0727 0.00105 0.111 2047 0.0474 0.00072 0.072 9100 15.6681 0.12796 23.957 9156 0.3791 0.00306 0.580 

14429 0.3119 0.00201 0.477 19335 12.6355 0.19320 19.320 42222 2.1480 0.02405 3.284 

Su

53116000 18.9533 0.25360 28.981 88.0 1123 25.2838 0.20346 

2047 0.1689 0.00192 4610 14.2600 0.15219 

14429 0.1040 0.00072 18369 0.4846 0.00540 19335 25.2838 0.28732 20084 27.5593 0.29799 

11100000 6.8556 0.05100 

Ingredient recipe su

Foodcode recip

Steps/Calculations: (1) C_P% = P% * I_P%

(2) C_GUi = ( (Gmi_100/Ryld) * (I_Gmi_100/I_Rydl) _ * 100
REFERENCES

CSFII survey documentation, file 1 (See USDA/ARS, 1996).

CSFII survey documentation, file 1 (See USDA/ARS, 2000).

DHHS (U. S. Department of Health and Human Services). 1996. 1996 Poverty Guidelines. Federal Register

61(43):8286–8.

Efron, Bradley. 1982. The Jackknife, the Bootstrap and Other Resampling Plans. Philadelphia, Pennsylvania: Society

for Industrial and Applied Mathematics.

Hansen, M.H., W.N. Hurwitz, and W.G. Madow. 1953. Sample Survey Methods and Theory. Volume I: Methods and

Applications. John Wiley & Sons, Inc.: pp. 399 and 419.

Jacobs, H.L., Kahn, H.D., Stralka, K.A., and Phan, D.B. 1998. “Estimates of Per Capita Fish Consumption in the U.S.

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