# Estimated Per Capita Fish

Consumption in the United States

August 2002

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# ACKNOWLEDGMENTS AND DISCLAIMER

The Engineering and Analysis Division, of th e 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, ma naged, 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, c ontractors, 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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# iii 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 acro ss two survey days as opposed to usual intake estimates.

Empirical daily averages in this report ar e 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 “a s 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 contam inated 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 c onsumption 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 we ight, 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 consumpt ion 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 aver age 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 av erage 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 informati on 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 limitat ions for estimating per capita fish

consumption. The primary advantage of the CS FII 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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# x 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 consumpt ion 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 t he 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–consecut ive, 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. Su rvey 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 associ ated 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 interv iewer 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 in terviewer administration for the first day and

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

consistency with respect to the way re sponses are recorded across interview days.

# 1-5 Previous CSFII surveys have collected dietar y 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 indivi dual’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 da ily 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 c onsumption 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 consumpti on 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 m illigrams/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 fi sh–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 ty pe 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 consumpti on 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 CSF II 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 consumpt ion 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 tw o 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 consumpt ion 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.4-3SECTION 4.1.1.1 TABLE 1. ASPREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Finfish and Shellfish (grams/person/day)Freshwater/Estuarine: Ageby Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,182 1.56 (1.19-1.92) 0.00 (0.00-0.48) 5.83 (4.42-10.21) 40.03 (33.72-51.96)15-44 2,332 4.28 (3.44-5.12) 5.05 (2.82-7.94) 23.93 (21.81-28.60) 82.86 (75.20-111.17)45 and Older 2,654 4.76 (3.96-5.57) 11.84 (5.74-16.82) 32.74 (26.65-40.10) 79.35 (74.17-87.01)All Ages 10,168 3.85 (3.33-4.37) 4.91 (2.56-6.29) 23.83 (22.14-27.47) 77.09 (74.28-85.21)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,277 2.09 (1.62-2.55) 0.00 (0.00-0.56) 6.55 (4.42-10.36) 60.75 (42.67-74.18)15-44 2,382 5.67 (4.79-6.55) 10.38 (9.19-12.38) 38.56 (33.74-49.01) 112.70 (91.49-125.08)45 and Older 2,780 7.38 (6.26-8.50) 23.60 (19.67-28.12) 56.58 (52.33-57.24) 112.26 (107.51-130.08)All Ages 10,439 5.34 (4.73-5.95) 9.28 (7.05-10.85) 37.09 (32.17-40.32) 107.14 (97.09-125.08)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 10,459 1.83 (1.51-2.14) 0.00 (0.00-0.00) 6.04 (5.53-9.46) 51.67 (39.41-61.17)15-44 4,714 4.97 (4.39-5.56) 8.58 (5.27-10.39) 31.67 (28.62-36.76) 98.87 (85.51-125.08)45 and Older 5,434 5.96 (5.19-6.72) 17.44 (13.85-22.10) 42.67 (37.09-52.80) 104.15 (91.00-112.00)All Ages 20,607 4.58 (4.16-5.00) 6.63 (5.34-8.54) 29.65 (28.12-31.61) 91.01 (82.61-100.08)(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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.4-4SECTION 4.1.1.1 TABLE 2. ASPREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Finfish and Shellfish (grams/person/day)Marine: Age by Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,182 3.60 (3.02-4.17) 10.75 (8.12-13.53) 28.12 (24.26-31.03) 61.31 (51.19-70.52)15-44 2,332 7.03 (6.12-7.94) 27.90 (24.32-28.16) 48.06 (42.57-53.68) 96.97 (86.64-137.57)45 and Older 2,654 10.87 (9.59-12.14) 41.98 (38.39-42.53) 63.28 (57.76-66.32) 128.48 (120.51-138.27)All Ages 10,168 7.59 (6.91-8.26) 28.12 (27.90-29.24) 49.57 (46.64-52.39) 106.59 (95.23-119.20)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,277 4.34 (3.61-5.08) 11.81 (8.36-13.95) 29.08 (26.67-31.40) 84.35 (77.02-113.29)15-44 2,382 9.41 (8.22-10.60) 36.62 (27.97-43.12) 72.81 (58.82-82.82) 127.44 (116.33-153.55)45 and Older 2,780 11.85 (10.54-13.15) 47.05 (42.18-54.47) 71.44 (64.42-81.34) 140.14 (114.89-149.59)All Ages 10,439 8.94 (8.11-9.77) 34.23 (28.16-38.51) 63.34 (59.04-73.18) 122.80 (109.35-139.56)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 10,459 3.98 (3.46-4.49) 10.78 (10.07-13.53) 28.16 (27.90-29.80) 78.95 (63.00-98.82)15-44 4,714 8.22 (7.35-9.10) 28.15 (27.90-34.28) 56.58 (54.47-68.87) 115.67 (98.46-143.75)45 and Older 5,434 11.31 (10.29-12.34) 42.73 (41.98-45.65) 65.14 (63.89-68.01) 136.94 (125.58-140.29)All Ages 20,607 8.25 (7.61-8.89) 29.20 (28.16-32.12) 55.80 (54.74-56.85) 114.56 (108.94-120.75)(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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.4-5SECTION 4.1.1.1 TABLE 3. ASPREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Finfish and Shellfish (grams/person/day)All Fish: Age by Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,182 5.15 (4.38-5.93) 18.90 (15.25-21.11) 37.46 (30.03-41.67) 80.21 (72.56-82.99)15-44 2,332 11.31 (9.96-12.66) 41.23 (36.62-46.18) 66.33 (60.95-73.04) 143.38 (128.01-148.39)45 and Older 2,654 15.63 (14.00-17.26) 56.15 (52.68-60.57) 82.90 (75.63-87.99) 158.92 (141.56-170.55)All Ages 10,168 11.44 (10.46-12.42) 42.17 (38.98-45.65) 66.83 (63.19-71.44) 140.80 (128.45-148.39)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,277 6.43 (5.54-7.32) 21.05 (15.71-24.88) 42.19 (34.02-52.53) 114.26 (98.93-130.64)15-44 2,382 15.08 (13.60-16.55) 58.44 (51.04-70.29) 89.07 (85.62-97.47) 177.18 (163.00-185.31)45 and Older 2,780 19.23 (17.59-20.86) 67.73 (65.02-72.21) 98.58 (92.65-105.09) 167.49 (157.03-193.29)All Ages 10,439 14.28 (13.35-15.21) 55.89 (51.04-59.38) 86.12 (84.30-89.73) 162.57 (155.77-178.70)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 10,459 5.80 (5.15-6.46) 19.41 (17.23-21.18) 38.21 (36.60-42.13) 96.52 (82.99-114.34)15-44 4,714 13.20 (12.16-14.24) 49.98 (45.30-56.20) 82.87 (76.24-86.13) 162.57 (147.17-176.21)45 and Older 5,434 17.27 (15.98-18.56) 61.14 (56.60-64.24) 90.47 (86.54-93.15) 162.69 (158.37-170.55)All Ages 20,607 12.83 (12.05-13.61) 48.19 (46.18-49.89) 78.98 (74.62-83.25) 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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.

# 4-6 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 9,596 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.4-7SECTION 4.1.1.1 TABLE 5. ASPREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Finfish and Shellfish (grams/person/day)Children Ages 3-17 by Fine Age CategoriesFreshwater/EstuarineAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 38.72 (32.91-43.61)Ages 6 to 10 1,670 2.11 (1.36-2.87) 0.00 (0.00-0.55) 5.91 (3.19-12.69) 60.85*(51.03-86.03)Ages 11 to 15 1,005 3.01 (2.24-3.78) 1.41 (0.51-5.49) 18.20 (14.84-21.07) 69.51*(55.98-75.05)Ages 16 to 17 363 3.44 (1.62-5.27) 0.00 (0.00-1.52) 13.14*(5.18-29.24) 81.18*(42.02-117.03)MarineAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**Ages 3 to 5 4,391 3.74 (3.23-4.25) 11.10 (10.37-12.55) 27.92 (24.37-29.07) 59.81 (52.40-71.30)Ages 6 to 10 1,670 4.18 (3.48-4.89) 13.12 (9.71-17.02) 28.72 (27.55-33.77) 78.60*(49.17-84.38)Ages 11 to 15 1,005 5.45 (4.19-6.72) 13.94 (9.76-20.64) 38.50 (30.76-50.26) 102.30*(84.35-113.60)Ages 16 to 17 363 4.67 (2.93-6.41) 0.00 (0.00-6.89) 24.23*(7.77-71.45) 107.78*(68.43-118.89)All FishAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**Ages 3 to 5 4,391 5.22 (4.63-5.81) 18.94 (15.25-21.34) 35.31 (31.07-39.50) 72.22 (66.68-81.41)Ages 6 to 10 1,670 6.30 (5.26-7.34) 23.91 (21.06-27.02) 39.55 (34.34-51.47) 107.75*(91.61-130.64)Ages 11 to 15 1,005 8.46 (6.92-10.00) 28.14 (24.88-31.39) 60.33 (53.40-74.18) 122.23*(106.78-131.92)Ages 16 to 17 363 8.11 (5.41-10.82) 18.62 (6.98-40.88) 73.81*(29.24-89.78) 142.34*(107.86-200.43)(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 individualsto the U.S. population of 58,923,560 using 4-year combined surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 asdescribed in the “Third Report on Nutrition Monitoring in theUnited States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.Io:lSection4.1.1.1Figure1.HistogramsofAsPreparedFishConsumptionforU.S.Population:Freshwater/Estuarine,Marine,andTotalFishiJ"0iij"010§zFreshwater/EstuarineFinfishandShellfish••••mFinfishandShellfishConsumed(grams/person/day)TotalFinfishandShel.lfish»»•••U>WmFinfishandShellfishConsumed(grams/parson/day)iMarineFinfishandShellfish»•••mThlfishandShellfishConsumed(grams/person/day)Perso118reportingzeroconsumptionPerso118reporting>zeroconsumptionSouroeafdata:1994-1996,1998USDAContinuingSurveyofFoodIntakesbyIndividuals(CSFII)..j>.I<.0Section4.1.1.1Figure2.CumulativeDistributionsofAsPreparedFishConsumptionforU.S.Population:Freshwater/Estuarine,Marine,andTotalFishFreshwater/EstuarineFinfishandShellfishMarineFinfishandShellfishtootoo90908080701007011)0cD60cD60:a:a!il5050J!4090!4030302020to800100200300400•ootoeo0100200300400300000too2003004005000100200300400500FinfishandShellfuhConsumed(griiiill!/person/day)FinfishandShellfishConsumed(gmms/person/day)TotalFinfishandShellfishtoo90807010060J50403020to10a10020030040000too200300400500FinfishandShellfishConsumed(grams/person/day)Souroeofdata:1994-1996,1998USDAContinuingSurveyofFbodIntakesbyIndividuals(alFll).I.....0Section4.1.1.1Figure3.HistogramsofAsPreparedFishConsumptionforIndividualsofAge18andOlder:Freshwater/Estuarine,Marine,andTotalFishFreshwater/EstuarineFinfishandShellfish200s----------------------------------------------,850l1i50rim•m=-FmfishandShellfishConsumed(grams/person/day)TotalFinfishandShel.lfish:>a202a:aa«1..•,.•110ma>ma210ua.,..FiDfishandShellfishCoiiSUlD.Eid(grams/person/day)MarineFinfishandShel.lfish20Ds----------------------------------------------,I850l»Mrooom•mmFmfishandShellfishConsumed(grams/person/day)Perso118reportingzeroconsumptionPerso118reporting>zeroconsumptionSouroeafdata:1994-1996,1998USDAContinuingSurveyofFoodIntakesbyIndividuals(CSFII)..j>.I............Section4.1.1.1Figure4.CumulativeDistributionsofAsPreparedFishConsumptionforIndividualsofAge18andOlder:Freshwater/Estuarine,Marine,andTotalFishFreshwater/EstuarineFinfishandShellfishMarineFinfishandShellfishtootoo909080807010070cD60cD60:a95:a!il5050J!4090!403030852020to800100200300400•ooto000too2003004005000FinfishandShellfuhConsumed(griiiill!/person/day)FinfishandShellfishConsumed(gmms/person/day)TotalFinfishandShellfishtoo9080::1110095J501190403020:I:''100300I0too200300400500FinfishandShellfishConsumed(grams/person/day)Souroeofdata:1994-1996,1998USDAContinuingSurveyofFbodIntakesbyIndividuals(alFll).4-12SECTION 4.1.1.2 TABLE 1. ASPREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)Freshwater/Estuarine: Ageby Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 4,879 55.95 (46.22-65.69) 0.00 (0.00-3.43) 207.69 (162.31-267.73) 1,515.50 (1,305.44-1,800.66)15-44 2,275 66.86 (52.64-81.07) 74.47 (40.18-106.65) 380.13 (306.35-434.91) 1,329.44 (1,237.79-2,020.99)45 and Older 2,569 71.68 (58.28-85.08) 183.50 (75.26-246.60) 491.35 (369.29-606.21) 1,339.24 (1,133.26-1,461.87)All Ages 9,723 66.28 (57.59-74.98) 80.28 (43.97-104.43) 397.53 (363.73-434.51) 1,351.62 (1,221.54-1,527.73)MalesAge Sample Size Mean (90%C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 4,994 65.04 (52.33-77.76) 0.00 (0.00-16.87) 279.17 (178.99-384.25) 1,767.05 (1,470.28-1,887.98)15-44 2,369 71.82 (60.35-83.30) 130.79 (101.25-169.80) 480.81 (424.67-574.22) 1,350.22 (1,227.91-1,728.58)45 and Older 2,764 88.04 (74.54-101.54) 271.89 (212.02-320.60) 666.28 (539.81-711.59) 1,377.75 (1,259.61-1,508.03)All Ages 10,127 75.43 (67.06-83.79) 130.64 (106.47-180.61) 503.88 (455.12-560.15) 1,470.46 (1,377.53-1,568.19)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 9,873 60.59 (51.67-69.51) 0.00 (0.00-0.00) 230.11 (187.28-283.09) 1,689.38 (1,470.28-1,805.49)15-44 4,644 69.35 (60.78-77.92) 104.26 (72.41-139.38) 431.37 (390.39-475.83) 1,335.45 (1,237.79-1,683.92)45 and Older 5,333 79.29 (68.87-89.72) 235.81 (187.77-284.01) 557.02 (493.69-666.38) 1,351.13 (1,259.61-1,461.87)All Ages 19,850 70.79 (64.56-77.02) 105.93 (87.30-127.95) 450.45 (423.86-484.36) 1,432.31 (1,325.45-1,520.97)(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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.4-13SECTION 4.1.1.2 TABLE 2. ASPREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)Marine: Age by Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 4,879 146.57 (125.26-167.88) 380.98 (323.92-505.61) 1,027.57 (907.69-1,149.29) 2,818.50 (2,481.21-2,908.22)15-44 2,275 113.78 (98.32-129.23) 423.46 (365.30-484.54) 768.09 (649.87-881.18) 1,648.49 (1,428.08-2,176.92)45 and Older 2,569 166.16 (146.91-185.42) 619.83 (566.91-657.52) 950.42 (899.63-1,041.87) 2,021.52 (1,898.81-2,682.59)All Ages 9,723 138.54 (126.80-150.27) 501.04 (465.44-534.43) 891.56 (846.51-923.25) 2,150.73 (1,857.89-2,483.56)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 2,678.35 (2,383.15-3,072.97)15-44 2,369 118.18 (103.89-132.47) 443.64 (368.30-546.56) 879.88 (759.85-954.12) 1,642.99 (1,454.33-1,818.57)45 and Older 2,764 149.26 (132.84-165.68) 568.10 (504.12-673.19) 888.72 (830.89-989.87) 1,859.28 (1,724.55-2,011.40)All Ages 10,127 135.63 (124.58-146.68) 494.03 (445.36-543.18) 907.08 (868.38-954.12) 1,965.47 (1,816.57-2,246.91)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 2,691.79 (2,481.21-2,823.18)15-44 4,644 116.02 (103.69-128.35) 440.37 (388.93-487.66) 829.65 (750.11-919.72) 1,651.83 (1,486.91-1,792.57)45 and Older 5,333 158.30 (144.04-172.56) 600.92 (562.17-642.27) 920.70 (882.46-977.46) 1,975.67 (1,784.53-2,117.92)All Ages 19,850 137.11 (127.60-146.61) 497.43 (479.82-517.48) 902.75 (869.42-938.30) 2,014.52 (1,947.15-2,158.09)(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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.4-14SECTION 4.1.1.2 TABLE 3. ASPREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)All Fish: Age by Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 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) 3,297.06 (2,823.18-3,680.33)15-44 2,275 180.63 (157.77-203.50) 640.94 (593.05-750.11) 1,040.45 (909.84-1,225.70) 2,291.55 (2,095.66-2,493.52)45 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) 2,695.97 (2,247.02-2,974.01)All Ages 9,723 204.82 (188.14-221.49) 730.67 (670.50-768.19) 1,211.28 (1,128.36-1,256.15) 2,650.83 (2,358.33-2,823.18)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 3,391.54 (2,893.31-3,953.68)15-44 2,369 190.00 (171.40-208.60) 756.08 (688.99-851.35) 1,164.80 (1,060.16-1,239.45) 2,237.99 (2,045.28-2,491.65)45 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) 2,309.81 (2,078.60-2,438.28)All Ages 10,127 211.05 (198.61-223.50) 791.69 (727.02-884.24) 1,239.38 (1,201.26-1,282.37) 2,536.85 (2,323.68-2,679.31)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 3,354.29 (3,223.83-3,457.94)15-44 4,644 185.37 (170.26-200.48) 714.19 (644.69-802.83) 1,138.91 (1,014.11-1,228.10) 2,289.93 (2,082.31-2,476.11)45 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) 2,385.97 (2,158.09-2,672.09)All Ages 19,850 207.90 (195.73-220.06) 762.33 (736.99-790.30) 1,227.24 (1,197.67-1,250.56) 2,539.05 (2,475.59-2,679.31)(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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.

# 4-15 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 9,432 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) 757 individuals did not report body weight. T hey represent 6,343,627 individuals in the population.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.4-16SECTION 4.1.1.2 TABLE 5. ASPREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)Children Ages 3-17 by Fine Age CategoriesFreshwater/EstuarineAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**Ages 3 to 5 4,112 82.93 (67.17-98.69) 0.00 (0.00-55.46) 283.55 (240.41-352.60) 2,317.17 (1,736.16-2,463.09)Ages 6 to 10 1,553 59.25 (39.31-79.19) 0.00 (0.00-5.34) 177.77 (87.76-401.82) 1,662.09*(1,433.33-2,335.41)Ages 11 to 15 975 53.29 (42.15-64.43) 27.44 (0.00-78.01) 311.51 (253.05-389.71) 1,237.08*(950.34-1,520.97)Ages 16 to 17 360 49.45 (22.66-76.24) 0.00 (0.00-33.44) 213.15*(105.71-390.39) 1,186.15*(600.22-2,095.66)MarineAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 3,447.36 (3,274.15-3,715.97)Ages 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) 2,799.51*(2,021.40-3,298.10)Ages 11 to 15 975 108.69 (84.14-133.25) 337.95 (179.10-413.20) 821.05 (628.62-1,033.67) 1,901.71*(1,537.42-2,366.14)Ages 16 to 17 360 74.57 (46.40-102.75) 0.00 (0.00-124.08) 380.78*(131.93-950.92) 1,785.18*(1,225.50-2,342.31)All FishAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 4,088.71 (3,732.61-4,507.92)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) 3,350.34*(2,724.77-4,408.10)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) 2,304.52*(1,907.98-2,767.40)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) 2,359.38*(2,095.66-2,675.66)(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 individualsto the U.S. population of 58,923,560 using 4-year combined surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 9,596 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 9,596 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed 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 Su rvey 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) Low-income is defined as indi viduals from households with gross income at or below 130% of the federal poverty threshold.

**: Percentile intervals were estimat ed 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 Su rvey 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) Low-income is defined as indi viduals from households with gross income at or below 130% of the federal poverty threshold.

**: Percentile intervals were estimat ed 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 Su rvey 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) Low-income is defined as indi viduals from households with gross income at or below 130% of the federal poverty threshold.

**: Percentile intervals were estimat ed 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.4-27SECTION 4.1.6 TABLE 1. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatFemales of Age 14 and YoungerEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 0.43624MarineOcean Perch 0.07833*All SpeciesTrout, mixed sp. (Estuarine) 0.05232*Crab (Estuarine) 0.12652*(con't.)Sea Bass 0.04055*(con't.)Trout, mixed sp. (Freshwater) 0.05232*Catfish (Estuarine) 0.12642* Scallop (Marine) 0.03934* Perch (Estuarine) 0.05097*Flounder 0.12074* Mackerel 0.03136* Perch (Freshwater) 0.05097*Flatfish (Estuarine) 0.07679* Pompano 0.02383* Trout 0.04770*Trout, mixed sp. (Estuarine) 0.05232* Flatfish (Marine) 0.01438* Sea Bass 0.04055*Perch (Estuarine) 0.05097* Porgy 0.01382* Scallop (Marine) 0.03934*Croaker 0.03920* Lobster 0.01115* Croaker 0.03920*Mullet 0.02218* Halibut 0.00521* Mackerel 0.03136*Oyster 0.02027* Sardine 0.00519* Pompano 0.02383*Salmon (Estuarine) 0.01581* Swordfish 0.00386* Mullet 0.02218*Herring 0.01378* Squid 0.00361* Oyster 0.02027*Rockfish 0.00691* Whitefish (Marine) 0.00339* Salmon (Estuarine) 0.01581*Anchovy 0.00522* Mussels 0.00154* Flatfish (Marine) 0.01438*Clam (Estuarine) 0.00389* Snapper 0.00009* Porgy 0.01382*Scallop (Estuarine) 0.00027*Herring 0.01378*UnknownFish 0.38095 Lobster 0.01115*FreshwaterCatfish (Freshwater) 0.12642* Seafood 0.00047* Rockfish 0.00691*Trout, mixed sp. (Freshwater) 0.05232*Carp 0.00608*Perch (Freshwater) 0.05097*All SpeciesTuna 1.40988 Anchovy 0.00522*Trout 0.04770* Cod 0.57052 Halibut 0.00521*Carp 0.00608* Shrimp 0.43624 Sardine 0.00519*Cisco 0.00366* Fish 0.38095 Clam (Estuarine) 0.00389*Whitefish (Freshwater) 0.00339* Salmon (Marine) 0.31835* Swordfish 0.00386*Pike 0.00255* Pollock 0.31789* Cisco 0.00366*Salmon (Freshwater) 0.00017* Clam (Marine) 0.14529* Squid 0.00361*Crab (Marine) 0.14365* Whitefish (Freshwater) 0.00339*MarineTuna 1.40988 Crab (Estuarine) 0.12652* Whitefish (Marine) 0.00339*Cod 0.57052 Catfish (Estuarine) 0.12642* Pike 0.00255*Salmon (Marine) 0.31835* Catfish (Freshwater) 0.12642* Mussels 0.00154*Pollock 0.31789* Flounder 0.12074* Seafood 0.00047*Clam (Marine) 0.14529* Haddock 0.10034* Scallop (Estuarine) 0.00027*Crab (Marine) 0.14365* Whiting 0.08056* Salmon (Freshwater) 0.00017*Haddock 0.10034* Ocean Perch 0.07833* Snapper 0.00009*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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-28SECTION 4.1.6 TABLE 2. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatFemales of Age 15 to 44Estimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 1.79975MarineCrab (Marine) 0.18799*All SpeciesPompano 0.14685*Catfish (Estuarine) 0.36552*(con't.)Scallop (Marine) 0.15755*(con't.)Ocean Perch 0.12941*Flatfish (Estuarine) 0.32317* Squid 0.15166* Porgy 0.12244*Flounder 0.17232* Pompano 0.14685* Perch (Estuarine) 0.09530*Crab (Estuarine) 0.16558* Ocean Perch 0.12941* Perch (Freshwater) 0.09530*Perch (Estuarine) 0.09530* Porgy 0.12244* Fish 0.09390*Trout, mixed sp. (Estuarine) 0.07916* Whiting 0.08350* Whiting 0.08350*Oyster 0.06087* Sardine 0.08130* Sardine 0.08130*Croaker 0.04853* Flatfish (Marine) 0.06051* Trout, mixed sp. (Estuarine) 0.07916*Mullet 0.04625* Sea Bass 0.05865* Trout, mixed sp. (Freshwater) 0.07916*Salmon (Estuarine) 0.04172* Mackerel 0.03120* Oyster 0.06087*Anchovy 0.03812* Mussels 0.01907* Flatfish (Marine) 0.06051*Rockfish 0.03504* Halibut 0.01366* Carp 0.06010*Herring 0.02833* Conch 0.00689* Sea Bass 0.05865*Clam (Estuarine) 0.01726* Snapper 0.00679* Croaker 0.04853*Eel 0.00202* Whitefish (Marine) 0.00061* Mullet 0.04625*Scallop (Estuarine) 0.00106*Salmon (Estuarine) 0.04172*Sturgeon (Estuarine) 0.00056*UnknownFish 0.09390* Anchovy 0.03812*Seafood 0.00322* Rockfish 0.03504*FreshwaterCatfish (Freshwater) 0.36552*Mackerel 0.03120*Trout 0.24246*All SpeciesTuna 2.62369 Herring 0.02833*Perch (Freshwater) 0.09530* Shrimp 1.79975 Mussels 0.01907*Trout, mixed sp. (Freshwater) 0.07916* Cod 0.90879* Clam (Estuarine) 0.01726*Carp 0.06010* Salmon (Marine) 0.83997* Halibut 0.01366*Pike 0.00787* Clam (Marine) 0.64409* Pike 0.00787*Cisco 0.00106* Catfish (Estuarine) 0.36552* Conch 0.00689*Whitefish (Freshwater) 0.00061* Catfish (Freshwater) 0.36552* Snapper 0.00679*Sturgeon (Freshwater) 0.00056* Flatfish (Estuarine) 0.32317* Seafood 0.00322*Salmon (Freshwater) 0.00044* Lobster 0.27145* Eel 0.00202*Pollock 0.25225* Scallop (Estuarine) 0.00106*MarineTuna 2.62369 Trout 0.24246* Cisco 0.00106*Cod 0.90879* Haddock 0.24170* Whitefish (Freshwater) 0.00061*Salmon (Marine) 0.83997* Crab (Marine) 0.18799* Whitefish (Marine) 0.00061*Clam (Marine) 0.64409* Flounder 0.17232* Sturgeon (Estuarine) 0.00056*Lobster 0.27145* Crab (Estuarine) 0.16558* Sturgeon (Freshwater) 0.00056*Pollock 0.25225* Scallop (Marine) 0.15755* Salmon (Freshwater) 0.00044*Haddock 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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-29SECTION 4.1.6 TABLE 3. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatFemales of Age 45 and OlderEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 1.36390MarinePollock 0.27192*All SpeciesCarp 0.18062*Flounder 0.87864*(con't.)Swordfish 0.20097*(con't.)Fish 0.17803*Catfish (Estuarine) 0.32047* Mackerel 0.19221* Crab (Estuarine) 0.16509*Herring 0.23283* Crab (Marine) 0.18744* Trout 0.16278*Flatfish (Estuarine) 0.23150* Ocean Perch 0.15961* Ocean Perch 0.15961*Crab (Estuarine) 0.16509* Scallop (Marine) 0.15056* Scallop (Marine) 0.15056*Perch (Estuarine) 0.10831* Lobster 0.14065* Lobster 0.14065*Croaker 0.09846* Squid 0.11659* Squid 0.11659*Salmon (Estuarine) 0.07612 Snapper 0.11452* Snapper 0.11452*Oyster 0.07289* Sea Bass 0.08798* Perch (Estuarine) 0.10831*Rockfish 0.05097* Halibut 0.08743* Perch (Freshwater) 0.10831*Trout, mixed sp. (Estuarine) 0.04023* Mussels 0.06865* Croaker 0.09846*Clam (Estuarine) 0.03115* Sardine 0.05269* Sea Bass 0.08798*Anchovy 0.01891* Flatfish (Marine) 0.04334* Halibut 0.08743*Mullet 0.01404* Whitefish (Marine) 0.04176* Pike 0.07948*Smelts (Estuarine) 0.01394* Pompano 0.03550* Salmon (Estuarine) 0.07612Smelts, Rainbow (Estuarine) 0.00212* Smelts (Marine) 0.01394* Oyster 0.07289*Scallop (Estuarine) 0.00102*Mussels 0.06865*UnknownFish 0.17803* Sardine 0.05269*FreshwaterCatfish (Freshwater) 0.32047*Rockfish 0.05097*Carp 0.18062*All SpeciesTuna 3.35218 Flatfish (Marine) 0.04334*Trout 0.16278* Salmon (Marine) 1.53248 Whitefish (Freshwater) 0.04176*Perch (Freshwater) 0.10831* Shrimp 1.36390 Whitefish (Marine) 0.04176*Pike 0.07948* Cod 1.35627* Trout, mixed sp. (Estuarine) 0.04023*Whitefish (Freshwater) 0.04176* Clam (Marine) 1.16221* Trout, mixed sp. (Freshwater) 0.04023*Trout, mixed sp. (Freshwater) 0.04023* Flounder 0.87864* Pompano 0.03550*Cisco 0.00350* Porgy 0.61332* Clam (Estuarine) 0.03115*Smelts, Rainbow (Freshwater) 0.00212* Haddock 0.52178* Anchovy 0.01891*Salmon (Freshwater) 0.00080 Catfish (Estuarine) 0.32047* Mullet 0.01404*Catfish (Freshwater) 0.32047* Smelts (Estuarine) 0.01394*MarineTuna 3.35218 Whiting 0.28532* Smelts (Marine) 0.01394*Salmon (Marine) 1.53248 Pollock 0.27192* Cisco 0.00350*Cod 1.35627* Herring 0.23283* Smelts, Rainbow (Estuarine) 0.00212*Clam (Marine) 1.16221* Flatfish (Estuarine) 0.23150* Smelts, Rainbow 0.00212*Porgy 0.61332* Swordfish 0.20097* Scallop (Estuarine) 0.00102*Haddock 0.52178* Mackerel 0.19221* Salmon (Freshwater) 0.00080Whiting 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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-30SECTION 4.1.6 TABLE 4. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatAll FemalesEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 1.35311MarineCrab (Marine) 0.17811All SpeciesScallop (Marine) 0.12934*Flounder 0.40204*(con't.)Lobster 0.16995*(con't.)Ocean Perch 0.12855*Catfish (Estuarine) 0.29790 Whiting 0.15172 Squid 0.10735*Flatfish (Estuarine) 0.23806 Scallop (Marine) 0.12934* Herring 0.09492*Crab (Estuarine) 0.15688 Ocean Perch 0.12855* Perch (Estuarine) 0.09005*Herring 0.09492* Squid 0.10735* Perch (Freshwater) 0.09005*Perch (Estuarine) 0.09005* Mackerel 0.08617* Carp 0.08941*Croaker 0.06353* Pompano 0.08198* Mackerel 0.08617*Trout, mixed sp. (Estuarine) 0.06001* Swordfish 0.06941* Pompano 0.08198*Oyster 0.05610* Sea Bass 0.06470* Swordfish 0.06941*Salmon (Estuarine) 0.04780 Sardine 0.05491* Sea Bass 0.06470*Rockfish 0.03433* Flatfish (Marine) 0.04457 Croaker 0.06353*Mullet 0.03000* Snapper 0.04208* Trout, mixed sp. (Estuarine) 0.06001*Anchovy 0.02438* Halibut 0.03698* Trout, mixed sp. (Freshwater) 0.06001*Clam (Estuarine) 0.01908 Mussels 0.03215* Oyster 0.05610*Smelts (Estuarine) 0.00476* Whitefish (Marine) 0.01526* Sardine 0.05491*Eel 0.00089* Smelts (Marine) 0.00476* Salmon (Estuarine) 0.04780Scallop (Estuarine) 0.00087* Conch 0.00303* Flatfish (Marine) 0.04457Smelts, Rainbow (Estuarine) 0.00072*Snapper 0.04208*Sturgeon (Estuarine) 0.00025*UnknownFish 0.18532 Halibut 0.03698*Seafood 0.00152* Rockfish 0.03433*FreshwaterCatfish (Freshwater) 0.29790Mussels 0.03215*Trout 0.17272*All SpeciesTuna 2.60702 Pike 0.03114*Perch (Freshwater) 0.09005* Shrimp 1.35311 Mullet 0.03000*Carp 0.08941* Cod 0.98755 Anchovy 0.02438*Trout, mixed sp. (Freshwater) 0.06001* Salmon (Marine) 0.96227 Clam (Estuarine) 0.01908Pike 0.03114* Clam (Marine) 0.71187 Whitefish (Freshwater) 0.01526*Whitefish (Freshwater) 0.01526* Flounder 0.40204* Whitefish (Marine) 0.01526*Cisco 0.00246* Haddock 0.30637* Smelts (Estuarine) 0.00476*Smelts, Rainbow (Freshwater) 0.00072* Catfish (Estuarine) 0.29790 Smelts (Marine) 0.00476*Salmon (Freshwater) 0.00051 Catfish (Freshwater) 0.29790 Conch 0.00303*Sturgeon (Freshwater) 0.00025* Pollock 0.27330 Cisco 0.00246*Porgy 0.26619* Seafood 0.00152*MarineTuna 2.60702 Flatfish (Estuarine) 0.23806 Eel 0.00089*Cod 0.98755 Fish 0.18532 Scallop (Estuarine) 0.00087*Salmon (Marine) 0.96227 Crab (Marine) 0.17811 Smelts, Rainbow (Estuarine) 0.00072*Clam (Marine) 0.71187 Trout 0.17272* Smelts, Rainbow 0.00072*Haddock 0.30637* Lobster 0.16995* Salmon (Freshwater) 0.00051Pollock 0.27330 Crab (Estuarine) 0.15688 Sturgeon (Estuarine) 0.00025*Porgy 0.26619* Whiting 0.15172 Sturgeon (Freshwater) 0.00025*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-31SECTION 4.1.6 TABLE 5. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatMales of Age 14 and YoungerEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 0.75514MarinePorgy 0.11758*All SpeciesPerch (Estuarine) 0.07402*Flounder 0.22088*(con't.)Sea Bass 0.11696*(con't.)Perch (Freshwater) 0.07402*Catfish (Estuarine) 0.19129* Pompano 0.07986* Ocean Perch 0.06935*Flatfish (Estuarine) 0.11359* Crab (Marine) 0.07435* Scallop (Marine) 0.06929*Perch (Estuarine) 0.07402* Ocean Perch 0.06935* Crab (Estuarine) 0.06548*Crab (Estuarine) 0.06548* Scallop (Marine) 0.06929* Swordfish 0.06303*Croaker 0.03882* Swordfish 0.06303* Trout 0.05568*Oyster 0.02511* Mackerel 0.02538* Croaker 0.03882*Rockfish 0.02440* Lobster 0.02444* Pike 0.03128*Trout, mixed sp. (Estuarine) 0.01531* Flatfish (Marine) 0.02127* Mackerel 0.02538*Salmon (Estuarine) 0.01245* Squid 0.00794* Oyster 0.02511*Clam (Estuarine) 0.00861* Mussels 0.00750* Lobster 0.02444*Mullet 0.00836* Snails (Marine) 0.00675* Rockfish 0.02440*Anchovy 0.00375* Whitefish (Marine) 0.00393* Flatfish (Marine) 0.02127*Herring 0.00173* Snapper 0.00370* Trout, mixed sp. (Estuarine) 0.01531*Scallop (Estuarine) 0.00047* Halibut 0.00232* Trout, mixed sp. (Freshwater) 0.01531*Sturgeon (Estuarine) 0.00001*Salmon (Estuarine) 0.01245*UnknownFish 0.38849 Clam (Estuarine) 0.00861*FreshwaterCatfish (Freshwater) 0.19129* Seafood 0.00165* Mullet 0.00836*Perch (Freshwater) 0.07402*Squid 0.00794*Trout 0.05568*All SpeciesTuna 1.62876 Mussels 0.00750*Pike 0.03128* Cod 0.75619 Snails (Freshwater) 0.00675*Trout, mixed sp. (Freshwater) 0.01531* Shrimp 0.75514 Snails (Marine) 0.00675*Snails (Freshwater) 0.00675* Fish 0.38849 Carp 0.00518*Carp 0.00518* Clam (Marine) 0.32120* Whitefish (Freshwater) 0.00393*Whitefish (Freshwater) 0.00393* Salmon (Marine) 0.25062* Whitefish (Marine) 0.00393*Cisco 0.00298* Flounder 0.22088* Anchovy 0.00375*Salmon (Freshwater) 0.00013* Catfish (Estuarine) 0.19129* Snapper 0.00370*Sturgeon (Freshwater) 0.00001* Catfish (Freshwater) 0.19129* Cisco 0.00298*Pollock 0.17829* Halibut 0.00232*MarineTuna 1.62876 Whiting 0.13893* Herring 0.00173*Cod 0.75619 Haddock 0.12580* Seafood 0.00165*Clam (Marine) 0.32120* Porgy 0.11758* Scallop (Estuarine) 0.00047*Salmon (Marine) 0.25062* Sea Bass 0.11696* Salmon (Freshwater) 0.00013*Pollock 0.17829* Flatfish (Estuarine) 0.11359* Sturgeon (Estuarine) 0.00001*Whiting 0.13893* Pompano 0.07986* Sturgeon (Freshwater) 0.00001*Haddock 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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-32SECTION 4.1.6 TABLE 6. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatMales of Age 15 to 44Estimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.38408MarineSquid 0.18073*All SpeciesFish 0.19355*Flounder 0.51422*(con't.)Lobster 0.15675*(con't.)Perch (Estuarine) 0.19238*Flatfish (Estuarine) 0.41069* Scallop (Marine) 0.15444* Perch (Freshwater) 0.19238*Crab (Estuarine) 0.27575* Sea Bass 0.14390* Squid 0.18073*Catfish (Estuarine) 0.26515* Pompano 0.07971* Lobster 0.15675*Oyster 0.25306* Flatfish (Marine) 0.07689* Scallop (Marine) 0.15444*Perch (Estuarine) 0.19238* Swordfish 0.04820* Sea Bass 0.14390*Trout, mixed sp. (Estuarine) 0.10411* Haddock 0.03383* Trout, mixed sp. (Estuarine) 0.10411*Croaker 0.06601* Mussels 0.02949* Trout, mixed sp. (Freshwater) 0.10411*Herring 0.06400* Ocean Perch 0.01858* Trout 0.08968*Anchovy 0.05052* Mackerel 0.01638* Pompano 0.07971*Salmon (Estuarine) 0.04776* Sardine 0.01070* Flatfish (Marine) 0.07689*Clam (Estuarine) 0.04396* Halibut 0.00693* Carp 0.07156*Rockfish 0.02944* Snapper 0.00253* Croaker 0.06601*Mullet 0.02179* Snails (Marine) 0.00200* Herring 0.06400*Eel 0.00928*Anchovy 0.05052*Scallop (Estuarine) 0.00104*UnknownFish 0.19355* Swordfish 0.04820*Seafood 0.00471* Salmon (Estuarine) 0.04776*FreshwaterCatfish (Freshwater) 0.26515*Clam (Estuarine) 0.04396*Perch (Freshwater) 0.19238*All SpeciesTuna 2.88503 Haddock 0.03383*Trout, mixed sp. (Freshwater) 0.10411* Shrimp 2.38408 Mussels 0.02949*Trout 0.08968* Clam (Marine) 1.64047* Rockfish 0.02944*Carp 0.07156* Cod 1.33319* Crayfish 0.02543*Crayfish 0.02543* Salmon (Marine) 0.96155* Mullet 0.02179*Snails (Freshwater) 0.00200* Flounder 0.51422* Ocean Perch 0.01858*Salmon (Freshwater) 0.00050* Porgy 0.41085* Mackerel 0.01638*Flatfish (Estuarine) 0.41069* Sardine 0.01070*MarineTuna 2.88503 Pollock 0.36916* Eel 0.00928*Clam (Marine) 1.64047* Whiting 0.32395* Halibut 0.00693*Cod 1.33319* Crab (Marine) 0.31308* Seafood 0.00471*Salmon (Marine) 0.96155* Crab (Estuarine) 0.27575* Snapper 0.00253*Porgy 0.41085* Catfish (Estuarine) 0.26515* Snails (Freshwater) 0.00200*Pollock 0.36916* Catfish (Freshwater) 0.26515* Snails (Marine) 0.00200*Whiting 0.32395* Oyster 0.25306* Scallop (Estuarine) 0.00104*Crab (Marine) 0.31308* Octopus 0.19645* Salmon (Freshwater) 0.00050*Octopus 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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-33SECTION 4.1.6 TABLE 7. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatMales of Age 45 and OlderEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.12091MarineOcean Perch 0.22713*All SpeciesCrab (Marine) 0.22835*Flounder 0.75017*(con't.)Pollock 0.22464*(con't.)Ocean Perch 0.22713*Catfish (Estuarine) 0.72265* Lobster 0.21815* Carp 0.22671*Flatfish (Estuarine) 0.34603* Porgy 0.20986* Pollock 0.22464*Croaker 0.24536* Mussels 0.18901* Lobster 0.21815*Herring 0.20993* Squid 0.16684* Herring 0.20993*Perch (Estuarine) 0.20890* Swordfish 0.16471* Porgy 0.20986*Trout, mixed sp. (Estuarine) 0.20278* Sea Bass 0.12599* Perch (Estuarine) 0.20890*Crab (Estuarine) 0.20112* Flatfish (Marine) 0.06479* Perch (Freshwater) 0.20890*Oyster 0.18590* Halibut 0.03909* Trout, mixed sp. (Estuarine) 0.20278*Salmon (Estuarine) 0.09457 Octopus 0.03641* Trout, mixed sp. (Freshwater) 0.20278*Rockfish 0.04992* Shark 0.02277* Crab (Estuarine) 0.20112*Clam (Estuarine) 0.04237* Pompano 0.01477* Mussels 0.18901*Anchovy 0.03701* Smelts (Marine) 0.01170* Oyster 0.18590*Mullet 0.02447* Whitefish (Marine) 0.01103* Squid 0.16684*Smelts (Estuarine) 0.01170* Snapper 0.01039* Swordfish 0.16471*Scallop (Estuarine) 0.00179* Roe 0.00552* Sea Bass 0.12599*Snails (Marine) 0.00507* Salmon (Estuarine) 0.09457FreshwaterCatfish (Freshwater) 0.72265*Pike 0.06831*Trout 0.29439*UnknownFish 0.32016* Flatfish (Marine) 0.06479*Carp 0.22671*Rockfish 0.04992*Perch (Freshwater) 0.20890*All SpeciesTuna 3.10292 Clam (Estuarine) 0.04237*Trout, mixed sp. (Freshwater) 0.20278* Shrimp 2.12091 Halibut 0.03909*Pike 0.06831* Salmon (Marine) 1.90378 Anchovy 0.03701*Whitefish (Freshwater) 0.01103* Clam (Marine) 1.58113* Octopus 0.03641*Snails (Freshwater) 0.00507* Cod 1.57265 Mullet 0.02447*Salmon (Freshwater) 0.00100 Flounder 0.75017* Shark 0.02277*Catfish (Estuarine) 0.72265* Pompano 0.01477*MarineTuna 3.10292 Catfish (Freshwater) 0.72265* Smelts (Estuarine) 0.01170*Salmon (Marine) 1.90378 Haddock 0.50818* Smelts (Marine) 0.01170*Clam (Marine) 1.58113* Flatfish (Estuarine) 0.34603* Whitefish (Freshwater) 0.01103*Cod 1.57265 Fish 0.32016* Whitefish (Marine) 0.01103*Haddock 0.50818* Sardine 0.31225* Snapper 0.01039*Sardine 0.31225* Trout 0.29439* Roe 0.00552*Scallop (Marine) 0.26563* Scallop (Marine) 0.26563* Snails (Freshwater) 0.00507*Mackerel 0.25230* Mackerel 0.25230* Snails (Marine) 0.00507*Whiting 0.23343* Croaker 0.24536* Scallop (Estuarine) 0.00179*Crab (Marine) 0.22835* Whiting 0.23343* Salmon (Freshwater) 0.00100(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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-34SECTION 4.1.6 TABLE 8. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatAll MalesEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 1.92003MarineScallop (Marine) 0.16779*All SpeciesScallop (Marine) 0.16779*Flounder 0.51594*(con't.)Lobster 0.14397*(con't.)Lobster 0.14397*Catfish (Estuarine) 0.38540 Squid 0.13573* Trout 0.14326*Flatfish (Estuarine) 0.32104 Sea Bass 0.13215* Squid 0.13573*Crab (Estuarine) 0.20361 Octopus 0.10187* Sea Bass 0.13215*Oyster 0.17899* Sardine 0.09893* Croaker 0.11357*Perch (Estuarine) 0.16939* Ocean Perch 0.09334* Trout, mixed sp. (Estuarine) 0.11283*Croaker 0.11357* Mackerel 0.08951* Trout, mixed sp. (Freshwater) 0.11283*Trout, mixed sp. (Estuarine) 0.11283* Swordfish 0.08677* Carp 0.10258*Herring 0.09321* Mussels 0.07231* Octopus 0.10187*Salmon (Estuarine) 0.05351 Pompano 0.06020* Sardine 0.09893*Anchovy 0.03540* Flatfish (Marine) 0.06011 Ocean Perch 0.09334*Clam (Estuarine) 0.03513 Halibut 0.01552* Herring 0.09321*Rockfish 0.03441 Shark 0.00685* Mackerel 0.08951*Mullet 0.01943* Snapper 0.00517* Swordfish 0.08677*Eel 0.00429* Whitefish (Marine) 0.00425* Mussels 0.07231*Smelts (Estuarine) 0.00352* Snails (Marine) 0.00404* Pompano 0.06020*Scallop (Estuarine) 0.00113* Smelts (Marine) 0.00352* Flatfish (Marine) 0.06011Sturgeon (Estuarine) 0.00000* Roe 0.00166* Salmon (Estuarine) 0.05351Anchovy 0.03540*FreshwaterCatfish (Freshwater) 0.38540UnknownFish 0.27772 Clam (Estuarine) 0.03513Perch (Freshwater) 0.16939* Seafood 0.00257* Rockfish 0.03441Trout 0.14326*Pike 0.02795*Trout, mixed sp. (Freshwater) 0.11283*All SpeciesTuna 2.65381 Mullet 0.01943*Carp 0.10258* Shrimp 1.92003 Halibut 0.01552*Pike 0.02795* Clam (Marine) 1.31093 Crayfish 0.01177*Crayfish 0.01177* Cod 1.26894 Shark 0.00685*Whitefish (Freshwater) 0.00425* Salmon (Marine) 1.07718 Snapper 0.00517*Snails (Freshwater) 0.00404* Flounder 0.51594* Eel 0.00429*Cisco 0.00071* Catfish (Estuarine) 0.38540 Whitefish (Freshwater) 0.00425*Salmon (Freshwater) 0.00057 Catfish (Freshwater) 0.38540 Whitefish (Marine) 0.00425*Sturgeon (Freshwater) 0.00000* Flatfish (Estuarine) 0.32104 Snails (Freshwater) 0.00404*Porgy 0.28107* Snails (Marine) 0.00404*MarineTuna 2.65381 Pollock 0.28057* Smelts (Estuarine) 0.00352*Clam (Marine) 1.31093 Fish 0.27772 Smelts (Marine) 0.00352*Cod 1.26894 Whiting 0.25299 Seafood 0.00257*Salmon (Marine) 1.07718 Crab (Marine) 0.23118 Roe 0.00166*Porgy 0.28107* Crab (Estuarine) 0.20361 Scallop (Estuarine) 0.00113*Pollock 0.28057* Haddock 0.19833* Cisco 0.00071*Whiting 0.25299 Oyster 0.17899* Salmon (Freshwater) 0.00057Crab (Marine) 0.23118 Perch (Estuarine) 0.16939* Sturgeon (Estuarine) 0.00000*Haddock 0.19833* Perch (Freshwater) 0.16939* Sturgeon (Freshwater) 0.00000*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-35SECTION 4.1.6 TABLE 9. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatIndividuals of Age 14 and YoungerEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 0.59828MarineSea Bass 0.07938*All SpeciesPorgy 0.06654*Flounder 0.17163*(con't.)Ocean Perch 0.07377*(con't.)Perch (Estuarine) 0.06268*Catfish (Estuarine) 0.15938* Porgy 0.06654* Perch (Freshwater) 0.06268*Crab (Estuarine) 0.09550* Scallop (Marine) 0.05456* Scallop (Marine) 0.05456*Flatfish (Estuarine) 0.09549* Pompano 0.05230* Pompano 0.05230*Perch (Estuarine) 0.06268* Swordfish 0.03393* Trout 0.05176*Croaker 0.03901* Mackerel 0.02832* Croaker 0.03901*Trout, mixed sp. (Estuarine) 0.03351* Lobster 0.01790* Swordfish 0.03393*Oyster 0.02273* Flatfish (Marine) 0.01788* Trout, mixed sp. (Estuarine) 0.03351*Rockfish 0.01580* Squid 0.00581* Trout, mixed sp. (Freshwater) 0.03351*Mullet 0.01516* Mussels 0.00457* Mackerel 0.02832*Salmon (Estuarine) 0.01410 Halibut 0.00374* Oyster 0.02273*Herring 0.00766* Whitefish (Marine) 0.00367* Lobster 0.01790*Clam (Estuarine) 0.00629* Snails (Marine) 0.00343* Flatfish (Marine) 0.01788*Anchovy 0.00447* Sardine 0.00255* Pike 0.01715*Scallop (Estuarine) 0.00037* Snapper 0.00193* Rockfish 0.01580*Sturgeon (Estuarine) 0.00001*Mullet 0.01516*UnknownFish 0.38478 Salmon (Estuarine) 0.01410FreshwaterCatfish (Freshwater) 0.15938* Seafood 0.00107* Herring 0.00766*Perch (Freshwater) 0.06268*Clam (Estuarine) 0.00629*Trout 0.05176*All SpeciesTuna 1.52110 Squid 0.00581*Trout, mixed sp. (Freshwater) 0.03351* Cod 0.66487 Carp 0.00562*Pike 0.01715* Shrimp 0.59828 Mussels 0.00457*Carp 0.00562* Fish 0.38478 Anchovy 0.00447*Whitefish (Freshwater) 0.00367* Salmon (Marine) 0.28393 Halibut 0.00374*Snails (Freshwater) 0.00343* Pollock 0.24695* Whitefish (Freshwater) 0.00367*Cisco 0.00332* Clam (Marine) 0.23468* Whitefish (Marine) 0.00367*Salmon (Freshwater) 0.00015 Flounder 0.17163* Snails (Freshwater) 0.00343*Sturgeon (Freshwater) 0.00001* Catfish (Estuarine) 0.15938* Snails (Marine) 0.00343*Catfish (Freshwater) 0.15938* Cisco 0.00332*MarineTuna 1.52110 Haddock 0.11328* Sardine 0.00255*Cod 0.66487 Whiting 0.11022 Snapper 0.00193*Salmon (Marine) 0.28393 Crab (Marine) 0.10843* Seafood 0.00107*Pollock 0.24695* Crab (Estuarine) 0.09550* Scallop (Estuarine) 0.00037*Clam (Marine) 0.23468* Flatfish (Estuarine) 0.09549* Salmon (Freshwater) 0.00015Haddock 0.11328* Sea Bass 0.07938* Sturgeon (Estuarine) 0.00001*Whiting 0.11022 Ocean Perch 0.07377* Sturgeon (Freshwater) 0.00001*Crab (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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-36SECTION 4.1.6 TABLE 10. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatIndividuals of Age 15 to 44Estimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.09253MarineWhiting 0.20398*All SpeciesScallop (Marine) 0.15599*Flatfish (Estuarine) 0.36702(con't.)Squid 0.16623*(con't.)Perch (Estuarine) 0.14394*Flounder 0.34363* Scallop (Marine) 0.15599* Perch (Freshwater) 0.14394*Catfish (Estuarine) 0.31523* Haddock 0.13754* Fish 0.14383*Crab (Estuarine) 0.22078* Pompano 0.11321* Haddock 0.13754*Oyster 0.15717* Sea Bass 0.10137* Pompano 0.11321*Perch (Estuarine) 0.14394* Octopus 0.09843* Sea Bass 0.10137*Trout, mixed sp. (Estuarine) 0.09166* Ocean Perch 0.07387* Octopus 0.09843*Croaker 0.05729* Flatfish (Marine) 0.06872 Trout, mixed sp. (Estuarine) 0.09166*Herring 0.04621* Sardine 0.04593* Trout, mixed sp. (Freshwater) 0.09166*Salmon (Estuarine) 0.04475 Mussels 0.02429* Ocean Perch 0.07387*Anchovy 0.04433* Swordfish 0.02415* Flatfish (Marine) 0.06872Mullet 0.03400* Mackerel 0.02377* Carp 0.06584*Rockfish 0.03224* Halibut 0.01029* Croaker 0.05729*Clam (Estuarine) 0.03064* Snapper 0.00465* Herring 0.04621*Eel 0.00566* Conch 0.00344* Sardine 0.04593*Scallop (Estuarine) 0.00105* Snails (Marine) 0.00100* Salmon (Estuarine) 0.04475Sturgeon (Estuarine) 0.00028* Whitefish (Marine) 0.00031* Anchovy 0.04433*Mullet 0.03400*FreshwaterCatfish (Freshwater) 0.31523*UnknownFish 0.14383* Rockfish 0.03224*Trout 0.16591* Seafood 0.00397* Clam (Estuarine) 0.03064*Perch (Freshwater) 0.14394*Mussels 0.02429*Trout, mixed sp. (Freshwater) 0.09166*All SpeciesTuna 2.75464 Swordfish 0.02415*Carp 0.06584* Shrimp 2.09253 Mackerel 0.02377*Crayfish 0.01274* Clam (Marine) 1.14333* Crayfish 0.01274*Pike 0.00393* Cod 1.12144 Halibut 0.01029*Snails (Freshwater) 0.00100* Salmon (Marine) 0.90089 Eel 0.00566*Cisco 0.00053* Flatfish (Estuarine) 0.36702 Snapper 0.00465*Salmon (Freshwater) 0.00047 Flounder 0.34363* Seafood 0.00397*Whitefish (Freshwater) 0.00031* Catfish (Estuarine) 0.31523* Pike 0.00393*Sturgeon (Freshwater) 0.00028* Catfish (Freshwater) 0.31523* Conch 0.00344*Pollock 0.31083* Scallop (Estuarine) 0.00105*MarineTuna 2.75464 Porgy 0.26695* Snails (Freshwater) 0.00100*Clam (Marine) 1.14333* Crab (Marine) 0.25067* Snails (Marine) 0.00100*Cod 1.12144 Crab (Estuarine) 0.22078* Cisco 0.00053*Salmon (Marine) 0.90089 Lobster 0.21398* Salmon (Freshwater) 0.00047Pollock 0.31083* Whiting 0.20398* Whitefish (Freshwater) 0.00031*Porgy 0.26695* Squid 0.16623* Whitefish (Marine) 0.00031*Crab (Marine) 0.25067* Trout 0.16591* Sturgeon (Estuarine) 0.00028*Lobster 0.21398* Oyster 0.15717* Sturgeon (Freshwater) 0.00028*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-37SECTION 4.1.6 TABLE 11. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatIndividuals of Age 45 and OlderEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 1.71013MarineCrab (Marine) 0.20615*All SpeciesScallop (Marine) 0.20319*Flounder 0.81988*(con't.)Scallop (Marine) 0.20319*(con't.)Carp 0.20170*Catfish (Estuarine) 0.50441 Ocean Perch 0.19049* Ocean Perch 0.19049*Flatfish (Estuarine) 0.28388 Swordfish 0.18439* Swordfish 0.18439*Herring 0.22235* Lobster 0.17610* Crab (Estuarine) 0.18157*Crab (Estuarine) 0.18157* Sardine 0.17140* Lobster 0.17610*Croaker 0.16564* Squid 0.13957* Sardine 0.17140*Perch (Estuarine) 0.15432* Mussels 0.12370* Croaker 0.16564*Oyster 0.12458* Sea Bass 0.10536* Perch (Estuarine) 0.15432*Trout, mixed sp. (Estuarine) 0.11458* Snapper 0.06689* Perch (Freshwater) 0.15432*Salmon (Estuarine) 0.08456 Halibut 0.06532* Squid 0.13957*Rockfish 0.05049* Flatfish (Marine) 0.05315 Oyster 0.12458*Clam (Estuarine) 0.03628 Whitefish (Marine) 0.02771* Mussels 0.12370*Anchovy 0.02718* Pompano 0.02602* Trout, mixed sp. (Estuarine) 0.11458*Mullet 0.01881* Octopus 0.01665* Trout, mixed sp. (Freshwater) 0.11458*Smelts (Estuarine) 0.01292* Smelts (Marine) 0.01292* Sea Bass 0.10536*Scallop (Estuarine) 0.00137* Shark 0.01041* Salmon (Estuarine) 0.08456Smelts, Rainbow (Estuarine) 0.00115* Roe 0.00253* Pike 0.07437*Snails (Marine) 0.00232* Snapper 0.06689*FreshwaterCatfish (Freshwater) 0.50441Halibut 0.06532*Trout 0.22297*UnknownFish 0.24304* Flatfish (Marine) 0.05315Carp 0.20170*Rockfish 0.05049*Perch (Freshwater) 0.15432*All SpeciesTuna 3.23817 Clam (Estuarine) 0.03628Trout, mixed sp. (Freshwater) 0.11458* Shrimp 1.71013 Whitefish (Freshwater) 0.02771*Pike 0.07437* Salmon (Marine) 1.70230 Whitefish (Marine) 0.02771*Whitefish (Freshwater) 0.02771* Cod 1.45523 Anchovy 0.02718*Snails (Freshwater) 0.00232* Clam (Marine) 1.35381 Pompano 0.02602*Cisco 0.00190* Flounder 0.81988* Mullet 0.01881*Smelts, Rainbow (Freshwater) 0.00115* Haddock 0.51556* Octopus 0.01665*Salmon (Freshwater) 0.00089 Catfish (Estuarine) 0.50441 Smelts (Estuarine) 0.01292*Catfish (Freshwater) 0.50441 Smelts (Marine) 0.01292*MarineTuna 3.23817 Porgy 0.42879* Shark 0.01041*Salmon (Marine) 1.70230 Flatfish (Estuarine) 0.28388 Roe 0.00253*Cod 1.45523 Whiting 0.26159 Snails (Freshwater) 0.00232*Clam (Marine) 1.35381 Pollock 0.25030* Snails (Marine) 0.00232*Haddock 0.51556* Fish 0.24304* Cisco 0.00190*Porgy 0.42879* Trout 0.22297* Scallop (Estuarine) 0.00137*Whiting 0.26159 Herring 0.22235* Smelts, Rainbow (Estuarine) 0.00115*Pollock 0.25030* Mackerel 0.21969* Smelts, Rainbow 0.00115*Mackerel 0.21969* Crab (Marine) 0.20615* Salmon (Freshwater) 0.00089(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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-38SECTION 4.1.6 TABLE 12. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatIndividuals of Age 18 and OlderEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 1.94912MarineLobster 0.19173*All SpeciesPerch (Estuarine) 0.15145*Flounder 0.55016(con't.)Scallop (Marine) 0.18556*(con't.)Perch (Freshwater) 0.15145*Catfish (Estuarine) 0.39918 Squid 0.16446* Oyster 0.14306*Flatfish (Estuarine) 0.33801 Ocean Perch 0.12428* Carp 0.12972*Crab (Estuarine) 0.21066 Mackerel 0.11161* Herring 0.12667*Perch (Estuarine) 0.15145* Sardine 0.10403* Ocean Perch 0.12428*Oyster 0.14306* Swordfish 0.09628* Mackerel 0.11161*Herring 0.12667* Sea Bass 0.09486* Croaker 0.10852*Croaker 0.10852* Pompano 0.08106* Trout, mixed sp. (Estuarine) 0.10416*Trout, mixed sp. (Estuarine) 0.10416* Mussels 0.06935* Trout, mixed sp. (Freshwater) 0.10416*Salmon (Estuarine) 0.06455 Octopus 0.06828* Sardine 0.10403*Rockfish 0.03988 Flatfish (Marine) 0.06328 Swordfish 0.09628*Anchovy 0.03807 Halibut 0.03469* Sea Bass 0.09486*Clam (Estuarine) 0.03426 Snapper 0.03190* Pompano 0.08106*Mullet 0.02934* Whitefish (Marine) 0.01241* Mussels 0.06935*Smelts (Estuarine) 0.00570* Smelts (Marine) 0.00570* Octopus 0.06828*Eel 0.00350* Shark 0.00459* Salmon (Estuarine) 0.06455Scallop (Estuarine) 0.00125* Conch 0.00213* Flatfish (Marine) 0.06328Smelts, Rainbow (Estuarine) 0.00051* Snails (Marine) 0.00164* Rockfish 0.03988Sturgeon (Estuarine) 0.00017* Roe 0.00111* Anchovy 0.03807Pike 0.03523*FreshwaterCatfish (Freshwater) 0.39918UnknownFish 0.19302 Halibut 0.03469*Trout 0.19195* Seafood 0.00245* Clam (Estuarine) 0.03426Perch (Freshwater) 0.15145*Snapper 0.03190*Carp 0.12972*All SpeciesTuna 3.04987 Mullet 0.02934*Trout, mixed sp. (Freshwater) 0.10416* Shrimp 1.94912 Whitefish (Freshwater) 0.01241*Pike 0.03523* Salmon (Marine) 1.29952 Whitefish (Marine) 0.01241*Whitefish (Freshwater) 0.01241* Clam (Marine) 1.27835 Crayfish 0.00789*Crayfish 0.00789* Cod 1.27243 Smelts (Estuarine) 0.00570*Snails (Freshwater) 0.00164* Flounder 0.55016 Smelts (Marine) 0.00570*Cisco 0.00117* Catfish (Estuarine) 0.39918 Shark 0.00459*Salmon (Freshwater) 0.00068 Catfish (Freshwater) 0.39918 Eel 0.00350*Smelts, Rainbow (Freshwater) 0.00051* Flatfish (Estuarine) 0.33801 Seafood 0.00245*Sturgeon (Freshwater) 0.00017* Porgy 0.33666* Conch 0.00213*Haddock 0.29249* Snails (Freshwater) 0.00164*MarineTuna 3.04987 Pollock 0.28503 Snails (Marine) 0.00164*Salmon (Marine) 1.29952 Whiting 0.23937 Scallop (Estuarine) 0.00125*Clam (Marine) 1.27835 Crab (Marine) 0.23918 Cisco 0.00117*Cod 1.27243 Crab (Estuarine) 0.21066 Roe 0.00111*Porgy 0.33666* Fish 0.19302 Salmon (Freshwater) 0.00068Haddock 0.29249* Trout 0.19195* Smelts, Rainbow (Estuarine) 0.00051*Pollock 0.28503 Lobster 0.19173* Smelts, Rainbow 0.00051*Whiting 0.23937 Scallop (Marine) 0.18556* Sturgeon (Estuarine) 0.00017*Crab (Marine) 0.23918 Squid 0.16446* Sturgeon (Freshwater) 0.00017*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-39SECTION 4.1.6 TABLE 13. AS PREPARED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatAll IndividualsEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 1.63012MarineLobster 0.15725*All SpeciesPerch (Freshwater) 0.12882Flounder 0.45769(con't.)Scallop (Marine) 0.14813*(con't.)Squid 0.12121*Catfish (Estuarine) 0.34065 Squid 0.12121* Oyster 0.11615*Flatfish (Estuarine) 0.27860 Ocean Perch 0.11135* Ocean Perch 0.11135*Crab (Estuarine) 0.17971 Sea Bass 0.09766* Sea Bass 0.09766*Perch (Estuarine) 0.12882 Mackerel 0.08780* Carp 0.09584*Oyster 0.11615* Swordfish 0.07790* Herring 0.09409*Herring 0.09409* Sardine 0.07642* Croaker 0.08798*Croaker 0.08798* Pompano 0.07134* Mackerel 0.08780*Trout, mixed sp. (Estuarine) 0.08582* Flatfish (Marine) 0.05216 Trout, mixed sp. (Estuarine) 0.08582*Salmon (Estuarine) 0.05059 Mussels 0.05177* Trout, mixed sp. (Freshwater) 0.08582*Rockfish 0.03437 Octopus 0.04978* Swordfish 0.07790*Anchovy 0.02976 Halibut 0.02649* Sardine 0.07642*Clam (Estuarine) 0.02692 Snapper 0.02405* Pompano 0.07134*Mullet 0.02483* Whitefish (Marine) 0.00988* Flatfish (Marine) 0.05216Smelts (Estuarine) 0.00415* Smelts (Marine) 0.00415* Mussels 0.05177*Eel 0.00255* Shark 0.00335* Salmon (Estuarine) 0.05059Scallop (Estuarine) 0.00100* Snails (Marine) 0.00198* Octopus 0.04978*Smelts, Rainbow (Estuarine) 0.00037* Conch 0.00155* Rockfish 0.03437Sturgeon (Estuarine) 0.00013* Roe 0.00081* Anchovy 0.02976Pike 0.02958*FreshwaterCatfish (Freshwater) 0.34065UnknownFish 0.23047 Clam (Estuarine) 0.02692Trout 0.15832* Seafood 0.00203* Halibut 0.02649*Perch (Freshwater) 0.12882Mullet 0.02483*Carp 0.09584*All SpeciesTuna 2.62988 Snapper 0.02405*Trout, mixed sp. (Freshwater) 0.08582* Shrimp 1.63012 Whitefish (Freshwater) 0.00988*Pike 0.02958* Cod 1.12504 Whitefish (Marine) 0.00988*Whitefish (Freshwater) 0.00988* Salmon (Marine) 1.01842 Crayfish 0.00575*Crayfish 0.00575* Clam (Marine) 1.00458 Smelts (Estuarine) 0.00415*Snails (Freshwater) 0.00198* Flounder 0.45769 Smelts (Marine) 0.00415*Cisco 0.00160* Catfish (Estuarine) 0.34065 Shark 0.00335*Salmon (Freshwater) 0.00053 Catfish (Freshwater) 0.34065 Eel 0.00255*Smelts, Rainbow (Freshwater) 0.00037* Flatfish (Estuarine) 0.27860 Seafood 0.00203*Sturgeon (Freshwater) 0.00013* Pollock 0.27685 Snails (Freshwater) 0.00198*Porgy 0.27346* Snails (Marine) 0.00198*MarineTuna 2.62988 Haddock 0.25358 Cisco 0.00160*Cod 1.12504 Fish 0.23047 Conch 0.00155*Salmon (Marine) 1.01842 Crab (Marine) 0.20404 Scallop (Estuarine) 0.00100*Clam (Marine) 1.00458 Whiting 0.20120 Roe 0.00081*Pollock 0.27685 Crab (Estuarine) 0.17971 Salmon (Freshwater) 0.00053Porgy 0.27346* Trout 0.15832* Smelts, Rainbow (Estuarine) 0.00037*Haddock 0.25358 Lobster 0.15725* Smelts, Rainbow 0.00037*Crab (Marine) 0.20404 Scallop (Marine) 0.14813* Sturgeon (Estuarine) 0.00013*Whiting 0.20120 Perch (Estuarine) 0.12882 Sturgeon (Freshwater) 0.00013*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".4-40SECTION 4.2.1.1 TABLE 1. ASPREPARED FISH CONSUMPTION ESTIMATESConsumers Only - Finfish and Shellfish (grams/person/day)Freshwater/Estuarine: Ageby Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 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) 185.36*(163.50-384.30)15-44 325 55.37 (45.94-64.81) 26.14 (24.36-34.34) 125.85 (116.98-157.77) 189.40*(154.17-259.93) 341.36*(260.17-853.42)45 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) 284.68*(241.15-308.47)All 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) 320.63*(260.17-345.23)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 260.79*(260.17-292.51)15-44 361 66.63 (59.69-73.58) 36.75 (27.68-44.82) 165.04 (158.78-171.03) 226.29*(194.18-250.16) 336.88*(327.00-402.94)45 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) 400.24*(300.80-570.96)All 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) 335.94*(316.49-437.11)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 260.02*(250.16-292.51)15-44 686 61.28 (56.39-66.17) 29.81 (24.74-37.85) 157.82 (150.25-163.50) 217.05 (181.83-253.20) 342.58*(321.14-484.35)45 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) 306.92*(261.82-345.48)All 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) 332.92 (308.47-361.25)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 asdescribed in the “Third Report on Nutrition Monitoring in theUnited States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.4-41SECTION 4.2.1.1 TABLE 2. ASPREPARED FISH CONSUMPTION ESTIMATESConsumers Only - Finfish and Shellfish (grams/person/day)Marine: Age by Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 196.22*(162.20-238.40)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) 286.72*(234.64-293.16)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) 362.33*(275.42-485.38)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) 286.81*(269.49-293.16)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 265.11*(170.00-291.59)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) 403.84*(321.46-407.15)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) 306.30*(292.54-380.91)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) 354.15*(315.31-403.58)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 238.23*(218.95-269.35)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) 343.65*(304.86-404.24)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) 320.12*(299.19-485.38)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) 310.19 (299.19-383.53)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 asdescribed in the “Third Report on Nutrition Monitoring in theUnited States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.4-42SECTION 4.2.1.1 TABLE 3. ASPREPARED FISH CONSUMPTION ESTIMATESConsumers Only - Finfish and Shellfish (grams/person/day)All Fish: Age by Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 237.49*(197.85-285.60)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) 336.48*(294.34-345.23)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) 325.95*(308.47-612.93)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) 327.02 (285.60-359.57)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 275.95*(269.35-292.51)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) 427.92*(403.58-465.59)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) 392.54*(330.59-535.45)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) 404.08 (380.91-428.04)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 271.43*(260.17-291.59)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) 404.02*(352.42-450.40)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) 381.40 (330.59-412.99)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) 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.Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 90t h % 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 90t h % 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 90t h % 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Consumers only = Individuals who consumed fi sh 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.4-44SECTION 4.2.1.1 TABLE 5. ASPREPARED FISH CONSUMPTION ESTIMATESConsumers Only - Finfish and Shellfish (grams/person/day)Children Ages 3-17 by Fine Age CategoriesFreshwater/EstuarineAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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)158.99*(136.09-260.17)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)260.41*(172.07-261.29)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)307.10*(192.68-384.30)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)371.61*(171.03-484.35)MarineAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 227.60*(168.71-292.54)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) 242.54*(218.95-291.59)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) 245.55*(213.57-268.56)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) 365.29*(229.84-428.04)All FishAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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)259.99*(195.32-293.29)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)280.92*(260.17-291.59)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)285.18*(263.84-327.00)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)450.96*(292.54-484.35)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 asdescribed in the “Third Report on Nutrition Monitoring in theUnited States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.4-45SECTION 4.2.1.2 TABLE 1. ASPREPARED FISH CONSUMPTION ESTIMATESConsumers Only - Finfish and Shellfish(milligrams/kilogram of body weight/day)Freshwater/Estuarine: Ageby Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 9,105.83*(6,874.76-10,966.71)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) 5,738.45*(4,584.42-15,930.28)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)3,169.33*(3,027.39-7,077.61)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) 6,101.69*(5,475.07-7,077.61)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 8,713.70*(6,265.91-11,276.48)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) 4,379.23*(4,056.85-4,930.76)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)4,811.79*(4,035.58-6,986.79)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) 5,332.50*(4,548.33-6,775.26)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 8,792.31*(7,360.66-10,966.71)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) 5,794.98*(4,066.39-6,095.56)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)4,261.24*(3,117.31-6,418.71)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) 5,839.47 (4,926.18-7,077.61)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring inthe United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.4-46SECTION 4.2.1.2 TABLE 2. ASPREPARED FISH CONSUMPTION ESTIMATESConsumers Only - Finfish and Shellfish(milligrams/kilogram of body weight/day)Marine: Age by Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 8,184.79*(6,907.39-8,842.35)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) 4,773.68*(4,523.14-5,509.60)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) 5,798.13*(5,365.37-9,296.60)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) 5,895.13*(5,750.10-6,956.17)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 9,003.82*(7,431.95-10,962.13)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) 4,674.21*(3,637.14-5,926.27)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) 4,622.17*(4,093.76-4,936.14)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)5,907.67*(5,358.62-6,365.78)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 8,610.50*(7,754.74-9,183.86)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) 4,816.60*(3,932.38-5,237.86)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) 5,436.20*(4,654.51-7,504.30)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)5,909.76 (5,646.36-6,710.71)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring inthe United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.4-47SECTION 4.2.1.2 TABLE 3. ASPREPARED FISH CONSUMPTION ESTIMATESConsumers Only - Finfish and Shellfish(milligrams/kilogram of body weight/day)All Fish: Age by Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 10,394.59*(8,679.92-10,966.71)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) 5,712.40*(4,952.21-5,849.33)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) 5,929.17*(5,451.90-9,904.96)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) 7,073.55 (6,519.25-8,761.14)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 9,181.61*(8,816.19-11,276.48)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)5,611.79*(5,163.35-5,926.27)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) 4,934.94*(4,548.33-6,986.79)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) 6,735.90 (6,095.56-7,117.32)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 10,389.18*(8,981.50-10,966.71)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) 5,693.65*(4,987.05-5,849.33)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) 5,806.67 (5,073.18-6,986.79)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) 6,920.37 (6,465.82-7,526.61)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring inthe 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Consumers only = Individuals who consumed fi sh 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) 757 individuals did not report body weight. T hey represent 6,314,627 individuals in the population.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.4-49SECTION 4.2.1.2 TABLE 5. ASPREPARED FISH CONSUMPTION ESTIMATESConsumers Only - Finfish and Shellfish(milligrams/kilogram of body weight/day)Children Ages 3-17 by Fine Age CategoriesFreshwater/EstuarineAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 99th% (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) 10,643.97*(9,083.35-12,734.50)Ages 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)8,314.22*(4,683.60-9,171.80)Ages 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)4,664.75*(3,596.68-7,360.66)Ages 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)5,066.52*(2,294.85-6,465.82)MarineAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 99th% (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) 11,456.59*(7,431.95-14,391.19)Ages 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) 8,091.58*(6,145.94-9,183.86)Ages 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) 5,214.45*(4,647.37-5,646.36)Ages 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) 4,981.66*(3,467.05-5,237.86)All FishAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 99th% (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) 13,829.32*(11,349.28-14,391.19)Ages 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) 9,179.11*(8,129.96-10,484.62)Ages 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) 5,624.03*(4,763.69-6,928.65)Ages 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) 5,737.64*(4,751.51-6,465.82)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 90t h % 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 90t h % 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 90t h % 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Consumers only = Individuals who consumed fi sh 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

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 estimat ed 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 tw o 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 consumpt ion 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.5-3SECTION 5.1.1.1 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Finfish and Shellfish (grams/person/day)Freshwater/Estuarine: Ageby Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,182 2.29 (1.78-2.80) 0.00 (0.00-0.22) 13.08 (9.86-16.43) 58.83 (45.78-86.37)15-44 2,332 5.78 (4.62-6.93) 6.31 (4.66-11.41) 32.37 (27.73-38.04) 109.79 (100.38-154.49)45 and Older 2,654 6.37 (5.32-7.42) 17.65 (8.94-23.63) 44.88 (37.41-55.41) 108.80 (95.36-123.85)All Ages 10,168 5.23 (4.52-5.94) 7.29 (3.80-11.91) 31.86 (28.30-37.41) 102.11 (95.52-114.02)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,277 2.99 (2.32-3.66) 0.00 (0.00-0.18) 13.48 (10.20-17.00) 79.03 (55.23-97.86)15-44 2,382 7.86 (6.67-9.05) 15.63 (13.16-19.78) 49.65 (45.72-66.36) 151.19 (126.38-183.38)45 and Older 2,780 10.17 (8.61-11.73) 32.47 (27.30-37.22) 73.52 (66.22-77.07) 165.92 (147.73-190.72)All Ages 10,439 7.42 (6.57-8.27) 14.63 (12.58-17.68) 49.27 (45.63-53.23) 147.82 (132.31-183.38)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 10,459 2.64 (2.20-3.08) 0.00 (0.00-0.00) 13.10 (11.91-14.81) 73.70 (51.47-86.37)15-44 4,714 6.82 (6.02-7.61) 13.04 (8.62-15.56) 43.58 (37.82-47.42) 135.88 (120.95-167.02)45 and Older 5,434 8.11 (7.07-9.15) 24.84 (18.84-28.63) 56.53 (48.93-69.65) 144.31 (121.73-156.84)All Ages 20,607 6.30 (5.72-6.88) 11.65 (8.39-13.69) 41.08 (37.85-43.67) 123.94 (114.02-138.83)(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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 recipefile of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.5-4SECTION 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 IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,182 5.21 (4.45-5.96) 18.84 (13.49-21.91) 40.12 (37.85-47.68) 81.31 (67.01-98.39)15-44 2,332 8.95 (7.83-10.08) 37.51 (30.97-37.85) 61.69 (55.77-71.16) 120.58 (116.48-132.54)45 and Older 2,654 13.71 (12.03-15.38) 51.43 (49.00-55.44) 80.35 (76.85-82.55) 155.57 (148.67-179.23)All Ages 10,168 9.75 (8.91-10.59) 37.79 (37.34-40.21) 64.66 (59.15-67.73) 128.54 (119.43-142.93)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,277 5.95 (4.91-7.00) 16.98 (13.03-21.44) 39.66 (35.85-41.07) 113.31 (106.25-140.30)15-44 2,382 12.00 (10.47-13.52) 41.71 (37.84-56.25) 90.15 (75.71-106.67) 151.51 (134.91-192.53)45 and Older 2,780 14.98 (13.32-16.65) 57.98 (53.49-68.27) 90.73 (85.37-97.30) 168.76 (157.10-186.87)All Ages 10,439 11.46 (10.40-12.51) 41.28 (37.84-49.65) 82.94 (75.71-96.79) 152.33 (136.64-166.90)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 10,459 5.59 (4.86-6.33) 18.66 (16.09-19.72) 40.20 (39.57-40.42) 103.42 (82.61-123.54)15-44 4,714 10.48 (9.36-11.61) 37.85 (37.51-41.28) 75.25 (67.25-83.45) 137.12 (121.99-151.03)45 and Older 5,434 14.29 (12.96-15.62) 55.70 (53.13-57.88) 83.43 (80.68-85.77) 165.98 (155.52-178.04)All Ages 20,607 10.58 (9.80-11.36) 38.42 (37.80-40.56) 74.89 (69.88-75.60) 139.23 (131.25-148.28)(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 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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 recipefile of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.5-5SECTION 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 IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,182 7.50 (6.45-8.54) 28.50 (25.39-34.00) 55.23 (49.00-59.15) 103.90 (95.07-126.23)15-44 2,332 14.73 (12.95-16.52) 53.62 (46.56-58.78) 85.18 (78.30-94.63) 189.90 (165.08-197.09)45 and Older 2,654 20.08 (17.92-22.24) 73.43 (67.67-77.31) 104.04 (96.73-112.07) 213.65 (190.12-221.61)All Ages 10,168 14.98 (13.71-16.24) 56.17 (50.98-59.21) 86.33 (81.16-93.24) 185.73 (162.57-197.20)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 5,277 8.95 (7.64-10.25) 31.46 (24.55-37.51) 56.45 (49.00-69.88) 165.24 (141.61-177.44)15-44 2,382 19.86 (17.99-21.72) 76.98 (65.79-88.79) 118.58 (110.69-127.12) 242.66 (224.34-254.85)45 and Older 2,780 25.15 (23.01-27.29) 89.74 (86.46-94.23) 130.67 (125.81-135.54) 226.52 (207.29-278.29)All Ages 10,439 18.87 (17.67-20.08) 73.51 (66.56-80.51) 113.39 (110.69-118.58) 219.30 (204.75-236.47)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 10,459 8.23 (7.29-9.18) 29.04 (27.62-32.63) 56.29 (52.19-56.73) 127.15 (118.19-149.52)15-44 4,714 17.30 (15.94-18.66) 64.57 (57.00-73.51) 107.74 (99.24-113.56) 211.26 (197.09-242.30)45 and Older 5,434 22.40 (20.68-24.12) 80.59 (75.02-85.26) 115.26 (111.65-122.21) 215.74 (208.28-227.62)All Ages 20,607 16.88 (15.89-17.87) 63.46 (59.46-66.15) 102.29 (97.85-107.63) 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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 recipefile of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.

# 5-6 SECTION 5.1.1.1 TABLE 4. UNCOOK ED 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 9,596 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents wa s converted to uncooked fish quantities using data from the

recipe file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.5-7SECTION 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 CategoriesFreshwater/EstuarineAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 52.46 (45.57-61.53)Ages 6 to 10 1,670 2.99 (1.90-4.08) 0.00 (0.00-0.52) 13.06 (4.77-20.11) 78.49*(63.77-110.53)Ages 11 to 15 1,005 4.31 (3.21-5.41) 2.33 (0.08-7.66) 25.77 (20.97-28.92) 94.82*(83.12-109.45)Ages 16 to 17 363 4.55 (2.18-6.92) 0.00 (0.00-1.85) 19.32*(13.30-36.75) 109.18*(57.73-154.49)MarineAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**Ages 3 to 5 4,391 5.51 (4.80-6.23) 19.75 (16.55-23.13) 39.43 (37.68-41.37) 82.27 (73.00-95.44)Ages 6 to 10 1,670 5.55 (4.57-6.53) 18.90 (14.20-24.33) 38.42 (37.85-41.64) 99.78*(62.82-111.35)Ages 11 to 15 1,005 7.64 (5.86-9.43) 25.26 (16.38-34.54) 56.48 (45.33-67.07) 131.76*(110.34-148.67)Ages 16 to 17 363 6.06 (3.70-8.41) 0.00 (0.00-9.26) 29.46*(11.63-90.66) 135.63*(92.00-177.12)All FishAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**Ages 3 to 5 4,391 7.70 (6.85-8.56) 32.56 (27.62-34.00) 51.00 (46.26-56.67) 100.54 (89.06-111.35)Ages 6 to 10 1,670 8.54 (7.06-10.01) 32.62 (27.04-37.85) 56.40 (49.59-69.83) 144.37*(117.42-183.38)Ages 11 to 15 1,005 11.95 (9.67-14.23) 43.42 (36.73-50.77) 87.36 (69.56-102.56) 170.67*(147.90-176.75)Ages 16 to 17 363 10.61 (7.00-14.21) 29.33 (9.38-48.66) 83.53*(42.30-114.49) 192.54*(120.51-265.98)(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 individualsto the U.S. population of 58,923,560 using 4-year combined surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 recipefile of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.(.11Io:lIJ"0l250Ia!50'ClJwSection5.1.1.1Figure1.HistogramsofUncookedFishConsumptionforU.S.Population:Freshwater/Estuarine,Marine,andTotalFishFreshwater/EstuarineFinfishandShellfishMMM---FinfishandShellfishConsumed(grams/person/day)TotalFinfishandShel.lfish>O•20•otosoeo10«1to11JCt>D2203to.seo,_,FinfishandShellfishConsumed(grams/parson/day)IMarineFinfishandShellfishHM»MMMmThlfishandShellfishConsumed(grams/person/day)Perso118reportingzeroconsumptionPerso118reporting>zeroconsumptionSouroeafdata:1994-1996,1998USDAContinuingSurveyofFoodIntakesbyIndividuals(CSFII).(.11ItOSection5.1.1.1Figure2.CumulativeDistributionsofUncookedFishConsumptionforU.S.Population:Freshwater/Estuarine,Marine,andTotalFishtoo908070.,60:a50A!403020to0too908070ijeo50403020to000Freshwater/EstuarineFinfishandShellfish100908001002llll30040050080010020031104110500FinfishandShellfishComumed(grams/person/day)TotalFinfishandShel.lfish100100100200SOD4005008007001002003110400500600FinfishandShellfishConsumed(grams/person/day)MarineFinfishandShel.lfishtoo908070100..60:ag50!40302080to01002003004005110800100061100100211030040050061107110FinfishandShellfishConsumed(grams/person/day)7110Souroeafdata:1994-1996,1998USDAContinuingSurveyafFoodIntakesbyIndividuals(CSFII).(.11I.....0Section5.1.1.1Figure3.HistogramsofUncookedFishConsumptionforIndividualsofAge18andOlder:Freshwater/Estuarine,Marine,andTotalFishIjFreshwater/EstuarineFinfishandShellfishmmMmD----FmfishandShellfishConsumed(grams/person/day)TotalFinfishandShel.lfishmMm•=--•-FiDfishandShellfishCoiiSUlD.Eid(grams/person/day)jIj'a1zMarineFinfishandShellfish••MFmfishandShellfishConsumed(grams/person/day)Perso118reportingzeroconsumptionPerso118reporting>zeroconsumptionSouroeafdata:1994-1996,1998USDAContinuingSurveyofFoodIntakesbyIndividuals(CSFII).(.11I..........Section5.1.1.1Figure4.CumulativeDistributionsofUncookedFishConsumptionforIndividualsofAge18andOlder:Freshwater/Estuarine,Marine,andTotalFishFreshwater/EstuarineFinfishandShellfishMarineFinfishandShel.lfishtootoo909080807070.,60:aJ50409590..60:ag50!40303085202075to01002llll300400500800100100200300400500600100o,001002003110411050061100100211030040050061107110FinfishandShellfishComumed(grams/person/day)FinfishandShellfishConsumed(grams/person/day)TotalFinfishandShel.lfishtoo908070:aeo5040953020too100200sao400soo8001000010020031104005006007110FinfishandShellfishConsumed(grams/person/day)Souroeafdata:1994-1996,1998USDAContinuingSurveyofFoodIntakesbyIndividuals(CSFII).5-12SECTION 5.1.1.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Finfish and Shellfish (milligrams/kilogram of body weight/day)Freshwater/Estuarine: Ageby Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 4,879 82.71 (69.09-96.33) 0.00 (0.00-1.63) 443.06 (268.78-571.53) 2,179.30 (1,866.36-2,344.90)15-44 2,275 90.60 (71.02-110.18) 107.16 (57.48-145.25) 481.55 (402.87-537.93) 1,818.06 (1,633.00-2,766.54)45 and Older 2,569 95.95 (78.42-113.49) 249.76 (123.36-322.47) 654.62 (484.83-776.48) 1,822.44 (1,514.71-1,908.67)All Ages 9,723 91.19 (79.35-103.03) 116.99 (62.82-165.37) 535.16 (484.51-613.16) 1,871.39 (1,628.72-2,024.73)MalesAge Sample Size Mean (90%C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 4,994 94.66 (76.40-112.91) 0.00 (0.00-1.69) 534.35 (370.74-605.13) 2,350.62 (1,919.78-2,500.69)15-44 2,369 99.29 (83.83-114.74) 201.26 (150.77-253.69) 622.93 (558.03-809.89) 1,910.17 (1,759.99-2,220.71)45 and Older 2,764 121.08 (102.31-139.85) 377.73 (317.13-429.28) 891.09 (754.19-974.63) 1,963.23 (1,730.85-2,131.71)All Ages 10,127 105.65 (93.85-117.45) 207.92 (165.04-272.38) 696.52 (629.49-782.29) 2,034.17 (1,855.86-2,220.71)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 and Younger 9,873 88.57 (76.00-101.13) 0.00 (0.00-0.00) 485.27 (410.58-556.87) 2,246.02 (1,986.93-2,494.96)15-44 4,644 94.97 (83.38-106.56) 149.92 (114.79-194.84) 558.30 (506.18-623.41) 1,893.18 (1,683.03-2,220.71)45 and Older 5,333 107.66 (93.63-121.69) 321.75 (249.92-379.40) 751.30 (653.97-870.31) 1,868.09 (1,708.50-1,940.99)All Ages 19,850 98.38 (89.76-107.01) 159.46 (130.64-198.14) 631.26 (589.62-675.25) 1,942.52 (1,816.07-2,085.94)(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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 recipefile of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.5-13SECTION 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 IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 3,707.87 (3,275.52-4,294.55)15-44 2,275 145.95 (126.34-165.57) 556.98 (462.56-631.95) 994.57 (873.65-1,078.13) 2,055.92 (1,848.19-2,330.47)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) 2,463.54 (2,281.66-2,819.84)All Ages 9,723 181.16 (166.57-195.75) 657.07 (601.37-718.46) 1,158.33 (1,094.11-1,216.39) 2,715.74 (2,382.23-3,051.07)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 3,602.96 (3,212.00-4,131.17)15-44 2,369 149.62 (131.53-167.70) 576.30 (461.01-675.08) 1,113.00 (963.14-1,226.13) 1,990.35 (1,781.96-2,316.99)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) 2,275.26 (1,993.39-2,494.58)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) 2,544.84 (2,314.36-2,704.55)Both SexesAge Sample SizeMean (90% C.I.)90th % (90% B.I.)** 95th % (90% B.I.)**99th % (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) 3,693.50 (3,317.93-4,064.86)15-44 4,644 147.83 (132.25-163.42) 568.19 (501.96-629.86) 1,051.60 (972.67-1,183.56) 2,023.01 (1,924.78-2,196.69)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) 2,389.14 (2,272.81-2,546.07)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) 2,586.74 (2,453.58-2,704.55)(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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 recipefile of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.5-14SECTION 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 IndividualsFemalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 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) 4,548.26 (4,116.64-4,976.82)15-44 2,275 236.56 (205.98-267.13) 834.58 (770.50-980.93) 1,361.81 (1,180.99-1,556.06) 3,112.74 (2,766.54-3,360.63)45 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) 3,070.76 (2,716.17-3,940.89)All 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) 3,566.18 (3,269.91-3,782.32)MalesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 4,518.43 (4,055.31-5,464.79)15-44 2,369 248.90 (225.75-272.06) 982.03 (907.76-1,154.12) 1,532.92 (1,407.00-1,618.52) 3,010.93 (2,819.57-3,349.32)45 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) 2,820.79 (2,587.47-3,203.84)All 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) 3,368.83 (3,203.84-3,680.49)Both SexesAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 4,538.78 (4,391.38-5,108.45)15-44 4,644 242.80 (223.18-262.43) 938.01 (877.56-1,018.83) 1,451.26 (1,341.59-1,601.94) 3,094.21 (2,787.73-3,349.32)45 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) 3,014.24 (2,714.46-3,226.17)All 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) 3,456.57 (3,349.32-3,680.49)(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 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 fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 recipefile of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.

# 5-15 SECTION 5.1.1.2 TABLE 4. UNCOOK ED 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 9,432 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) 757 individuals did not report body weight. T hey represent 6,343,627 individuals in the population.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was c onverted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.5-16SECTION 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 CategoriesFreshwater/EstuarineAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**Ages 3 to 5 4,112 124.06 (102.27-145.85) 0.00 (0.00-83.30) 711.99 (599.12-783.73) 3,091.42 (2,494.58-3,475.13)Ages 6 to 10 1,553 83.90 (55.40-112.39) 0.00 (0.00-1.44) 354.07 (116.04-685.27) 2,321.97*(1,855.54-2,993.55)Ages 11 to 15 975 77.21 (60.36-94.05) 20.25 (0.00-116.02) 477.49 (410.58-617.94) 1,609.71*(1,358.21-2,203.21)Ages 16 to 17 360 65.15 (30.27-100.03) 0.00 (0.00-23.30) 284.54*(166.87-490.64) 1,541.51*(759.77-2,766.54)MarineAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 4,607.79 (4,300.65-5,354.28)Ages 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) 3,683.68*(2,458.00-4,353.42)Ages 11 to 15 975 153.32 (117.42-189.22) 481.42 (360.82-608.71) 1,251.20 (807.52-1,389.62) 2,380.67*(2,161.60-3,206.62)Ages 16 to 17 360 97.67 (58.05-137.29) 0.00 (0.00-177.37) 460.09*(197.13-1,079.45) 2,147.76*(1,647.51-3,901.22)All FishAge Sample Size Mean (90% C.I.) 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 5,604.49 (5,231.28-6,134.81)Ages 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) 4,371.42*(3,433.34-5,814.38)Ages 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) 3,651.47*(2,744.55-3,794.65)Ages 16 to 17 360 162.83 (107.07-218.58) 406.03 (145.25-756.35) 1,271.79*(558.00-1,499.75) 3,544.33*(2,766.54-3,945.81)(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 individualsto the U.S. population of 58,923,560 using 4-year combined surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 recipefile of the USDA’s Nutrient Data Base forIndividual 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimated using the perc entile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was c onverted 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 9,596 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimated using the perc entile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was c onverted 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was c onverted 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 9,596 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimated using the perc entile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was c onverted 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 Su rvey 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) Low-income is defined as indi viduals from households with gross income at or below 130% of the federal poverty threshold.

**: Percentile intervals were estimated using the perc entile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was c onverted 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 Su rvey 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) Low-income is defined as indi viduals from households with gross income at or below 130% of the federal poverty threshold.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was c onverted 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 Su rvey 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) Low-income is defined as indi viduals from households with gross income at or below 130% of the federal poverty threshold.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was c onverted 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents wa s 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents wa s 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Estimates are projected from a sample of 20,607 indivi duals 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents wa s converted to uncooked fish quantities using data from the

recipe file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.5-27SECTION 5.1.6 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATESU.S. Population - Mean Consumption by Species within HabitatFemales of Age 14 and YoungerEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 0.61023MarineOcean Perch 0.10056*All SpeciesTrout, mixed sp. (Estuarine) 0.06928*Catfish (Estuarine) 0.17855*(con't.)Sea Bass 0.05342*(con't.)Trout, mixed sp. (Freshwater) 0.06928*Crab (Estuarine) 0.17369* Scallop (Marine) 0.05053* Perch (Estuarine) 0.06829*Flounder 0.15581* Mackerel 0.04169* Perch (Freshwater) 0.06829*Flatfish (Estuarine) 0.09183* Pompano 0.03421* Croaker 0.06074*Trout, mixed sp. (Estuarine) 0.06928* Porgy 0.02083* Trout 0.06000*Perch (Estuarine) 0.06829* Flatfish (Marine) 0.01719* Sea Bass 0.05342*Croaker 0.06074* Lobster 0.01717* Scallop (Marine) 0.05053*Mullet 0.03181* Sardine 0.00761* Mackerel 0.04169*Oyster 0.02131* Halibut 0.00635* Pompano 0.03421*Salmon (Estuarine) 0.02122* Swordfish 0.00507* Mullet 0.03181*Herring 0.01715* Squid 0.00463* Oyster 0.02131*Rockfish 0.00906* Whitefish (Marine) 0.00355* Salmon (Estuarine) 0.02122*Anchovy 0.00761* Mussels 0.00306* Porgy 0.02083*Clam (Estuarine) 0.00272* Snapper 0.00012* Flatfish (Marine) 0.01719*Scallop (Estuarine) 0.00034*Lobster 0.01717*UnknownFish 1.10509 Herring 0.01715*FreshwaterCatfish (Freshwater) 0.17855* Seafood 0.00075* Rockfish 0.00906*Trout, mixed sp. (Freshwater) 0.06928*Carp 0.00840*Perch (Freshwater) 0.06829*All SpeciesTuna 1.97276 Sardine 0.00761*Trout 0.06000* Fish 1.10509 Anchovy 0.00761*Carp 0.00840* Cod 0.77726 Halibut 0.00635*Cisco 0.00534* Shrimp 0.61023 Cisco 0.00534*Whitefish (Freshwater) 0.00355* Salmon (Marine) 0.42725* Swordfish 0.00507*Pike 0.00255* Pollock 0.40081* Squid 0.00463*Salmon (Freshwater) 0.00022* Crab (Marine) 0.19721* Whitefish (Freshwater) 0.00355*Catfish (Estuarine) 0.17855* Whitefish (Marine) 0.00355*MarineTuna 1.97276 Catfish (Freshwater) 0.17855* Mussels 0.00306*Cod 0.77726 Crab (Estuarine) 0.17369* Clam (Estuarine) 0.00272*Salmon (Marine) 0.42725* Flounder 0.15581* Pike 0.00255*Pollock 0.40081* Haddock 0.12755* Seafood 0.00075*Crab (Marine) 0.19721* Whiting 0.10310* Scallop (Estuarine) 0.00034*Haddock 0.12755* Clam (Marine) 0.10149* Salmon (Freshwater) 0.00022*Whiting 0.10310* Ocean Perch 0.10056* Snapper 0.00012*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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-28SECTION 5.1.6 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatFemales of Age 15 to 44Estimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.40405MarineCrab (Marine) 0.25721*All SpeciesScallop (Marine) 0.20694*Catfish (Estuarine) 0.52472*(con't.)Pompano 0.20849*(con't.)Squid 0.19352*Flatfish (Estuarine) 0.38328* Scallop (Marine) 0.20694* Porgy 0.17625*Crab (Estuarine) 0.22654* Squid 0.19352* Ocean Perch 0.16403*Flounder 0.21871* Porgy 0.17625* Perch (Estuarine) 0.13071*Perch (Estuarine) 0.13071* Ocean Perch 0.16403* Perch (Freshwater) 0.13071*Trout, mixed sp. (Estuarine) 0.10448* Sardine 0.10923* Sardine 0.10923*Oyster 0.07685* Whiting 0.10686* Whiting 0.10686*Croaker 0.07633* Sea Bass 0.07757* Trout, mixed sp. (Estuarine) 0.10448*Mullet 0.06793* Flatfish (Marine) 0.07176* Trout, mixed sp. (Freshwater) 0.10448*Salmon (Estuarine) 0.05659* Mackerel 0.04092* Carp 0.08614*Anchovy 0.05551* Mussels 0.02386* Sea Bass 0.07757*Rockfish 0.04514* Halibut 0.01524* Oyster 0.07685*Herring 0.04029* Conch 0.00918* Croaker 0.07633*Clam (Estuarine) 0.00917* Snapper 0.00835* Flatfish (Marine) 0.07176*Eel 0.00257* Whitefish (Marine) 0.00066* Mullet 0.06793*Scallop (Estuarine) 0.00140*Salmon (Estuarine) 0.05659*Sturgeon (Estuarine) 0.00056*UnknownFish 0.24955* Anchovy 0.05551*Seafood 0.00513* Rockfish 0.04514*FreshwaterCatfish (Freshwater) 0.52472*Mackerel 0.04092*Trout 0.30507*All SpeciesTuna 3.57218 Herring 0.04029*Perch (Freshwater) 0.13071* Shrimp 2.40405 Mussels 0.02386*Trout, mixed sp. (Freshwater) 0.10448* Cod 1.20969* Halibut 0.01524*Carp 0.08614* Salmon (Marine) 1.13914* Pike 0.00992*Pike 0.00992* Catfish (Estuarine) 0.52472* Conch 0.00918*Cisco 0.00155* Catfish (Freshwater) 0.52472* Clam (Estuarine) 0.00917*Whitefish (Freshwater) 0.00066* Flatfish (Estuarine) 0.38328* Snapper 0.00835*Salmon (Freshwater) 0.00060* Lobster 0.36249* Seafood 0.00513*Sturgeon (Freshwater) 0.00056* Clam (Marine) 0.34219* Eel 0.00257*Haddock 0.31495* Cisco 0.00155*MarineTuna 3.57218 Trout 0.30507* Scallop (Estuarine) 0.00140*Cod 1.20969* Pollock 0.27859* Whitefish (Freshwater) 0.00066*Salmon (Marine) 1.13914* Crab (Marine) 0.25721* Whitefish (Marine) 0.00066*Lobster 0.36249* Fish 0.24955* Salmon (Freshwater) 0.00060*Clam (Marine) 0.34219* Crab (Estuarine) 0.22654* Sturgeon (Estuarine) 0.00056*Haddock 0.31495* Flounder 0.21871* Sturgeon (Freshwater) 0.00056*Pollock 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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-29SECTION 5.1.6 TABLE 3. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatFemales of Age 45 and OlderEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 1.80291MarinePollock 0.31580*All SpeciesCrab (Estuarine) 0.24310*Flounder 1.11872*(con't.)Crab (Marine) 0.27601*(con't.)Mackerel 0.24272*Catfish (Estuarine) 0.46136* Swordfish 0.26351* Carp 0.24207*Herring 0.33205* Mackerel 0.24272* Trout 0.20482*Flatfish (Estuarine) 0.28202* Lobster 0.19792* Lobster 0.19792*Crab (Estuarine) 0.24310* Ocean Perch 0.19707* Ocean Perch 0.19707*Croaker 0.15189* Scallop (Marine) 0.19065* Scallop (Marine) 0.19065*Perch (Estuarine) 0.14442* Squid 0.14784* Croaker 0.15189*Salmon (Estuarine) 0.10442 Snapper 0.12836* Squid 0.14784*Oyster 0.09092* Sea Bass 0.11587* Perch (Estuarine) 0.14442*Rockfish 0.06677* Halibut 0.11019* Perch (Freshwater) 0.14442*Trout, mixed sp. (Estuarine) 0.05430* Mussels 0.09922* Snapper 0.12836*Anchovy 0.02753* Sardine 0.07079* Sea Bass 0.11587*Smelts (Estuarine) 0.02050* Flatfish (Marine) 0.05280* Halibut 0.11019*Mullet 0.02003* Pompano 0.04761* Salmon (Estuarine) 0.10442Clam (Estuarine) 0.01708* Whitefish (Marine) 0.04191* Mussels 0.09922*Smelts, Rainbow (Estuarine) 0.00300* Smelts (Marine) 0.02050* Oyster 0.09092*Scallop (Estuarine) 0.00129*Pike 0.07948*UnknownFish 0.36620* Sardine 0.07079*FreshwaterCatfish (Freshwater) 0.46136*Rockfish 0.06677*Carp 0.24207*All SpeciesTuna 4.57200 Trout, mixed sp. (Estuarine) 0.05430*Trout 0.20482* Salmon (Marine) 2.10218 Trout, mixed sp. (Freshwater) 0.05430*Perch (Freshwater) 0.14442* Shrimp 1.80291 Flatfish (Marine) 0.05280*Pike 0.07948* Cod 1.75818* Pompano 0.04761*Trout, mixed sp. (Freshwater) 0.05430* Flounder 1.11872* Whitefish (Freshwater) 0.04191*Whitefish (Freshwater) 0.04191* Porgy 0.91498* Whitefish (Marine) 0.04191*Cisco 0.00511* Haddock 0.66393* Anchovy 0.02753*Smelts, Rainbow (Freshwater) 0.00300* Clam (Marine) 0.63728* Smelts (Estuarine) 0.02050*Salmon (Freshwater) 0.00110 Catfish (Estuarine) 0.46136* Smelts (Marine) 0.02050*Catfish (Freshwater) 0.46136* Mullet 0.02003*MarineTuna 4.57200 Whiting 0.36624* Clam (Estuarine) 0.01708*Salmon (Marine) 2.10218 Fish 0.36620* Cisco 0.00511*Cod 1.75818* Herring 0.33205* Smelts, Rainbow (Estuarine) 0.00300*Porgy 0.91498* Pollock 0.31580* Smelts, Rainbow (Freshwater) 0.00300*Haddock 0.66393* Flatfish (Estuarine) 0.28202* Scallop (Estuarine) 0.00129*Clam (Marine) 0.63728* Crab (Marine) 0.27601* Salmon (Freshwater) 0.00110Whiting 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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-30SECTION 5.1.6 TABLE 4. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatAll FemalesEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 1.80699MarineCrab (Marine) 0.25051All SpeciesScallop (Marine) 0.16720*Flounder 0.51204*(con't.)Lobster 0.23089*(con't.)Ocean Perch 0.16143*Catfish (Estuarine) 0.42746 Whiting 0.19453 Squid 0.13666*Flatfish (Estuarine) 0.28505 Scallop (Marine) 0.16720* Herring 0.13478*Crab (Estuarine) 0.22064 Ocean Perch 0.16143* Carp 0.12235*Herring 0.13478* Squid 0.13666* Perch (Estuarine) 0.12175*Perch (Estuarine) 0.12175* Pompano 0.11552* Perch (Freshwater) 0.12175*Croaker 0.09870* Mackerel 0.10994* Pompano 0.11552*Trout, mixed sp. (Estuarine) 0.07967* Swordfish 0.09101* Mackerel 0.10994*Oyster 0.06952* Sea Bass 0.08536* Croaker 0.09870*Salmon (Estuarine) 0.06518 Sardine 0.07391* Swordfish 0.09101*Rockfish 0.04463* Flatfish (Marine) 0.05337 Sea Bass 0.08536*Mullet 0.04370* Snapper 0.04750* Trout, mixed sp. (Estuarine) 0.07967*Anchovy 0.03549* Halibut 0.04569* Trout, mixed sp. (Freshwater) 0.07967*Clam (Estuarine) 0.01046 Mussels 0.04503* Sardine 0.07391*Smelts (Estuarine) 0.00700* Whitefish (Marine) 0.01536* Oyster 0.06952*Eel 0.00113* Smelts (Marine) 0.00700* Salmon (Estuarine) 0.06518Scallop (Estuarine) 0.00113* Conch 0.00404* Flatfish (Marine) 0.05337Smelts, Rainbow (Estuarine) 0.00103*Snapper 0.04750*Sturgeon (Estuarine) 0.00025*UnknownFish 0.47629 Halibut 0.04569*Seafood 0.00242* Mussels 0.04503*FreshwaterCatfish (Freshwater) 0.42746Rockfish 0.04463*Trout 0.21732*All SpeciesTuna 3.56383 Mullet 0.04370*Carp 0.12235* Shrimp 1.80699 Anchovy 0.03549*Perch (Freshwater) 0.12175* Salmon (Marine) 1.31216 Pike 0.03204*Trout, mixed sp. (Freshwater) 0.07967* Cod 1.30234 Whitefish (Freshwater) 0.01536*Pike 0.03204* Flounder 0.51204* Whitefish (Marine) 0.01536*Whitefish (Freshwater) 0.01536* Fish 0.47629 Clam (Estuarine) 0.01046Cisco 0.00359* Catfish (Estuarine) 0.42746 Smelts (Estuarine) 0.00700*Smelts, Rainbow (Freshwater) 0.00103* Catfish (Freshwater) 0.42746 Smelts (Marine) 0.00700*Salmon (Freshwater) 0.00069 Porgy 0.39433* Conch 0.00404*Sturgeon (Freshwater) 0.00025* Haddock 0.39307* Cisco 0.00359*Clam (Marine) 0.39027 Seafood 0.00242*MarineTuna 3.56383 Pollock 0.31799 Eel 0.00113*Salmon (Marine) 1.31216 Flatfish (Estuarine) 0.28505 Scallop (Estuarine) 0.00113*Cod 1.30234 Crab (Marine) 0.25051 Smelts, Rainbow (Estuarine) 0.00103*Porgy 0.39433* Lobster 0.23089* Smelts, Rainbow (Freshwater) 0.00103*Haddock 0.39307* Crab (Estuarine) 0.22064 Salmon (Freshwater) 0.00069Clam (Marine) 0.39027 Trout 0.21732* Sturgeon (Estuarine) 0.00025*Pollock 0.31799 Whiting 0.19453 Sturgeon (Freshwater) 0.00025*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-31SECTION 5.1.6 TABLE 5. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatMales of Age 14 and YoungerEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 0.99661MarineSea Bass 0.15249*All SpeciesClam (Marine) 0.10710*Flounder 0.28039*(con't.)Pompano 0.11395*(con't.)Crab (Marine) 0.09963*Catfish (Estuarine) 0.27944* Clam (Marine) 0.10710* Ocean Perch 0.08923*Flatfish (Estuarine) 0.13791* Crab (Marine) 0.09963* Scallop (Marine) 0.08803*Perch (Estuarine) 0.11153* Ocean Perch 0.08923* Crab (Estuarine) 0.08775*Crab (Estuarine) 0.08775* Scallop (Marine) 0.08803* Swordfish 0.08263*Croaker 0.06106* Swordfish 0.08263* Trout 0.07031*Rockfish 0.03177* Lobster 0.03427* Croaker 0.06106*Oyster 0.02870* Mackerel 0.03359* Pike 0.03826*Trout, mixed sp. (Estuarine) 0.01971* Flatfish (Marine) 0.02582* Lobster 0.03427*Salmon (Estuarine) 0.01603* Squid 0.00989* Mackerel 0.03359*Mullet 0.01131* Mussels 0.00941* Rockfish 0.03177*Anchovy 0.00546* Snails (Marine) 0.00849* Oyster 0.02870*Clam (Estuarine) 0.00287* Snapper 0.00445* Flatfish (Marine) 0.02582*Herring 0.00253* Whitefish (Marine) 0.00405* Trout, mixed sp. (Estuarine) 0.01971*Scallop (Estuarine) 0.00059* Halibut 0.00280* Trout, mixed sp. (Freshwater) 0.01971*Sturgeon (Estuarine) 0.00001*Salmon (Estuarine) 0.01603*UnknownFish 1.13020 Mullet 0.01131*FreshwaterCatfish (Freshwater) 0.27944* Seafood 0.00263* Squid 0.00989*Perch (Freshwater) 0.11153*Mussels 0.00941*Trout 0.07031*All SpeciesTuna 2.27398 Snails (Freshwater) 0.00849*Pike 0.03826* Fish 1.13020 Snails (Marine) 0.00849*Trout, mixed sp. (Freshwater) 0.01971* Cod 1.00890 Carp 0.00675*Snails (Freshwater) 0.00849* Shrimp 0.99661 Anchovy 0.00546*Carp 0.00675* Salmon (Marine) 0.32264* Snapper 0.00445*Cisco 0.00435* Flounder 0.28039* Cisco 0.00435*Whitefish (Freshwater) 0.00405* Catfish (Estuarine) 0.27944* Whitefish (Freshwater) 0.00405*Salmon (Freshwater) 0.00017* Catfish (Freshwater) 0.27944* Whitefish (Marine) 0.00405*Sturgeon (Freshwater) 0.00001* Pollock 0.22009* Clam (Estuarine) 0.00287*Whiting 0.17899* Halibut 0.00280*MarineTuna 2.27398 Porgy 0.16384* Seafood 0.00263*Cod 1.0089 Haddock 0.16273* Herring 0.00253*Salmon (Marine) 0.32264* Sea Bass 0.15249* Scallop (Estuarine) 0.00059*Pollock 0.22009* Flatfish (Estuarine) 0.13791* Salmon (Freshwater) 0.00017*Whiting 0.17899* Pompano 0.11395* Sturgeon (Estuarine) 0.00001*Porgy 0.16384* Perch (Estuarine) 0.11153* Sturgeon (Freshwater) 0.00001*Haddock 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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-32SECTION 5.1.6 TABLE 6. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatMales of Age 15 to 44Estimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 3.30640MarineSquid 0.22965*All SpeciesPerch (Estuarine) 0.27173*Flounder 0.65596*(con't.)Lobster 0.21009*(con't.)Perch (Freshwater) 0.27173*Flatfish (Estuarine) 0.49001* Scallop (Marine) 0.19532* Octopus 0.25391*Crab (Estuarine) 0.39673* Sea Bass 0.19144* Squid 0.22965*Catfish (Estuarine) 0.37497* Pompano 0.10629* Lobster 0.21009*Oyster 0.31098* Flatfish (Marine) 0.09174* Scallop (Marine) 0.19532*Perch (Estuarine) 0.27173* Swordfish 0.06326* Sea Bass 0.19144*Trout, mixed sp. (Estuarine) 0.15976* Haddock 0.04371* Trout, mixed sp. (Estuarine) 0.15976*Croaker 0.10382* Mussels 0.04113* Trout, mixed sp. (Freshwater) 0.15976*Herring 0.09237* Ocean Perch 0.02373* Trout 0.11287*Anchovy 0.07356* Mackerel 0.02161* Pompano 0.10629*Salmon (Estuarine) 0.06516* Sardine 0.01438* Croaker 0.10382*Rockfish 0.03775* Halibut 0.00752* Carp 0.10030*Clam (Estuarine) 0.03586* Snapper 0.00311* Herring 0.09237*Mullet 0.03201* Snails (Marine) 0.00251* Flatfish (Marine) 0.09174*Eel 0.01177*Anchovy 0.07356*Scallop (Estuarine) 0.00132*UnknownFish 0.52949* Salmon (Estuarine) 0.06516*Seafood 0.00760* Swordfish 0.06326*FreshwaterCatfish (Freshwater) 0.37497*Haddock 0.04371*Perch (Freshwater) 0.27173*All SpeciesTuna 4.01583 Mussels 0.04113*Trout, mixed sp. (Freshwater) 0.15976* Shrimp 3.30640 Rockfish 0.03775*Trout 0.11287* Cod 1.75420* Clam (Estuarine) 0.03586*Carp 0.10030* Clam (Marine) 1.33803* Crayfish 0.03301*Crayfish 0.03301* Salmon (Marine) 1.31169* Mullet 0.03201*Snails (Freshwater) 0.00251* Flounder 0.65596* Ocean Perch 0.02373*Salmon (Freshwater) 0.00069* Porgy 0.61168* Mackerel 0.02161*Fish 0.52949* Sardine 0.01438*MarineTuna 4.01583 Flatfish (Estuarine) 0.49001* Eel 0.01177*Cod 1.75420* Crab (Marine) 0.45044* Seafood 0.00760*Clam (Marine) 1.33803* Pollock 0.44856* Halibut 0.00752*Salmon (Marine) 1.31169* Whiting 0.41284* Snapper 0.00311*Porgy 0.61168* Crab (Estuarine) 0.39673* Snails (Freshwater) 0.00251*Crab (Marine) 0.45044* Catfish (Estuarine) 0.37497* Snails (Marine) 0.00251*Pollock 0.44856* Catfish (Freshwater) 0.37497* Scallop (Estuarine) 0.00132*Whiting 0.41284* Oyster 0.31098* Salmon (Freshwater) 0.00069*Octopus 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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-33SECTION 5.1.6 TABLE 7. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatMales of Age 45 and OlderEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.87302MarineLobster 0.29487*All SpeciesCrab (Marine) 0.31772*Catfish (Estuarine) 1.04474*(con't.)Porgy 0.28964*(con't.)Perch (Estuarine) 0.30530*Flounder 0.95329* Ocean Perch 0.28911* Perch (Freshwater) 0.30530*Flatfish (Estuarine) 0.41588* Mussels 0.27819* Whiting 0.29754*Croaker 0.38286* Pollock 0.26748* Lobster 0.29487*Perch (Estuarine) 0.30530* Swordfish 0.21447* Herring 0.29154*Herring 0.29154* Squid 0.21366* Porgy 0.28964*Crab (Estuarine) 0.27984* Sea Bass 0.16677* Ocean Perch 0.28911*Trout, mixed sp. (Estuarine) 0.27156* Flatfish (Marine) 0.07786* Crab (Estuarine) 0.27984*Oyster 0.20701* Octopus 0.04680* Mussels 0.27819*Salmon (Estuarine) 0.12966 Halibut 0.04672* Trout, mixed sp. (Estuarine) 0.27156*Rockfish 0.06427* Shark 0.02882* Trout, mixed sp. (Freshwater) 0.27156*Anchovy 0.05388* Pompano 0.01893* Pollock 0.26748*Mullet 0.03594* Smelts (Marine) 0.01720* Swordfish 0.21447*Clam (Estuarine) 0.02858* Snapper 0.01278* Squid 0.21366*Smelts (Estuarine) 0.01720* Whitefish (Marine) 0.01103* Oyster 0.20701*Scallop (Estuarine) 0.00228* Roe 0.00695* Sea Bass 0.16677*Snails (Marine) 0.00637* Salmon (Estuarine) 0.12966FreshwaterCatfish (Freshwater) 1.04474*Pike 0.08024*Trout 0.36993*UnknownFish 0.76375* Flatfish (Marine) 0.07786*Carp 0.32659*Rockfish 0.06427*Perch (Freshwater) 0.30530*All SpeciesTuna 4.24818 Anchovy 0.05388*Trout, mixed sp. (Freshwater) 0.27156* Shrimp 2.87302 Octopus 0.04680*Pike 0.08024* Salmon (Marine) 2.61029 Halibut 0.04672*Whitefish (Freshwater) 0.01103* Cod 2.02788 Mullet 0.03594*Snails (Freshwater) 0.00637* Clam (Marine) 1.06659* Shark 0.02882*Salmon (Freshwater) 0.00137 Catfish (Estuarine) 1.04474* Clam (Estuarine) 0.02858*Catfish (Freshwater) 1.04474* Pompano 0.01893*MarineTuna 4.24818 Flounder 0.95329* Smelts (Estuarine) 0.01720*Salmon (Marine) 2.61029 Fish 0.76375* Smelts (Marine) 0.01720*Cod 2.02788 Haddock 0.64553* Snapper 0.01278*Clam (Marine) 1.06659* Sardine 0.43926* Whitefish (Freshwater) 0.01103*Haddock 0.64553* Flatfish (Estuarine) 0.41588* Whitefish (Marine) 0.01103*Sardine 0.43926* Croaker 0.38286* Roe 0.00695*Mackerel 0.33793* Trout 0.36993* Snails (Freshwater) 0.00637*Scallop (Marine) 0.33777* Mackerel 0.33793* Snails (Marine) 0.00637*Crab (Marine) 0.31772* Scallop (Marine) 0.33777* Scallop (Estuarine) 0.00228*Whiting 0.29754* Carp 0.32659* Salmon (Freshwater) 0.00137(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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-34SECTION 5.1.6 TABLE 8. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatAll MalesEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.63027MarineScallop (Marine) 0.21285*All SpeciesScallop (Marine) 0.21285*Flounder 0.65672*(con't.)Lobster 0.19407*(con't.)Lobster 0.19407*Catfish (Estuarine) 0.55399 Sea Bass 0.17481* Trout 0.18018*Flatfish (Estuarine) 0.38451 Squid 0.17292* Croaker 0.17770*Crab (Estuarine) 0.28855 Sardine 0.13886* Sea Bass 0.17481*Perch (Estuarine) 0.24399* Octopus 0.13159* Squid 0.17292*Oyster 0.21300* Mackerel 0.11965* Trout, mixed sp. (Estuarine) 0.16032*Croaker 0.17770* Ocean Perch 0.11908* Trout, mixed sp. (Freshwater) 0.16032*Trout, mixed sp. (Estuarine) 0.16032* Swordfish 0.11335* Carp 0.14630*Herring 0.13109* Mussels 0.10499* Sardine 0.13886*Salmon (Estuarine) 0.07297 Pompano 0.08181* Octopus 0.13159*Anchovy 0.05155* Flatfish (Marine) 0.07199 Herring 0.13109*Rockfish 0.04432 Halibut 0.01820* Mackerel 0.11965*Mullet 0.02830* Shark 0.00867* Ocean Perch 0.11908*Clam (Estuarine) 0.02588 Snapper 0.00634* Swordfish 0.11335*Eel 0.00545* Smelts (Marine) 0.00518* Mussels 0.10499*Smelts (Estuarine) 0.00518* Snails (Marine) 0.00509* Pompano 0.08181*Scallop (Estuarine) 0.00144* Whitefish (Marine) 0.00428* Salmon (Estuarine) 0.07297Sturgeon (Estuarine) 0.00000* Roe 0.00209* Flatfish (Marine) 0.07199Anchovy 0.05155*FreshwaterCatfish (Freshwater) 0.55399UnknownFish 0.74192 Rockfish 0.04432Perch (Freshwater) 0.24399* Seafood 0.00414* Pike 0.03319*Trout 0.18018*Mullet 0.02830*Trout, mixed sp. (Freshwater) 0.16032*All SpeciesTuna 3.67425 Clam (Estuarine) 0.02588Carp 0.14630* Shrimp 2.63027 Halibut 0.01820*Pike 0.03319* Cod 1.66049 Crayfish 0.01528*Crayfish 0.01528* Salmon (Marine) 1.46887 Shark 0.00867*Snails (Freshwater) 0.00509* Clam (Marine) 0.96552 Snapper 0.00634*Whitefish (Freshwater) 0.00428* Fish 0.74192 Eel 0.00545*Cisco 0.00103* Flounder 0.65672* Smelts (Estuarine) 0.00518*Salmon (Freshwater) 0.00077 Catfish (Estuarine) 0.55399 Smelts (Marine) 0.00518*Sturgeon (Freshwater) 0.00000* Catfish (Freshwater) 0.55399 Snails (Freshwater) 0.00509*Porgy 0.40895* Snails (Marine) 0.00509*MarineTuna 3.67425 Flatfish (Estuarine) 0.38451 Whitefish (Freshwater) 0.00428*Cod 1.66049 Pollock 0.34008* Whitefish (Marine) 0.00428*Salmon (Marine) 1.46887 Crab (Marine) 0.32761 Seafood 0.00414*Clam (Marine) 0.96552 Whiting 0.32289 Roe 0.00209*Porgy 0.40895* Crab (Estuarine) 0.28855 Scallop (Estuarine) 0.00144*Pollock 0.34008* Haddock 0.25296* Cisco 0.00103*Crab (Marine) 0.32761 Perch (Estuarine) 0.24399* Salmon (Freshwater) 0.00077Whiting 0.32289 Perch (Freshwater) 0.24399* Sturgeon (Estuarine) 0.00000*Haddock 0.25296* Oyster 0.21300* Sturgeon (Freshwater) 0.00000*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-35SECTION 5.1.6 TABLE 9. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatIndividuals of Age 14 and YoungerEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 0.80656MarineSea Bass 0.10377*All SpeciesPorgy 0.09350*Catfish (Estuarine) 0.22981*(con't.)Ocean Perch 0.09480*(con't.)Perch (Estuarine) 0.09026*Flounder 0.21911* Porgy 0.09350* Perch (Freshwater) 0.09026*Crab (Estuarine) 0.13002* Pompano 0.07473* Pompano 0.07473*Flatfish (Estuarine) 0.11525* Scallop (Marine) 0.06959* Scallop (Marine) 0.06959*Perch (Estuarine) 0.09026* Swordfish 0.04448* Trout 0.06524*Croaker 0.06090* Mackerel 0.03758* Croaker 0.06090*Trout, mixed sp. (Estuarine) 0.04409* Lobster 0.02586* Swordfish 0.04448*Oyster 0.02507* Flatfish (Marine) 0.02158* Trout, mixed sp. (Estuarine) 0.04409*Mullet 0.02139* Squid 0.00730* Trout, mixed sp. (Freshwater) 0.04409*Rockfish 0.02060* Mussels 0.00629* Mackerel 0.03758*Salmon (Estuarine) 0.01858 Halibut 0.00455* Lobster 0.02586*Herring 0.00972* Snails (Marine) 0.00432* Oyster 0.02507*Anchovy 0.00651* Whitefish (Marine) 0.00380* Flatfish (Marine) 0.02158*Clam (Estuarine) 0.00280* Sardine 0.00374* Mullet 0.02139*Scallop (Estuarine) 0.00047* Snapper 0.00232* Pike 0.02070*Sturgeon (Estuarine) 0.00001*Rockfish 0.02060*UnknownFish 1.11785 Salmon (Estuarine) 0.01858FreshwaterCatfish (Freshwater) 0.22981* Seafood 0.00170* Herring 0.00972*Perch (Freshwater) 0.09026*Carp 0.00756*Trout 0.06524*All SpeciesTuna 2.12582 Squid 0.00730*Trout, mixed sp. (Freshwater) 0.04409* Fish 1.11785 Anchovy 0.00651*Pike 0.02070* Cod 0.89497 Mussels 0.00629*Carp 0.00756* Shrimp 0.80656 Cisco 0.00484*Cisco 0.00484* Salmon (Marine) 0.37409 Halibut 0.00455*Snails (Freshwater) 0.00432* Pollock 0.30898* Snails (Freshwater) 0.00432*Whitefish (Freshwater) 0.00380* Catfish (Estuarine) 0.22981* Snails (Marine) 0.00432*Salmon (Freshwater) 0.00020 Catfish (Freshwater) 0.22981* Whitefish (Freshwater) 0.00380*Sturgeon (Freshwater) 0.00001* Flounder 0.21911* Whitefish (Marine) 0.00380*Crab (Marine) 0.14762* Sardine 0.00374*MarineTuna 2.12582 Haddock 0.14543* Clam (Estuarine) 0.00280*Cod 0.89497 Whiting 0.14166 Snapper 0.00232*Salmon (Marine) 0.37409 Crab (Estuarine) 0.13002* Seafood 0.00170*Pollock 0.30898* Flatfish (Estuarine) 0.11525* Scallop (Estuarine) 0.00047*Crab (Marine) 0.14762* Clam (Marine) 0.10434* Salmon (Freshwater) 0.00020Haddock 0.14543* Sea Bass 0.10377* Sturgeon (Estuarine) 0.00001*Whiting 0.14166 Ocean Perch 0.09480* Sturgeon (Freshwater) 0.00001*Clam (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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-36SECTION 5.1.6 TABLE 10. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatIndividuals of Age 15 to 44Estimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.85617MarineWhiting 0.26017*All SpeciesPerch (Estuarine) 0.20137*Catfish (Estuarine) 0.44969*(con't.)Squid 0.21162*(con't.)Perch (Freshwater) 0.20137*Flounder 0.43780* Scallop (Marine) 0.20112* Scallop (Marine) 0.20112*Flatfish (Estuarine) 0.43676 Haddock 0.17905* Oyster 0.19416*Crab (Estuarine) 0.31181* Pompano 0.15728* Haddock 0.17905*Perch (Estuarine) 0.20137* Sea Bass 0.13462* Pompano 0.15728*Oyster 0.19416* Octopus 0.12722* Sea Bass 0.13462*Trout, mixed sp. (Estuarine) 0.13218* Ocean Perch 0.09373* Trout, mixed sp. (Estuarine) 0.13218*Croaker 0.09010* Flatfish (Marine) 0.08177 Trout, mixed sp. (Freshwater) 0.13218*Herring 0.06639* Sardine 0.06170* Octopus 0.12722*Anchovy 0.06455* Mussels 0.03251* Ocean Perch 0.09373*Salmon (Estuarine) 0.06088 Swordfish 0.03170* Carp 0.09323*Mullet 0.04993* Mackerel 0.03125* Croaker 0.09010*Rockfish 0.04144* Halibut 0.01137* Flatfish (Marine) 0.08177Clam (Estuarine) 0.02254* Snapper 0.00573* Herring 0.06639*Eel 0.00718* Conch 0.00458* Anchovy 0.06455*Scallop (Estuarine) 0.00136* Snails (Marine) 0.00126* Sardine 0.06170*Sturgeon (Estuarine) 0.00028* Whitefish (Marine) 0.00033* Salmon (Estuarine) 0.06088Mullet 0.04993*FreshwaterCatfish (Freshwater) 0.44969*UnknownFish 0.38982* Rockfish 0.04144*Trout 0.20877* Seafood 0.00637* Mussels 0.03251*Perch (Freshwater) 0.20137*Swordfish 0.03170*Trout, mixed sp. (Freshwater) 0.13218*All SpeciesTuna 3.79447 Mackerel 0.03125*Carp 0.09323* Shrimp 2.85617 Clam (Estuarine) 0.02254*Crayfish 0.01654* Cod 1.48252 Crayfish 0.01654*Pike 0.00495* Salmon (Marine) 1.22559 Halibut 0.01137*Snails (Freshwater) 0.00126* Clam (Marine) 0.84116* Eel 0.00718*Cisco 0.00077* Catfish (Estuarine) 0.44969* Seafood 0.00637*Salmon (Freshwater) 0.00064 Catfish (Freshwater) 0.44969* Snapper 0.00573*Whitefish (Freshwater) 0.00033* Flounder 0.43780* Pike 0.00495*Sturgeon (Freshwater) 0.00028* Flatfish (Estuarine) 0.43676 Conch 0.00458*Porgy 0.39442* Scallop (Estuarine) 0.00136*MarineTuna 3.79447 Fish 0.38982* Snails (Freshwater) 0.00126*Cod 1.48252 Pollock 0.36375* Snails (Marine) 0.00126*Salmon (Marine) 1.22559 Crab (Marine) 0.35402* Cisco 0.00077*Clam (Marine) 0.84116* Crab (Estuarine) 0.31181* Salmon (Freshwater) 0.00064Porgy 0.39442* Lobster 0.28613* Whitefish (Freshwater) 0.00033*Pollock 0.36375* Whiting 0.26017* Whitefish (Marine) 0.00033*Crab (Marine) 0.35402* Squid 0.21162* Sturgeon (Estuarine) 0.00028*Lobster 0.28613* Trout 0.20877* Sturgeon (Freshwater) 0.00028*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-37SECTION 5.1.6 TABLE 11. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatIndividuals of Age 45 and OlderEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.29235MarineMackerel 0.28627*All SpeciesTrout 0.28033*Flounder 1.04306*(con't.)Scallop (Marine) 0.25794*(con't.)Crab (Estuarine) 0.25990*Catfish (Estuarine) 0.72818 Lobster 0.24227* Scallop (Marine) 0.25794*Flatfish (Estuarine) 0.34324 Swordfish 0.24108* Croaker 0.25753*Herring 0.31352* Sardine 0.23932* Lobster 0.24227*Crab (Estuarine) 0.25990* Ocean Perch 0.23917* Swordfish 0.24108*Croaker 0.25753* Mussels 0.18108* Sardine 0.23932*Perch (Estuarine) 0.21800* Squid 0.17794* Ocean Perch 0.23917*Trout, mixed sp. (Estuarine) 0.15366* Sea Bass 0.13915* Perch (Estuarine) 0.21800*Oyster 0.14402* Halibut 0.08116* Perch (Freshwater) 0.21800*Salmon (Estuarine) 0.11597 Snapper 0.07550* Mussels 0.18108*Rockfish 0.06563* Flatfish (Marine) 0.06426 Squid 0.17794*Anchovy 0.03958* Pompano 0.03449* Trout, mixed sp. (Estuarine) 0.15366*Mullet 0.02731* Whitefish (Marine) 0.02779* Trout, mixed sp. (Freshwater) 0.15366*Clam (Estuarine) 0.02234 Octopus 0.02140* Oyster 0.14402*Smelts (Estuarine) 0.01899* Smelts (Marine) 0.01899* Sea Bass 0.13915*Scallop (Estuarine) 0.00174* Shark 0.01318* Salmon (Estuarine) 0.11597Smelts, Rainbow (Estuarine) 0.00163* Roe 0.00318* Halibut 0.08116*Snails (Marine) 0.00292* Pike 0.07983*FreshwaterCatfish (Freshwater) 0.72818Snapper 0.07550*Carp 0.28073*UnknownFish 0.54803* Rockfish 0.06563*Trout 0.28033*Flatfish (Marine) 0.06426Perch (Freshwater) 0.21800*All SpeciesTuna 4.42390 Anchovy 0.03958*Trout, mixed sp. (Freshwater) 0.15366* Salmon (Marine) 2.33457 Pompano 0.03449*Pike 0.07983* Shrimp 2.29235 Whitefish (Freshwater) 0.02779*Whitefish (Freshwater) 0.02779* Cod 1.88153 Whitefish (Marine) 0.02779*Snails (Freshwater) 0.00292* Flounder 1.04306* Mullet 0.02731*Cisco 0.00277* Clam (Marine) 0.83363 Clam (Estuarine) 0.02234Smelts, Rainbow (Freshwater) 0.00163* Catfish (Estuarine) 0.72818 Octopus 0.02140*Salmon (Freshwater) 0.00123 Catfish (Freshwater) 0.72818 Smelts (Estuarine) 0.01899*Haddock 0.65552* Smelts (Marine) 0.01899*MarineTuna 4.42390 Porgy 0.62897* Shark 0.01318*Salmon (Marine) 2.33457 Fish 0.54803* Roe 0.00318*Cod 1.88153 Flatfish (Estuarine) 0.34324 Snails (Freshwater) 0.00292*Clam (Marine) 0.83363 Whiting 0.33482 Snails (Marine) 0.00292*Haddock 0.65552* Herring 0.31352* Cisco 0.00277*Porgy 0.62897* Crab (Marine) 0.29509* Scallop (Estuarine) 0.00174*Whiting 0.33482 Pollock 0.29370* Smelts, Rainbow (Estuarine) 0.00163*Crab (Marine) 0.29509* Mackerel 0.28627* Smelts,Rainbow(Freshwater)0.00163*Pollock 0.29370* Carp 0.28073* Salmon (Freshwater) 0.00123(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 individualsto 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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-38SECTION 5.1.6 TABLE 12. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatIndividuals of Age 18 and OlderEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.64686MarineLobster 0.25919*All SpeciesPerch (Freshwater) 0.21256*Flounder 0.69946(con’t.)Scallop (Marine) 0.23749*(con’t.)Squid 0.20948*Catfish (Estuarine) 0.57463 Squid 0.20948* Carp 0.18153*Flatfish (Estuarine) 0.40395 Ocean Perch 0.15663* Herring 0.17937*Crab (Estuarine) 0.29953 Mackerel 0.14560* Oyster 0.17395*Perch (Estuarine) 0.21256* Sardine 0.14375* Croaker 0.16936*Herring 0.17937* Swordfish 0.12595* Ocean Perch 0.15663*Oyster 0.17395* Sea Bass 0.12543* Trout, mixed sp. (Estuarine) 0.14568*Croaker 0.16936* Pompano 0.11198* Trout, mixed sp. (Freshwater) 0.14568*Trout, mixed sp. (Estuarine) 0.14568* Mussels 0.09969* Mackerel 0.14560*Salmon (Estuarine) 0.08819 Octopus 0.08819* Sardine 0.14375*Anchovy 0.05544 Flatfish (Marine) 0.07563 Swordfish 0.12595*Rockfish 0.05162 Halibut 0.04224* Sea Bass 0.12543*Mullet 0.04295* Snapper 0.03624* Pompano 0.11198*Clam (Estuarine) 0.02332 Whitefish (Marine) 0.01246* Mussels 0.09969*Smelts (Estuarine) 0.00838* Smelts (Marine) 0.00838* Octopus 0.08819*Eel 0.00444* Shark 0.00581* Salmon (Estuarine) 0.08819Scallop (Estuarine) 0.00160* Conch 0.00284* Flatfish (Marine) 0.07563Smelts, Rainbow (Estuarine) 0.00072* Snails (Marine) 0.00206* Anchovy 0.05544Sturgeon (Estuarine) 0.00017* Roe 0.00140* Rockfish 0.05162Mullet 0.04295*FreshwaterCatfish (Freshwater) 0.57463UnknownFish 0.47575 Halibut 0.04224*Trout 0.24140* Seafood 0.00394* Pike 0.03827*Perch (Freshwater) 0.21256*Snapper 0.03624*Carp 0.18153*All SpeciesTuna 4.18375 Clam (Estuarine) 0.02332Trout, mixed sp. (Freshwater) 0.14568* Shrimp 2.64686 Whitefish (Freshwater) 0.01246*Pike 0.03827* Salmon (Marine) 1.77537 Whitefish (Marine) 0.01246*Whitefish (Freshwater) 0.01246* Cod 1.65977 Crayfish 0.01024*Crayfish 0.01024* Clam (Marine) 0.87021 Smelts (Estuarine) 0.00838*Snails (Freshwater) 0.00206* Flounder 0.69946 Smelts (Marine) 0.00838*Cisco 0.00170* Catfish (Estuarine) 0.57463 Shark 0.00581*Salmon (Freshwater) 0.00093 Catfish (Freshwater) 0.57463 Eel 0.00444*Smelts, Rainbow (Freshwater) 0.00072* Porgy 0.49466* Seafood 0.00394*Sturgeon (Freshwater) 0.00017* Fish 0.47575 Conch 0.00284*Flatfish (Estuarine) 0.40395 Snails (Freshwater) 0.00206*MarineTuna 4.18375 Haddock 0.37374* Snails (Marine) 0.00206*Salmon (Marine) 1.77537 Crab (Marine) 0.34008 Cisco 0.00170*Cod 1.65977 Pollock 0.33210 Scallop (Estuarine) 0.00160*Clam (Marine) 0.87021 Whiting 0.30583 Roe 0.00140*Porgy 0.49466* Crab (Estuarine) 0.29953 Salmon (Freshwater) 0.00093Haddock 0.37374* Lobster 0.25919* Smelts, Rainbow (Estuarine) 0.00072*Crab (Marine) 0.34008 Trout 0.24140* Smelts, Rainbow 0.00072*Pollock 0.33210 Scallop (Marine) 0.23749* Sturgeon (Estuarine) 0.00017*Whiting 0.30583 Perch (Estuarine) 0.21256* Sturgeon (Freshwater) 0.00017*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-39SECTION 5.1.6 TABLE 13. UNCOOKED FISH CONSUMPTION ESTIMATES***U.S. Population - Mean Consumption by Species within HabitatAll IndividualsEstimated MeanHabitat SpeciesGrams/person/dayEstimated MeanHabitat Species Grams/person/dayEstimated MeanHabitat Species Grams/person/dayEstuarineShrimp 2.20926MarineLobster 0.21290*All SpeciesPerch (Freshwater) 0.18148Flounder 0.58273(con’t.)Scallop (Marine) 0.18951*(con’t.)Squid 0.15438*Catfish (Estuarine) 0.48928 Squid 0.15438* Ocean Perch 0.14074*Flatfish (Estuarine) 0.33365 Ocean Perch 0.14074* Oyster 0.13963*Crab (Estuarine) 0.25382 Sea Bass 0.12907* Croaker 0.13730*Perch (Estuarine) 0.18148Mackerel 0.11468* Carp 0.13406*Oyster 0.13963* Sardine 0.10565* Herring 0.13298*Croaker 0.13730* Swordfish 0.10193* Sea Bass 0.12907*Herring 0.13298* Pompano 0.09905* Trout, mixed sp. (Estuarine) 0.11908*Trout, mixed sp. (Estuarine) 0.11908* Mussels 0.07432* Trout, mixed sp. (Freshwater) 0.11908*Salmon (Estuarine) 0.06898 Octopus 0.06430* Mackerel 0.11468*Rockfish 0.04448 Flatfish (Marine) 0.06247 Sardine 0.10565*Anchovy 0.04334 Halibut 0.03226* Swordfish 0.10193*Mullet 0.03617* Snapper 0.02739* Pompano 0.09905*Clam (Estuarine) 0.01799 Whitefish (Marine) 0.00995* Mussels 0.07432*Smelts (Estuarine) 0.00611* Smelts (Marine) 0.00611* Salmon (Estuarine) 0.06898Eel 0.00324* Shark 0.00424* Octopus 0.06430*Scallop (Estuarine) 0.00128* Snails (Marine) 0.00249* Flatfish (Marine) 0.06247Smelts, Rainbow (Estuarine) 0.00052* Conch 0.00207* Rockfish 0.04448Sturgeon (Estuarine) 0.00013* Roe 0.00102* Anchovy 0.04334Mullet 0.03617*FreshwaterCatfish (Freshwater) 0.48928UnknownFish 0.60608 Pike 0.03260*Trout 0.19917* Seafood 0.00326* Halibut 0.03226*Perch (Freshwater) 0.18148Snapper 0.02739*Carp 0.13406*All SpeciesTuna 3.61778 Clam (Estuarine) 0.01799Trout, mixed sp. (Freshwater) 0.11908* Shrimp 2.20926 Whitefish (Freshwater) 0.00995*Pike 0.03260* Cod 1.47734 Whitefish (Marine) 0.00995*Whitefish (Freshwater) 0.00995* Salmon (Marine) 1.38873 Crayfish 0.00746*Crayfish 0.00746* Clam (Marine) 0.67135 Smelts (Estuarine) 0.00611*Snails (Freshwater) 0.00249* Fish 0.60608 Smelts (Marine) 0.00611*Cisco 0.00234* Flounder 0.58273 Shark 0.00424*Salmon (Freshwater) 0.00073 Catfish (Estuarine) 0.48928 Seafood 0.00326*Smelts, Rainbow (Freshwater) 0.00052* Catfish (Freshwater) 0.48928 Eel 0.00324*Sturgeon (Freshwater) 0.00013* Porgy 0.40148* Snails (Freshwater) 0.00249*Flatfish (Estuarine) 0.33365 Snails (Marine) 0.00249*MarineTuna 3.61778 Pollock 0.32878 Cisco 0.00234*Cod 1.47734 Haddock 0.32461 Conch 0.00207*Salmon (Marine) 1.38873 Crab (Marine) 0.28818 Scallop (Estuarine) 0.00128*Clam (Marine) 0.67135 Whiting 0.25725 Roe 0.00102*Porgy 0.40148* Crab (Estuarine) 0.25382 Salmon (Freshwater) 0.00073Pollock 0.32878 Lobster 0.21290* Smelts, Rainbow (Estuarine) 0.00052*Haddock 0.32461 Trout 0.19917* Smelts, Rainbow 0.00052*Crab (Marine) 0.28818 Scallop (Marine) 0.18951* Sturgeon (Estuarine) 0.00013*Whiting 0.25725Perch (Estuarine) 0.18148 Sturgeon (Freshwater) 0.00013*(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 Basefor Individual Food Intake Surveys.*: The sample size does not meet minimum reporting requirements as described in the "Third Report on Nutrition Monitoring inthe United States".***: Amount of consumed fish recorded bysurvey respondents was converted to uncookedfish quantities using data from the recipe file of the USDA's Nutrient Data Base for Individual Food Intake Surveys.5-40SECTION 5.2.1.1 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***Consumers Only - Finfish and Shellfish (grams/person/day)Freshwater/Estuarine: Ageby Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**14 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) 242.69*(220.06-514.36)15-44 325 75.01 (61.78-88.24) 36.68 (33.16-43.67) 172.90 (154.81-204.38) 273.59*(204.38-331.40) 502.92*(381.43-1,144.29)45 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) 393.96*(303.36-431.48)All 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) 461.25*(381.43-507.80)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 381.31*(380.57-401.00)15-44 361 92.59 (82.33-102.86) 51.23 (43.89-64.91) 235.64 (225.89-245.66) 305.44*(272.21-366.76) 495.00*(443.83-642.53)45 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) 562.02*(401.54-764.19)All 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) 489.88*(443.65-595.41)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (90% B.I.)**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) 380.99*(366.76-401.00)15-44 686 84.22 (77.27-91.18) 45.23 (36.82-51.46) 205.48 (197.46-225.89) 295.34 (252.77-345.11) 504.38*(437.86-817.50)45 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) 413.06*(381.85-505.38)All 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) 467.92 (431.48-531.01)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 recipefile of the USDA’s Nutrient Data Base for IndividualFood Intake Surveys.5-41SECTION 5.2.1.1 TABLE 2. UNCOOKED FISH CONSUMPTION ESTIMATES***Consumers Only - Finfish and Shellfish (grams/person/day)Marine: Age by Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 239.96*(208.75-378.75)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) 376.46*(346.84-391.48)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) 441.43*(358.71-647.17)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) 384.73*(354.23-396.26)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 353.11*(243.60-392.00)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) 568.12*(488.38-646.84)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) 384.03*(358.71-480.00)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) 482.96*(390.06-501.28)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 334.78*(307.36-378.75)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) 483.48*(390.06-634.22)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) 407.21*(373.74-647.17)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) 395.27 (390.06-487.07)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 recipefile of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.5-42SECTION 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 IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 371.82*(254.30-380.80)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) 494.94*(394.18-507.80)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) 443.88*(428.16-817.24)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) 452.94 (394.18-507.80)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 390.29*(380.57-401.00)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) 635.79*(595.41-646.84)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) 504.94*(439.35-693.23)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) 594.77 (505.38-642.53)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 380.95*(366.76-392.00)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) 608.62*(507.80-646.84)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) 476.38 (439.35-592.99)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) 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.Estimates are projected from the sample to the population of consumers only in the United States, using 4-year combined surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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 asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 recipefile of the USDA’s Nutrient Data Base for IndividualFood Intake Surveys.

# 5-43 SECTION 5.2.1.1 TABLE 4. UNC OOKED 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 90t h % 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 90t h % 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 90t h % 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Consumers only = Individuals who consumed fi sh 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was c onverted to uncooked fish quantities using data from the recipe

file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.5-44SECTION 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 CategoriesFreshwater/EstuarineAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 204.84*(199.52-381.43)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) 385.64*(221.05-401.00)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) 392.49*(295.81-514.36)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) 500.59*(241.30-642.53)MarineAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 315.72*(226.80-390.06)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) 349.99*(222.70-392.00)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)320.07*(276.78-378.75)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)529.78*(290.67-650.29)All FishAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 363.06*(310.40-391.06)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) 387.41*(381.43-401.00)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) 379.97*(353.49-408.75)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) 644.93*(390.06-650.29)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 recipefile of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.5-45SECTION 5.2.1.2 TABLE 1. UNCOOKED FISH CONSUMPTION ESTIMATES***Consumers Only - Finfish and Shellfish(milligrams/kilogram of body weight/day)Freshwater/Estuarine: Ageby Gender and All IndividualsFemalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 11,544.27*(9,166.35-16,107.89)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) 8,154.42*(6,721.26-20,620.25)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) 4,630.21*(4,036.52-9,900.08)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) 8,607.63*(7,086.96-9,900.08)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 12,628.17*(8,110.63-15,495.24)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) 6,534.31*(5,511.10-8,577.35)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) 6,573.81*(5,556.54-9,351.29)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) 7,998.35*(6,538.75-9,351.29)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 12,389.21*(9,851.70-15,495.24)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) 8,580.49*(5,972.70-9,477.16)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) 6,122.45*(4,421.88-8,254.35)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) 8,587.27 (6,950.26-9,900.08)(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) 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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring inthe United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.***: Amount ofconsumed fish recorded by survey respondentswas converted to uncooked fish quantities using data from the recipe file of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.5-46SECTION 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 IndividualsFemalesAge Sample Size Mean (90% C.I.) Median(90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 10,514.45*(9,321.52-11,980.46)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) 6,491.00*(5,931.06-7,802.45)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) 7,415.79*(6,020.90-12,395.47)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) 8,617.55*(7,802.45-9,321.52)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 11,870.51*(10,365.38-14,193.47)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) 7,102.85*(4,633.98-7,701.39)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) 5,503.98*(5,134.25-6,320.80)Both SexesAge Sample Size Mean (90% C.I.) Median (90%B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 11,507.42*(10,124.19-12,054.98)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)6,897.59*(5,287.11-7,701.39)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) 6,228.75*(5,409.10-9,759.38)(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) 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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring inthe United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.***: Amount ofconsumed fish recorded by survey respondentswas converted to uncooked fish quantities using data from the recipe file of the USDA’s Nutrient Data Base forIndividual Food Intake Surveys.5-47SECTION 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 IndividualsFemalesAge Sample Size Mean (90% C.I.) Median(90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 13,906.69*(11,460.65-16,107.89)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)8,011.49*(6,721.26-8,603.84)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) 7,995.99*(6,121.23-15,117.25)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) 9,878.48 (8,970.49-12,234.97)MalesAge Sample Size Mean (90% C.I.) Median (90% B.I.)**90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 13,024.79*(12,277.87-16,803.15)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)7,621.43*(7,360.98-8,473.04)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) 6,376.22*(5,513.91-9,351.29)Both SexesAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th % (90% B.I.)** 95th % (90% B.I.)** 99th % (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) 13,954.57*(12,925.50-15,495.24)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)7,838.99*(7,360.98-8,603.84)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) 6,704.46 (6,195.18-9,351.29)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements as described in the “Third Report on Nutrition Monitoring inthe United States.”**: Percentile intervals were estimated using the percentile bootstrap method with 1,000 bootstrap replications.***: Amount ofconsumed fish recorded by survey respondentswas converted to uncooked fish quantities using data from the recipe file of the USDA’s Nutrient Data Base forIndividual 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Consumers only = Individuals who consumed fi sh 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

variance.

(6) 757 individuals did not report body weight. T hey represent 6,314,627 individuals in the population.

**: Percentile intervals were estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents was conv erted to uncooked fish quantities using data from the

recipe file of the USDA’s Nutrient Data Base for Individual Food Intake Surveys.5-49SECTION 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 CategoriesFreshwater/EstuarineAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 99th% (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) 15,599.75*(11,877.48-18,670.16)Ages 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) 12,365.21*(6,762.56-12,925.50)Ages 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) 5,717.33*(5,456.55-9,851.70)Ages 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) 6,819.39*(3,221.15-8,577.35)MarineAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 99th% (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) 16,100.30*(11,980.46-17,988.99)Ages 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) 10,754.04*(8,706.84-12,054.98)Ages 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) 6,838.93*(6,076.20-8,970.49)Ages 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) 7,885.75*(4,660.95-7,957.60)All FishAge Sample Size Mean (90% C.I.) Median (90% B.I.)** 90th% (90% B.I.)** 95th% (90% B.I.)** 99th% (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) 17,873.72*(15,290.07-18,670.16)Ages 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) 12,784.91*(10,929.57-13,979.49)Ages 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) 8,344.58*(6,076.20-8,970.49)Ages 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) 8,209.84*(7,891.61-8,577.35)(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 surveyweights.(4) The fish component of foods containing fishwas calculated using data from the recipe file of the USDA's Nutrient Data Basefor 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.*: The sample size does not meet minimum reporting requirements asdescribed in the “Third Report on Nutrition Monitoring in theUnited 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 recipefile of the USDA’s Nutrient Data Base forIndividual 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 90t h % 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 90t h % 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 90t h % 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 Su rvey of Food Intakes by Individuals (CSFII).

(2) Estimates are based on 2-day averages.

(3) Consumers only = Individuals who consumed fi sh 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 f ile of the USDA's Nutrient Data Base for

Individual Food Intake Surveys.

(5) Interval estimates may involve aggregation of variance estima tion units when data are too spar se to support estimation of th e

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 estimat ed using the percentile bootstrap method with 1,000 bootstrap replications.

***: Amount of consumed fish recorded by survey respondents wa s 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-1TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-3Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Abalone (1) ------------------- HABITAT=Marine --------------------------------------------------------------------26301110 0 Abalone, cooked, NS as to cooking method 15155 ABALONE,MXD SP,RAW971.90 907.20 . 92.81 92.8126301140 0 Abalone, floured or breaded, fried 15155 ABALONE,MXD SP,RAW480.04 453.60 . 87.83 87.8326301160 0 Abalone, steamed or poached 15155 ABALONE,MXD SP,RAW100.84 100.00 . 98.34 98.3428351110 100423 Fish and vegetable soup, no potatoes (Sopa de 15155 ABALONE,MXD SP,RAW 1,995.64 453.60 . 23.43 23.43pescado) W/ ABALONE---------------------------------------------------- SPECIES=Anchovy (4) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26101110 0 Anchovy, cooked, NS as to cooking method 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND100.00 100.00 91.57 100.00 91.5726101180 0 Anchovy, canned 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND100.00 100.00 91.57 100.00 91.5727116400 0 Steak tartare (raw ground beef and egg) 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND100.00 1.60 91.57 1.60 1.4727460510 0 Antipasto with ham, fish, cheese, vegetables 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND 1,741.00 113.40 91.57 6.51 5.9672116140 0 Caesar salad (with romaine) 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND694.43 24.00 91.57 3.46 3.1675146000 0 Greek Salad 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND220.00 7.00 91.57 3.18 2.91---------------------------------------------------- SPECIES=Barracuda (6) ----------------- HABITAT=Marine --------------------------------------------------------------------26103110 0 Barracuda, cooked, NS as to cooking method 15050 BARRACUDA, RAW971.90 907.20 . 92.88 92.8826103120 0 Barracuda, baked or broiled 15050 BARRACUDA, RAW971.90 907.20 . 92.88 92.8826103140 0 Barracuda, floured or breaded, fried 15050 BARRACUDA, RAW480.04 453.60 . 87.84 87.8426103160 0 Barracuda, steamed or poached 15050 BARRACUDA,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- 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/added805.25 626.00 . 67.13 67.1326105140 0 Carp, floured or breaded, fried 15008 1 lb raw,dressed carp ylds 313g after ckg w/added805.25 626.00 . 67.13 67.1326105140 100582 Carp, floured or breaded, fried W/ CANOLA OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added805.25 626.00 . 67.13 67.1326105140 100867 Carp, floured or breaded, fried W/ VEGETABLE O 15008 1 lb raw,dressed carp ylds 313g after ckg w/added805.25 626.00 . 67.13 67.13IL, 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/added805.25 626.00 . 67.13 67.1326105140 203086 Carp, floured or breaded, fried W/ OLIVE OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added805.25 626.00 . 67.13 67.1326105120 0 Carp, baked or broiled 15008 1 lb raw,dressed carp ylds 313g after ckg w/added690.70 626.00 . 89.41 89.4126105120 202727 Carp, baked or broiled W/ CORN OIL (INCLUDE MA 15008 1 lb raw,dressed carp ylds 313g after ckg w/added689.75 626.00 . 89.26 89.26ZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26105120 203146 Carp, baked or broiled W/O FAT 15008 1 lb raw,dressed carp ylds 313g after ckg w/added662.50 626.00 . 94.48 94.4826105160 0 Carp, steamed or poached 15008 CARP,RAW100.00 100.00 . 100.00 100.0026105190 0 Carp, smoked 15008 CARP,RAW101.00 100.00 . 98.44 98.4427250060 0 Gefilte fish 15008 CARP,RAW 6,161.70 907.20 . 14.72 14.72---------------------------------------------------- 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/add795.25 616.00 . 66.71 66.7126107120 0 Catfish, baked or broiled 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add680.70 616.00 . 89.26 89.2626107120 202363 Catfish, baked or broiled W/ BUTTER, NFS 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add680.88 616.00 . 89.23 89.23TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-4Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Catfish (19) ----------------- HABITAT=50% Freshwater, 50% Estuarine ------------------------ (continued) ---------26107120 202879 Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add679.75 616.00 . 89.10 89.10S (INCLUDE OIL, NFS)26107120 203089 Catfish, baked or broiled W/O FAT 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add652.50 616.00 . 94.42 94.4226107120 203382 Catfish, baked or broiled W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add679.75 616.00 . 89.10 89.1026107130 0 Catfish, breaded or battered, baked 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add879.85 616.00 . 63.87 63.8726107130 100572 Catfish, breaded or battered, baked W/0 FAT 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 73.25 73.2526107130 201360 Catfish, breaded or battered, baked W/ BUTTER, 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add880.38 616.00 . 63.83 63.83NFS26107140 0 Catfish, floured or breaded, fried 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 66.71 66.7126107140 100387 Catfish, floured or breaded, fried W/ VEGETABL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 66.71 66.71E 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/add795.25 616.00 . 66.71 66.7126107140 100436 Catfish, floured or breaded, fried W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 66.71 66.71(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26107140 100746 Catfish, floured or breaded, fried W/ OLIVE OI 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 66.71 66.71L26107140 200942 Catfish, floured or breaded, fried W/ BACON GR 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 66.71 66.71EASE26107140 202918 Catfish, floured or breaded, fried W/ SOYBEAN 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 66.71 66.71OIL26107150 0 Catfish, battered, fried 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 . 57.01 57.0126107150 201662 Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 . 57.01 57.01(INCLUDE OIL, NFS)26107150 202685 Catfish, battered, fried W/ CANOLA OIL 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 . 57.01 57.0126107150 203695 Catfish, battered, fried W/ PEANUT OIL 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 . 57.01 57.0126107160 0 Catfish, steamed or poached 15234 CATFISH,CHANNEL,FARMED,RAW100.00 100.00 . 100.00 100.0027350310 100142 Seafood stew with potatoes and vegetables (inc 15234 CATFISH,CHANNEL,FARMED,RAW 1,381.60 226.80 . 16.87 16.87luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce W/ ALL CATFISH27350310 100142 Seafood stew with potatoes and vegetables (inc 15234 CATFISH,CHANNEL,FARMED,RAW 1,381.60 113.40 . 8.44 8.44luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce W/ ALL CATFISH27350310 100142 Seafood stew with potatoes and vegetables (inc 15234N (26107160) CATFISH,CHANNEL,FARMED,RAW 1,381.60 147.40 . 11.16 11.16luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce W/ ALL CATFISH---------------------------------------------------- SPECIES=Cisco (21) -------------------- HABITAT=Freshwater ----------------------------------------------------------------26100190 0 Fish, NS as to type, smoked 15014P CISCO,SMOKED99.90 11.60 98.24 11.61 11.41---------------------------------------------------- SPECIES=Clam (22) --------------------- HABITAT=1.93% Estuarine, 98.07% Marine --------------------------------------------26303100 0 Clams, raw 15157 CLAM,MXD SP,RAW100.00 100.00 . 100.00 100.0026303110 0 Clams, cooked, NS as to cooking method 15157 CLAM,MXD SP,RAW 1,087.25 908.00 . 76.42 76.42________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishTABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-5Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.Code code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=1.93% Estuarine, 98.07% Marine ----------------------- (continued) ---------26303120 0 Clams, baked or broiled 15157 CLAM,MXD SP,RAW242.40 226.80 . 92.25 92.2526303140 0 Clams, floured or breaded, fried 15157 CLAM,MXD SP,RAW 1,085.75 908.00 . 76.56 76.5626303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157 CLAM,MXD SP,RAW 1,085.75 908.00 . 76.56 76.56OIL, NFS (INCLUDE OIL, NFS)26303150 0 Clams, battered, fried 15157 CLAM,MXD SP,RAW902.90 680.40 . 65.95 65.9526303160 0 Clams, steamed or boiled 15157 CLAM,MXD SP,RAW411.42 408.00 . 98.96 98.9626303180 0 Clams, canned 15157 CLAM,MXD SP,RAW100.00 100.00 . 100.00 100.0026303190 0 Clams, smoked, in oil 15157 CLAM,MXD SP,RAW100.84 100.00 . 88.55 88.5527250020 0 Clams, stuffed 15157 CLAM,MXD SP,RAW855.04 453.60 . 50.91 50.9127250270 0 Clams Casino 15157 CLAM,MXD SP,RAW450.83 174.00 . 38.37 38.3727250950 0 Shellfish mixture and noodles, tomato-based sa 15157 CLAM,MXD SP,RAW742.00 56.70 . 7.64 7.64uce (mixture)27350020 0 Paella with seafood 15157 CLAM,MXD SP,RAW 2,281.18 232.00 . 10.01 10.0127350030 0 Seafood stew with potatoes and vegetables (exc 15157 CLAM,MXD SP,RAW 1,389.75 226.80 . 16.53 16.53luding carrots, broccoli, and dark-green leafy), tomato-base sauce27350110 0 Bouillabaisse 15157 CLAM,MXD SP,RAW 4,392.60 226.80 . 5.17 5.1727350310 0 Seafood stew with potatoes and vegetables (inc 15157 CLAM,MXD SP,RAW 1,370.35 226.80 . 16.75 16.75luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce27360090 0 Paella, NFS 15157 CLAM,MXD SP,RAW 2,219.78 232.00 . 10.25 10.2527450600 0 Shellfish mixture and vegetables (including ca 15157 CLAM,MXD SP,RAW910.10 113.40 . 12.47 12.47rrots, broccoli, and/or dark-green leafy (no potatoes)), soy-base sauce27450610 0 Shellfish mixture and vegetables (excluding ca 15157 CLAM,MXD SP,RAW940.10 113.40 . 12.08 12.08rrots, broccoli, and dark-green leafy (no potatoes)), soy-base sauce27450650 0 Shellfish mixture and vegetables (including ca 15157 CLAM,MXD SP,RAW853.13 113.40 . 13.31 13.31rrots, broccoli, and/or dark-green leafy (no potatoes)), (mushroom) soup (mixture)58155310 0 Paella, Valenciana style, with meat (Paella Va 15157 CLAM,MXD SP,RAW 2,708.13 360.00 . 11.50 11.50lenciana)58155320 0 Seafood paella, Puerto Rican style (Paella a l 15157 CLAM,MXD SP,RAW 1,771.00 120.00 . 6.64 6.64a marinera)27150140 0 Clam sauce, white 15160 CLAM,MXD SP,CND,DRND347.10 226.80 . 65.08 65.0827150140 100425 Clam sauce, white W/ BUTTER, NFS 15160 CLAM,MXD SP,CND,DRND349.85 226.80 . 64.70 64.7027250210 0 Clam cake or patty 15160 CLAM,MXD SP,CND,DRND779.30 396.90 . 40.80 40.8027450660 0 Shellfish mixture and vegetables (excluding ca 15160 CLAM,MXD SP,CND,DRND891.68 160.00 . 17.94 17.94rrots, broccoli, and dark-green leafy (no potatoes)), (mushroom) soup (mixture)28153010 0 Shrimp and clams in tomato-based sauce, with n 15160 CLAM,MXD SP,CND,DRND320.91 40.44 . 12.86 12.86oodles (frozen meal)28355140 0 Clam chowder, New England, canned, reduced sod 15160 CLAM,MXD SP,CND,DRND100.20 7.60 . 7.58 7.58ium, ready-to-serve58132800 0 Spaghetti with clam sauce, NS as to red or whi 15160 CLAM,MXD SP,CND,DRND767.10 226.80 . 29.57 29.57________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=1.93% Estuarine, 98.07% Marine ----------------------- (continued) ---------TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-6Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.te58132810 0 Spaghetti with red clam sauce 15160 CLAM,MXD SP,CND,DRND 2,307.10 226.80 . 9.90 9.9058132820 0 Spaghetti with white clam sauce 15160 CLAM,MXD SP,CND,DRND767.10 226.80 . 29.57 29.5758132820 101043 Spaghetti with white clam sauce W/ MARGARINE-L 15160 CLAM,MXD SP,CND,DRND770.35 226.80 . 29.44 29.44IKE SPREAD, STICK, SALTED58304350 0 Linguini with clam sauce (diet frozen meal) 15160 CLAM,MXD SP,CND,DRND100.00 18.00 . 18.00 18.0058304400 0 Linguini with vegetables and seafood in white 15160 CLAM,MXD SP,CND,DRND269.27 32.28 . 11.99 11.99wine sauce (diet frozen meal)28355140 0 Clam chowder, New England, canned, reduced sod 15162 CLAM,MXD SP,CND,LIQ100.20 0.50 . 0.50 0.50ium, ready-to-serve28350210 0 Clam chowder, NS as to Manhattan or New Englan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS100.00 12.50 31.09 12.55 3.89d style28350220 0 Clam chowder, Manhattan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS200.00 100.00 31.09 50.00 15.5528355120 0 Clam chowder, New England, prepared with milk 6030 Need 1 can = 305 gm602.00 305.00 . 50.66 50.6628355120 100130 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 . 50.66 50.66W/ 1% MILK28355120 101014 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND404.00 305.00 . 75.50 75.50MADE FROM CONDENSED W/ 1/3 CAN OF SKIM MILK28355120 200270 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 . 50.66 50.66W/ 2% MILK28355120 200965 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 . 50.66 50.66W/ SKIM MILK28355120 201749 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 . 50.66 50.66W/ WHOLE MILK28355120 202311 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 . 50.66 50.66W/ HALF AND HALF CREAM28350210 0 Clam chowder, NS as to Manhattan or New Englan 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK100.00 50.00 39.91 50.32 19.96d style28355110 0 Clam chowder, New England, NS as to prepared w 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK100.00 100.00 39.91 100.00 39.91ith water or milk28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O100.00 12.50 31.09 12.34 3.89d style28350220 0 Clam chowder, Manhattan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O200.00 100.00 31.09 50.00 15.5528350210 0 Clam chowder, NS as to Manhattan or New Englan 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM100.00 25.00 40.51 24.78 10.13d style28355130 0 Clam chowder, New England, prepared with water 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM100.00 100.00 40.51 100.00 40.51---------------------------------------------------- SPECIES=Cod (23) ---------------------- HABITAT=Marine --------------------------------------------------------------------26100100 0 Fish, NS as to type, raw 15015 COD,ATLANTIC,RAW100.00 22.50 . 22.50 22.5026100130 0 Fish, NS as to type, breaded or battered, bake 15015 COD,ATLANTIC,RAW 1,171.58 204.10 . 16.63 16.63d26100140 0 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 . 16.59 16.5926100140 100258 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 . 16.59 16.59W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26100140 100854 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 . 16.59 16.59W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15015 COD,ATLANTIC,RAW133.00 22.50 . 15.15 15.15TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-7Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26109190 0 Cod, smoked 15015 COD,ATLANTIC,RAW101.00 100.00 . 99.01 99.0127450740 0 Fish and vegetables (including carrots, brocco 15015 COD,ATLANTIC,RAW 1,306.75 907.20 . 69.37 69.37li, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture)27450750 0 Fish and vegetables (excluding carrots, brocco 15015 COD,ATLANTIC,RAW 1,431.75 907.20 . 63.44 63.44li, and dark-green leafy (no potatoes)), soy-based sauce (mixture)28150000 0 Fish dinner, NFS (frozen meal) 15015 COD,ATLANTIC,RAW159.80 55.00 . 34.42 34.4228150110 0 Fish and chips (frozen meal) 15015 COD,ATLANTIC,RAW159.80 55.00 . 34.42 34.4228150120 0 Fish and chips (frozen meal, large portion) 15015 COD,ATLANTIC,RAW272.40 93.20 . 34.21 34.2128150350 0 Cod with vegetable (diet frozen meal) 15015 COD,ATLANTIC,RAW251.33 100.53 . 40.19 40.1928150510 0 Fish in lemon-butter sauce with starch item, v 15015 COD,ATLANTIC,RAW333.80 80.00 . 23.97 23.97egetable (frozen meal)28150620 0 Fish, batter-dipped, or fish cake, with vegeta 15015 COD,ATLANTIC,RAW297.72 96.85 . 32.53 32.53ble, potatoes, dessert (frozen meal)28350050 0 Fish chowder 15015 COD,ATLANTIC,RAW 1,395.85 453.60 . 32.93 32.9328350050 203441 Fish chowder W/ HALF AND HALF CREAM 15015 COD,ATLANTIC,RAW 1,391.85 453.60 . 32.74 32.7428351110 0 Fish and vegetable soup, no potatoes (Sopa de 15015 COD,ATLANTIC,RAW 1,995.64 453.60 . 23.19 23.19pescado)28351120 0 Fish soup, with potatoes (Sopa de Pescado) 15015 COD,ATLANTIC,RAW 1,883.14 453.60 . 24.53 24.5328355450 0 Seafood soup with potatoes and vegetables (inc 15015 COD,ATLANTIC,RAW 2,953.00 907.20 . 31.11 31.11luding carrots, broccoli, and/or dark-green leafy)28355460 0 Seafood soup with potatoes and vegetables (exc 15015 COD,ATLANTIC,RAW 2,960.20 907.20 . 31.00 31.00luding carrots, broccoli, and dark-green leafy)28355470 0 Seafood soup with vegetables (including carrot 15015 COD,ATLANTIC,RAW 2,953.00 907.20 . 31.15 31.15s, broccoli, and/or dark-green leafy (no potatoes))28355480 0 Seafood soup with vegetables (excluding carrot 15015 COD,ATLANTIC,RAW 2,925.40 907.20 . 31.39 31.39s, broccoli, and dark-green leafy (no potatoes))58117410 0 Codfish fritter, Puerto Rican style (Bacalaito 15015 COD,ATLANTIC,RAW 1,230.30 645.00 . 29.54 29.54)28150610 0 Fish, batter-dipped or fish cake, with vegetab 15015N (26100150) COD,ATLANTIC,RAW224.80 20.54 . 8.18 8.18le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15016 COD,ATLANTIC,CKD,DRY HEAT100.84 22.50 . 22.31 22.31method26100120 0 Fish, NS as to type, baked or broiled 15016 COD,ATLANTIC,CKD,DRY HEAT972.08 204.10 . 21.00 21.0026100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15016 COD,ATLANTIC,CKD,DRY HEAT972.08 204.10 . 21.00 21.00R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15016 COD,ATLANTIC,CKD,DRY HEAT970.95 204.10 . 21.02 21.02________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15016 COD,ATLANTIC,CKD,DRY HEAT970.95 204.10 . 21.02 21.02OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)28150360 0 Cod in cheese sauce with vegetable (diet froze 15016 COD,ATLANTIC,CKD,DRY HEAT262.10 100.00 . 38.15 38.15n meal)28152010 0 Seafood platter with fish cake, fish fillet, s 15016 COD,ATLANTIC,CKD,DRY HEAT240.00 20.30 . 8.46 8.46TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-8Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.callops, shrimp, potatoes (frozen meal)27150010 0 Fish with cream or white sauce, not tuna or lo 15017 COD,ATLANTIC,CND924.00 324.00 . 35.06 35.06bster (mixture)27250030 0 Codfish ball or cake 15017 COD,ATLANTIC,CND898.15 396.90 . 40.05 40.0527250050 0 Fish cake or patty, NS as to fish 15017 COD,ATLANTIC,CND898.15 396.90 . 40.05 40.0527250310 0 Haddock cake or patty 15017 COD,ATLANTIC,CND898.15 396.90 . 40.05 40.0527351010 0 Codfish with starchy vegetables, Puerto Rican 15017 COD,ATLANTIC,CND 2,298.80 226.80 . 9.84 9.84style (Serenata de bacalao) (mixture)27351020 0 Codfish salad, Puerto Rican style (Gazpacho de 15017 COD,ATLANTIC,CND 1,446.75 340.20 . 23.51 23.51bacalao)27351030 0 Stewed codfish, Puerto Rican style (Bacalao gu 15017 COD,ATLANTIC,CND993.30 250.00 . 25.93 25.93isado)27351040 0 Biscayne codfish, Puerto Rican style (Bacalao 15017 COD,ATLANTIC,CND 1,397.85 350.00 . 24.74 24.74a la Vizcaina)27351050 0 Codfish salad, Puerto Rican style (Ensalada de 15017 COD,ATLANTIC,CND 2,535.60 635.00 . 25.04 25.04bacalao)27451070 0 Codfish salad, Puerto Rican style (Serenata) 15017 COD,ATLANTIC,CND729.60 198.00 . 27.14 27.1428351160 0 Codfish, rice, and vegetable soup, Puerto Rica 15017 COD,ATLANTIC,CND 2,886.75 453.60 . 16.25 16.25n style28351170 0 Codfish soup with noodles, Puerto Rican style 15017 COD,ATLANTIC,CND 2,957.35 453.60 . 15.84 15.8458100900 101090 Enchilada with seafood, tomato-based sauce W/ 15017 COD,ATLANTIC,CND 1,367.14 384.00 . 27.90 27.90COD58409000 0 Noodle soup, with fish ball, shrimp, and dark 15017N (27250030) COD,ATLANTIC,CND847.77 55.68 . 5.95 5.95green leafy vegetable28152010 0 Seafood platter with fish cake, fish fillet, s 15017N (27250050) COD,ATLANTIC,CND240.00 33.67 . 12.72 12.72callops, shrimp, potatoes (frozen meal)26100170 0 Fish, NS as to type, dried 15018P COD,ATLANTIC,DRIED&SALTED100.00 100.00 88.91 100.00 88.9126109170 0 Cod, dried, salted 15018P COD,ATLANTIC,DRIED&SALTED100.00 100.00 88.91 100.00 88.9126109180 0 Cod, dried, salted, salt removed in water 15018P COD,ATLANTIC,DRIED&SALTED100.00 28.50 88.91 28.50 25.3427151070 0 Stewed codfish, Puerto Rican style 15018P COD,ATLANTIC,DRIED&SALTED 1,189.85 250.00 88.91 27.73 18.6827150250 0 Fish moochim (Korean style), dried fish with s 15018P Need gwd for 1 C;recipe calls for 1 C.74.11 42.00 88.91 56.67 50.39oy sauce26109110 0 Cod, cooked, NS as to cooking method 15019 COD,PACIFIC,RAW 1,086.45 907.20 . 73.82 73.8226109120 0 Cod, baked or broiled 15019 COD,PACIFIC,RAW971.90 907.20 . 92.72 92.7226109120 202670 Cod, baked or broiled W/ BUTTER, NFS 15019 COD,PACIFIC,RAW972.08 907.20 . 92.70 92.7026109120 203510 Cod, baked or broiled W/ OLIVE OIL 15019 COD,PACIFIC,RAW970.70 907.20 . 92.73 92.7326109130 0 Cod, breaded or battered, baked 15019 COD,PACIFIC,RAW 1,171.05 907.20 . 74.04 74.0426109130 203682 Cod, breaded or battered, baked W/ SHORTENING, 15019 COD,PACIFIC,RAW 1,163.33 907.20 . 74.30 74.30________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------VEGETABLE26109140 0 Cod, floured or breaded, fried 15019 COD,PACIFIC,RAW 1,086.45 907.20 . 73.82 73.8226109140 101002 Cod, floured or breaded, fried W/ CANOLA OIL 15019 COD,PACIFIC,RAW 1,086.45 907.20 . 73.82 73.8226109150 0 Cod, battered, fried 15019 COD,PACIFIC,RAW133.00 100.00 . 69.79 69.7926109150 101070 Cod, battered, fried W/ VEGETABLE OIL (INCLUDE 15019 COD,PACIFIC,RAW133.00 100.00 . 69.79 69.79OIL, NFS)26109150 203652 Cod, battered, fried W/ PEANUT OIL 15019 COD,PACIFIC,RAW133.00 100.00 . 69.79 69.7926109160 0 Cod, steamed or poached 15019 COD,PACIFIC,RAW100.00 100.00 . 100.00 100.0026109120 200971 Cod, baked or broiled W/ CORN OIL (INCLUDE MAZ 15019 Cod,Pacific,raw970.95 907.20 . 92.70 92.70OLA CORN OIL; MAZOLA OIL, NFS)26109120 201039 Cod, baked or broiled W/O FAT OR W/ NONSTICK S 15019 Cod,Pacific,raw943.70 907.20 . 96.07 96.07TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-9Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.PRAY (INCLUDE PAM...)26109120 201359 Cod, baked or broiled W/ VEGETABLE OIL, NFS (I 15019 Cod,Pacific,raw970.95 907.20 . 92.70 92.70NCLUDE OIL, NFS)26109120 201495 Cod, baked or broiled W/ PEANUT OIL 15019 Cod,Pacific,raw970.70 907.20 . 92.73 92.7326109130 201456 Cod, breaded or battered, baked W/ FAT FREE MA 15019 Cod,Pacific,raw 1,173.83 907.20 . 75.60 75.60RGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE PROMISE ULTRA FAT FREE NONFAT MARGARINE)26109130 201574 Cod, breaded or battered, baked W/O FAT OR W/ 15019 Cod,Pacific,raw 1,086.45 907.20 . 81.20 81.20NONSTICK SPRAY (INCLUDE PAM...)26100100 0 Fish, NS as to type, raw 15066 POLLOCK,WALLEYE,RAW100.00 48.20 . 48.20 48.2026100130 0 Fish, NS as to type, breaded or battered, bake 15066 POLLOCK,WALLEYE,RAW 1,171.58 437.30 . 35.58 35.58d26100140 0 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 . 35.50 35.5026100140 100258 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 . 35.50 35.50W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26100140 100854 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 . 35.50 35.50W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15066 POLLOCK,WALLEYE,RAW133.00 48.20 . 32.43 32.4328150610 0 Fish, batter-dipped or fish cake, with vegetab 15066N (26100150) POLLOCK,WALLEYE,RAW224.80 44.00 . 17.51 17.51le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15067 POLLOCK,WALLEYE,CKD,DRY HEAT100.84 48.20 . 47.80 47.80method26100120 0 Fish, NS as to type, baked or broiled 15067 POLLOCK,WALLEYE,CKD,DRY HEAT972.08 437.30 . 44.99 44.9926100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15067 POLLOCK,WALLEYE,CKD,DRY HEAT972.08 437.30 . 44.99 44.99R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15067 Pollock,walleye,cooked,dry heat970.95 437.30 . 45.04 45.04ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15067 Pollock,walleye,cooked,dry heat970.95 437.30 . 45.04 45.04OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Conch (113) ------------------- HABITAT=Marine --------------------------------------------------------------------26304150 0 Conch, battered, fried 15250 CONCH,BKD/BRLD133.00 100.00 . 69.13 69.1326304200 0 Conch, baked or broiled 15250 CONCH,BKD/BRLD100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Crab (24) --------------------- HABITAT=65.57% Estuarine, 34.43% Marine -------------------------------------------26305110 0 Crab, cooked, NS as to cooking method 15140 CRAB,BLUE,CKD,MOIST HEAT100.84 100.00 . 99.17 99.1726305120 0 Crab, baked or broiled 15140 CRAB,BLUE,CKD,MOIST HEAT242.40 226.80 . 93.56 93.5626305120 101036 Crab, baked or broiled W/O FAT 15140 CRAB,BLUE,CKD,MOIST HEAT228.30 226.80 . 99.34 99.3426305120 202233 Crab, baked or broiled W/ OLIVE OIL 15140 CRAB,BLUE,CKD,MOIST HEAT241.80 226.80 . 93.80 93.8026305160 0 Crab, hard shell, steamed 15140 CRAB,BLUE,CKD,MOIST HEAT100.84 100.00 . 99.17 99.1727150020 0 Crab, deviled 15140 CRAB,BLUE,CKD,MOIST HEAT963.38 453.60 . 46.53 46.5327150020 100802 Crab, deviled W/ BUTTER, NFS 15140 CRAB,BLUE,CKD,MOIST HEAT963.91 453.60 . 46.50 46.5027150030 0 Crab imperial 15140 CRAB,BLUE,CKD,MOIST HEAT790.38 453.60 . 57.17 57.1727150130 0 Seafood newburg 15140 CRAB,BLUE,CKD,MOIST HEAT929.58 113.40 . 11.84 11.8427151040 0 Crabs in tomato-based sauce, Puerto Rican styl 15140 CRAB,BLUE,CKD,MOIST HEAT329.63 227.00 . 68.35 68.35TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-10Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.e (mixture) (Salmorejo de jueyes)27250040 0 Crab cake 15140 CRAB,BLUE,CKD,MOIST HEAT551.80 453.60 . 81.40 81.4027250250 0 Flounder with crab stuffing 15140 CRAB,BLUE,CKD,MOIST HEAT 1,445.40 226.80 . 15.46 15.4627250410 0 Shrimp with crab stuffing 15140 CRAB,BLUE,CKD,MOIST HEAT 1,808.90 741.20 . 38.45 38.4527363000 0 Gumbo with rice (New Orleans type with shellfi 15140 CRAB,BLUE,CKD,MOIST HEAT 3,864.33 67.50 . 1.80 1.80sh, pork, and/or poultry, tomatoes, okra, rice)27450010 0 Crab salad 15140 CRAB,BLUE,CKD,MOIST HEAT357.05 226.80 . 63.52 63.5227450010 100412 Crab salad W/ TOFU MAYONNAISE (INCLUDE NAYONAI 15140 CRAB,BLUE,CKD,MOIST HEAT358.30 226.80 . 63.30 63.30SE)27450010 203402 Crab salad W/ REAL MAYONNAISE 15140 CRAB,BLUE,CKD,MOIST HEAT353.30 226.80 . 64.19 64.1927464000 0 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,548.33 67.50 . 1.98 1.98h, 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 67.50 . 1.98 1.98h, pork, and/or poultry, tomatoes, okra) W/ BUTTER, NFS27550110 0 Crab cake sandwich, on bun 15140 CRAB,BLUE,CKD,MOIST HEAT 1,044.90 453.60 . 41.99 41.9928350110 0 Crab soup, NS as to tomato-base or cream style 15140 CRAB,BLUE,CKD,MOIST HEAT 1,217.10 270.00 . 22.34 22.3428350120 0 Crab soup, tomato-base 15140 CRAB,BLUE,CKD,MOIST HEAT 2,050.85 453.60 . 22.39 22.3928355210 0 Crab soup, prepared with milk 15140 CRAB,BLUE,CKD,MOIST HEAT 1,698.05 453.60 . 26.92 26.9228355210 202154 Crab soup, prepared with milk W/ 1% MILK 15140 CRAB,BLUE,CKD,MOIST HEAT 1,698.05 453.60 . 26.94 26.9458115210 0 Taco with crab meat, Puerto Rican style (Taco 15140 CRAB,BLUE,CKD,MOIST HEAT 1,656.61 453.60 . 26.33 26.33de jueye)58148140 0 Macaroni salad with crab meat 15140 CRAB,BLUE,CKD,MOIST HEAT751.63 101.25 . 13.47 13.4758148140 100659 Macaroni salad with crab meat W/ SOUR CREAM 15140 CRAB,BLUE,CKD,MOIST HEAT749.75 101.25 . 13.50 13.5058148140 200570 Macaroni salad with crab meat W/ FAT FREE MAYO 15140 CRAB,BLUE,CKD,MOIST HEAT759.50 101.25 . 13.33 13.33NNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREENONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)58148140 201317 Macaroni salad with crab meat W/ REAL MAYONNAI 15140 CRAB,BLUE,CKD,MOIST HEAT746.00 101.25 . 13.57 13.57________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Crab (24) -------------------- HABITAT=65.57% Estuarine, 34.43% Marine ---------------------- (continued) ---------SE77230510 0 Cassava pie stuffed with crab meat, Puerto Ric 15140 CRAB,BLUE,CKD,MOIST HEAT 1,796.13 226.80 . 11.80 11.80an style (Empanada de jueyes)26307140 0 Crab, soft shell, floured or breaded, fried 15140 Need yield for 1 crab after cooking;need 12 crabs 1,245.20 845.20 . 51.62 51.6275414020 201920 Mushrooms, stuffed W/ CRABMEAT AND W/ BUTTER, 15140N (26305110) CRAB,BLUE,CKD,MOIST HEAT828.85 34.71 . 3.74 3.74NFS75414020 202767 Mushrooms, stuffed W/ CRABMEAT 15140N (26305110) CRAB,BLUE,CKD,MOIST HEAT828.50 34.71 . 3.74 3.7458408010 100177 Won ton soup W/ SHRIMP AND CRAB MEAT 15140N (26305160) CRAB,BLUE,CKD,MOIST HEAT 3,697.15 233.04 . 6.30 6.3026305180 0 Crab, canned 15141 CRAB,BLUE,CND100.00 100.00 . 100.00 100.0027250550 0 Seafood souffle 15141 CRAB,BLUE,CND599.32 44.96 . 7.48 7.4827450080 0 Seafood salad 15141 CRAB,BLUE,CND529.77 100.00 . 18.88 18.8827450080 101095 Seafood salad W/ REAL MAYONNAISE 15141 CRAB,BLUE,CND530.77 100.00 . 18.84 18.8427450180 0 Seafood garden salad with seafood, vegetables 15141 CRAB,BLUE,CND100.00 15.00 . 15.00 15.00excluding tomato and carrots, no dressing27450190 0 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND100.00 15.00 . 15.00 15.00or carrots, other vegetables, no dressing27450190 100116 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND100.00 15.00 . 15.00 15.00or carrots, other vegetables, no dressing W/ ALL CRABTABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-11Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.27450190 100116 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND100.00 15.00 . 15.00 15.00or carrots, other vegetables, no dressing W/ ALL CRAB27450200 0 Seafood garden salad with seafood, eggs, veget 15141 CRAB,BLUE,CND100.00 15.00 . 15.00 15.00ables excluding tomato and carrots, no dressing27450210 0 Seafood garden salad with seafood, eggs, tomat 15141 CRAB,BLUE,CND110.00 15.00 . 13.64 13.64o and/or carrots, other vegetables, no dressing58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15141 CRAB,BLUE,CND76.99 15.00 . 19.48 19.48lsa58134310 0 Stuffed shells, with fish and/or shellfish, wi 15141 CRAB,BLUE,CND 1,547.61 135.00 . 8.72 8.72th tomato sauce---------------------------------------------------- SPECIES=Crayfish (26) ----------------- HABITAT=Freshwater ----------------------------------------------------------------26309140 0 Crayfish, floured or breaded, fried 15145 CRAYFISH,MXD SP,WILD,RAW901.40 680.40 . 66.08 66.0826309160 0 Crayfish, boiled or steamed 15146 CRAYFISH,MXD SP,WILD,CKD,MOIST HEAT100.84 100.00 . 99.17 99.17---------------------------------------------------- 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/add715.25 536.00 . 62.12 62.1226111130 0 Croaker, breaded or battered, baked 15020 CROAKER,ATLANTIC,RAW 1,171.58 907.20 . 74.08 74.0826111140 0 Croaker, floured or breaded, fried 15020 CROAKER,ATLANTIC,RAW705.45 526.20 . 61.75 61.7526111140 100455 Croaker, floured or breaded, fried W/ VEGETABL 15020 CROAKER,ATLANTIC,RAW705.45 526.20 . 61.75 61.75E OIL, NFS (INCLUDE OIL, NFS)________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Croaker (27) ----------------- HABITAT=Estuarine -------------------------------------------- (continued) ---------26111140 101109 Croaker, floured or breaded, fried W/ SOYBEAN 15020 CROAKER,ATLANTIC,RAW705.45 526.20 . 61.75 61.75OIL (INCLUDE WESSON OIL, NFS...)26111140 101127 Croaker, floured or breaded, fried W/ PEANUT O 15020 CROAKER,ATLANTIC,RAW705.45 526.20 . 61.75 61.75IL26111160 0 Croaker, steamed or poached 15020 CROAKER,ATLANTIC,RAW100.00 100.00 . 100.00 100.0027451010 0 Fish a la creole, Puerto Rican style (Pescado 15020 CROAKER,ATLANTIC,RAW 3,798.90 1,814.40 . 47.94 47.94frito con mojo)26111120 0 Croaker, baked or broiled 15020 Need 2 lbs raw croaker in recipe;42%refuse factor.590.90 526.20 . 87.24 87.2426111120 101027 Croaker, baked or broiled W/ CORN OIL (INCLUDE 15020 Need 2 lbs raw croaker in recipe;42%refuse factor.589.95 526.20 . 86.99 86.99MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORNOIL...)26111120 201441 Croaker, baked or broiled W/ VEGETABLE OIL, NF 15020 Need 2 lbs raw croaker in recipe;42%refuse factor.589.95 526.20 . 86.99 86.99S (INCLUDE OIL, NFS)26111120 201442 Croaker, baked or broiled W/ OLIVE OIL 15020 Need 2 lbs raw croaker in recipe;42%refuse factor.589.70 526.20 . 87.05 87.05---------------------------------------------------- SPECIES=Eel (33) ---------------------- HABITAT=Estuarine -----------------------------------------------------------------26113110 0 Eel, cooked, NS as to cooking method 15025 EEL,MXD SP,RAW972.70 907.20 . 86.48 86.4826113160 0 Eel, steamed or poached 15025 EEL,MXD SP,RAW100.00 100.00 . 100.00 100.0026113190 0 Eel, smoked 15025 EEL,MXD SP,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Fish (35) --------------------- HABITAT=Unknown -------------------------------------------------------------------TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-12Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26100210 0 Fish stick, patty, or fillet, NS as to type, c 15027P FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 44.84 100.00 44.84ooked, NS as to cooking method26100220 0 Fish stick, patty, or fillet, NS as to type, b 15027P FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 44.84 100.00 44.84aked or broiled26100230 0 Fish stick, patty, or fillet, NS as to type, b 15027P FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 44.84 100.00 44.84readed or battered, baked28150650 0 Fish, breaded, or fish sticks, with pasta, veg 15027N (26100230) FISH PORTIONS & STK,FRZ,REHTD100.00 18.20 44.84 18.20 18.20etable and dessert (frozen meal)27150210 0 Fish sauce (bagoong) 6179 SAUCE,FISH,RTS100.00 100.00 . 100.00 100.0028310330 0 Beef and rice noodle soup, Oriental style (Vie 6179 SAUCE,FISH,RTS 5,455.88 89.58 . 1.77 1.77tnamese Pho Bo)72308000 0 Dark-green leafy vegetable soup with meat, Ori 6179 SAUCE,FISH,RTS 1,319.63 33.63 . 2.55 2.55ental style---------------------------------------------------- SPECIES=Flatfish (37) ----------------- HABITAT=89.62% Estuarine, 10.38% Marine -------------------------------------------26100100 0 Fish, NS as to type, raw 15028 FLATFISH,RAW100.00 15.30 . 15.30 15.3026100130 0 Fish, NS as to type, breaded or battered, bake 15028 FLATFISH,RAW 1,171.58 138.80 . 11.40 11.40d26100140 0 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 . 11.37 11.3726100140 100258 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 . 11.37 11.37W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Flatfish (37) ---------------- HABITAT=89.62% Estuarine, 10.38% Marine ---------------------- (continued) ---------26100140 100854 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 . 11.37 11.37W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15028 FLATFISH,RAW133.00 15.30 . 10.38 10.3827150050 0 Fish timbale or mousse 15028 FLATFISH,RAW884.69 453.60 . 51.03 51.0327150310 0 Fish with tomato-based sauce (mixture) 15028 FLATFISH,RAW694.50 453.60 . 66.00 66.0027150310 100997 Fish with tomato-based sauce (mixture) W/ BUTT 15028 FLATFISH,RAW694.59 453.60 . 65.99 65.99ER, NFS27150310 101137 Fish with tomato-based sauce (mixture) W/ CANO 15028 FLATFISH,RAW694.03 453.60 . 66.00 66.00LA OIL27150310 203262 Fish with tomato-based sauce (mixture) W/O FAT 15028 FLATFISH,RAW680.40 453.60 . 67.63 67.6327150310 203761 Fish with tomato-based sauce (mixture) W/ VEGE 15028 FLATFISH,RAW694.03 453.60 . 66.00 66.00TABLE OIL, NFS (INCLUDE OIL, NFS)27450700 0 Fish and vegetables (including carrots, brocco 15028 FLATFISH,RAW 1,604.65 907.20 . 56.74 56.74li, and/or dark-green leafy (no potatoes)), tomato-based sauce (mixture)27450710 0 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,619.65 907.20 . 56.28 56.28li, and dark- green leafy (no potatoes)), tomato-based sauce (mixture)27460100 0 Lau lau (pork and fish wrapped in taro or spin 15028 FLATFISH,RAW 1,925.53 680.40 . 35.34 35.34ach leaves)27550000 0 Fish sandwich, on bun, with spread 15028 FLATFISH,RAW148.60 57.60 . 35.28 35.2827550000 100254 Fish sandwich, on bun, with spread W/ TARTAR S 15028 FLATFISH,RAW148.60 57.60 . 35.18 35.18AUCE27550000 100769 Fish sandwich, on bun, with spread REMOVED SPR 15028 FLATFISH,RAW133.60 57.60 . 39.41 39.41EAD58151130 0 Sushi, with vegetables and fish 15028 FLATFISH,RAW 2,394.40 302.55 . 12.42 12.4228150610 0 Fish, batter-dipped or fish cake, with vegetab 15028N (26100150) FLATFISH,RAW224.80 13.97 . 5.60 5.60TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-13Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT100.84 15.30 . 15.17 15.17method26100120 0 Fish, NS as to type, baked or broiled 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT972.08 138.80 . 14.28 14.2826100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT972.08 138.80 . 14.28 14.28R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15029 Flatfish,cooked,dry heat970.95 138.80 . 14.30 14.30ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15029 Flatfish,cooked,dry heat970.95 138.80 . 14.30 14.30OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)---------------------------------------------------- SPECIES=Flounder (38) ----------------- HABITAT=Estuarine -----------------------------------------------------------------26115000 0 Flounder, raw 15028 FLATFISH,RAW100.00 100.00 . 100.00 100.0026115110 0 Flounder, cooked, NS as to cooking method 15028 FLATFISH,RAW971.90 907.20 . 92.75 92.7526115120 0 Flounder, baked or broiled 15028 FLATFISH,RAW971.90 907.20 . 92.75 92.7526115120 100464 Flounder, baked or broiled W/O FAT OR W/ NONST 15028 FLATFISH,RAW943.70 907.20 . 96.09 96.09________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Flounder (38) ---------------- HABITAT=Estuarine -------------------------------------------- (continued) ---------ICK SPRAY (INCLUDE PAM...)26115120 200314 Flounder, baked or broiled W/ CORN OIL 15028 FLATFISH,RAW970.95 907.20 . 92.72 92.7226115120 200995 Flounder, baked or broiled W/ VEGETABLE OIL, N 15028 FLATFISH,RAW970.95 907.20 . 92.72 92.72FS (INCLUDE OIL, NFS)26115120 201280 Flounder, baked or broiled W/ OLIVE OIL 15028 FLATFISH,RAW970.70 907.20 . 92.75 92.7526115120 201381 Flounder, baked or broiled W/ BUTTER, NFS 15028 FLATFISH,RAW972.08 907.20 . 92.73 92.7326115130 0 Flounder, breaded or battered, baked 15028 FLATFISH,RAW 1,171.58 907.20 . 74.05 74.0526115130 100680 Flounder, breaded or battered, baked W/ OLIVE 15028 FLATFISH,RAW 1,167.45 907.20 . 74.00 74.00OIL26115130 101015 Flounder, breaded or battered, baked W/ VEGETA 15028 FLATFISH,RAW 1,168.20 907.20 . 73.94 73.94BLE OIL, NFS (INCLUDE OIL, NFS)26115130 202708 Flounder, breaded or battered, baked W/O FAT O 15028 FLATFISH,RAW 1,086.45 907.20 . 81.25 81.25R W/ NONSTICK SPRAY (INCLUDE PAM...)26115140 0 Flounder, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 907.20 . 73.86 73.8626115140 100244 Flounder, floured or breaded, fried W/ CORN OI 15028 FLATFISH,RAW 1,086.45 907.20 . 73.86 73.86L (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)26115140 100459 Flounder, floured or breaded, fried W/ OLIVE O 15028 FLATFISH,RAW 1,086.45 907.20 . 73.86 73.86IL26115140 100824 Flounder, floured or breaded, fried W/ VEGETAB 15028 FLATFISH,RAW 1,086.45 907.20 . 73.86 73.86LE OIL, NFS (INCLUDE OIL, NFS)26115140 100907 Flounder, floured or breaded, fried W/ SOYBEAN 15028 FLATFISH,RAW 1,086.45 907.20 . 73.86 73.86OIL26115140 101072 Flounder, floured or breaded, fried W/ BACON G 15028 FLATFISH,RAW 1,086.45 907.20 . 73.86 73.86REASE26115150 0 Flounder, battered, fried 15028 FLATFISH,RAW133.00 100.00 . 67.52 67.5226115150 201594 Flounder, battered, fried W/ VEGETABLE OIL, NF 15028 FLATFISH,RAW133.00 100.00 . 67.52 67.52S (INCLUDE OIL, NFS)26115160 0 Flounder, steamed or poached 15028 FLATFISH,RAW100.00 100.00 . 100.00 100.0026115190 0 Flounder, smoked 15028 FLATFISH,RAW100.50 100.00 . 98.80 98.8027250250 0 Flounder with crab stuffing 15028 FLATFISH,RAW 1,445.40 907.20 . 61.48 61.4828150220 0 Flounder with chopped broccoli (diet frozen me 15028 FLATFISH,RAW326.21 113.40 . 34.76 34.76TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-14Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.al)28150370 0 Flounder in cream sauce with potatoes, carrots 15028N (26115160) FLATFISH,RAW279.48 85.20 . 30.49 30.49(diet frozen meal)---------------------------------------------------- SPECIES=Haddock (41) ------------------ HABITAT=Marine --------------------------------------------------------------------26117110 0 Haddock, cooked, NS as to cooking method 15033 HADDOCK,RAW972.95 907.20 . 92.62 92.6226117120 0 Haddock, baked or broiled 15033 HADDOCK,RAW972.95 907.20 . 92.62 92.6226117120 100291 Haddock, baked or broiled W/ MARGARINE-LIKE SP 15033 HADDOCK,RAW973.38 907.20 . 92.76 92.76READ, 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,RAW944.75 907.20 . 95.95 95.95CK SPRAY (INCLUDE PAM...)26117120 201554 Haddock, baked or broiled W/ VEGETABLE OIL, NF 15033 HADDOCK,RAW972.00 907.20 . 92.59 92.59________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Haddock (41) ----------------- HABITAT=Marine ----------------------------------------------- (continued) ---------S (INCLUDE OIL, NFS)26117120 201747 Haddock, baked or broiled W/ BUTTER, NFS 15033 HADDOCK,RAW973.13 907.20 . 92.60 92.6026117120 202548 Haddock, baked or broiled W/ CORN OIL (INCLUDE 15033 HADDOCK,RAW972.00 907.20 . 92.59 92.59MAZOLA CORN OIL; MAZOLA OIL, NFS...)26117120 203383 Haddock, baked or broiled W/ MARGARINE-LIKE SP 15033 HADDOCK,RAW973.13 907.20 . 92.70 92.70READ, LIQUID, SALTED (INCLUDE PARKAY SQUEEZE SPREAD...)26117130 0 Haddock, breaded or battered, baked 15033 HADDOCK,RAW 1,171.58 907.20 . 74.03 74.0326117130 202751 Haddock, breaded or battered, baked W/O FAT 15033 HADDOCK,RAW 1,086.45 907.20 . 81.23 81.2326117130 203691 Haddock, breaded or battered, baked W/ BUTTER, 15033 HADDOCK,RAW 1,171.58 907.20 . 74.04 74.04NFS26117140 0 Haddock, floured or breaded, fried 15033 HADDOCK,RAW 1,086.45 907.20 . 73.84 73.8426117140 100866 Haddock, floured or breaded, fried W/ VEGETABL 15033 HADDOCK,RAW 1,086.45 907.20 . 73.84 73.84E OIL, NFS (INCLUDE OIL, NFS)26117150 0 Haddock, battered, fried 15033 HADDOCK,RAW133.00 100.00 . 69.86 69.8626117150 201691 Haddock, battered, fried W/ VEGETABLE OIL, NFS 15033 HADDOCK,RAW133.00 100.00 . 69.86 69.86(INCLUDE OIL, NFS)26117160 0 Haddock, steamed or poached 15033 HADDOCK,RAW100.00 100.00 . 100.00 100.0028150210 0 Haddock with chopped spinach (diet frozen meal 15033 HADDOCK,RAW273.88 113.40 . 41.41 41.41)27550100 0 Fish sandwich, on bun, with cheese and spread 15033N (26117140) HADDOCK,RAW100.00 33.40 . 29.54 29.5426117190 0 Haddock, smoked 15035 HADDOCK,SMOKED100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Halibut (43) ------------------ HABITAT=Marine --------------------------------------------------------------------26100160 0 Fish, NS as to type, steamed 15036 HALIBUT,ATLANTIC&PACIFIC,RAW100.00 100.00 . 100.00 100.0027350110 0 Bouillabaisse 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 4,392.60 453.60 . 10.46 10.4658151100 0 Sushi, NFS 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 1,345.35 113.40 . 8.43 8.4328150230 0 Turbot with vegetable (diet frozen meal) 15038 HALIBUT,GREENLAND,RAW199.00 95.00 . 47.74 47.74---------------------------------------------------- SPECIES=Herring (44) ------------------ HABITAT=Estuarine -----------------------------------------------------------------26119120 0 Herring, baked or broiled 15039 1 lb raw,dressed herring ylds 231g after ckg w/add757.70 693.00 . 90.45 90.4526119120 200993 Herring, baked or broiled W/ OLIVE OIL 15039 1 lb raw,dressed herring ylds 231g after ckg w/add756.50 693.00 . 90.33 90.3326119120 201099 Herring, baked or broiled W/ VEGETABLE OIL, NF 15039 1 lb raw,dressed herring ylds 231g after ckg w/add756.75 693.00 . 90.29 90.29TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-15Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.S (INCLUDE OIL, NFS)26119120 202972 Herring, baked or broiled W/O FAT 15039 1 lb raw,dressed herring ylds 231g after ckg w/add729.50 693.00 . 95.10 95.1026119120 203215 Herring, baked or broiled W/ CORN OIL 15039 1 lb raw,dressed herring ylds 231g after ckg w/add756.75 693.00 . 90.29 90.2926119100 0 Herring, raw 15039 HERRING,ATLANTIC,RAW100.00 100.00 . 100.00 100.0026119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW787.05 607.80 . 66.62 66.6226139170 0 Sardines, dried 15040 sardine100.00 100.00 . 100.00 100.0026119110 0 Herring, cooked, NS as to cooking method 15041P HERRING,ATLANTIC,PICKLED100.00 100.00 78.20 100.00 78.2026119160 0 Herring, pickled, in cream sauce 15041P HERRING,ATLANTIC,PICKLED 1,137.20 907.20 78.20 79.77 62.3826119180 0 Herring, pickled 15041P HERRING,ATLANTIC,PICKLED100.00 100.00 78.20 100.00 78.2026119170 0 Herring, dried, salted 15042P HERRING,ATLANTIC,KIPPERED100.00 100.00 98.07 100.00 98.07________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Herring (44) ----------------- HABITAT=Estuarine -------------------------------------------- (continued) ---------26119190 0 Herring, smoked, kippered 15042P HERRING,ATLANTIC,KIPPERED100.00 100.00 98.07 100.00 98.0726139190 0 Sardines, skinless, boneless, packed in water 15042P Sardines,cnd100.00 100.00 98.07 100.00 98.0727250830 100966 Fish and rice with (mushroom) soup W/ SARDINES 15042N (26139190) Sardines,cnd854.55 167.00 98.07 19.93 19.93---------------------------------------------------- SPECIES=Lobster (47) ------------------ HABITAT=Marine --------------------------------------------------------------------26311140 0 Lobster, floured or breaded, fried 15147 LOBSTER,NORTHERN,RAW 1,086.45 907.20 . 73.91 73.9127350110 0 Bouillabaisse 15147 LOBSTER,NORTHERN,RAW 4,392.60 226.80 . 5.25 5.2527451030 0 Lobster creole, Puerto Rican style (Langosta a 15147 LOBSTER,NORTHERN,RAW806.23 340.20 . 42.54 42.54la criolla)58155320 0 Seafood paella, Puerto Rican style (Paella a l 15147 LOBSTER,NORTHERN,RAW 1,771.00 226.80 . 12.94 12.94a marinera)26311110 0 Lobster, cooked, NS as to cooking method 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 . 99.17 99.1726311120 0 Lobster, baked or broiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT235.59 227.00 . 96.35 96.3526311130 0 Lobster, without shell, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 . 99.17 99.1726311150 0 Lobster, battered, fried 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT133.00 100.00 . 67.67 67.6726311160 0 Lobster, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 . 99.17 99.1726311180 0 Lobster, canned 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 . 99.17 99.1727150060 0 Lobster newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT929.58 340.20 . 35.64 35.6427150070 0 Lobster with butter sauce (mixture) 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT187.56 145.00 . 77.31 77.3127150130 0 Seafood newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT929.58 113.40 . 11.90 11.9027250260 0 Lobster with bread stuffing, baked 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT330.76 226.80 . 68.57 68.5727450020 0 Lobster salad 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,431.50 290.00 . 20.26 20.2627450080 0 Seafood salad 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT529.77 100.00 . 18.88 18.8827450080 101095 Seafood salad W/ REAL MAYONNAISE 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT530.77 100.00 . 18.84 18.8428152030 0 Seafood newburg with rice, vegetable (frozen m 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT296.68 2.97 . 1.00 1.00eal)28355250 0 Lobster bisque 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,429.23 340.20 . 23.99 23.9928355250 202683 Lobster bisque W/ SKIM MILK 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,433.23 340.20 . 23.96 23.9628355260 0 Lobster gumbo 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 2,106.80 226.80 . 11.04 11.04---------------------------------------------------- SPECIES=Mackerel (49) ----------------- HABITAT=Marine --------------------------------------------------------------------26121100 0 Mackerel, raw 15046 MACKEREL,ATLANTIC,RAW99.00 33.00 . 33.33 33.3326121110 0 Mackerel, cooked, NS as to cooking method 15046 MACKEREL,ATLANTIC,RAW972.53 302.55 . 31.53 31.5326121120 0 Mackerel, baked or broiled 15046 MACKEREL,ATLANTIC,RAW972.53 302.55 . 31.53 31.5326121120 100145 Mackerel, baked or broiled W/ CORN OIL 15046 MACKEREL,ATLANTIC,RAW971.40 302.55 . 31.53 31.5326121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15046 MACKEREL,ATLANTIC,RAW972.53 302.55 . 31.53 31.5326121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15046 MACKEREL,ATLANTIC,RAW971.15 302.55 . 31.54 31.54TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-16Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26121140 0 Mackerel, floured or breaded, fried 15046 MACKEREL,ATLANTIC,RAW 1,086.90 302.55 . 25.20 25.2026121160 0 Mackerel, pickled 15046 MACKEREL,ATLANTIC,RAW467.20 453.60 . 96.36 96.3626121180 0 Mackerel, canned 15048 MACKEREL,JACK,CND,DRND100.00 100.00 . 100.00 100.0027250300 0 Mackerel cake or patty 15048 MACKEREL,JACK,CND,DRND954.85 453.60 . 43.35 43.3526121100 0 Mackerel, raw 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW99.00 33.00 . 33.33 33.3326121110 0 Mackerel, cooked, NS as to cooking method 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW972.53 302.55 . 30.77 30.77________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Mackerel (49) ---------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26121120 0 Mackerel, baked or broiled 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW972.53 302.55 . 30.77 30.7726121120 100145 Mackerel, baked or broiled W/ CORN OIL 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW971.40 302.55 . 30.76 30.7626121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW972.53 302.55 . 30.77 30.7726121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW971.15 302.55 . 30.77 30.7726121140 0 Mackerel, floured or breaded, fried 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 1,086.90 302.55 . 24.53 24.5326121100 0 Mackerel, raw 15051 MACKEREL,SPANISH,RAW99.00 33.00 . 33.33 33.3326121110 0 Mackerel, cooked, NS as to cooking method 15051 MACKEREL,SPANISH,RAW972.53 302.55 . 30.59 30.5926121120 0 Mackerel, baked or broiled 15051 MACKEREL,SPANISH,RAW972.53 302.55 . 30.59 30.5926121120 100145 Mackerel, baked or broiled W/ CORN OIL 15051 MACKEREL,SPANISH,RAW971.40 302.55 . 30.58 30.5826121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15051 MACKEREL,SPANISH,RAW972.53 302.55 . 30.59 30.5926121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15051 MACKEREL,SPANISH,RAW971.15 302.55 . 30.59 30.5926121140 0 Mackerel, floured or breaded, fried 15051 MACKEREL,SPANISH,RAW 1,086.90 302.55 . 24.38 24.3826121190 0 Mackerel, smoked 15201 MACKEREL,PACIFIC &JACK,MXD SP,CKD,DRY HEAT100.75 100.00 . 99.26 99.2626121130 0 Mackerel, salted 83110 FISH,MACKEREL,SALTED100.00 100.00 . 100.00 100.0026121170 0 Mackerel, dried 83110 FISH,MACKEREL,SALTED100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Mullet (52) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26123100 0 Mullet, raw 15055 MULLET,STRIPED,RAW100.00 100.00 . 100.00 100.0026123140 100501 Mullet, floured or breaded, fried W/ VEGETABLE 15055 MULLET,STRIPED,RAW787.05 607.80 . 66.39 66.39OIL, NFS (INCLUDE OIL, NFS)26123160 0 Mullet, steamed or poached 15055 MULLET,STRIPED,RAW100.00 100.00 . 100.00 100.0026123140 0 Mullet, floured or breaded, fried 15055 Need gwd for 1 lb raw ylds x; recipe calls for 2 l787.05 607.80 . 66.39 66.3926123140 100806 Mullet, floured or breaded, fried W/ CANOLA, S 15055 Need gwd for 1 lb raw ylds x; recipe calls for 2 l787.05 607.80 . 66.39 66.39OYBEAN, AND SUNFLOWER OIL26123120 0 Mullet, baked or broiled 15055 Need gwd for 1 lb raw ylds..;recipe calls for 2lbs672.50 607.80 . 89.08 89.0826123110 0 Mullet, cooked, NS as to cooking method 15055 Need gwd for 1 lb.raw ylds x;recipe calls for 2 lb787.05 607.80 . 66.39 66.39---------------------------------------------------- SPECIES=Mussels (53) ------------------ HABITAT=Marine --------------------------------------------------------------------26313100 0 Mussels, raw 15164 MUSSEL,BLUE,RAW100.00 100.00 . 100.00 100.0026313110 0 Mussels, cooked, NS as to cooking method 15164 MUSSEL,BLUE,RAW484.80 453.60 . 92.33 92.3326313110 100863 Mussels, cooked, NS as to cooking method W/ CA 15164 MUSSEL,BLUE,RAW483.85 453.60 . 92.27 92.27NOLA OIL26313110 203495 Mussels, cooked, NS as to cooking method W/ BU 15164 MUSSEL,BLUE,RAW484.98 453.60 . 92.29 92.29TTER, NFS26313160 0 Mussels, steamed or poached 15164 MUSSEL,BLUE,RAW100.84 100.00 . 98.34 98.3427150330 0 Mussels with tomato-based sauce (mixture) 15164 MUSSEL,BLUE,RAW125.00 100.00 . 79.36 79.3627350110 0 Bouillabaisse 15164 MUSSEL,BLUE,RAW 4,392.60 226.80 . 5.19 5.19---------------------------------------------------- SPECIES=Ocean Perch (54) -------------- HABITAT=Marine --------------------------------------------------------------------26125100 0 Ocean perch, raw 15057 OCEAN PERCH,ATLANTIC,RAW100.00 100.00 . 100.00 100.00TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-17Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26125110 0 Ocean perch, cooked, NS as to cooking method 15057 OCEAN PERCH,ATLANTIC,RAW971.90 907.20 . 92.75 92.7526125120 0 Ocean perch, baked or broiled 15057 OCEAN PERCH,ATLANTIC,RAW971.90 907.20 . 92.75 92.75________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Ocean Perch (54) ------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS 15057 OCEAN PERCH,ATLANTIC,RAW972.08 907.20 . 92.74 92.7426125120 202334 Ocean perch, baked or broiled W/O FAT OR W/ NO 15057 OCEAN PERCH,ATLANTIC,RAW943.70 907.20 . 96.10 96.10NSTICK SPRAY (INCLUDE PAM...)26125120 203091 Ocean perch, baked or broiled W/ OLIVE OIL 15057 OCEAN PERCH,ATLANTIC,RAW970.70 907.20 . 92.76 92.7626125130 0 Ocean perch, breaded or battered, baked 15057 OCEAN PERCH,ATLANTIC,RAW 1,128.75 907.20 . 77.54 77.5426125140 0 Ocean perch, floured or breaded, fried 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907.20 . 73.87 73.8726125140 100975 Ocean perch, floured or breaded, fried W/ VEGE 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907.20 . 73.87 73.87TABLE OIL, NFS (INCLUDE OIL, NFS)26125150 0 Ocean perch, battered, fried 15057 OCEAN PERCH,ATLANTIC,RAW133.00 100.00 . 67.54 67.5426125160 0 Ocean perch, steamed or poached 15057 OCEAN PERCH,ATLANTIC,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Octopus (55) ------------------ HABITAT=Marine --------------------------------------------------------------------26205110 0 Octopus, cooked, NS as to cooking method 15166 OCTOPUS,COMMON,RAW 1,086.45 907.20 . 76.44 76.4426205160 0 Octopus, steamed 15166 OCTOPUS,COMMON,RAW100.84 100.00 . 98.34 98.3426205170 0 Octopus, dried 15166 OCTOPUS,COMMON,RAW100.30 100.00 . 98.86 98.8626205190 0 Octopus, smoked 15166 OCTOPUS,COMMON,RAW100.00 100.00 . 100.00 100.0027451060 0 Octopus salad, Puerto Rican style (Ensalada de 15166 OCTOPUS,COMMON,RAW516.30 226.80 . 43.76 43.76pulpo)26205180 0 Octopus, dried, boiled 15230 OCTOPUS,COMMON,CKD,MOIST HEAT100.30 100.00 . 99.70 99.70---------------------------------------------------- SPECIES=Oyster (59) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26315100 0 Oysters, raw 15167 OYSTER,EASTERN,WILD,RAW100.00 100.00 . 100.00 100.0026315110 0 Oysters, cooked, NS as to cooking method 15167 OYSTER,EASTERN,WILD,RAW589.20 504.00 . 82.37 82.3726315120 0 Oysters, baked or broiled 15167 OYSTER,EASTERN,WILD,RAW242.40 226.80 . 93.56 93.5626315130 0 Oysters, steamed 15167 OYSTER,EASTERN,WILD,RAW100.84 100.00 . 98.96 98.9626315140 0 Oysters, floured or breaded, fried 15167 OYSTER,EASTERN,WILD,RAW 1,086.45 907.20 . 73.75 73.7526315150 0 Oysters, battered, fried 15167 OYSTER,EASTERN,WILD,RAW902.90 680.40 . 65.85 65.8526315190 0 Oysters, smoked 15167 OYSTER,EASTERN,WILD,RAW100.84 100.00 . 98.65 98.6527250220 0 Oyster fritter 15167 OYSTER,EASTERN,WILD,RAW783.90 400.00 . 39.83 39.8327350200 0 Oyster pie 15167 OYSTER,EASTERN,WILD,RAW830.84 200.00 . 22.33 22.3327363000 0 Gumbo with rice (New Orleans type with shellfi 15167 OYSTER,EASTERN,WILD,RAW 3,864.33 186.00 . 4.84 4.84sh, pork, and/or poultry, tomatoes, okra, rice)27450250 0 Oysters Rockefeller 15167 OYSTER,EASTERN,WILD,RAW786.68 336.00 . 42.14 42.1427464000 0 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,548.33 186.00 . 5.31 5.31h, pork, and/or poultry, tomatoes, okra)27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,550.01 186.00 . 5.31 5.31h, pork, and/or poultry, tomatoes, okra) W/ BUTTER, NFS28355310 0 Oyster stew 15167 OYSTER,EASTERN,WILD,RAW 1,538.01 496.00 . 32.24 32.2428355310 100152 Oyster stew W/ SKIM MILK 15167 OYSTER,EASTERN,WILD,RAW 1,542.01 496.00 . 32.18 32.1828355310 201647 Oyster stew W/ WHOLE MILK 15167 OYSTER,EASTERN,WILD,RAW 1,538.01 496.00 . 32.22 32.2228355310 202979 Oyster stew W/ WHOLE MILK AND W/ MARGARINE, NF 15167 OYSTER,EASTERN,WILD,RAW 1,538.51 496.00 . 32.23 32.23________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofTABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-18Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.Recipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Oyster (59) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------S58128210 0 Dressing with oysters 15167 OYSTER,EASTERN,WILD,RAW969.73 248.00 . 25.57 25.5732105020 100663 Egg omelet or scrambled egg, with fish W/ OYST 15167N (26315120) OYSTER,EASTERN,WILD,RAW84.58 11.23 . 13.21 13.21ERS26315180 0 Oysters, canned 15170 OYSTER,EASTERN,CND100.00 100.00 . 100.00 100.0027150200 0 Oyster sauce (white sauce-based) 15170 OYSTER,EASTERN,CND501.80 248.00 . 49.42 49.42---------------------------------------------------- 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 cal732.65 553.40 . 63.34 63.3426127140 100350 Perch, floured or breaded, fried W/ VEGETABLE 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal732.65 553.40 . 63.34 63.34OIL, 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 cal732.65 553.40 . 63.34 63.34INCLUDE 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 cal732.65 553.40 . 63.34 63.3426127140 100971 Perch, floured or breaded, fried W/ CANOLA OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal732.65 553.40 . 63.34 63.3426127110 0 Perch, cooked, NS as to cooking method 15060 Need grm wt.descr.for 1 lb raw ylds...;recipe call732.65 553.40 . 63.34 63.3426127120 0 Perch, baked or broiled 15060 PERCH,MXD SP,RAW971.90 907.20 . 92.75 92.7526127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS 15060 PERCH,MXD SP,RAW970.95 907.20 . 92.72 92.72(INCLUDE OIL, NFS)26127120 201707 Perch, baked or broiled W/ CORN OIL (INCLUDE M 15060 PERCH,MXD SP,RAW970.95 907.20 . 92.72 92.72AZOLA CORN OIL; MAZOLA OIL, NFS)26127120 203094 Perch, baked or broiled W/ OLIVE OIL 15060 PERCH,MXD SP,RAW970.70 907.20 . 92.75 92.7526127120 203332 Perch, baked or broiled W/O FAT 15060 PERCH,MXD SP,RAW943.70 907.20 . 96.09 96.0926127120 203610 Perch, baked or broiled W/ BUTTER, NFS 15060 PERCH,MXD SP,RAW972.08 907.20 . 92.73 92.7326127130 0 Perch, breaded or battered, baked 15060 PERCH,MXD SP,RAW 1,128.75 907.20 . 77.53 77.5326127130 100568 Perch, breaded or battered, baked W/ VEGETABLE 15060 PERCH,MXD SP,RAW 1,127.33 907.20 . 77.46 77.46OIL, NFS (INCLUDE OIL, NFS)26127130 203003 Perch, breaded or battered, baked W/O FAT 15060 PERCH,MXD SP,RAW 1,086.45 907.20 . 81.24 81.2426127150 0 Perch, battered, fried 15060 PERCH,MXD SP,RAW133.00 100.00 . 69.90 69.9026127150 100862 Perch, battered, fried W/ CANOLA OIL 15060 PERCH,MXD SP,RAW133.00 100.00 . 69.90 69.9026127150 202977 Perch, battered, fried W/ SOYBEAN OIL (INCLUDE 15060 PERCH,MXD SP,RAW133.00 100.00 . 69.90 69.90WESSON SOYBEAN OIL...)26127160 0 Perch, steamed or poached 15060 PERCH,MXD SP,RAW100.00 100.00 . 100.00 100.0027350030 0 Seafood stew with potatoes and vegetables (exc 15060 PERCH,MXD SP,RAW 1,389.75 113.40 . 8.33 8.33luding carrots, broccoli, and dark-green leafy), tomato-base sauce27350310 0 Seafood stew with potatoes and vegetables (inc 15060 PERCH,MXD SP,RAW 1,370.35 113.40 . 8.44 8.44luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce---------------------------------------------------- SPECIES=Pike (63) --------------------- HABITAT=Freshwater ----------------------------------------------------------------26129110 0 Pike, cooked, NS as to cooking method 15062 PIKE,NORTHERN,RAW 1,086.45 907.20 . 73.86 73.8626129120 0 Pike, baked or broiled 15062 PIKE,NORTHERN,RAW971.90 907.20 . 92.75 92.75________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-19Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.---------------------------------------------------- SPECIES=Pike (63) -------------------- HABITAT=Freshwater ------------------------------------------- (continued) ---------26129120 201172 Pike, baked or broiled W/ VEGETABLE OIL, NFS ( 15062 PIKE,NORTHERN,RAW970.95 907.20 . 92.72 92.72INCLUDE OIL, NFS)26129140 0 Pike, floured or breaded, fried 15062 PIKE,NORTHERN,RAW 1,086.45 907.20 . 73.86 73.8626129150 0 Pike, battered, fried 15062 PIKE,NORTHERN,RAW133.00 100.00 . 67.52 67.5226129160 0 Pike, steamed or poached 15062 PIKE,NORTHERN,RAW100.00 100.00 . 100.00 100.0027250060 0 Gefilte fish 15062 PIKE,NORTHERN,RAW 6,161.70 2,268.00 . 36.81 36.81---------------------------------------------------- SPECIES=Pollock (64) ------------------ HABITAT=Marine --------------------------------------------------------------------26100240 0 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907.20 . 73.88 73.88loured or breaded, fried26100240 101130 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907.20 . 73.88 73.88loured 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,RAW133.00 100.00 . 67.56 67.56attered, fried27250500 0 Kamaboko (Japanese fish cake) 15065 POLLOCK,ATLANTIC,RAW148.00 100.00 . 67.57 67.5727250510 0 Fish cake (Kamaboko) tempura 15065 POLLOCK,ATLANTIC,RAW752.34 453.60 . 56.50 56.5027250520 0 Seafood restructured 15065 POLLOCK,ATLANTIC,RAW148.00 100.00 . 67.57 67.5728150050 0 Fish parmesan (frozen meal) 15065 POLLOCK,ATLANTIC,RAW 1,687.93 680.40 . 39.18 39.1828150410 0 Fish and chips with vegetable, potatoes, tomat 15065 POLLOCK,ATLANTIC,RAW255.80 100.00 . 37.09 37.09oes (frozen meal)28152030 0 Seafood newburg with rice, vegetable (frozen m 15065N (27250500) POLLOCK,ATLANTIC,RAW296.68 24.08 . 8.12 8.12eal)58149210 0 Somen salad 15065N (27250500) POLLOCK,ATLANTIC,RAW422.05 47.30 . 11.21 11.2127450130 0 Crab salad made with imitation crab 15065N (27250520) POLLOCK,ATLANTIC,RAW357.05 153.24 . 42.92 42.9227450130 100551 Crab salad made with imitation crab W/ REAL MA 15065N (27250520) POLLOCK,ATLANTIC,RAW353.30 153.24 . 43.37 43.37YONNAISE27450130 202453 Crab salad made with imitation crab W/ FAT FRE 15065N (27250520) POLLOCK,ATLANTIC,RAW362.30 153.24 . 42.30 42.30E MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450130 203191 Crab salad made with imitation crab W/ LOW CAL 15065N (27250520) POLLOCK,ATLANTIC,RAW360.80 153.24 . 42.47 42.47ORIE OR DIET MAYONNAISE27550000 100344 Fish sandwich, on bun, with spread W/ RESTRUCT 15065N (27250520) POLLOCK,ATLANTIC,RAW148.60 38.92 . 23.98 23.98URED SEAFOOD58111200 0 Puffs, fried, crab meat and cream cheese fille 15065N (27250520) POLLOCK,ATLANTIC,RAW892.90 110.68 . 10.44 10.44d58148140 203037 Macaroni salad with crab meat W/ IMITATION CRA 15065N (27250520) POLLOCK,ATLANTIC,RAW744.88 63.85 . 8.57 8.57B58148550 203165 Pasta salad with meat (macaroni or noodles, ve 15065N (27250520) POLLOCK,ATLANTIC,RAW959.03 99.04 . 10.33 10.33getables, meat, dressing) W/ RESTRUCTURED SEAFOOD (INCLUDE IMITATION CRAB MEAT) AND W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYONNAISE)________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- 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 call672.50 607.80 . 89.26 89.26TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-20Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26131120 0 Pompano, baked or broiled 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls672.50 607.80 . 89.26 89.2626131120 202069 Pompano, baked or broiled W/ BUTTER, NFS 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls672.68 607.80 . 89.23 89.2326131120 202612 Pompano, baked or broiled W/ CORN OIL (INCLUDE 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls671.55 607.80 . 89.07 89.07MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORNOIL...)26131120 203073 Pompano, baked or broiled W/ VEGETABLE OIL, NF 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls671.55 607.80 . 89.07 89.07S (INCLUDE OIL, NFS)26131140 0 Pompano, floured or breaded, fried 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls787.05 607.80 . 66.67 66.6726131140 100951 Pompano, floured or breaded, fried W/ CORN OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls787.05 607.80 . 66.67 66.67(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26131100 0 Pompano, raw 15068 POMPANO,FLORIDA,RAW100.00 100.00 . 100.00 100.0026131150 0 Pompano, battered, fried 15068 POMPANO,FLORIDA,RAW133.00 100.00 . 67.93 67.9326131160 0 Pompano, steamed or poached 15068 POMPANO,FLORIDA,RAW100.00 100.00 . 100.00 100.0026131190 0 Pompano, smoked 15068 POMPANO,FLORIDA,RAW100.67 100.00 . 99.22 99.2227350110 0 Bouillabaisse 15068 POMPANO,FLORIDA,RAW 4,392.60 453.60 . 10.68 10.68---------------------------------------------------- SPECIES=Porgy (66) -------------------- HABITAT=Marine --------------------------------------------------------------------26133120 0 Porgy, baked or broiled 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls590.90 526.20 . 87.35 87.3526133120 100976 Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls589.95 526.20 . 87.10 87.10(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 calls589.95 526.20 . 87.10 87.10AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26133120 202615 Porgy, baked or broiled W/ OLIVE OIL 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls589.70 526.20 . 87.15 87.1526133120 202974 Porgy, baked or broiled W/O FAT OR W/ NONSTICK 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls562.70 526.20 . 93.53 93.53SPRAY (INCLUDE PAM...)26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls591.08 526.20 . 87.32 87.3226133140 0 Porgy, floured or breaded, fried 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls705.45 526.20 . 61.91 61.9126133140 100567 Porgy, floured or breaded, fried W/ VEGETABLE 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls705.45 526.20 . 61.91 61.91OIL, 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 calls705.45 526.20 . 61.91 61.91YBEAN AND SUNFLOWER OIL26133140 101048 Porgy, floured or breaded, fried W/ SOYBEAN OI 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls705.45 526.20 . 61.91 61.91L26133130 0 Porgy, breaded or battered, baked 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls790.05 526.20 . 62.06 62.0626133130 100163 Porgy, breaded or battered, baked W/ CORN OIL 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls787.20 526.20 . 61.74 61.7426133130 200501 Porgy, breaded or battered, baked W/ CANOLA OI 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls787.20 526.20 . 61.74 61.74L26133100 0 Porgy, raw 15090 SCUP,RAW100.00 100.00 . 100.00 100.0026133110 0 Porgy, cooked, NS as to cooking method 15090 SCUP,RAW705.45 526.20 . 61.91 61.9126133150 0 Porgy, battered, fried 15090 SCUP,RAW91.00 58.00 . 52.59 52.5926133150 101117 Porgy, battered, fried W/ CANOLA OIL 15090 SCUP,RAW91.00 58.00 . 52.59 52.59________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Porgy (66) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26133160 0 Porgy, steamed or poached 15090 SCUP,RAW100.00 100.00 . 100.00 100.0027450750 100467 Fish and vegetables (excluding carrots, brocco 15090N (26133100) SCUP,RAW 1,431.75 907.20 . 63.64 63.64li, and dark-green leafy (no potatoes)), soy-based sauce (mixture) W/ PORGY (INCLUDE SNAPPER...)TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-21Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.---------------------------------------------------- SPECIES=Ray (69) ---------------------- HABITAT=Marine --------------------------------------------------------------------26135140 0 Ray, floured or breaded, fried 15095 Need gwd for 1 lb raw yields x;recipe calls for 2787.05 607.80 . 66.54 66.5426135110 0 Ray, cooked, NS as to cooking method 15095 Ray,raw976.60 911.90 . 92.52 92.5226135120 0 Ray, baked or broiled 15095 Ray,raw976.60 911.90 . 92.52 92.5226135160 0 Ray, steamed or poached 15095 Ray,raw100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Rockfish (72) ----------------- HABITAT=Estuarine -----------------------------------------------------------------26100100 0 Fish, NS as to type, raw 15070 ROCKFISH,PACIFIC,MXD SP,RAW100.00 7.10 . 7.10 7.1026100130 0 Fish, NS as to type, breaded or battered, bake 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,171.58 64.40 . 5.29 5.29d26100140 0 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64.40 . 5.27 5.2726100140 100854 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64.40 . 5.27 5.27W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW133.00 7.10 . 4.81 4.8126100140 100258 Fish, NS as to type, floured or breaded, fried 15070 rockfish, pacific, mixed species, raw 1,086.45 64.40 . 5.27 5.27W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)28150610 0 Fish, batter-dipped or fish cake, with vegetab 15070N (26100150) ROCKFISH,PACIFIC,MXD SP,RAW224.80 6.48 . 2.60 2.60le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT100.84 7.10 . 7.04 7.04method26100120 0 Fish, NS as to type, baked or broiled 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT972.08 64.40 . 6.63 6.6326100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT972.08 64.40 . 6.63 6.63R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15071 Rockfish,Pacific,mixed species,cooked,dry heat970.95 64.40 . 6.63 6.63ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15071 Rockfish,Pacific,mixed species,cooked,dry heat970.95 64.40 . 6.63 6.63OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)---------------------------------------------------- SPECIES=Roe (73) ---------------------- HABITAT=Marine --------------------------------------------------------------------26207110 0 Roe, shad, cooked 15072 ROE,MXD SP,RAW745.10 680.40 . 90.77 90.7726209100 0 Roe, herring 15072 ROE,MXD SP,RAW100.00 100.00 . 100.00 100.0026212100 0 Roe, sea urchin 42026 SEA URCHIN,ROE100.00 100.00 . 100.00 100.00________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Salmon (75) ------------------- HABITAT=0.06% Freshwater, 3.02% Estuarine, 96.92% Mari-----------------------------26100190 0 Fish, NS as to type, smoked 15077P SALMON,CHINOOK,SMOKED99.90 74.90 98.10 74.97 73.5526137190 0 Salmon, smoked 15077P SALMON,CHINOOK,SMOKED100.00 100.00 98.10 100.00 98.1026137180 0 Salmon, canned 15080P SALMON,CHUM,CND,DRND W/BONE100.00 5.00 98.90 5.00 4.9527250070 0 Salmon cake or patty 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.27 46.8427250070 100581 Salmon cake or patty W/ CANOLA OIL 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.27 46.8427250070 100601 Salmon cake or patty W/ SUNFLOWER OIL 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.27 46.8427250070 100813 Salmon cake or patty W/ VEGETABLE OIL, NFS (IN 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.27 46.84CLUDE OIL, NFS)27250070 100890 Salmon cake or patty W/ CANOLA, SOYBEAN, AND S 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.27 46.84TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-22Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.UNFLOWER OIL27250070 101058 Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.27 46.84ESSON SOYBEAN OIL...)27450030 0 Salmon salad 15080P SALMON,CHUM,CND,DRND W/BONE927.60 33.60 98.90 3.62 3.5827450030 100335 Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15080P SALMON,CHUM,CND,DRND W/BONE795.60 33.60 98.90 4.22 4.18SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FREE NONFAT DRESSING..)27450030 100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15080P SALMON,CHUM,CND,DRND W/BONE940.10 33.60 98.90 3.57 3.53G, MADE WITH SOUR CREAM AND/OR BUTTERMILK ANDOIL27450030 201395 Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL 15080P SALMON,CHUM,CND,DRND W/BONE935.10 33.60 98.90 3.59 3.55AND VINEGAR)27450030 202267 Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE 15080P SALMON,CHUM,CND,DRND W/BONE933.10 33.60 98.90 3.60 3.56STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...)27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15080P SALMON,CHUM,CND,DRND W/BONE935.10 33.60 98.90 3.59 3.55(INCLUDE MIRACLE WHIP)26137100 0 Salmon, raw 15081 SALMON,COHO,WILD,RAW100.00 100.00 . 100.00 100.0026137120 0 Salmon, baked or broiled 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls844.90 780.20 . 91.58 91.5826137120 200202 Salmon, baked or broiled W/ VEGETABLE OIL, NFS 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls843.95 780.20 . 91.51 91.51(INCLUDE OIL, NFS)26137120 200265 Salmon, baked or broiled W/ BUTTER, NFS 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls845.08 780.20 . 91.56 91.5626137120 201145 Salmon, baked or broiled W/ OLIVE OIL 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls843.70 780.20 . 91.55 91.5526137120 201437 Salmon, baked or broiled W/O FAT OR W/ NONSTIC 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls816.70 780.20 . 95.52 95.52K SPRAY (INCLUDE PAM...)26137120 202595 Salmon, baked or broiled W/ BACON GREASE 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls842.50 780.20 . 91.72 91.7226137120 203550 Salmon, baked or broiled W/ CORN OIL (INCLUDE 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls843.95 780.20 . 91.51 91.51MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORNOIL...)26137120 203738 Salmon, baked or broiled W/ MARGARINE-LIKE SPR 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls845.33 780.20 . 91.80 91.80EAD, TUB, SALTED (INCLUDE SHEDD'S SPREAD COUNTRY CROCK, PARKAY...)26137140 0 Salmon, floured or breaded, fried 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 . 73.05 73.0526137140 100833 Salmon, floured or breaded, fried W/ VEGETABLE 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 . 73.05 73.05OIL, NFS (INCLUDE OIL, NFS)________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Salmon (75) ------------------ HABITAT=0.06% Freshwater, 3.02% Estuarine, 96.92% Marin------- (continued) ---------26137140 100891 Salmon, floured or breaded, fried W/ SOYBEAN O 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 . 73.05 73.05IL (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 calls959.45 780.20 . 73.05 73.05OYBEAN, AND SUNFLOWER OIL26137150 0 Salmon, battered, fried 15083 SALMON,PINK,RAW133.00 100.00 . 67.65 67.6526137160 0 Salmon, steamed or poached 15083 SALMON,PINK,RAW100.00 100.00 . 100.00 100.0026137170 0 Salmon, dried 15083 SALMON,PINK,RAW100.00 100.00 . 100.00 100.0032105020 0 Egg omelet or scrambled egg, with fish 15084P Need gwd for 1 Tbsp;recipe calls for 1 Tbsp.84.58 12.00 98.90 14.31 14.0326100180 0 Fish, NS as to type, canned 15084P SALMON,PINK,CND,W/BONE &LIQ100.00 19.40 98.90 19.40 19.1926137180 0 Salmon, canned 15084P SALMON,PINK,CND,W/BONE &LIQ100.00 75.00 98.90 75.00 74.1827250080 0 Salmon loaf 15084P SALMON,PINK,CND,W/BONE &LIQ981.25 454.00 98.90 46.18 45.7627250080 202992 Salmon loaf W/O FAT 15084P SALMON,PINK,CND,W/BONE &LIQ938.95 454.00 98.90 48.67 47.8227251010 0 Stewed salmon, Puerto Rican style (Salmon guis 15084P SALMON,PINK,CND,W/BONE &LIQ 1,050.50 453.60 98.90 44.23 42.70TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-23Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.ado)27450030 0 Salmon salad 15084P SALMON,PINK,CND,W/BONE &LIQ927.60 454.00 98.90 48.94 48.4127450030 100335 Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15084P SALMON,PINK,CND,W/BONE &LIQ795.60 454.00 98.90 57.06 56.44SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FREE NONFAT DRESSING..)27450030 100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15084P SALMON,PINK,CND,W/BONE &LIQ940.10 454.00 98.90 48.29 47.76G, MADE WITH SOUR CREAM AND/OR BUTTERMILK ANDOIL27450030 201395 Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL 15084P SALMON,PINK,CND,W/BONE &LIQ935.10 454.00 98.90 48.55 48.02AND VINEGAR)27450030 202267 Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE 15084P SALMON,PINK,CND,W/BONE &LIQ933.10 454.00 98.90 48.66 48.12STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...)27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15084P SALMON,PINK,CND,W/BONE &LIQ935.10 454.00 98.90 48.55 48.02(INCLUDE MIRACLE WHIP)27450310 0 Lomi salmon 15084P SALMON,PINK,CND,W/BONE &LIQ 1,298.60 453.60 98.90 34.93 34.5528355350 0 Salmon soup, cream style 15084P SALMON,PINK,CND,W/BONE &LIQ 1,004.28 453.60 98.90 45.84 44.6732105020 100563 Egg omelet or scrambled egg, with fish W/ BUTT 15084P on-line says 1 Tb,sheet says 1 Tb=12 gm84.59 12.00 98.90 14.31 14.03ER, NFS26100180 0 Fish, NS as to type, canned 15087P SALMON,SOCKEYE,CND,DRND W/BONE100.00 5.50 98.90 5.50 5.4426137180 0 Salmon, canned 15087P SALMON,SOCKEYE,CND,DRND W/BONE100.00 20.00 98.90 20.00 19.7826137110 0 Salmon, cooked, NS as to cooking method 15247 SALMON,COHO,WILD,CKD,DRY HEAT100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Sardine (77) ------------------ HABITAT=Marine --------------------------------------------------------------------26139110 0 Sardines, cooked 15088P SARDINE,ATLANTIC,CND,OIL,DRND W/BONE100.00 100.00 99.24 100.00 99.2426139180 0 Sardines, canned in oil 15088P SARDINE,ATLANTIC,CND,OIL,DRND W/BONE100.00 100.00 99.24 100.00 99.2427550510 0 Sardine sandwich, with lettuce and spread 15088P SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 1,225.25 425.25 99.24 34.71 34.4427250610 100389 Tuna noodle casserole with cream or white sauc 15088N (26139180) SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 1,140.59 160.00 99.24 14.18 14.18e W/ TUNA AND SARDINES27150350 0 Sardines with tomato-based sauce (mixture) 15089P SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE100.00 100.00 77.33 100.00 77.33________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Sardine (77) ----------------- HABITAT=Marine ----------------------------------------------- (continued) ---------27150370 0 Sardines with mustard sauce (mixture) 15089P SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE100.00 100.00 77.33 100.00 77.33---------------------------------------------------- SPECIES=Scallop (79) ------------------ HABITAT=0.58% Estuarine, 99.42% Marine --------------------------------------------26317110 0 Scallops, cooked, NS as to cooking method 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 . 73.87 73.8726317120 0 Scallops, baked or broiled 15172 SCALLOP,MXD SP,RAW706.05 680.40 . 95.61 95.6126317120 200497 Scallops, baked or broiled W/ VEGETABLE OIL, N 15172 SCALLOP,MXD SP,RAW705.34 680.40 . 95.58 95.58FS (INCLUDE OIL, NFS)26317120 200876 Scallops, baked or broiled W/ BUTTER, NFS 15172 SCALLOP,MXD SP,RAW706.18 680.40 . 95.59 95.5926317120 202359 Scallops, baked or broiled W/O FAT OR W/ NONST 15172 SCALLOP,MXD SP,RAW684.90 680.40 . 99.18 99.18ICK SPRAY (INCLUDE PAM...)26317130 0 Scallops, steamed or boiled 15172 SCALLOP,MXD SP,RAW941.40 907.20 . 96.37 96.3726317140 0 Scallops, floured or breaded, fried 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 . 73.87 73.8726317140 101020 Scallops, floured or breaded, fried W/ CORN OI 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 . 73.87 73.87L26317150 0 Scallops, battered, fried 15172 SCALLOP,MXD SP,RAW902.90 680.40 . 66.06 66.0627250950 0 Shellfish mixture and noodles, tomato-based sa 15172 SCALLOP,MXD SP,RAW742.00 56.70 . 7.64 7.64TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-24Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.uce (mixture)27350110 0 Bouillabaisse 15172 SCALLOP,MXD SP,RAW 4,392.60 453.60 . 10.44 10.4428150810 0 Scallops with potatoes, vegetable (frozen meal 15172 SCALLOP,MXD SP,RAW242.80 108.90 . 42.22 42.22)28152010 0 Seafood platter with fish cake, fish fillet, s 15172N (26317140) SCALLOP,MXD SP,RAW240.00 12.69 . 4.68 4.68callops, shrimp, potatoes (frozen meal)27150510 0 Scallops with cheese sauce (mixture) 90240 Need gwd for 1 C;recipe calls for 1 C.241.50 120.00 . 49.69 49.6927250110 0 Scallops and noodles with cheese sauce (mixtur 90240 SCALLOPS,STEAMED 1,215.40 453.60 . 37.15 37.15e)58304400 0 Linguini with vegetables and seafood in white 90240 SCALLOPS,STEAMED269.27 32.28 . 11.99 11.99wine 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 1,362.00 . 63.52 63.5226141120 0 Sea bass, baked or broiled 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls844.90 780.20 . 91.54 91.5426141120 200874 Sea bass, baked or broiled W/ BUTTER, NFS 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls845.08 780.20 . 91.52 91.5226141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls843.95 780.20 . 91.48 91.4826141120 201674 Sea bass, baked or broiled W/ VEGETABLE OIL, N 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls843.95 780.20 . 91.48 91.48FS (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 calls845.08 780.20 . 91.55 91.55NSALTED26141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls816.70 780.20 . 95.49 95.49TICK SPRAY (INCLUDE PAM...)26141110 0 Sea bass, cooked, NS as to cooking method 15091 Need grm wt.descr.for 1 lb.raw ylds...;recipe call844.90 780.20 . 91.54 91.5426141140 0 Sea bass, floured or breaded, fried 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb959.45 780.20 . 72.99 72.9926141140 100856 Sea bass, floured or breaded, fried W/ VEGETAB 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb959.45 780.20 . 72.99 72.99LE OIL, NFS (INCLUDE OIL, NFS)________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Sea Bass (82) ---------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26141130 0 Sea bass, breaded or battered, baked 15091 SEA BASS,MXD SP,RAW 1,128.75 907.20 . 77.55 77.5526141140 100355 Sea bass, floured or breaded, fried W/ PEANUT 15091 SEA BASS,MXD SP,RAW959.45 780.20 . 72.99 72.99OIL26141140 100741 Sea bass, floured or breaded, fried W/ CANOLA 15091 SEA BASS,MXD SP,RAW959.45 780.20 . 72.99 72.99OIL26141160 0 Sea bass, steamed or poached 15091 SEA BASS,MXD SP,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Seafood (83) ------------------ HABITAT=Unknown -------------------------------------------------------------------58106900 0 Pizza with seafood, NS as to type of crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI581.88 49.61 . 7.13 7.1358106910 0 Pizza with seafood, thin crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI581.88 49.61 . 7.13 7.1358106920 0 Pizza with seafood, thick crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI915.63 49.61 . 4.39 4.39---------------------------------------------------- SPECIES=Shad (84) --------------------- HABITAT=Estuarine -----------------------------------------------------------------27350040 0 Shad creole, with rice 15094 SHAD,AMERICAN,RAW 1,971.54 907.20 . 46.39 46.39---------------------------------------------------- SPECIES=Shark (85) -------------------- HABITAT=Marine --------------------------------------------------------------------26143110 0 Shark, cooked, NS as to cooking method 15095 SHARK,MXD SP,RAW971.90 907.20 . 92.83 92.8326143120 0 Shark, baked or broiled 15095 SHARK,MXD SP,RAW971.90 907.20 . 92.83 92.83TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-25Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26143160 0 Shark, steamed or poached 15095 SHARK,MXD SP,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Shrimp (88) ------------------- HABITAT=Estuarine -----------------------------------------------------------------27250450 0 Shrimp toast, fried 15149 .247 lb EP from .5 lb AP (AH8-15 yield=.494)334.01 112.04 . 27.59 27.5927363000 0 Gumbo with rice (New Orleans type with shellfi 15149 Need gwd for 1 C;recipe calls for .5 C. 3,864.33 64.00 . 1.72 1.72sh, 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 64.00 . 1.89 1.89h, pork, and/or poultry, tomatoes, okra)27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15149 RECIPE SHEET 3,550.01 64.00 . 1.89 1.89h, pork, and/or poultry, tomatoes, okra) W/ BUTTER, NFS26319110 0 Shrimp, cooked, NS as to cooking method 15149 SHRIMP,MXD SP,RAW100.84 100.00 . 98.86 98.8626319120 0 Shrimp, baked or broiled 15149 SHRIMP,MXD SP,RAW941.40 907.20 . 95.62 95.6226319120 100113 Shrimp, baked or broiled W/ CORN OIL 15149 SHRIMP,MXD SP,RAW940.45 907.20 . 95.58 95.5826319120 100155 Shrimp, baked or broiled W/ PEANUT OIL 15149 SHRIMP,MXD SP,RAW940.20 907.20 . 95.61 95.6126319120 200498 Shrimp, baked or broiled W/ VEGETABLE OIL, NFS 15149 SHRIMP,MXD SP,RAW940.45 907.20 . 95.58 95.58(INCLUDE OIL, NFS)26319120 200875 Shrimp, baked or broiled W/ BUTTER, NFS 15149 SHRIMP,MXD SP,RAW941.58 907.20 . 95.60 95.6026319120 202678 Shrimp, baked or broiled W/ SESAME OIL 15149 SHRIMP,MXD SP,RAW940.45 907.20 . 95.58 95.5826319120 202863 Shrimp, baked or broiled W/O FAT OR W/ NONSTIC 15149 SHRIMP,MXD SP,RAW913.20 907.20 . 99.18 99.18K SPRAY (INCLUDE PAM...)26319120 203272 Shrimp, baked or broiled W/ OLIVE OIL 15149 SHRIMP,MXD SP,RAW940.20 907.20 . 95.61 95.61________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------26319130 0 Shrimp, steamed or boiled 15149 SHRIMP,MXD SP,RAW100.84 100.00 . 98.90 98.9026319140 0 Shrimp, floured, breaded, or battered, fried 15149 SHRIMP,MXD SP,RAW902.90 680.40 . 66.16 66.1626319140 100180 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 . 66.16 66.16/ CANOLA OIL26319140 100708 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 . 66.16 66.16/ CORN OIL26319140 201330 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 . 66.16 66.16/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26319140 203183 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 . 66.16 66.16/ SOYBEAN OIL27150410 0 Shrimp teriyaki (shrimp with soy-based sauce) 15149 SHRIMP,MXD SP,RAW677.76 453.60 . 66.82 66.82(mixture)27151050 0 Shrimp in garlic sauce, Puerto Rican style (mi 15149 SHRIMP,MXD SP,RAW531.90 348.00 . 61.75 61.75xture) (Camarones al ajillo)27250410 0 Shrimp with crab stuffing 15149 SHRIMP,MXD SP,RAW 1,808.90 680.40 . 35.44 35.4427350020 0 Paella with seafood 15149 SHRIMP,MXD SP,RAW 2,281.18 48.00 . 2.09 2.0927350110 0 Bouillabaisse 15149 SHRIMP,MXD SP,RAW 4,392.60 226.80 . 5.26 5.2627360090 0 Paella, NFS 15149 SHRIMP,MXD SP,RAW 2,219.78 56.00 . 2.50 2.5027420200 0 Pork hash, Hawaiian style-ground pork, vegetab 15149 SHRIMP,MXD SP,RAW331.10 21.00 . 6.34 6.34les (excluding carrots, broccoli, and dark-green leafy (no potatoes)), soy-based sauce27450410 0 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.30 98.00 . 12.83 12.83coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture)27450410 100694 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.68 98.00 . 12.83 12.83TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-26Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ CANOLA OIL27450410 100865 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.30 98.00 . 12.83 12.83coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ OLIVE OIL27450410 203621 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW730.80 98.00 . 13.63 13.63coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/O FAT27450420 0 Shrimp and vegetables (excluding carrots, broc 15149 SHRIMP,MXD SP,RAW741.30 98.00 . 13.36 13.36coli, and dark-green leafy (no potatoes)), soy-based sauce (mixture)27450600 0 Shellfish mixture and vegetables (including ca 15149 SHRIMP,MXD SP,RAW910.10 113.40 . 12.60 12.60rrots, broccoli, and/or dark-green leafy (no potatoes)), soy-base sauce27450610 0 Shellfish mixture and vegetables (excluding ca 15149 SHRIMP,MXD SP,RAW940.10 113.40 . 12.19 12.19rrots, broccoli, and dark-green leafy (no potatoes)), soy-base sauce27450650 0 Shellfish mixture and vegetables (including ca 15149 SHRIMP,MXD SP,RAW853.13 113.40 . 13.44 13.44rrots, broccoli, and/or dark-green leafy (no potatoes)), (mushroom) soup (mixture)________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------27450660 0 Shellfish mixture and vegetables (excluding ca 15149 SHRIMP,MXD SP,RAW891.68 113.40 . 12.72 12.72rrots, broccoli, and dark-green leafy (no potatoes)), (mushroom) soup (mixture)28150910 0 Shrimp with potatoes, vegetable (frozen meal) 15149 SHRIMP,MXD SP,RAW242.30 97.00 . 37.74 37.7428355450 101018 Seafood soup with potatoes and vegetables (inc 15149 SHRIMP,MXD SP,RAW 2,953.00 907.20 . 31.35 31.35luding carrots, broccoli, and/or dark-green leafy) W/ SHRIMP58112510 0 Dumpling, steamed, filled with meat, poultry, 15149 SHRIMP,MXD SP,RAW818.84 151.05 . 18.71 18.71or seafood58136130 0 Lo mein with shrimp 15149 SHRIMP,MXD SP,RAW 1,101.43 226.80 . 20.62 20.6258155310 0 Paella, Valenciana style, with meat (Paella Va 15149 SHRIMP,MXD SP,RAW 2,708.13 72.00 . 2.45 2.45lenciana)58155320 0 Seafood paella, Puerto Rican style (Paella a l 15149 SHRIMP,MXD SP,RAW 1,771.00 340.20 . 19.52 19.52a marinera)58156110 0 Fried rice, Puerto Rican style (arroz frito) 15149 SHRIMP,MXD SP,RAW 1,221.80 226.80 . 18.51 18.5158148550 100301 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW954.45 80.95 . 8.42 8.42getables, meat, dressing) W/ TURKEY AND SHRIMP, AND W/ REDUCED CALORIE OR DIET, CHOLESTEROLFREE MAYONNAISE (INCLUDE KRAFT LIGHT)58148550 101031 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW967.53 150.41 . 15.43 15.43getables, meat, dressing) W/ ALL SHRIMP AND W/LIGHT SOUR CREAM58148550 101089 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW959.53 150.41 . 15.55 15.55getables, meat, dressing) W/ ALL SHRIMP AND W/LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)58408010 100177 Won ton soup W/ SHRIMP AND CRAB MEAT 15149N (26319130) SHRIMP,MXD SP,RAW 3,697.15 233.04 . 6.29 6.2958408010 100858 Won ton soup W/ BEEF AND SHRIMP 15149N (26319130) SHRIMP,MXD SP,RAW 3,697.15 233.04 . 6.29 6.2928152010 0 Seafood platter with fish cake, fish fillet, s 15149N (26319140) SHRIMP,MXD SP,RAW240.00 11.45 . 4.19 4.19TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-27Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.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 gm898.94 320.00 . 24.88 24.8827150130 0 Seafood newburg 15151 SHRIMP,MXD SP,CKD,MOIST HEAT929.58 113.40 . 11.84 11.8427250130 0 Shrimp and noodles with cheese sauce (mixture) 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,215.40 453.60 . 37.00 37.0027250130 203697 Shrimp and noodles with cheese sauce (mixture) 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,213.60 453.60 . 37.03 37.03W/ OLIVE OIL27350030 0 Seafood stew with potatoes and vegetables (exc 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,389.75 113.40 . 8.37 8.37luding carrots, broccoli, and dark-green leafy), tomato-base sauce27350310 0 Seafood stew with potatoes and vegetables (inc 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,370.35 113.40 . 8.49 8.49luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce28153050 0 Shrimp and noodles in tomato-based sauce, with 15151 SHRIMP,MXD SP,CKD,MOIST HEAT100.00 12.70 . 12.70 12.70vegetable and fruit dessert (diet frozen meal)58106900 0 Pizza with seafood, NS as to type of crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT581.88 49.61 . 6.92 6.92________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------58106910 0 Pizza with seafood, thin crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT581.88 49.61 . 6.92 6.9258106920 0 Pizza with seafood, thick crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT915.63 49.61 . 4.26 4.2658409000 0 Noodle soup, with fish ball, shrimp, and dark 15151 SHRIMP,MXD SP,CKD,MOIST HEAT847.77 22.00 . 2.60 2.60green leafy vegetable14620120 0 Shrimp dip, cream cheese base 15152 SHRIMP,MXD SP,CND434.58 113.40 . 26.09 26.0926319170 0 Shrimp, dried 15152 SHRIMP,MXD SP,CND100.00 100.00 . 100.00 100.0026319180 0 Shrimp, canned 15152 SHRIMP,MXD SP,CND100.00 100.00 . 100.00 100.0027150100 0 Shrimp, curried 15152 SHRIMP,MXD SP,CND936.94 340.20 . 36.57 36.5727150110 0 Shrimp cocktail (shrimp with cocktail sauce) 15152 SHRIMP,MXD SP,CND690.95 340.20 . 49.24 49.2427150160 0 Shrimp with lobster sauce (mixture) 15152 SHRIMP,MXD SP,CND960.93 453.60 . 47.51 47.5127150170 0 Sweet and sour shrimp 15152 SHRIMP,MXD SP,CND174.23 38.40 . 21.49 21.4927150230 0 Shrimp scampi 15152 SHRIMP,MXD SP,CND156.38 128.00 . 81.85 81.8527150230 101055 Shrimp scampi W/ OLIVE OIL 15152 SHRIMP,MXD SP,CND155.00 128.00 . 82.58 82.5827250400 0 Shrimp cake or patty 15152 SHRIMP,MXD SP,CND954.85 453.60 . 43.30 43.3027250400 100693 Shrimp cake or patty W/ CANOLA OIL 15152 SHRIMP,MXD SP,CND954.85 453.60 . 43.30 43.3027250550 0 Seafood souffle 15152 SHRIMP,MXD SP,CND599.32 42.62 . 7.12 7.1227250950 0 Shellfish mixture and noodles, tomato-based sa 15152 SHRIMP,MXD SP,CND742.00 56.70 . 7.64 7.64uce (mixture)27350050 0 Shrimp chow mein or chop suey with noodles 15152 SHRIMP,MXD SP,CND502.97 96.00 . 19.22 19.2227350060 0 Shrimp creole, with rice 15152 SHRIMP,MXD SP,CND 1,842.44 680.40 . 37.23 37.2327351060 0 Shrimp and pasta garden salad (shrimp, pasta s 15152 SHRIMP,MXD SP,CND261.00 42.00 . 16.09 16.09alad, tomato and/or carrots, other vegetables), no dressing27360080 0 Chow mein or chop suey, NS as to type of meat, 15152 SHRIMP,MXD SP,CND968.88 55.00 . 5.63 5.63with noodles27450040 0 Shrimp chow mein or chop suey, no noodles 15152 SHRIMP,MXD SP,CND449.37 96.00 . 21.82 21.8227450070 0 Shrimp salad 15152 SHRIMP,MXD SP,CND548.53 340.20 . 62.02 62.0227450070 100623 Shrimp salad W/ FAT FREE MAYONNAISE-TYPE SALAD 15152 SHRIMP,MXD SP,CND557.53 340.20 . 61.02 61.02DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450080 0 Seafood salad 15152 SHRIMP,MXD SP,CND529.77 100.00 . 18.88 18.8827450080 101095 Seafood salad W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND530.77 100.00 . 18.84 18.84TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-28Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.27450110 0 Shrimp garden salad (shrimp, eggs, tomato and/ 15152 SHRIMP,MXD SP,CND185.80 63.30 . 34.07 34.07or carrots, other vegetables), no dressing27450120 0 Shrimp garden salad (shrimp, eggs, vegetables 15152 SHRIMP,MXD SP,CND147.90 63.30 . 42.80 42.80excluding tomato and carrots), no dressing27450150 0 Fish, tofu, and vegetables, tempura, Hawaiian 15152 SHRIMP,MXD SP,CND542.92 32.00 . 5.82 5.82style (mixture)27450180 0 Seafood garden salad with seafood, vegetables 15152 SHRIMP,MXD SP,CND100.00 15.00 . 15.00 15.00excluding tomato and carrots, no dressing27450190 0 Seafood garden salad with seafood, tomato and/ 15152 SHRIMP,MXD SP,CND100.00 15.00 . 15.00 15.00or carrots, other vegetables, no dressing27450200 0 Seafood garden salad with seafood, eggs, veget 15152 SHRIMP,MXD SP,CND100.00 15.00 . 15.00 15.00ables excluding tomato and carrots, no dressin________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------g27450210 0 Seafood garden salad with seafood, eggs, tomat 15152 SHRIMP,MXD SP,CND110.00 15.00 . 13.64 13.64o and/or carrots, other vegetables, no dressing27450450 0 Shrimp creole, no rice 15152 SHRIMP,MXD SP,CND 1,317.44 680.40 . 52.22 52.2228151010 0 Shrimp chow mein with egg rolls, pepper orient 15152 SHRIMP,MXD SP,CND367.40 20.10 . 5.47 5.47al (frozen meal)28151030 0 Shrimp creole with rice, peppers (diet frozen 15152 SHRIMP,MXD SP,CND283.01 22.64 . 8.00 8.00meal)28152030 0 Seafood newburg with rice, vegetable (frozen m 15152 SHRIMP,MXD SP,CND296.68 23.76 . 8.01 8.01eal)28152050 0 Shrimp with rice, vegetable (frozen meal) 15152 SHRIMP,MXD SP,CND311.48 29.64 . 9.52 9.5228153010 0 Shrimp and clams in tomato-based sauce, with n 15152 SHRIMP,MXD SP,CND320.91 28.82 . 9.05 9.05oodles (frozen meal)28154010 0 Shrimp and vegetables in sauce with noodles (d 15152 SHRIMP,MXD SP,CND314.16 43.68 . 13.90 13.90iet frozen meal)28355420 0 Shrimp soup, cream of, prepared with milk 15152 SHRIMP,MXD SP,CND 1,423.23 340.20 . 24.19 24.1928355440 0 Shrimp gumbo 15152 SHRIMP,MXD SP,CND 2,106.20 226.80 . 10.96 10.9632105230 0 Shrimp egg foo yung 15152 SHRIMP,MXD SP,CND507.20 64.00 . 12.65 12.6532105230 201815 Shrimp egg foo yung W/O FAT 15152 SHRIMP,MXD SP,CND466.70 64.00 . 13.89 13.8954406200 0 Shrimp chips (tapioca base) 15152 SHRIMP,MXD SP,CND100.00 25.00 . 11.21 11.2158100900 0 Enchilada with seafood, tomato-based sauce 15152 SHRIMP,MXD SP,CND 1,367.14 384.00 . 27.99 27.9958101540 0 Taco or tostada with fish, lettuce, tomato, sa 15152 SHRIMP,MXD SP,CND76.99 15.00 . 19.48 19.48lsa58110120 0 Egg roll, with shrimp 15152 SHRIMP,MXD SP,CND 1,142.04 64.00 . 5.59 5.5958112110 0 Dim sum, meat filled (egg roll-type) 15152 SHRIMP,MXD SP,CND 1,489.47 226.80 . 16.29 16.2958134310 0 Stuffed shells, with fish and/or shellfish, wi 15152 SHRIMP,MXD SP,CND 1,547.61 128.00 . 8.27 8.27th tomato sauce58148150 0 Macaroni salad with shrimp 15152 SHRIMP,MXD SP,CND746.38 96.00 . 12.86 12.8658148150 100831 Macaroni salad with shrimp W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND740.75 96.00 . 12.96 12.9658150510 0 Rice, fried, with shrimp 15152 SHRIMP,MXD SP,CND 1,028.48 64.00 . 6.19 6.1958407050 0 Instant soup, noodle with egg, shrimp or chick 15152 SHRIMP,MXD SP,CND99.00 1.00 . 1.04 1.04en72306000 0 Watercress broth with shrimp 15152 SHRIMP,MXD SP,CND 1,536.05 128.00 . 8.33 8.3328355410 0 Shrimp soup, cream of, NS as to prepared with 6256P SOUP,CRM OF SHRIMP,PREP W/MILK,COMM597.50 301.00 3.06 50.38 1.54milk or water28355410 0 Shrimp soup, cream of, NS as to prepared with 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM597.50 296.50 3.06 49.62 1.52TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-29Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.milk or water28355430 0 Shrimp soup, cream of, prepared with water 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM100.00 100.00 3.06 100.00 3.06---------------------------------------------------- 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 calls672.50 607.80 . 89.00 89.0026145140 0 Smelt, floured or breaded, fried 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls787.05 607.80 . 66.31 66.3126145140 100738 Smelt, floured or breaded, fried W/ CANOLA OIL 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls787.05 607.80 . 66.31 66.31________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Smelts (91) ------------------ HABITAT=50% Estuarine, 50% Marine ---------------------------- (continued) ---------26145110 0 Smelt, cooked, NS as to cooking method 15099 Need grm wt.descr.for 1 lb raw ylds..;recipe calls787.05 607.80 . 66.31 66.31---------------------------------------------------- SPECIES=Smelts, Rainbow (115) --------- HABITAT=50% Freshwater, 50% Estuarine ---------------------------------------------26145150 0 Smelt, battered, fried 15099 SMELT,RAINBOW,RAW100.00 67.00 . 56.71 56.7126145160 0 Smelt, steamed or poached 15099 SMELT,RAINBOW,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Snails (92) ------------------- HABITAT=50% Freshwater, 50% Marine------------------------------------------------26321160 0 Snails, steamed or poached 15177 WHELK,UNSPEC,RAW100.84 100.00 . 98.34 98.3426321110 0 Snails, cooked, NS as to cooking method 90560 SNAIL,RAW467.79 453.60 . 96.36 96.36---------------------------------------------------- SPECIES=Snapper (93) ------------------ HABITAT=Marine --------------------------------------------------------------------27151030 0 Marinated fish (Ceviche) 15101 SNAPPER,MXD SP,RAW636.50 339.00 . 53.35 53.3527350110 0 Bouillabaisse 15101 SNAPPER,MXD SP,RAW 4,392.60 453.60 . 10.49 10.4927450710 101049 Fish and vegetables (excluding carrots, brocco 15101 SNAPPER,MXD SP,RAW 1,619.65 907.20 . 56.35 56.35li, and dark- green leafy (no potatoes)), tomato-based sauce (mixture) W/ SNAPPER58155320 0 Seafood paella, Puerto Rican style (Paella a l 15101 SNAPPER,MXD SP,RAW 1,771.00 226.80 . 12.94 12.94a marinera)---------------------------------------------------- SPECIES=Sole (94) --------------------- HABITAT=Marine --------------------------------------------------------------------28150240 0 Sole with vegetable (diet frozen meal) 15028 FLATFISH,RAW215.20 113.40 . 53.05 53.05---------------------------------------------------- SPECIES=Squid (97) -------------------- HABITAT=Marine --------------------------------------------------------------------26213100 0 Squid, raw 15175 SQUID,MXD SP,RAW100.00 100.00 . 100.00 100.0026213120 0 Squid, baked, broiled 15175 SQUID,MXD SP,RAW706.05 680.40 . 95.61 95.6126213120 201481 Squid, baked, broiled W/ OLIVE OIL 15175 SQUID,MXD SP,RAW705.15 680.40 . 95.61 95.6126213120 202157 Squid, baked, broiled W/ VEGETABLE OIL, NFS (I 15175 SQUID,MXD SP,RAW705.34 680.40 . 95.58 95.58NCLUDE OIL, NFS)26213140 0 Squid, breaded, fried 15175 SQUID,MXD SP,RAW 1,086.45 907.20 . 76.48 76.4826213140 101162 Squid, breaded, fried W/ OLIVE OIL 15175 SQUID,MXD SP,RAW 1,086.45 907.20 . 76.48 76.4826213160 0 Squid, steamed or boiled 15175 SQUID,MXD SP,RAW100.84 100.00 . 99.04 99.0426213170 0 Squid, dried 15175 SQUID,MXD SP,RAW100.30 100.00 . 98.86 98.8626213180 0 Squid, pickled 15175 SQUID,MXD SP,RAW 1,183.20 907.20 . 76.90 76.9026213190 0 Squid, canned 15175 SQUID,MXD SP,RAW100.60 100.00 . 99.31 99.3158155910 0 Rice with squid, Puerto Rican style (arroz con 15175 SQUID,MXD SP,RAW814.58 226.80 . 25.14 25.14calamares)TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-30Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Sturgeon (98) ----------------- HABITAT=50% Freshwater, 50% Estuarine ---------------------------------------------26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR100.00 100.00 . 100.00 100.0026147110 0 Sturgeon, cooked, NS as to cooking method 15104 STURGEON,MXD SP,RAW100.84 100.00 . 98.96 98.9626147130 0 Sturgeon, steamed 15104 STURGEON,MXD SP,RAW100.84 100.00 . 98.96 98.9626147140 0 Sturgeon, floured or breaded, fried 15104 STURGEON,MXD SP,RAW 1,086.45 907.20 . 73.91 73.9126147120 0 Sturgeon, baked or broiled 15105 STURGEON,MXD SP,CKD,DRY HEAT100.00 100.00 . 100.00 100.0026147190 0 Sturgeon, smoked 15106 STURGEON,MXD SP,SMOKED100.00 100.00 . 100.00 100.00---------------------------------------------------- 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 calls844.90 780.20 . 91.59 91.5926149120 0 Swordfish, baked or broiled 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls844.90 780.20 . 91.59 91.5926149120 200638 Swordfish, baked or broiled W/ OLIVE OIL 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls843.70 780.20 . 91.56 91.5626149120 201748 Swordfish, baked or broiled W/ BUTTER, NFS 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls845.08 780.20 . 91.57 91.5726149120 203119 Swordfish, baked or broiled W/ CANOLA OIL 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls843.95 780.20 . 91.52 91.5226149120 203287 Swordfish, baked or broiled W/ VEGETABLE OIL ( 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls843.95 780.20 . 91.52 91.52INCLUDE OIL, NFS)26149140 0 Swordfish, floured or breaded, fried 15110 SWORDFISH,RAW 1,086.45 907.20 . 73.93 73.9326149160 0 Swordfish, steamed or poached 15110 SWORDFISH,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- 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 calls844.90 780.20 . 91.65 91.6526151120 0 Trout, baked or broiled 15240 TROUT,RAINBOW,FARMED,RAW971.90 907.20 . 92.84 92.8426151120 100792 Trout, baked or broiled W/ BUTTER, NFS 15240 TROUT,RAINBOW,FARMED,RAW972.08 907.20 . 92.82 92.8226151120 200348 Trout, baked or broiled W/ OLIVE OIL 15240 TROUT,RAINBOW,FARMED,RAW970.70 907.20 . 92.83 92.8326151120 201266 Trout, baked or broiled W/ CANOLA, SOYBEAN AND 15240 TROUT,RAINBOW,FARMED,RAW970.95 907.20 . 92.80 92.80SUNFLOWER OIL26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW970.95 907.20 . 92.80 92.80AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL....)26151120 202836 Trout, baked or broiled W/O FAT 15240 TROUT,RAINBOW,FARMED,RAW943.70 907.20 . 96.17 96.1726151160 0 Trout, steamed or poached 15240 TROUT,RAINBOW,FARMED,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- 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 calls959.45 780.20 . 73.20 73.2026151140 100337 Trout, floured or breaded, fried W/ CORN OIL 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 . 73.20 73.2026151140 101083 Trout, floured or breaded, fried W/ VEGETABLE 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 . 73.20 73.20OIL, NFS (INCLUDE OIL, NFS...)26151130 0 Trout, breaded or battered, baked 15114 TROUT,MXD SP,RAW 1,086.45 907.20 . 81.43 81.4326151150 0 Trout, battered, fried 15114 TROUT,MXD SP,RAW133.00 100.00 . 70.31 70.3126151150 202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114 TROUT,MXD SP,RAW133.00 100.00 . 70.31 70.31INCLUDE OIL, NFS)26151190 0 Trout, smoked 15114 TROUT,MXD SP,RAW100.50 100.00 . 99.11 99.11TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-31Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Tuna (104) -------------------- HABITAT=Marine --------------------------------------------------------------------26153170 0 Tuna, fresh, dried 15117 TUNA,FRESH,BLUEFIN,RAW100.00 100.00 . 100.00 100.0026155180 0 Tuna, canned, oil pack 15119P TUNA,LT,CND,OIL,DRND100.00 100.00 93.25 100.00 93.2527150120 0 Tuna with cream or white sauce (mixture) 15119P TUNA,LT,CND,OIL,DRND911.85 311.85 93.25 34.20 31.8927250150 0 Tuna loaf 15119P TUNA,LT,CND,OIL,DRND974.25 438.00 93.25 45.72 41.9227250160 0 Tuna cake or patty 15119P TUNA,LT,CND,OIL,DRND981.25 480.00 93.25 45.67 45.6227250160 100608 Tuna cake or patty W/ MARGARINE-LIKE SPREAD, T 15119P TUNA,LT,CND,OIL,DRND981.25 480.00 93.25 46.09 45.62UB, SALTED (INCLUDE PARKAY SPREAD; SHEDD'S SPREAD COUNTRY CROCK.......)27250160 100905 Tuna cake or patty W/ OLIVE OIL 15119P TUNA,LT,CND,OIL,DRND981.25 480.00 93.25 45.67 45.6227250610 0 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.59 320.00 93.25 28.35 26.16e27250610 100389 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.59 160.00 93.25 14.17 13.08e W/ TUNA AND SARDINES27250610 200943 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.94 320.00 93.25 28.34 26.15e W/ 2% MILK AND W/ BUTTER, NFS27250610 202688 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.94 320.00 93.25 28.32 26.15e W/ WHOLE MILK AND W/ BUTTER, NFS27250610 203555 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,084.19 320.00 93.25 29.93 27.52e W/O FAT27250630 0 Tuna noodle casserole with (mushroom) soup 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320.00 93.25 28.20 25.9727250630 201273 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.38 320.00 93.25 28.19 25.962% MILK AND W/ BUTTER, NFS27250630 202216 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,117.50 320.00 93.25 29.09 26.70WATER AND W/O FAT27250630 202584 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320.00 93.25 28.20 25.972% MILK27250630 202593 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,121.50 320.00 93.25 28.95 26.61SKIM MILK AND W/O FAT27250630 202723 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320.00 93.25 28.19 25.97WHOLE MILK27250630 203749 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,121.00 320.00 93.25 28.95 26.62WHOLE MILK AND W/O FAT27250710 0 Tuna and rice with (mushroom) soup (mixture) 15119P TUNA,LT,CND,OIL,DRND871.55 160.00 93.25 18.73 17.1227350070 0 Tuna pot pie 15119P TUNA,LT,CND,OIL,DRND842.85 155.93 93.25 18.60 17.2527350080 0 Tuna noodle casserole with vegetables, cream o 15119P TUNA,LT,CND,OIL,DRND 1,139.68 184.28 93.25 16.44 15.08r white sauce27350080 100388 Tuna noodle casserole with vegetables, cream o 15119P TUNA,LT,CND,OIL,DRND 1,139.68 184.28 93.25 16.45 15.08r white sauce W/ CARROTS27350410 0 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292.00 93.25 24.10 22.15hroom) soup27350410 200066 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292.00 93.25 24.10 22.15hroom) soup W/ 1% MILK27350410 203442 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292.00 93.25 24.10 22.15hroom) soup W/ 2% MILK27450510 0 Tuna casserole with vegetables and (mushroom) 15119P TUNA,LT,CND,OIL,DRND909.20 292.00 93.25 32.58 29.95________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishTABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-32Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.Code code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------soup, no noodles58140310 0 Macaroni with tuna, Puerto Rican style (Macarr 15119P TUNA,LT,CND,OIL,DRND743.76 127.58 93.25 17.37 15.99ones con atun)58145120 0 Macaroni or noodles with cheese and tuna 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.40 15.9858145120 100521 Macaroni or noodles with cheese and tuna W/ 2% 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.40 15.98MILK58145120 200545 Macaroni or noodles with cheese and tuna W/ SK 15119P TUNA,LT,CND,OIL,DRND 1,102.59 188.81 93.25 17.40 15.97IM MILK58145120 201431 Macaroni or noodles with cheese and tuna W/ 1% 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.40 15.98MILK58145120 203026 Macaroni or noodles with cheese and tuna W/ WH 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.40 15.98OLE MILK26100180 0 Fish, NS as to type, canned 15121P TUNA,LT,CND,H2O,DRND100.00 61.40 99.18 61.40 60.9026155110 0 Tuna, canned, NS as to oil or water pack 15121P TUNA,LT,CND,H2O,DRND100.00 100.00 99.18 100.00 99.1826155190 0 Tuna, canned, water pack 15121P TUNA,LT,CND,H2O,DRND100.00 100.00 99.18 100.00 99.1827250550 0 Seafood souffle 15121P TUNA,LT,CND,H2O,DRND599.32 49.00 99.18 8.17 8.1127250810 0 Fish and rice with tomato-based sauce 15121P TUNA,LT,CND,H2O,DRND854.55 167.00 99.18 19.57 19.3827250820 0 Fish and rice with cream sauce 15121P TUNA,LT,CND,H2O,DRND852.24 167.00 99.18 19.55 19.4327250830 0 Fish and rice with (mushroom) soup 15121P TUNA,LT,CND,H2O,DRND854.55 167.00 99.18 19.57 19.3827250900 0 Fish and noodles with (mushroom) soup 15121P TUNA,LT,CND,H2O,DRND877.05 186.50 99.18 21.26 21.0927350090 0 Fish, noodles, and vegetables (including carro 15121P TUNA,LT,CND,H2O,DRND 1,745.50 462.00 99.18 26.51 26.25ts, broccoli, and/or dark green leafy), cheesesauce (mixture)27350100 0 Fish, noodles, and vegetables (excluding carro 15121P TUNA,LT,CND,H2O,DRND 1,685.50 438.00 99.18 25.99 25.77ts, broccoli, and dark-green leafy), cheese sauce (mixture)27450060 0 Tuna salad 15121P TUNA,LT,CND,H2O,DRND413.97 223.97 99.18 54.10 53.6627450060 100008 Tuna salad W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND410.22 223.97 99.18 54.60 54.1527450060 100321 Tuna salad W/ ITALIAN DRESSING (INCLUDE VINEGA 15121P TUNA,LT,CND,H2O,DRND413.97 223.97 99.18 54.10 53.66R AND OIL)27450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121P TUNA,LT,CND,H2O,DRND413.22 223.97 99.18 54.20 53.76YPE SALAD DRESSSING (INCLUDE MIRACLE WHIP LIGHT..)27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121P TUNA,LT,CND,H2O,DRND419.22 223.97 99.18 53.42 52.99RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISEDRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121P TUNA,LT,CND,H2O,DRND412.97 223.97 99.18 54.23 53.79EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HELLMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND417.72 223.97 99.18 53.62 53.1827450060 201412 Tuna salad W/ CREAMY DRESSING WITH SOUR CREAM 15121P TUNA,LT,CND,H2O,DRND413.97 223.97 99.18 54.10 53.66AND/OR BUTTERMILK AND OIL (INCLUDE RANCH DRESSING)27450060 202153 Tuna salad W/O SALAD DRESSING 15121P TUNA,LT,CND,H2O,DRND355.22 223.97 99.18 63.05 62.53________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-33Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.27450060 203270 Tuna salad W/ REDUCED CALORIE, FAT FREE, CHOLE 15121P TUNA,LT,CND,H2O,DRND421.22 223.97 99.18 53.17 52.74STEROL FREE, CREAMY DRESSING MADE WITH SOUR CREAM AND BUTTERMILK AND/OR OIL27450090 0 Tuna salad with cheese 15121P TUNA,LT,CND,H2O,DRND485.35 223.97 99.18 46.14 45.7727450090 100140 Tuna salad with cheese W/ REAL MAYONNAISE, W/ 15121P TUNA,LT,CND,H2O,DRND481.67 223.97 99.18 46.50 46.12NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/SALSA27450090 100275 Tuna salad with cheese W/ LOW CALORIE OR DIET 15121P TUNA,LT,CND,H2O,DRND484.42 223.97 99.18 46.23 45.85MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)27450100 0 Tuna salad with egg 15121P TUNA,LT,CND,H2O,DRND478.65 223.97 99.18 46.79 46.4127450100 100026 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121P TUNA,LT,CND,H2O,DRND477.72 223.97 99.18 46.88 46.50ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)27450100 100039 Tuna salad with egg W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND473.97 223.97 99.18 47.25 46.8727450100 100224 Tuna salad with egg W/ TOMATOES AND W/O DRESSI 15121P TUNA,LT,CND,H2O,DRND405.22 223.97 99.18 55.27 54.82NG27450100 100614 Tuna salad with egg W/ CREAMY DRESSING WITH SO 15121P TUNA,LT,CND,H2O,DRND478.65 223.97 99.18 46.79 46.41UR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE RANCH DRESSING....)27450100 100959 Tuna salad with egg W/ REAL MAYONNAISE AND W/ 15121P TUNA,LT,CND,H2O,DRND473.97 223.97 99.18 47.25 46.87EGG WHITES27450100 100970 Tuna salad with egg W/ REDUCED-CALORIE OR DIET 15121P TUNA,LT,CND,H2O,DRND477.40 223.97 99.18 46.91 46.53, CHOLESTEROL FREE, MAYONNAISE (INCLUDE KRAFTLIGHT...)27450100 200455 Tuna salad with egg W/ CHOLESTEROL-FREE MAYONN 15121P TUNA,LT,CND,H2O,DRND479.90 223.97 99.18 46.67 46.29AISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIPCHOLESTEROL FREE...)27450100 201154 Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP 15121P TUNA,LT,CND,H2O,DRND485.22 223.97 99.18 46.16 45.78E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450100 201509 Tuna salad with egg W/ REDUCED CALORIE CREAMY 15121P TUNA,LT,CND,H2O,DRND481.78 223.97 99.18 46.49 46.11DRESSING W/ SOUR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE LIGHT RANCH DRESSING)27450100 202694 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121P TUNA,LT,CND,H2O,DRND483.34 223.97 99.18 46.34 45.96ONNAISE27550710 0 Tuna salad sandwich, with lettuce 15121P TUNA,LT,CND,H2O,DRND167.26 57.75 99.18 34.53 34.2427550710 100003 Tuna salad sandwich, with lettuce W/ REDUCED C 15121P TUNA,LT,CND,H2O,DRND171.06 57.75 99.18 33.76 33.48ALORIE AND/OR HIGH FIBER WHEAT OR CRACKED WHEAT BREAD AND W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT...)27550710 200508 Tuna salad sandwich, with lettuce W/ PITA BREA 15121P TUNA,LT,CND,H2O,DRND160.26 57.75 99.18 36.03 35.74D________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------27550720 0 Tuna salad sandwich 15121P TUNA,LT,CND,H2O,DRND157.26 57.75 99.18 36.72 36.4227550720 100053 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121P TUNA,LT,CND,H2O,DRND161.26 57.75 99.18 35.81 35.5227550720 100054 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121P TUNA,LT,CND,H2O,DRND162.56 57.75 99.18 35.52 35.23TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-34Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.AND W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING(INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27550720 100241 Tuna salad sandwich W/ WHOLE WHEAT ROLL, NS AS 15121P TUNA,LT,CND,H2O,DRND148.26 57.75 99.18 38.95 38.63TO 100%27550720 100466 Tuna salad sandwich W/ WHEAT OR CRACKED WHEAT 15121P TUNA,LT,CND,H2O,DRND155.26 57.75 99.18 37.19 36.89BREAD27550720 100844 Tuna salad sandwich W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND156.36 57.75 99.18 36.93 36.6327550720 200109 Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE 15121P TUNA,LT,CND,H2O,DRND157.06 57.75 99.18 36.77 36.47R THAN 100%, OR NS AS TO 100% AND W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT...)27550720 200949 Tuna salad sandwich W/ REDUCED CALORIE OR DIET 15121P TUNA,LT,CND,H2O,DRND157.16 57.75 99.18 36.75 36.44CHOLESTEROL-FREE MAYONNAISE27550720 201529 Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE 15121P TUNA,LT,CND,H2O,DRND157.26 57.75 99.18 36.72 36.42R THAN 100% OR NS AS TO 100%27550720 202074 Tuna salad sandwich W/ RYE BREAD 15121P TUNA,LT,CND,H2O,DRND157.26 57.75 99.18 36.72 36.4227550720 202823 Tuna salad sandwich W/ RYE BREAD AND W/ REAL M 15121P TUNA,LT,CND,H2O,DRND156.36 57.75 99.18 36.93 36.63AYONNAISE27570310 0 Hors d'oeuvres, with spread 15121P TUNA,LT,CND,H2O,DRND631.03 184.28 99.18 29.20 28.9658120110 0 Crepes, filled with meat, fish, or poultry, wi 15121P TUNA,LT,CND,H2O,DRND 1,559.07 167.00 99.18 10.61 10.62th sauce58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121P TUNA,LT,CND,H2O,DRND 1,559.07 140.00 99.18 8.95 8.91th sauce W/ ALL TUNA58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121P TUNA,LT,CND,H2O,DRND 1,559.07 140.00 99.18 8.95 8.91th sauce W/ ALL TUNA58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121P TUNA,LT,CND,H2O,DRND 1,559.07 167.00 99.18 10.67 10.62th sauce W/ ALL TUNA58134310 0 Stuffed shells, with fish and/or shellfish, wi 15121P TUNA,LT,CND,H2O,DRND 1,547.61 154.00 99.18 9.95 9.87th tomato sauce58148130 0 Macaroni salad with tuna 15121P TUNA,LT,CND,H2O,DRND765.88 115.50 99.18 15.08 14.9658148130 202070 Macaroni salad with tuna W/ REAL MAYONAISE 15121P TUNA,LT,CND,H2O,DRND760.25 115.50 99.18 15.19 15.0758148130 202491 Macaroni salad with tuna W/ LOW CALORIE OR DIE 15121P TUNA,LT,CND,H2O,DRND764.75 115.50 99.18 15.10 14.98T MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)58148160 0 Macaroni salad with tuna and egg 15121P TUNA,LT,CND,H2O,DRND996.75 167.00 99.18 16.75 16.6258148160 201511 Macaroni salad with tuna and egg W/ REAL MAYON 15121P TUNA,LT,CND,H2O,DRND989.25 167.00 99.18 16.88 16.74NAISE27450190 100411 Seafood garden salad with seafood, tomato and/ 15121N (26155110) TUNA,LT,CND,H2O,DRND100.00 30.00 99.18 30.00 30.00or carrots, other vegetables, no dressing W/ ALL TUNA58301130 0 Tuna lasagna (diet frozen meal) 15121N (26155190) TUNA,LT,CND,H2O,DRND340.18 34.02 99.18 10.00 10.00________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------27550750 0 Tuna salad submarine sandwich, on roll, with l 15121N (27450060) TUNA,LT,CND,H2O,DRND213.00 56.27 99.18 26.42 26.42ettuce27550750 203516 Tuna salad submarine sandwich, on roll, with l 15121N (27450060) TUNA,LT,CND,H2O,DRND213.00 56.27 99.18 26.42 26.42ettuce W/ WHOLE WHEAT ROLL, NS AS TO 100%26100180 0 Fish, NS as to type, canned 15126P TUNA,CND,H2ODRND,WHITE MEAT100.00 13.70 99.18 13.70 13.5926153100 0 Tuna, fresh, raw 15127 TUNA,YELLOWFIN,RAW100.00 100.00 . 100.00 100.0026153110 0 Tuna, fresh, cooked, NS as to cooking method 15127 TUNA,YELLOWFIN,RAW971.90 907.20 . 92.87 92.87TABLE A-2.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-35Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26153120 0 Tuna, fresh, baked or broiled 15127 TUNA,YELLOWFIN,RAW971.90 907.20 . 92.87 92.8726153120 100869 Tuna, fresh, baked or broiled W/ SOYBEAN OIL 15127 TUNA,YELLOWFIN,RAW970.95 907.20 . 92.82 92.8226153120 200865 Tuna, fresh, baked or broiled W/ CORN OIL 15127 TUNA,YELLOWFIN,RAW970.95 907.20 . 92.82 92.8226153120 201598 Tuna, fresh, baked or broiled W/ OLIVE OIL 15127 TUNA,YELLOWFIN,RAW970.70 907.20 . 92.85 92.8526153120 202429 Tuna, fresh, baked or broiled W/O FAT OR W/ NO 15127 TUNA,YELLOWFIN,RAW943.70 907.20 . 96.20 96.20NSTICK SPRAY (INCLUDE PAM...)26153120 203213 Tuna, fresh, baked or broiled W/ VEGETABLE OIL 15127 TUNA,YELLOWFIN,RAW970.95 907.20 . 92.82 92.82, NFS (INCLUDE OIL, NFS)26153140 0 Tuna, fresh, floured or breaded, fried 15127 TUNA,YELLOWFIN,RAW 1,086.45 907.20 . 74.04 74.0426153160 0 Tuna, fresh, steamed or poached 15127 TUNA,YELLOWFIN,RAW100.00 100.00 . 100.00 100.0058151130 100733 Sushi, with vegetables and fish W/ TUNA 15127N (26153100) TUNA,YELLOWFIN,RAW 2,394.40 302.55 . 12.57 12.5726153190 0 Tuna, fresh, smoked 15201 Tuna,fresh,smoked100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Whitefish (109) --------------- HABITAT=50% Freshwater, 50% Marine------------------------------------------------27250060 0 Gefilte fish 15130 WHITEFISH,MXD SP,RAW 6,161.70 2,268.00 . 36.81 36.8126100190 0 Fish, NS as to type, smoked 15131P WHITEFISH,MXD SP,SMOKED99.90 13.40 98.40 13.41 13.20---------------------------------------------------- SPECIES=Whiting (110) ----------------- HABITAT=Marine --------------------------------------------------------------------26100100 0 Fish, NS as to type, raw 15132 WHITING,MXD SP,RAW100.00 6.90 . 6.90 6.9026100130 0 Fish, NS as to type, breaded or battered, bake 15132 WHITING,MXD SP,RAW 1,171.58 62.60 . 5.12 5.12d26100140 0 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62.60 . 5.10 5.1026100140 100258 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62.60 . 5.10 5.10W/ 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 62.60 . 5.10 5.10W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15132 WHITING,MXD SP,RAW133.00 6.90 . 4.66 4.6626157110 0 Whiting, cooked, NS as to cooking method 15132 WHITING,MXD SP,RAW971.90 907.20 . 92.73 92.7326157120 0 Whiting, baked or broiled 15132 WHITING,MXD SP,RAW971.90 907.20 . 92.73 92.7326157120 200509 Whiting, baked or broiled W/ CORN OIL 15132 WHITING,MXD SP,RAW970.95 907.20 . 92.71 92.7126157120 201895 Whiting, baked or broiled W/O FAT OR W/ NONSTI 15132 WHITING,MXD SP,RAW943.70 907.20 . 96.08 96.08CK SPRAY (INCLUDE PAM...)26157120 202454 Whiting, baked or broiled W/ BUTTER, NFS 15132 WHITING,MXD SP,RAW972.08 907.20 . 92.72 92.7226157120 203222 Whiting, baked or broiled W/ VEGETABLE OIL, NF 15132 WHITING,MXD SP,RAW970.95 907.20 . 92.71 92.71S (INCLUDE OIL, NFS)26157130 0 Whiting, breaded or battered, baked 15132 WHITING,MXD SP,RAW 1,171.05 907.20 . 74.06 74.06________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Whiting (110) ---------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26157140 0 Whiting, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 907.20 . 73.84 73.8426157140 100494 Whiting, floured or breaded, fried W/ VEGETABL 15132 WHITING,MXD SP,RAW 1,086.45 907.20 . 73.84 73.84E OIL, NFS (INCLUDE OIL, NFS)26157140 100603 Whiting, floured or breaded, fried W/ CANOLA, 15132 WHITING,MXD SP,RAW 1,086.45 907.20 . 73.84 73.84SOYBEAN, AND SUNFLOWER OIL26157140 202630 Whiting, floured or breaded, fried W/ CORN OIL 15132 WHITING,MXD SP,RAW 1,086.45 907.20 . 73.84 73.84(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)26157150 0 Whiting, battered, fried 15132 WHITING,MXD SP,RAW133.00 100.00 . 69.84 69.8426157150 100778 Whiting, battered, fried W/ CORN OIL (INCLUDE 15132 WHITING,MXD SP,RAW133.00 100.00 . 69.84 69.84MAZOLA CORN OIL; MAZOLA OIL, NFS;...)26157150 203463 Whiting, battered, fried W/ VEGETABLE OIL, NFS 15132 WHITING,MXD SP,RAW133.00 100.00 . 69.84 69.84TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-39Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Anchovy (4) ------------------- HABITAT=Estuarine -----------------------------------------------------------------72116140 0 Caesar salad (with romaine) 15002P ANCHOVY,EUROPEAN,CND,OIL,DRND694.43 24.00 91.57 3.46 3.16---------------------------------------------------- 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/added805.25 626.00 . 67.13 67.1326105140 0 Carp, floured or breaded, fried 15008 CARP,RAW805.25 626.00 . 67.13 67.13---------------------------------------------------- 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/add795.25 616.00 . 66.71 66.7126107140 100436 Catfish, floured or breaded, fried W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 66.71 66.71(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26107140 101201 Catfish, floured or breaded, fried W/ CANOLA O 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 66.71 66.71IL26107140 202918 Catfish, floured or breaded, fried W/ SOYBEAN 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 . 66.71 66.71OIL26107120 0 Catfish, baked or broiled 15234 CATFISH,CHANNEL,FARMED,RAW680.70 616.00 . 89.26 89.2626107120 202363 Catfish, baked or broiled W/ BUTTER, NFS 15234 CATFISH,CHANNEL,FARMED,RAW680.88 616.00 . 89.23 89.2326107120 202879 Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234 CATFISH,CHANNEL,FARMED,RAW679.75 616.00 . 89.10 89.10S (INCLUDE OIL, NFS)26107130 0 Catfish, breaded or battered, baked 15234 CATFISH,CHANNEL,FARMED,RAW879.85 616.00 . 63.87 63.8726107140 0 Catfish, floured or breaded, fried 15234 CATFISH,CHANNEL,FARMED,RAW795.25 616.00 . 66.71 66.7126107140 100387 Catfish, floured or breaded, fried W/ VEGETABL 15234 CATFISH,CHANNEL,FARMED,RAW795.25 616.00 . 66.71 66.71E OIL, NFS (INCLUDE OIL, NFS)26107150 0 Catfish, battered, fried 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 . 57.01 57.0126107150 201662 Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 . 57.01 57.01(INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Cisco (21) -------------------- HABITAT=Freshwater ----------------------------------------------------------------26100190 0 Fish, NS as to type, smoked 15014P CISCO,SMOKED99.90 11.60 98.24 11.61 11.41---------------------------------------------------- SPECIES=Clam (22) --------------------- HABITAT=2.61% Estuarine, 97.39% Marine --------------------------------------------26303140 0 Clams, floured or breaded, fried 15157 CLAM,MXD SP,RAW 1,085.75 908.00 . 76.56 76.5626303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157 CLAM,MXD SP,RAW 1,085.75 908.00 . 76.56 76.56OIL, NFS (INCLUDE OIL, NFS)26303150 0 Clams, battered, fried 15157 CLAM,MXD SP,RAW902.90 680.40 . 65.95 65.9527350110 0 Bouillabaisse 15157 CLAM,MXD SP,RAW 4,392.60 226.80 . 5.17 5.1727250210 0 Clam cake or patty 15160 CLAM,MXD SP,CND,DRND779.30 396.90 . 40.80 40.8058132820 0 Spaghetti with white clam sauce 15160 CLAM,MXD SP,CND,DRND767.10 226.80 . 29.57 29.5728350210 0 Clam chowder, NS as to Manhattan or New Englan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS100.00 12.50 31.09 12.55 3.89d style28350220 0 Clam chowder, Manhattan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS200.00 100.00 31.09 50.00 15.55________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedTABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-40Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.Food Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=2.61% Estuarine, 97.39% Marine ----------------------- (continued) ---------28355120 0 Clam chowder, New England, prepared with milk 6030 SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 . 50.66 50.6628350210 0 Clam chowder, NS as to Manhattan or New Englan 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK100.00 50.00 39.91 50.32 19.96d style28355110 0 Clam chowder, New England, NS as to prepared w 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK100.00 100.00 39.91 100.00 39.91ith water or milk28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O100.00 12.50 31.09 12.34 3.89d style28350220 0 Clam chowder, Manhattan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O200.00 100.00 31.09 50.00 15.5528350210 0 Clam chowder, NS as to Manhattan or New Englan 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM100.00 25.00 40.51 24.78 10.13d style---------------------------------------------------- SPECIES=Cod (23) ---------------------- HABITAT=Marine --------------------------------------------------------------------26100130 0 Fish, NS as to type, breaded or battered, bake 15015 COD,ATLANTIC,RAW 1,171.58 204.10 . 16.63 16.63d26100140 0 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 . 16.59 16.5926100140 100258 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 . 16.59 16.59W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26100140 204195 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 . 16.59 16.59W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15015 COD,ATLANTIC,RAW133.00 22.50 . 15.15 15.1528350050 0 Fish chowder 15015 COD,ATLANTIC,RAW 1,395.85 453.60 . 32.93 32.9328351110 0 Fish and vegetable soup, no potatoes (Sopa de 15015 COD,ATLANTIC,RAW 1,995.64 453.60 . 23.19 23.19pescado)28355450 0 Seafood soup with potatoes and vegetables (inc 15015 COD,ATLANTIC,RAW 2,953.00 907.20 . 31.11 31.11luding carrots, broccoli, and/or dark-green leafy)28355460 0 Seafood soup with potatoes and vegetables (exc 15015 COD,ATLANTIC,RAW 2,960.20 907.20 . 31.00 31.00luding carrots, broccoli, and dark-green leafy)28355470 0 Seafood soup with vegetables (including carrot 15015 COD,ATLANTIC,RAW 2,953.00 907.20 . 31.15 31.15s, broccoli, and/or dark-green leafy (no potatoes))28355480 0 Seafood soup with vegetables (excluding carrot 15015 COD,ATLANTIC,RAW 2,925.40 907.20 . 31.39 31.39s, broccoli, and dark-green leafy (no potatoes))28150610 0 Fish, batter-dipped or fish cake, with vegetab 15015N (26100150) COD,ATLANTIC,RAW224.80 20.54 . 8.18 8.18le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15016 COD,ATLANTIC,CKD,DRY HEAT100.84 22.50 . 22.31 22.31method26100120 0 Fish, NS as to type, baked or broiled 15016 COD,ATLANTIC,CKD,DRY HEAT972.08 204.10 . 21.00 21.0026100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15016 COD,ATLANTIC,CKD,DRY HEAT972.08 204.10 . 21.00 21.00R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15016 COD,ATLANTIC,CKD,DRY HEAT970.95 204.10 . 21.02 21.02ABLE OIL, NFS (INCLUDE OIL, NFS)________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-41Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------27250030 204844 Codfish ball or cake W/ VEGETABLE OIL, NFS (IN 15017 COD,ATLANTIC,CND898.15 396.90 . 40.05 40.05CLUDE OIL, NFS27250050 0 Fish cake or patty, NS as to fish 15017 COD,ATLANTIC,CND898.15 396.90 . 40.05 40.0526100170 0 Fish, NS as to type, dried 15018P COD,ATLANTIC,DRIED&SALTED100.00 100.00 88.91 100.00 88.9126109120 0 Cod, baked or broiled 15019 COD,PACIFIC,RAW971.90 907.20 . 92.72 92.7226109120 201359 Cod, baked or broiled W/ VEGETABLE OIL, NFS (I 15019 COD,PACIFIC,RAW970.95 907.20 . 92.70 92.70NCLUDE OIL, NFS)26109120 202670 Cod, baked or broiled W/ BUTTER, NFS 15019 COD,PACIFIC,RAW972.08 907.20 . 92.70 92.7026109120 203510 Cod, baked or broiled W/ OLIVE OIL 15019 COD,PACIFIC,RAW970.70 907.20 . 92.73 92.7326109130 0 Cod, breaded or battered, baked 15019 COD,PACIFIC,RAW 1,171.05 907.20 . 74.04 74.0426109130 201574 Cod, breaded or battered, baked W/O FAT OR W/ 15019 COD,PACIFIC,RAW 1,086.45 907.20 . 81.20 81.20NONSTICK SPRAY (INCLUDE PAM...)26109140 0 Cod, floured or breaded, fried 15019 COD,PACIFIC,RAW 1,086.45 907.20 . 73.82 73.8226109140 204165 Cod, floured or breaded, fried W/ VEGETABLE OI 15019 COD,PACIFIC,RAW 1,086.45 907.20 . 73.82 73.82L, NFS (INCLUDE OIL, NFS)26109150 0 Cod, battered, fried 15019 COD,PACIFIC,RAW133.00 100.00 . 69.79 69.7926109150 101070 Cod, battered, fried W/ VEGETABLE OIL (INCLUDE 15019 COD,PACIFIC,RAW133.00 100.00 . 69.79 69.79OIL, NFS)26109160 0 Cod, steamed or poached 15019 COD,PACIFIC,RAW100.00 100.00 . 100.00 100.0026109120 201495 Cod, baked or broiled W/ PEANUT OIL 15019 Cod,Pacific,raw970.70 907.20 . 92.73 92.7326100130 0 Fish, NS as to type, breaded or battered, bake 15066 POLLOCK,WALLEYE,RAW 1,171.58 437.30 . 35.58 35.58d26100140 0 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 . 35.50 35.5026100140 100258 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 . 35.50 35.50W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26100140 204195 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 . 35.50 35.50W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15066 POLLOCK,WALLEYE,RAW133.00 48.20 . 32.43 32.4328150610 0 Fish, batter-dipped or fish cake, with vegetab 15066N (26100150) POLLOCK,WALLEYE,RAW224.80 44.00 . 17.51 17.51le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15067 POLLOCK,WALLEYE,CKD,DRY HEAT100.84 48.20 . 47.80 47.80method26100120 0 Fish, NS as to type, baked or broiled 15067 POLLOCK,WALLEYE,CKD,DRY HEAT972.08 437.30 . 44.99 44.9926100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15067 POLLOCK,WALLEYE,CKD,DRY HEAT972.08 437.30 . 44.99 44.99R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15067 POLLOCK,WALLEYE,CKD,DRY HEAT970.95 437.30 . 45.04 45.04ABLE 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 HEAT100.84 100.00 . 99.17 99.1726305160 0 Crab, hard shell, steamed 15140 CRAB,BLUE,CKD,MOIST HEAT100.84 100.00 . 99.17 99.1727150130 0 Seafood newburg 15140 CRAB,BLUE,CKD,MOIST HEAT929.58 113.40 . 11.84 11.8427250040 0 Crab cake 15140 CRAB,BLUE,CKD,MOIST HEAT551.80 453.60 . 81.40 81.4027250040 204665 Crab cake W/O FAT 15140 CRAB,BLUE,CKD,MOIST HEAT523.60 453.60 . 86.71 86.71________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Crab (24) -------------------- HABITAT=46.83% Estuarine, 53.17% Marine ---------------------- (continued) ---------27464000 0 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,548.33 67.50 . 1.98 1.98TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-42Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.h, pork, and/or poultry, tomatoes, okra)58148140 0 Macaroni salad with crab meat 15140 CRAB,BLUE,CKD,MOIST HEAT751.63 101.25 . 13.47 13.4758101540 0 Taco or tostada with fish, lettuce, tomato, sa 15141 CRAB,BLUE,CND76.99 15.00 . 19.48 19.48lsa---------------------------------------------------- SPECIES=Croaker (27) ------------------ HABITAT=Estuarine -----------------------------------------------------------------26111140 0 Croaker, floured or breaded, fried 15020 CROAKER,ATLANTIC,RAW705.45 526.20 . 61.75 61.75---------------------------------------------------- SPECIES=Fish (35) --------------------- HABITAT=Unknown -------------------------------------------------------------------26100210 0 Fish stick, patty, or fillet, NS as to type, c 15027P FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 44.84 100.00 44.84ooked, NS as to cooking method26100220 0 Fish stick, patty, or fillet, NS as to type, b 15027P FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 44.84 100.00 44.84aked or broiled26100230 0 Fish stick, patty, or fillet, NS as to type, b 15027P FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 44.84 100.00 44.84readed or battered, baked72308000 0 Dark-green leafy vegetable soup with meat, Ori 6179 SAUCE,FISH,RTS 1,319.63 33.63 . 2.55 2.55ental 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 1,171.58 138.80 . 11.40 11.40d26100140 0 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 . 11.37 11.3726100140 100258 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 . 11.37 11.37W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26100140 204195 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 . 11.37 11.37W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15028 FLATFISH,RAW133.00 15.30 . 10.38 10.3827150310 0 Fish with tomato-based sauce (mixture) 15028 FLATFISH,RAW694.50 453.60 . 66.00 66.0027150310 101137 Fish with tomato-based sauce (mixture) W/ CANO 15028 FLATFISH,RAW694.03 453.60 . 66.00 66.00LA OIL27150310 203262 Fish with tomato-based sauce (mixture) W/O FAT 15028 FLATFISH,RAW680.40 453.60 . 67.63 67.6327150310 204185 Fish with tomato-based sauce (mixture) W/ CORN 15028 FLATFISH,RAW694.03 453.60 . 66.00 66.00OIL27450700 204770 Fish and vegetables (including carrots, brocco 15028 FLATFISH,RAW 1,603.45 907.20 . 56.77 56.77li, and/or dark-green leafy (no potatoes)), tomato-based sauce (mixture) W/ PALM OIL27450710 0 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,619.65 907.20 . 56.28 56.28li, and dark- green leafy (no potatoes)), tomato-based sauce (mixture)27450710 203868 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,618.70 907.20 . 56.29 56.29li, and dark- green leafy (no potatoes)), toma________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Flatfish (37) ---------------- HABITAT=84.23% Estuarine, 15.77% Marine ---------------------- (continued) ---------to-based sauce (mixture) W/ CORN OIL27550000 0 Fish sandwich, on bun, with spread 15028 FLATFISH,RAW148.60 57.60 . 35.28 35.2827550000 100769 Fish sandwich, on bun, with spread REMOVED SPR 15028 FLATFISH,RAW133.60 57.60 . 39.41 39.41EADTABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-43Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.28150610 0 Fish, batter-dipped or fish cake, with vegetab 15028N (26100150) FLATFISH,RAW224.80 13.97 . 5.60 5.60le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT100.84 15.30 . 15.17 15.17method26100120 0 Fish, NS as to type, baked or broiled 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT972.08 138.80 . 14.28 14.2826100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT972.08 138.80 . 14.28 14.28R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT970.95 138.80 . 14.30 14.30ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Flounder (38) ----------------- HABITAT=Estuarine -----------------------------------------------------------------26115120 0 Flounder, baked or broiled 15028 FLATFISH,RAW971.90 907.20 . 92.75 92.7526115120 200995 Flounder, baked or broiled W/ VEGETABLE OIL, N 15028 FLATFISH,RAW970.95 907.20 . 92.72 92.72FS (INCLUDE OIL, NFS)26115120 201280 Flounder, baked or broiled W/ OLIVE OIL 15028 FLATFISH,RAW970.70 907.20 . 92.75 92.7526115120 201381 Flounder, baked or broiled W/ BUTTER, NFS 15028 FLATFISH,RAW972.08 907.20 . 92.73 92.7326115120 203954 Flounder, baked or broiled W/ REAL MAYONNAISE 15028 FLATFISH,RAW971.20 907.20 . 92.83 92.8326115130 204063 Flounder, breaded or battered, baked W/ MARGAR 15028 FLATFISH,RAW 1,173.45 907.20 . 74.92 74.92INE-LIKE SPREAD, REDUCED CALORIE, ABOUT 40% FAT, TUB, SALTED (INCLUDE COUNTRY CROCK LIGHT...)26115140 0 Flounder, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 907.20 . 73.86 73.8626115150 201594 Flounder, battered, fried W/ VEGETABLE OIL, NF 15028 FLATFISH,RAW133.00 100.00 . 67.52 67.52S (INCLUDE OIL, NFS)26115150 204298 Flounder, battered, fried W/ CANOLA OIL 15028 FLATFISH,RAW133.00 100.00 . 67.52 67.5226115160 0 Flounder, steamed or poached 15028 FLATFISH,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Haddock (41) ------------------ HABITAT=Marine --------------------------------------------------------------------26117110 0 Haddock, cooked, NS as to cooking method 15033 HADDOCK,RAW972.95 907.20 . 92.62 92.6226117120 0 Haddock, baked or broiled 15033 HADDOCK,RAW972.95 907.20 . 92.62 92.6226117120 201554 Haddock, baked or broiled W/ VEGETABLE OIL, NF 15033 HADDOCK,RAW972.00 907.20 . 92.59 92.59S (INCLUDE OIL, NFS)26117120 201747 Haddock, baked or broiled W/ BUTTER, NFS 15033 HADDOCK,RAW973.13 907.20 . 92.60 92.6026117130 0 Haddock, breaded or battered, baked 15033 HADDOCK,RAW 1,171.58 907.20 . 74.03 74.0326117130 202751 Haddock, breaded or battered, baked W/O FAT 15033 HADDOCK,RAW 1,086.45 907.20 . 81.23 81.2326117140 0 Haddock, floured or breaded, fried 15033 HADDOCK,RAW 1,086.45 907.20 . 73.84 73.8426117150 0 Haddock, battered, fried 15033 HADDOCK,RAW133.00 100.00 . 69.86 69.86________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Halibut (43) ------------------ HABITAT=Marine --------------------------------------------------------------------27350110 0 Bouillabaisse 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 4,392.60 453.60 . 10.46 10.46---------------------------------------------------- SPECIES=Herring (44) ------------------ HABITAT=Estuarine -----------------------------------------------------------------26119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW787.05 607.80 . 66.62 66.62---------------------------------------------------- SPECIES=Lobster (47) ------------------ HABITAT=Marine --------------------------------------------------------------------TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-44Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.27350110 0 Bouillabaisse 15147 LOBSTER,NORTHERN,RAW 4,392.60 226.80 . 5.25 5.2526311110 0 Lobster, cooked, NS as to cooking method 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 . 99.17 99.1726311160 0 Lobster, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 . 99.17 99.1727150060 0 Lobster newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT929.58 340.20 . 35.64 35.6427150130 0 Seafood newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT929.58 113.40 . 11.90 11.90---------------------------------------------------- SPECIES=Mackerel (49) ----------------- HABITAT=Marine --------------------------------------------------------------------26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15046 MACKEREL,ATLANTIC,RAW 1,086.90 302.55 . 25.20 25.20LE OIL, NFS (INCLUDE OIL, NFS)26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 1,086.90 302.55 . 24.53 24.53LE OIL, NFS (INCLUDE OIL, NFS)26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15051 MACKEREL,SPANISH,RAW 1,086.90 302.55 . 24.38 24.38LE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Mullet (52) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26123160 0 Mullet, steamed or poached 15055 MULLET,STRIPED,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Mussels (53) ------------------ HABITAT=Marine --------------------------------------------------------------------26313160 0 Mussels, steamed or poached 15164 MUSSEL,BLUE,RAW100.84 100.00 . 98.34 98.3427350110 0 Bouillabaisse 15164 MUSSEL,BLUE,RAW 4,392.60 226.80 . 5.19 5.19---------------------------------------------------- SPECIES=Ocean Perch (54) -------------- HABITAT=Marine --------------------------------------------------------------------26125120 0 Ocean perch, baked or broiled 15057 OCEAN PERCH,ATLANTIC,RAW971.90 907.20 . 92.75 92.7526125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS 15057 OCEAN PERCH,ATLANTIC,RAW972.08 907.20 . 92.74 92.7426125130 0 Ocean perch, breaded or battered, baked 15057 OCEAN PERCH,ATLANTIC,RAW 1,128.75 907.20 . 77.54 77.5426125140 0 Ocean perch, floured or breaded, fried 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907.20 . 73.87 73.87---------------------------------------------------- SPECIES=Oyster (59) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26315140 0 Oysters, floured or breaded, fried 15167 OYSTER,EASTERN,WILD,RAW 1,086.45 907.20 . 73.75 73.7527464000 0 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,548.33 186.00 . 5.31 5.31h, pork, and/or poultry, tomatoes, okra)28355310 101214 Oyster stew W/ MARGARINE, NFS 15167 OYSTER,EASTERN,WILD,RAW 1,538.51 496.00 . 32.24 32.24________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- 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 cal732.65 553.40 . 63.34 63.3426127140 101178 Perch, floured or breaded, fried W/ SOYBEAN OI 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal732.65 553.40 . 63.34 63.34L26127140 101192 Perch, floured or breaded, fried W/ PEANUT OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal732.65 553.40 . 63.34 63.3426127120 0 Perch, baked or broiled 15060 PERCH,MXD SP,RAW971.90 907.20 . 92.75 92.7526127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS 15060 PERCH,MXD SP,RAW970.95 907.20 . 92.72 92.72(INCLUDE OIL, NFS)26127120 203332 Perch, baked or broiled W/O FAT 15060 PERCH,MXD SP,RAW943.70 907.20 . 96.09 96.0926127130 0 Perch, breaded or battered, baked 15060 PERCH,MXD SP,RAW 1,128.75 907.20 . 77.53 77.5326127150 0 Perch, battered, fried 15060 PERCH,MXD SP,RAW133.00 100.00 . 69.90 69.9026127150 204693 Perch, battered, fried W/ VEGETABLE OIL, NFS ( 15060 PERCH,MXD SP,RAW133.00 100.00 . 69.90 69.90TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-45Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Pollock (64) ------------------ HABITAT=Marine --------------------------------------------------------------------26100240 0 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907.20 . 73.88 73.88loured or breaded, fried26100240 101130 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907.20 . 73.88 73.88loured 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 1,086.45 907.20 . 73.88 73.88loured or breaded, fried W/ CORN OIL26100250 0 Fish stick, patty, or fillet, NS as to type, b 15065 POLLOCK,ATLANTIC,RAW133.00 100.00 . 67.56 67.56attered, fried27250520 0 Seafood restructured 15065 POLLOCK,ATLANTIC,RAW148.00 100.00 . 67.57 67.5758111200 0 Puffs, fried, crab meat and cream cheese fille 15065N (27250520) POLLOCK,ATLANTIC,RAW892.90 110.68 . 10.44 10.44d---------------------------------------------------- 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 calls671.30 607.80 . 89.12 89.1226131140 100951 Pompano, floured or breaded, fried W/ CORN OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls787.05 607.80 . 66.67 66.67(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26131110 0 Pompano, cooked, NS as to cooking method 15068 POMPANO,FLORIDA,RAW672.50 607.80 . 89.26 89.2626131140 204139 Pompano, floured or breaded, fried W/ VEGETABL 15068 POMPANO,FLORIDA,RAW787.05 607.80 . 66.67 66.67E OIL, NFS (INCLUDE OIL, NFS)27350110 0 Bouillabaisse 15068 POMPANO,FLORIDA,RAW 4,392.60 453.60 . 10.68 10.68---------------------------------------------------- SPECIES=Porgy (66) -------------------- HABITAT=Marine --------------------------------------------------------------------26133120 0 Porgy, baked or broiled 15090 SCUP,RAW590.90 526.20 . 87.35 87.3526133120 100976 Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090 SCUP,RAW589.95 526.20 . 87.10 87.10(INCLUDE OIL, NFS)26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090 SCUP,RAW591.08 526.20 . 87.32 87.32________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Porgy (66) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26133140 100567 Porgy, floured or breaded, fried W/ VEGETABLE 15090 SCUP,RAW705.45 526.20 . 61.91 61.91OIL, NFS (INCLUDE OIL, NFS)26133160 0 Porgy, steamed or poached 15090 SCUP,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- 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 64.40 . 5.29 5.29d26100140 0 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64.40 . 5.27 5.2726100140 100258 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64.40 . 5.27 5.27W/ 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 64.40 . 5.27 5.27W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW133.00 7.10 . 4.81 4.81TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-46Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.28150610 0 Fish, batter-dipped or fish cake, with vegetab 15070N (26100150) ROCKFISH,PACIFIC,MXD SP,RAW224.80 6.48 . 2.60 2.60le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT100.84 7.10 . 7.04 7.04method26100120 0 Fish, NS as to type, baked or broiled 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT972.08 64.40 . 6.63 6.6326100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT972.08 64.40 . 6.63 6.63R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT970.95 64.40 . 6.63 6.63ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Salmon (75) ------------------- HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22% Mari-----------------------------26100190 0 Fish, NS as to type, smoked 15077P SALMON,CHINOOK,SMOKED99.90 74.90 98.10 74.97 73.5526137190 0 Salmon, smoked 15077P SALMON,CHINOOK,SMOKED100.00 100.00 98.10 100.00 98.1027250070 0 Salmon cake or patty 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.27 46.8427250070 100813 Salmon cake or patty W/ VEGETABLE OIL, NFS (IN 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.27 46.84CLUDE OIL, NFS)27250070 101058 Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.27 46.84ESSON SOYBEAN OIL...)27250070 204660 Salmon cake or patty W/ BUTTER, NFS 15080P SALMON,CHUM,CND,DRND W/BONE957.85 453.60 98.90 43.45 46.8426137100 0 Salmon, raw 15081 SALMON,COHO,WILD,RAW100.00 100.00 . 100.00 100.0027450710 204706 Fish and vegetables (excluding carrots, brocco 15081N (26137100) SALMON,COHO,WILD,RAW 1,618.45 907.20 . 56.54 56.54li, and dark- green leafy (no potatoes)), tomato-based sauce (mixture) W/ SALMON AND OLIVE OIL26137120 201145 Salmon, baked or broiled W/ OLIVE OIL 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls843.70 780.20 . 91.55 91.5526137140 204329 Salmon, floured or breaded, fried W/ CANOLA OI 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 . 73.05 73.05L26137120 0 Salmon, baked or broiled 15083 SALMON,PINK,RAW844.90 780.20 . 91.58 91.5826137120 200265 Salmon, baked or broiled W/ BUTTER, NFS 15083 SALMON,PINK,RAW845.08 780.20 . 91.56 91.5626137120 201437 Salmon, baked or broiled W/O FAT OR W/ NONSTIC 15083 SALMON,PINK,RAW816.70 780.20 . 95.52 95.52________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Salmon (75) ------------------ HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22% Marin------- (continued) ---------K SPRAY (INCLUDE PAM...)26137140 0 Salmon, floured or breaded, fried 15083 SALMON,PINK,RAW959.45 780.20 . 73.05 73.0526137140 100833 Salmon, floured or breaded, fried W/ VEGETABLE 15083 SALMON,PINK,RAW959.45 780.20 . 73.05 73.05OIL, NFS (INCLUDE OIL, NFS)26137160 0 Salmon, steamed or poached 15083 SALMON,PINK,RAW100.00 100.00 . 100.00 100.0032105020 100563 Egg omelet or scrambled egg, with fish W/ BUTT 15084P SALMON,PINK,CND,W/BONE &LIQ84.59 12.00 98.90 14.31 14.03ER, NFS26137110 0 Salmon, cooked, NS as to cooking method 15247 SALMON,COHO,WILD,CKD,DRY HEAT100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Scallop (79) ------------------ HABITAT=0.67% Estuarine, 99.33% Marine --------------------------------------------26317110 0 Scallops, cooked, NS as to cooking method 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 . 73.87 73.8726317140 101203 Scallops, floured or breaded, fried W/ CANOLA 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 . 73.87 73.87OIL27350110 0 Bouillabaisse 15172 SCALLOP,MXD SP,RAW 4,392.60 453.60 . 10.44 10.44---------------------------------------------------- SPECIES=Sea Bass (82) ----------------- HABITAT=Marine --------------------------------------------------------------------TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-47Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls843.95 780.20 . 91.48 91.4826141140 101182 Sea bass, floured or breaded, fried W/ CORN OI 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb959.45 780.20 . 72.99 72.99L26141120 0 Sea bass, baked or broiled 15091 SEA BASS,MXD SP,RAW844.90 780.20 . 91.54 91.5426141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091 SEA BASS,MXD SP,RAW816.70 780.20 . 95.49 95.49TICK SPRAY (INCLUDE PAM...)26141140 100856 Sea bass, floured or breaded, fried W/ VEGETAB 15091 SEA BASS,MXD SP,RAW959.45 780.20 . 72.99 72.99LE OIL, NFS (INCLUDE OIL, NFS)26141160 0 Sea bass, steamed or poached 15091 SEA BASS,MXD SP,RAW100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Shrimp (88) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26319110 0 Shrimp, cooked, NS as to cooking method 15149 SHRIMP,MXD SP,RAW100.84 100.00 . 98.86 98.8626319120 0 Shrimp, baked or broiled 15149 SHRIMP,MXD SP,RAW941.40 907.20 . 95.62 95.6226319120 200498 Shrimp, baked or broiled W/ VEGETABLE OIL, NFS 15149 SHRIMP,MXD SP,RAW940.45 907.20 . 95.58 95.58(INCLUDE OIL, NFS)26319120 200875 Shrimp, baked or broiled W/ BUTTER, NFS 15149 SHRIMP,MXD SP,RAW941.58 907.20 . 95.60 95.6026319120 202863 Shrimp, baked or broiled W/O FAT OR W/ NONSTIC 15149 SHRIMP,MXD SP,RAW913.20 907.20 . 99.18 99.18K SPRAY (INCLUDE PAM...)26319120 204534 Shrimp, baked or broiled W/ CANOLA OIL 15149 SHRIMP,MXD SP,RAW940.45 907.20 . 95.58 95.5826319130 0 Shrimp, steamed or boiled 15149 SHRIMP,MXD SP,RAW100.84 100.00 . 98.90 98.9026319140 0 Shrimp, floured, breaded, or battered, fried 15149 SHRIMP,MXD SP,RAW902.90 680.40 . 66.16 66.1626319140 100180 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 . 66.16 66.16/ CANOLA OIL26319140 100708 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 . 66.16 66.16/ CORN OIL26319140 201330 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 . 66.16 66.16________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)27350110 0 Bouillabaisse 15149 SHRIMP,MXD SP,RAW 4,392.60 226.80 . 5.26 5.2627450410 0 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.30 98.00 . 12.83 12.83coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture)27450410 100865 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.30 98.00 . 12.83 12.83coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ OLIVE OIL27450410 203988 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW773.37 98.00 . 12.81 12.81coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ BUTTER, NFS27450410 204020 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW773.74 98.00 . 12.83 12.83coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ MARGARINE, NFS27464000 0 Gumbo, no rice (New Orleans type with shellfis 15149 SHRIMP,MXD SP,RAW 3,548.33 64.00 . 1.89 1.89h, pork, and/or poultry, tomatoes, okra)28355450 101018 Seafood soup with potatoes and vegetables (inc 15149 SHRIMP,MXD SP,RAW 2,953.00 907.20 . 31.35 31.35luding carrots, broccoli, and/or dark-green leafy) W/ SHRIMP58112510 0 Dumpling, steamed, filled with meat, poultry, 15149 SHRIMP,MXD SP,RAW818.84 151.05 . 18.71 18.71or seafoodTABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-48Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.58136130 0 Lo mein with shrimp 15149 SHRIMP,MXD SP,RAW 1,101.43 226.80 . 20.62 20.6258112110 0 Dim sum, meat filled (egg roll-type) 15149N (58112510) SHRIMP,MXD SP,RAW100.00 18.45 . 18.71 18.7127150130 0 Seafood newburg 15151 SHRIMP,MXD SP,CKD,MOIST HEAT929.58 113.40 . 11.84 11.8414620120 0 Shrimp dip, cream cheese base 15152 SHRIMP,MXD SP,CND434.58 113.40 . 26.09 26.0927150230 0 Shrimp scampi 15152 SHRIMP,MXD SP,CND156.38 128.00 . 81.85 81.8527150230 101055 Shrimp scampi W/ OLIVE OIL 15152 SHRIMP,MXD SP,CND155.00 128.00 . 82.58 82.5827350060 0 Shrimp creole, with rice 15152 SHRIMP,MXD SP,CND 1,842.44 680.40 . 37.23 37.2327360080 0 Chow mein or chop suey, NS as to type of meat, 15152 SHRIMP,MXD SP,CND968.88 55.00 . 5.63 5.63with noodles54406200 0 Shrimp chips (tapioca base) 15152 SHRIMP,MXD SP,CND100.00 25.00 . 11.21 11.2158101540 0 Taco or tostada with fish, lettuce, tomato, sa 15152 SHRIMP,MXD SP,CND76.99 15.00 . 19.48 19.48lsa58110120 0 Egg roll, with shrimp 15152 SHRIMP,MXD SP,CND 1,142.04 64.00 . 5.59 5.5958148150 100831 Macaroni salad with shrimp W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND740.75 96.00 . 12.96 12.9658150510 0 Rice, fried, with shrimp 15152 SHRIMP,MXD SP,CND 1,028.48 64.00 . 6.19 6.1958407050 0 Instant soup, noodle with egg, shrimp or chick 15152 SHRIMP,MXD SP,CND99.00 1.00 . 1.04 1.04en28355430 0 Shrimp soup, cream of, prepared with water 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM100.00 100.00 3.06 100.00 3.06---------------------------------------------------- SPECIES=Snapper (93) ------------------ HABITAT=Marine --------------------------------------------------------------------27350110 0 Bouillabaisse 15101 SNAPPER,MXD SP,RAW 4,392.60 453.60 . 10.49 10.49________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Squid (97) -------------------- HABITAT=Marine --------------------------------------------------------------------26213120 0 Squid, baked, broiled 15175 SQUID,MXD SP,RAW706.05 680.40 . 95.61 95.6126213140 0 Squid, breaded, fried 15175 SQUID,MXD SP,RAW 1,086.45 907.20 . 76.48 76.4826213160 0 Squid, steamed or boiled 15175 SQUID,MXD SP,RAW100.84 100.00 . 99.04 99.04---------------------------------------------------- SPECIES=Sturgeon (98) ----------------- HABITAT=50% Freshwater, 50% Estuarine ---------------------------------------------26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR100.00 100.00 . 100.00 100.00---------------------------------------------------- SPECIES=Swordfish (100) --------------- HABITAT=Marine --------------------------------------------------------------------26149120 0 Swordfish, baked or broiled 15110 SWORDFISH,RAW844.90 780.20 . 91.59 91.59---------------------------------------------------- SPECIES=Trout (103) ------------------- HABITAT=Freshwater ----------------------------------------------------------------26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW970.95 907.20 . 92.80 92.80AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL....)26151120 203955 Trout, baked or broiled W/ SESAME OIL 15240 TROUT,RAINBOW,FARMED,RAW970.95 907.20 . 92.80 92.80---------------------------------------------------- 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 calls959.45 780.20 . 73.20 73.20L26151130 0 Trout, breaded or battered, baked 15114 TROUT,MXD SP,RAW 1,086.45 907.20 . 81.43 81.43TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-49Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26151140 0 Trout, floured or breaded, fried 15114 TROUT,MXD SP,RAW959.45 780.20 . 73.20 73.2026151150 202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114 TROUT,MXD SP,RAW133.00 100.00 . 70.31 70.31INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Tuna (104) -------------------- HABITAT=Marine --------------------------------------------------------------------26155180 0 Tuna, canned, oil pack 15119P TUNA,LT,CND,OIL,DRND100.00 100.00 93.25 100.00 93.2527150120 0 Tuna with cream or white sauce (mixture) 15119P TUNA,LT,CND,OIL,DRND911.85 311.85 93.25 34.20 31.8927250160 0 Tuna cake or patty 15119P TUNA,LT,CND,OIL,DRND981.25 480.00 93.25 45.67 45.6227250610 0 Tuna noodle casserole with cream or white sauc 15119P TUNA,LT,CND,OIL,DRND 1,140.59 320.00 93.25 28.35 26.16e27250630 0 Tuna noodle casserole with (mushroom) soup 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320.00 93.25 28.20 25.9727250630 201273 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.38 320.00 93.25 28.19 25.962% MILK AND W/ BUTTER, NFS27250630 202216 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,117.50 320.00 93.25 29.09 26.70WATER AND W/O FAT27250630 202723 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.20 320.00 93.25 28.19 25.97WHOLE MILK27250630 203942 Tuna noodle casserole with (mushroom) soup W/ 15119P TUNA,LT,CND,OIL,DRND 1,149.38 320.00 93.25 28.20 25.961% MILK AND W/ BUTTER, NFS27350080 0 Tuna noodle casserole with vegetables, cream o 15119P TUNA,LT,CND,OIL,DRND 1,139.68 184.28 93.25 16.44 15.08________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------r white sauce27350080 100388 Tuna noodle casserole with vegetables, cream o 15119P TUNA,LT,CND,OIL,DRND 1,139.68 184.28 93.25 16.45 15.08r white sauce W/ CARROTS27350410 0 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292.00 93.25 24.10 22.15hroom) soup27350410 204105 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,225.70 292.00 93.25 24.20 22.22hroom) soup W/O MILK27350410 204591 Tuna noodle casserole with vegetables and (mus 15119P TUNA,LT,CND,OIL,DRND 1,229.20 292.00 93.25 24.09 22.15hroom) soup W/ WHOLE MILK27450510 0 Tuna casserole with vegetables and (mushroom) 15119P TUNA,LT,CND,OIL,DRND909.20 292.00 93.25 32.58 29.95soup, no noodles58145120 0 Macaroni or noodles with cheese and tuna 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.40 15.9858145120 100521 Macaroni or noodles with cheese and tuna W/ 2% 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.40 15.98MILK58145120 200545 Macaroni or noodles with cheese and tuna W/ SK 15119P TUNA,LT,CND,OIL,DRND 1,102.59 188.81 93.25 17.40 15.97IM MILK58145120 201431 Macaroni or noodles with cheese and tuna W/ 1% 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.40 15.98MILK58145120 203026 Macaroni or noodles with cheese and tuna W/ WH 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.40 15.98OLE MILK58145120 204559 Macaroni or noodles with cheese and tuna W/ AM 15119P TUNA,LT,CND,OIL,DRND 1,111.09 188.81 93.25 17.17 15.85ERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND W/O MILK58145120 204847 Macaroni or noodles with cheese and tuna W/ EV 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.39 15.98APORATED MILK, NS AS TO FAT CONTENT AND DILUTION58145120 205001 Macaroni or noodles with cheese and tuna W/ RE 15119P TUNA,LT,CND,OIL,DRND 1,102.09 188.81 93.25 17.44 15.98TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-50Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.DUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN OR CHEDDAR TYPE (INCLUDE VELVEETA LIGHT)26155110 0 Tuna, canned, NS as to oil or water pack 15121P TUNA,LT,CND,H2O,DRND100.00 100.00 99.18 100.00 99.1826155190 0 Tuna, canned, water pack 15121P TUNA,LT,CND,H2O,DRND100.00 100.00 99.18 100.00 99.1827450060 0 Tuna salad 15121P TUNA,LT,CND,H2O,DRND413.97 223.97 99.18 54.10 53.6627450060 100008 Tuna salad W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND410.22 223.97 99.18 54.60 54.1527450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121P TUNA,LT,CND,H2O,DRND413.22 223.97 99.18 54.20 53.76YPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT..)27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121P TUNA,LT,CND,H2O,DRND419.22 223.97 99.18 53.42 52.99RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISEDRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121P TUNA,LT,CND,H2O,DRND412.97 223.97 99.18 54.23 53.79EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HELLMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE ( 15121P TUNA,LT,CND,H2O,DRND417.72 223.97 99.18 53.62 53.18INCLUDE LOWFAT MAYONNAISE, WEIGHT WATCHERS LIG________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------HT MAYONNAISE, HELLMAN'S LIGHT MAYONNAISE)27450060 202153 Tuna salad W/O SALAD DRESSING 15121P TUNA,LT,CND,H2O,DRND355.22 223.97 99.18 63.05 62.5327450100 0 Tuna salad with egg 15121P TUNA,LT,CND,H2O,DRND478.65 223.97 99.18 46.79 46.4127450100 100026 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121P TUNA,LT,CND,H2O,DRND477.72 223.97 99.18 46.88 46.50ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)27450100 100039 Tuna salad with egg W/ REAL MAYONNAISE 15121P TUNA,LT,CND,H2O,DRND473.97 223.97 99.18 47.25 46.8727450100 201154 Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP 15121P TUNA,LT,CND,H2O,DRND485.22 223.97 99.18 46.16 45.78E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27550720 0 Tuna salad sandwich 15121P TUNA,LT,CND,H2O,DRND157.26 57.75 99.18 36.72 36.4227550720 100053 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121P TUNA,LT,CND,H2O,DRND161.26 57.75 99.18 35.81 35.5258148130 0 Macaroni salad with tuna 15121P TUNA,LT,CND,H2O,DRND765.88 115.50 99.18 15.08 14.9658148130 101228 Macaroni salad with tuna W/ LOW CALORIE OR DIE 15121P TUNA,LT,CND,H2O,DRND771.50 115.50 99.18 14.97 14.85T MAYONNAISE (INCLUDE HELLMAN'S LIGHT MAYONNAISE...)58148130 202070 Macaroni salad with tuna W/ REAL MAYONAISE 15121P TUNA,LT,CND,H2O,DRND760.25 115.50 99.18 15.19 15.0758148160 0 Macaroni salad with tuna and egg 15121P TUNA,LT,CND,H2O,DRND996.75 167.00 99.18 16.75 16.6258148160 201511 Macaroni salad with tuna and egg W/ REAL MAYON 15121P TUNA,LT,CND,H2O,DRND989.25 167.00 99.18 16.88 16.74NAISE26153110 0 Tuna, fresh, cooked, NS as to cooking method 15127 TUNA,YELLOWFIN,RAW971.90 907.20 . 92.87 92.8726153120 0 Tuna, fresh, baked or broiled 15127 TUNA,YELLOWFIN,RAW971.90 907.20 . 92.87 92.8726153120 200865 Tuna, fresh, baked or broiled W/ CORN OIL 15127 TUNA,YELLOWFIN,RAW970.95 907.20 . 92.82 92.8226153120 201598 Tuna, fresh, baked or broiled W/ OLIVE OIL 15127 TUNA,YELLOWFIN,RAW970.70 907.20 . 92.85 92.8526153120 202429 Tuna, fresh, baked or broiled W/O FAT OR W/ NO 15127 TUNA,YELLOWFIN,RAW943.70 907.20 . 96.20 96.20NSTICK SPRAY (INCLUDE PAM...)---------------------------------------------------- SPECIES=Whitefish (109) --------------- HABITAT=50% Freshwater, 50% Marine------------------------------------------------TABLE A-3.“AS PREPARED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESA-51Note: INGCODE with suffix P means OPP/USDA %Fish is given in Table C-1.26100190 0 Fish, NS as to type, smoked 15131P WHITEFISH,MXD SP,SMOKED99.90 13.40 98.40 13.41 13.20---------------------------------------------------- SPECIES=Whiting (110) ----------------- HABITAT=Marine --------------------------------------------------------------------26100130 0 Fish, NS as to type, breaded or battered, bake 15132 WHITING,MXD SP,RAW 1,171.58 62.60 . 5.12 5.12d26100140 0 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62.60 . 5.10 5.1026100140 100258 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62.60 . 5.10 5.10W/ 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 62.60 . 5.10 5.10W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15132 WHITING,MXD SP,RAW133.00 6.90 . 4.66 4.6626157120 0 Whiting, baked or broiled 15132 WHITING,MXD SP,RAW971.90 907.20 . 92.73 92.7326157120 202454 Whiting, baked or broiled W/ BUTTER, NFS 15132 WHITING,MXD SP,RAW972.08 907.20 . 92.72 92.7226157120 203222 Whiting, baked or broiled W/ VEGETABLE OIL, NF 15132 WHITING,MXD SP,RAW970.95 907.20 . 92.71 92.71________________________________________________________________________________________________________________________________________________________________________________OPP/ % ofRecipe Fish USDA PreparedFood Mod Ingredient Ingredient Weight Weight % C_PRATIO FishCode code Food Name Code Name (grams) (grams) Fish x 100 in Recipe_________ ______ ____________ __________ __________________ ________ ________ ________ _________ _________---------------------------------------------------- SPECIES=Whiting (110) ---------------- HABITAT=Marine ----------------------------------------------- (continued) ---------S (INCLUDE OIL, NFS)26157120 204161 Whiting, baked or broiled, W/ OLIVE OIL 15132 WHITING,MXD SP,RAW970.70 907.20 . 92.74 92.7426157130 0 Whiting, breaded or battered, baked 15132 WHITING,MXD SP,RAW 1,171.05 907.20 . 74.06 74.0626157140 0 Whiting, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 907.20 . 73.84 73.8426157140 202630 Whiting, floured or breaded, fried W/ CORN OIL 15132 WHITING,MXD SP,RAW 1,086.45 907.20 . 73.84 73.84(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)26157140 204896 Whiting, floured or breaded, fried W/ CANOLA O 15132 WHITING,MXD SP,RAW 1,086.45 907.20 . 73.84 73.84IL28150610 0 Fish, batter-dipped or fish cake, with vegetab 15132N (26100150) WHITING,MXD SP,RAW224.80 6.30 . 2.52 2.52le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15133 WHITING,MXD SP,CKD,DRY HEAT100.84 6.90 . 6.84 6.84method26100120 0 Fish, NS as to type, baked or broiled 15133 WHITING,MXD SP,CKD,DRY HEAT972.08 62.60 . 6.44 6.4426100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15133 WHITING,MXD SP,CKD,DRY HEAT972.08 62.60 . 6.44 6.44R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15133 WHITING,MXD SP,CKD,DRY HEAT970.95 62.60 . 6.45 6.45ABLE OIL, NFS (INCLUDE OIL, NFS)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESA-53(INCLUDE OIL, NFS)26157160 0 Whiting, steamed or poached 15132 WHITING,MXD SP,RAW100.00 100.00 . 100.00 100.0028150610 0 Fish, batter-dipped or fish cake, with vegetab 15132N (26100150) WHITING,MXD SP,RAW224.80 6.30 . 2.52 2.52le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15133 WHITING,MXD SP,CKD,DRY HEAT100.84 6.90 . 6.84 6.84method26100120 0 Fish, NS as to type, baked or broiled 15133 WHITING,MXD SP,CKD,DRY HEAT972.08 62.60 . 6.44 6.4426100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15133 WHITING,MXD SP,CKD,DRY HEAT972.08 62.60 . 6.44 6.44R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15133 Whiting,mixed species,cooked,dry heat970.95 62.60 . 6.45 6.45ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15133 Whiting,mixed species,cooked,dry heat970.95 62.60 . 6.45 6.45OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Abalone (1) ------------------- HABITAT=Marine --------------------------------------------------------------------26301110 0 Abalone, cooked, NS as to cooking method 15155 ABALONE,MXD SP,RAW971.90 907.20 80.00 116.68 . 116.6826301140 0 Abalone, floured or breaded, fried 15155 ABALONE,MXD SP,RAW480.04 453.60 85.00 111.17 . 111.1726301160 0 Abalone, steamed or poached 15155 ABALONE,MXD SP,RAW100.84 100.00 50.00 198.33 . 198.3328351110 100423 Fish and vegetable soup, no potatoes (Sopa de 15155 ABALONE,MXD SP,RAW 1,995.64 453.60 85.00 26.74 . 26.74pescado) W/ ABALONE---------------------------------------------------- SPECIES=Anchovy (4) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26101110 0 Anchovy, cooked, NS as to cooking method 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND100.00 100.00 100.00 100.00 25.00 133.3326101180 0 Anchovy, canned 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND100.00 100.00 100.00 100.00 25.00 133.3327116400 0 Steak tartare (raw ground beef and egg) 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND100.00 1.60 100.00 1.60 25.00 2.1327460510 0 Antipasto with ham, fish, cheese, vegetables 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND 1,741.00 113.40 100.00 6.51 25.00 8.6872116140 0 Caesar salad (with romaine) 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND694.43 24.00 100.00 3.46 25.00 4.6175146000 0 Greek Salad 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND220.00 7.00 100.00 3.18 25.00 4.24TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: 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, RAW971.90 907.20 80.00 116.68 . 116.6826103120 0 Barracuda, baked or broiled 15050 BARRACUDA, RAW971.90 907.20 80.00 116.68 . 116.6826103140 0 Barracuda, floured or breaded, fried 15050 BARRACUDA, RAW480.04 453.60 85.00 111.17 . 111.1726103160 0 Barracuda, steamed or poached 15050 BARRACUDA,RAW100.00 100.00 79.00 126.58 . 126.58---------------------------------------------------- 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/added805.25 626.00 79.40 97.91 . 97.9126105140 0 Carp, floured or breaded, fried 15008 1 lb raw,dressed carp ylds 313g after ckg w/added805.25 626.00 79.40 97.91 . 97.9126105140 100582 Carp, floured or breaded, fried W/ CANOLA OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added805.25 626.00 79.40 97.91 . 97.9126105140 100867 Carp, floured or breaded, fried W/ VEGETABLE O 15008 1 lb raw,dressed carp ylds 313g after ckg w/added805.25 626.00 79.40 97.91 . 97.91IL, 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/added805.25 626.00 79.40 97.91 . 97.9126105140 203086 Carp, floured or breaded, fried W/ OLIVE OIL 15008 1 lb raw,dressed carp ylds 313g after ckg w/added805.25 626.00 79.40 97.91 . 97.9126105120 0 Carp, baked or broiled 15008 1 lb raw,dressed carp ylds 313g after ckg w/added690.70 626.00 71.50 126.76 . 126.7626105120 202727 Carp, baked or broiled W/ CORN OIL (INCLUDE MA 15008 1 lb raw,dressed carp ylds 313g after ckg w/added689.75 626.00 71.50 126.93 . 126.93ZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26105120 203146 Carp, baked or broiled W/O FAT 15008 1 lb raw,dressed carp ylds 313g after ckg w/added662.50 626.00 71.50 132.15 . 132.1526105160 0 Carp, steamed or poached 15008 CARP,RAW100.00 100.00 79.00 126.58 . 126.5826105190 0 Carp, smoked 15008 CARP,RAW101.00 100.00 63.40 156.17 . 156.1727250060 0 Gefilte fish 15008 CARP,RAW 6,161.70 907.20 100.00 14.72 . 14.72---------------------------------------------------- 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/add795.25 616.00 79.20 97.80 . 97.8026107120 0 Catfish, baked or broiled 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add680.70 616.00 71.10 127.28 . 127.2826107120 202363 Catfish, baked or broiled W/ BUTTER, NFS 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add680.88 616.00 71.10 127.25 . 127.25________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Catfish (19) ----------------- HABITAT=50% Freshwater, 50% Estuarine ------------------------ (continued) ---------26107120 202879 Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add679.75 616.00 71.10 127.46 . 127.46S (INCLUDE OIL, NFS)26107120 203089 Catfish, baked or broiled W/O FAT 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add652.50 616.00 71.10 132.78 . 132.7826107120 203382 Catfish, baked or broiled W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add679.75 616.00 71.10 127.46 . 127.4626107130 0 Catfish, breaded or battered, baked 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add879.85 616.00 73.10 95.78 . 95.7826107130 100572 Catfish, breaded or battered, baked W/0 FAT 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 73.10 105.96 . 105.9626107130 201360 Catfish, breaded or battered, baked W/ BUTTER, 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add880.38 616.00 73.10 95.72 . 95.72NFS26107140 0 Catfish, floured or breaded, fried 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 79.20 97.80 . 97.8026107140 100387 Catfish, floured or breaded, fried W/ VEGETABL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 79.20 97.80 . 97.80E 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/add795.25 616.00 79.20 97.80 . 97.8026107140 100436 Catfish, floured or breaded, fried W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 79.20 97.80 . 97.80(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26107140 100746 Catfish, floured or breaded, fried W/ OLIVE OI 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 79.20 97.80 . 97.80L26107140 200942 Catfish, floured or breaded, fried W/ BACON GR 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 79.20 97.80 . 97.80EASE26107140 202918 Catfish, floured or breaded, fried W/ SOYBEAN 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 79.20 97.80 . 97.80TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-55OIL26107150 0 Catfish, battered, fried 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 83.30 80.43 . 80.4326107150 201662 Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 83.30 80.43 . 80.43(INCLUDE OIL, NFS)26107150 202685 Catfish, battered, fried W/ CANOLA OIL 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 83.30 80.43 . 80.4326107150 203695 Catfish, battered, fried W/ PEANUT OIL 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 83.30 80.43 . 80.4326107160 0 Catfish, steamed or poached 15234 CATFISH,CHANNEL,FARMED,RAW100.00 100.00 80.00 125.00 . 125.0027350310 100142 Seafood stew with potatoes and vegetables (inc 15234 CATFISH,CHANNEL,FARMED,RAW 1,381.60 226.80 80.00 20.52 . 20.52luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce W/ ALL CATFISH27350310 100142 Seafood stew with potatoes and vegetables (inc 15234 CATFISH,CHANNEL,FARMED,RAW 1,381.60 113.40 80.00 10.26 . 10.26luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce W/ ALL CATFISH27350310 100142 Seafood stew with potatoes and vegetables (inc 15234N (26107160) CATFISH,CHANNEL,FARMED,RAW 1,381.60 147.40 80.00 16.67 21.00 21.10luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce W/ ALL CATFISH---------------------------------------------------- SPECIES=Cisco (21) -------------------- HABITAT=Freshwater ----------------------------------------------------------------26100190 0 Fish, NS as to type, smoked 15014 CISCO,SMOKED99.90 11.60 100.00 11.61 30.23 16.64---------------------------------------------------- SPECIES=Clam (22) --------------------- HABITAT=1.93% Estuarine, 98.07% Marine --------------------------------------------26303100 0 Clams, raw 15157 CLAM,MXD SP,RAW100.00 100.00 100.00 100.00 . 100.0026303110 0 Clams, cooked, NS as to cooking method 15157 CLAM,MXD SP,RAW 1,087.25 908.00 85.00 98.25 . 98.25TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-56________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=1.93% Estuarine, 98.07% Marine ----------------------- (continued) ---------26303120 0 Clams, baked or broiled 15157 CLAM,MXD SP,RAW242.40 226.80 80.00 116.96 . 116.9626303140 0 Clams, floured or breaded, fried 15157 CLAM,MXD SP,RAW 1,085.75 908.00 85.00 98.39 . 98.3926303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157 CLAM,MXD SP,RAW 1,085.75 908.00 85.00 98.39 . 98.39OIL, NFS (INCLUDE OIL, NFS)26303150 0 Clams, battered, fried 15157 CLAM,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.6326303160 0 Clams, steamed or boiled 15157 CLAM,MXD SP,RAW411.42 408.00 80.00 123.96 . 123.9626303180 0 Clams, canned 15157 CLAM,MXD SP,RAW100.00 100.00 80.00 125.00 . 125.0026303190 0 Clams, smoked, in oil 15157 CLAM,MXD SP,RAW100.84 100.00 89.40 110.93 . 110.9327250020 0 Clams, stuffed 15157 CLAM,MXD SP,RAW855.04 453.60 80.00 66.31 . 66.3127250270 0 Clams Casino 15157 CLAM,MXD SP,RAW450.83 174.00 90.00 42.88 . 42.8827250950 0 Shellfish mixture and noodles, tomato-based sa 15157 CLAM,MXD SP,RAW742.00 56.70 100.00 7.64 . 7.64uce (mixture)27350020 0 Paella with seafood 15157 CLAM,MXD SP,RAW 2,281.18 232.00 90.00 11.30 . 11.3027350030 0 Seafood stew with potatoes and vegetables (exc 15157 CLAM,MXD SP,RAW 1,389.75 226.80 80.00 20.40 . 20.40luding carrots, broccoli, and dark-green leafy), tomato-base sauce27350110 0 Bouillabaisse 15157 CLAM,MXD SP,RAW 4,392.60 226.80 80.00 6.45 . 6.4527350310 0 Seafood stew with potatoes and vegetables (inc 15157 CLAM,MXD SP,RAW 1,370.35 226.80 80.00 20.69 . 20.69luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce27360090 0 Paella, NFS 15157 CLAM,MXD SP,RAW 2,219.78 232.00 90.00 11.61 . 11.6127450600 0 Shellfish mixture and vegetables (including ca 15157 CLAM,MXD SP,RAW910.10 113.40 88.00 14.16 . 14.16rrots, broccoli, and/or dark-green leafy (no potatoes)), soy-base sauce27450610 0 Shellfish mixture and vegetables (excluding ca 15157 CLAM,MXD SP,RAW940.10 113.40 88.00 13.71 . 13.71rrots, broccoli, and dark-green leafy (no potatoes)), soy-base sauce27450650 0 Shellfish mixture and vegetables (including ca 15157 CLAM,MXD SP,RAW853.13 113.40 88.00 15.10 . 15.10rrots, broccoli, and/or dark-green leafy (no potatoes)), (mushroom) soup (mixture)58155310 0 Paella, Valenciana style, with meat (Paella Va 15157 CLAM,MXD SP,RAW 2,708.13 360.00 61.90 21.48 . 21.48lenciana)58155320 0 Seafood paella, Puerto Rican style (Paella a l 15157 CLAM,MXD SP,RAW 1,771.00 120.00 67.40 10.05 . 10.05a marinera)27150140 0 Clam sauce, white 15160 CLAM,MXD SP,CND,DRND347.10 226.80 95.00 68.78 25.00 91.7127150140 100425 Clam sauce, white W/ BUTTER, NFS 15160 CLAM,MXD SP,CND,DRND349.85 226.80 95.00 68.24 25.00 90.9927250210 0 Clam cake or patty 15160 CLAM,MXD SP,CND,DRND779.30 396.90 88.60 57.48 25.00 76.6427450660 0 Shellfish mixture and vegetables (excluding ca 15160 CLAM,MXD SP,CND,DRND891.68 160.00 100.00 17.94 25.00 23.92rrots, broccoli, and dark-green leafy (no potatoes)), (mushroom) soup (mixture)28153010 0 Shrimp and clams in tomato-based sauce, with n 15160 CLAM,MXD SP,CND,DRND320.91 40.44 90.00 14.00 25.00 18.67oodles (frozen meal)28355140 0 Clam chowder, New England, canned, reduced sod 15160 CLAM,MXD SP,CND,DRND100.20 7.60 100.00 7.58 25.00 10.11ium, ready-to-serve58132800 0 Spaghetti with clam sauce, NS as to red or whi 15160 CLAM,MXD SP,CND,DRND767.10 226.80 100.00 29.57 25.00 39.42TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-57________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=1.93% Estuarine, 98.07% Marine ----------------------- (continued) ---------te58132810 0 Spaghetti with red clam sauce 15160 CLAM,MXD SP,CND,DRND 2,307.10 226.80 95.80 10.26 25.00 13.6858132820 0 Spaghetti with white clam sauce 15160 CLAM,MXD SP,CND,DRND767.10 226.80 100.00 29.57 25.00 39.4258132820 101043 Spaghetti with white clam sauce W/ MARGARINE-L 15160 CLAM,MXD SP,CND,DRND770.35 226.80 100.00 29.44 25.00 39.25IKE SPREAD, STICK, SALTED58304350 0 Linguini with clam sauce (diet frozen meal) 15160 CLAM,MXD SP,CND,DRND100.00 18.00 100.00 18.00 25.00 24.0058304400 0 Linguini with vegetables and seafood in white 15160 CLAM,MXD SP,CND,DRND269.27 32.28 100.00 11.99 25.00 15.98wine sauce (diet frozen meal)28355140 0 Clam chowder, New England, canned, reduced sod 15162 CLAM,MXD SP,CND,LIQ100.20 0.50 100.00 0.50 25.00 0.67ium, ready-to-serve28350210 0 Clam chowder, NS as to Manhattan or New Englan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS100.00 12.50 80.00 15.63 . 1.17d style28350220 0 Clam chowder, Manhattan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS200.00 100.00 100.00 50.00 . 3.7528355120 0 Clam chowder, New England, prepared with milk 6030P Need 1 can = 305 gm602.00 305.00 100.00 50.66 25.00 3.8028355120 100130 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 100.00 50.66 25.00 3.80W/ 1% MILK28355120 101014 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND404.00 305.00 100.00 75.50 25.00 5.66MADE FROM CONDENSED W/ 1/3 CAN OF SKIM MILK28355120 200270 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 100.00 50.66 25.00 3.80W/ 2% MILK28355120 200965 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 100.00 50.66 25.00 3.80W/ SKIM MILK28355120 201749 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 100.00 50.66 25.00 3.80W/ WHOLE MILK28355120 202311 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 100.00 50.66 25.00 3.80W/ HALF AND HALF CREAM28350210 0 Clam chowder, NS as to Manhattan or New Englan 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK100.00 50.00 80.00 62.50 . 4.69d style28355110 0 Clam chowder, New England, NS as to prepared w 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK100.00 100.00 100.00 100.00 . 7.50ith water or milk28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O100.00 12.50 80.00 15.63 . 1.17d style28350220 0 Clam chowder, Manhattan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O200.00 100.00 100.00 50.00 . 3.7528350210 0 Clam chowder, NS as to Manhattan or New Englan 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM100.00 25.00 80.00 31.25 . 2.34d style28355130 0 Clam chowder, New England, prepared with water 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM100.00 100.00 100.00 100.00 . 7.50---------------------------------------------------- SPECIES=Cod (23) ---------------------- HABITAT=Marine --------------------------------------------------------------------26100100 0 Fish, NS as to type, raw 15015 COD,ATLANTIC,RAW100.00 22.50 100.00 22.50 . 22.5026100130 0 Fish, NS as to type, breaded or battered, bake 15015 COD,ATLANTIC,RAW 1,171.58 204.10 80.00 21.78 . 21.78d26100140 0 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 88.00 21.35 . 21.3526100140 100258 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 88.00 21.35 . 21.35W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-58________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26100140 100854 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 88.00 21.35 . 21.35W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15015 COD,ATLANTIC,RAW133.00 22.50 88.00 19.22 . 19.2226109190 0 Cod, smoked 15015 COD,ATLANTIC,RAW101.00 100.00 100.00 99.01 . 99.0127450740 0 Fish and vegetables (including carrots, brocco 15015 COD,ATLANTIC,RAW 1,306.75 907.20 90.00 77.14 . 77.14li, and/or dark-green leafy (no potatoes)), soy-based sauce (mixture)27450750 0 Fish and vegetables (excluding carrots, brocco 15015 COD,ATLANTIC,RAW 1,431.75 907.20 90.00 70.40 . 70.40li, and dark-green leafy (no potatoes)), soy-based sauce (mixture)28150000 0 Fish dinner, NFS (frozen meal) 15015 COD,ATLANTIC,RAW159.80 55.00 100.00 34.42 . 34.4228150110 0 Fish and chips (frozen meal) 15015 COD,ATLANTIC,RAW159.80 55.00 100.00 34.42 . 34.4228150120 0 Fish and chips (frozen meal, large portion) 15015 COD,ATLANTIC,RAW272.40 93.20 100.00 34.21 . 34.2128150350 0 Cod with vegetable (diet frozen meal) 15015 COD,ATLANTIC,RAW251.33 100.53 76.00 52.63 . 52.6328150510 0 Fish in lemon-butter sauce with starch item, v 15015 COD,ATLANTIC,RAW333.80 80.00 100.00 23.97 . 23.97egetable (frozen meal)28150620 0 Fish, batter-dipped, or fish cake, with vegeta 15015 COD,ATLANTIC,RAW297.72 96.85 100.00 32.53 . 32.53ble, potatoes, dessert (frozen meal)28350050 0 Fish chowder 15015 COD,ATLANTIC,RAW 1,395.85 453.60 80.00 40.62 . 40.6228350050 203441 Fish chowder W/ HALF AND HALF CREAM 15015 COD,ATLANTIC,RAW 1,391.85 453.60 80.00 40.74 . 40.7428351110 0 Fish and vegetable soup, no potatoes (Sopa de 15015 COD,ATLANTIC,RAW 1,995.64 453.60 85.00 26.74 . 26.74pescado)28351120 0 Fish soup, with potatoes (Sopa de Pescado) 15015 COD,ATLANTIC,RAW 1,883.14 453.60 85.00 28.34 . 28.3428355450 0 Seafood soup with potatoes and vegetables (inc 15015 COD,ATLANTIC,RAW 2,953.00 907.20 85.00 36.14 . 36.14luding carrots, broccoli, and/or dark-green leafy)28355460 0 Seafood soup with potatoes and vegetables (exc 15015 COD,ATLANTIC,RAW 2,960.20 907.20 85.00 36.05 . 36.05luding carrots, broccoli, and dark-green leafy)28355470 0 Seafood soup with vegetables (including carrot 15015 COD,ATLANTIC,RAW 2,953.00 907.20 85.00 36.14 . 36.14s, broccoli, and/or dark-green leafy (no potatoes))28355480 0 Seafood soup with vegetables (excluding carrot 15015 COD,ATLANTIC,RAW 2,925.40 907.20 85.00 36.48 . 36.48s, broccoli, and dark-green leafy (no potatoes))58117410 0 Codfish fritter, Puerto Rican style (Bacalaito 15015 COD,ATLANTIC,RAW 1,230.30 645.00 64.50 81.28 . 81.28)28150610 0 Fish, batter-dipped or fish cake, with vegetab 15015N (26100150) COD,ATLANTIC,RAW224.80 20.54 100.00 10.38 12.00 11.80le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15016 COD,ATLANTIC,CKD,DRY HEAT100.84 22.50 100.00 22.31 25.00 29.75method26100120 0 Fish, NS as to type, baked or broiled 15016 COD,ATLANTIC,CKD,DRY HEAT972.08 204.10 100.00 21.00 25.00 28.0026100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15016 COD,ATLANTIC,CKD,DRY HEAT972.08 204.10 100.00 21.00 25.00 28.00R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15016 COD,ATLANTIC,CKD,DRY HEAT970.95 204.10 100.00 21.02 25.00 28.03TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-59________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15016 COD,ATLANTIC,CKD,DRY HEAT970.95 204.10 100.00 21.02 25.00 28.03OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)28150360 0 Cod in cheese sauce with vegetable (diet froze 15016 COD,ATLANTIC,CKD,DRY HEAT262.10 100.00 100.00 38.15 25.00 50.87n meal)28152010 0 Seafood platter with fish cake, fish fillet, s 15016 COD,ATLANTIC,CKD,DRY HEAT240.00 20.30 100.00 8.46 25.00 11.28callops, shrimp, potatoes (frozen meal)27150010 0 Fish with cream or white sauce, not tuna or lo 15017 COD,ATLANTIC,CND924.00 324.00 100.00 35.06 25.00 46.75bster (mixture)27250030 0 Codfish ball or cake 15017 COD,ATLANTIC,CND898.15 396.90 88.00 50.22 25.00 66.9627250050 0 Fish cake or patty, NS as to fish 15017 COD,ATLANTIC,CND898.15 396.90 88.00 50.22 25.00 66.9627250310 0 Haddock cake or patty 15017 COD,ATLANTIC,CND898.15 396.90 88.00 50.22 25.00 66.9627351010 0 Codfish with starchy vegetables, Puerto Rican 15017 COD,ATLANTIC,CND 2,298.80 226.80 96.30 10.25 25.00 13.66style (Serenata de bacalao) (mixture)27351020 0 Codfish salad, Puerto Rican style (Gazpacho de 15017 COD,ATLANTIC,CND 1,446.75 340.20 100.00 23.51 25.00 31.35bacalao)27351030 0 Stewed codfish, Puerto Rican style (Bacalao gu 15017 COD,ATLANTIC,CND993.30 250.00 71.50 35.20 25.00 46.93isado)27351040 0 Biscayne codfish, Puerto Rican style (Bacalao 15017 COD,ATLANTIC,CND 1,397.85 350.00 73.60 34.02 25.00 45.36a la Vizcaina)27351050 0 Codfish salad, Puerto Rican style (Ensalada de 15017 COD,ATLANTIC,CND 2,535.60 635.00 100.00 25.04 25.00 33.39bacalao)27451070 0 Codfish salad, Puerto Rican style (Serenata) 15017 COD,ATLANTIC,CND729.60 198.00 100.00 27.14 25.00 36.1828351160 0 Codfish, rice, and vegetable soup, Puerto Rica 15017 COD,ATLANTIC,CND 2,886.75 453.60 80.00 19.64 25.00 26.19n style28351170 0 Codfish soup with noodles, Puerto Rican style 15017 COD,ATLANTIC,CND 2,957.35 453.60 80.00 19.17 25.00 25.5658100900 101090 Enchilada with seafood, tomato-based sauce W/ 15017 COD,ATLANTIC,CND 1,367.14 384.00 90.00 31.21 25.00 41.61COD58409000 0 Noodle soup, with fish ball, shrimp, and dark 15017N (27250030) COD,ATLANTIC,CND847.77 55.68 100.00 7.46 25.00 9.95green leafy vegetable28152010 0 Seafood platter with fish cake, fish fillet, s 15017N (27250050) COD,ATLANTIC,CND240.00 33.67 100.00 15.94 25.00 21.26callops, shrimp, potatoes (frozen meal)26100170 0 Fish, NS as to type, dried 15018 COD,ATLANTIC,DRIED&SALTED100.00 100.00 100.00 100.00 80.01 500.2526109170 0 Cod, dried, salted 15018 COD,ATLANTIC,DRIED&SALTED100.00 100.00 100.00 100.00 80.01 500.2526109180 0 Cod, dried, salted, salt removed in water 15018 COD,ATLANTIC,DRIED&SALTED100.00 28.50 100.00 28.50 80.01 142.5727151070 0 Stewed codfish, Puerto Rican style 15018 COD,ATLANTIC,DRIED&SALTED 1,189.85 250.00 71.00 29.59 80.01 148.0427150250 0 Fish moochim (Korean style), dried fish with s 15018 Need gwd for 1 C;recipe calls for 1 C.74.11 42.00 100.00 56.67 80.01 283.52oy sauce26109110 0 Cod, cooked, NS as to cooking method 15019 COD,PACIFIC,RAW 1,086.45 907.20 88.00 94.89 . 94.8926109120 0 Cod, baked or broiled 15019 COD,PACIFIC,RAW971.90 907.20 80.00 116.68 . 116.6826109120 202670 Cod, baked or broiled W/ BUTTER, NFS 15019 COD,PACIFIC,RAW972.08 907.20 80.00 116.66 . 116.6626109120 203510 Cod, baked or broiled W/ OLIVE OIL 15019 COD,PACIFIC,RAW970.70 907.20 80.00 116.82 . 116.8226109130 0 Cod, breaded or battered, baked 15019 COD,PACIFIC,RAW 1,171.05 907.20 80.00 96.84 . 96.8426109130 203682 Cod, breaded or battered, baked W/ SHORTENING, 15019 COD,PACIFIC,RAW 1,163.33 907.20 80.00 97.48 . 97.48TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-60________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------VEGETABLE26109140 0 Cod, floured or breaded, fried 15019 COD,PACIFIC,RAW 1,086.45 907.20 88.00 94.89 . 94.8926109140 101002 Cod, floured or breaded, fried W/ CANOLA OIL 15019 COD,PACIFIC,RAW 1,086.45 907.20 88.00 94.89 . 94.8926109150 0 Cod, battered, fried 15019 COD,PACIFIC,RAW133.00 100.00 85.00 88.46 . 88.4626109150 101070 Cod, battered, fried W/ VEGETABLE OIL (INCLUDE 15019 COD,PACIFIC,RAW133.00 100.00 85.00 88.46 . 88.46OIL, NFS)26109150 203652 Cod, battered, fried W/ PEANUT OIL 15019 COD,PACIFIC,RAW133.00 100.00 85.00 88.46 . 88.4626109160 0 Cod, steamed or poached 15019 COD,PACIFIC,RAW100.00 100.00 80.00 125.00 . 125.0026109120 200971 Cod, baked or broiled W/ CORN OIL (INCLUDE MAZ 15019 Cod,Pacific,raw970.95 907.20 80.00 116.79 . 116.79OLA CORN OIL; MAZOLA OIL, NFS)26109120 201039 Cod, baked or broiled W/O FAT OR W/ NONSTICK S 15019 Cod,Pacific,raw943.70 907.20 80.00 120.17 . 120.17PRAY (INCLUDE PAM...)26109120 201359 Cod, baked or broiled W/ VEGETABLE OIL, NFS (I 15019 Cod,Pacific,raw970.95 907.20 80.00 116.79 . 116.79NCLUDE OIL, NFS)26109120 201495 Cod, baked or broiled W/ PEANUT OIL 15019 Cod,Pacific,raw970.70 907.20 80.00 116.82 . 116.8226109130 201456 Cod, breaded or battered, baked W/ FAT FREE MA 15019 Cod,Pacific,raw 1,173.83 907.20 80.00 96.61 . 96.61RGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE PROMISE ULTRA FAT FREE NONFAT MARGARINE)26109130 201574 Cod, breaded or battered, baked W/O FAT OR W/ 15019 Cod,Pacific,raw 1,086.45 907.20 80.00 104.38 . 104.38NONSTICK SPRAY (INCLUDE PAM...)26100100 0 Fish, NS as to type, raw 15066 POLLOCK,WALLEYE,RAW100.00 48.20 100.00 48.20 . 48.2026100130 0 Fish, NS as to type, breaded or battered, bake 15066 POLLOCK,WALLEYE,RAW 1,171.58 437.30 80.00 46.66 . 46.66d26100140 0 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 88.00 45.74 . 45.7426100140 100258 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 88.00 45.74 . 45.74W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26100140 100854 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 88.00 45.74 . 45.74W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15066 POLLOCK,WALLEYE,RAW133.00 48.20 88.00 41.18 . 41.1828150610 0 Fish, batter-dipped or fish cake, with vegetab 15066N (26100150) POLLOCK,WALLEYE,RAW224.80 44.00 100.00 22.24 12.00 25.27le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15067 POLLOCK,WALLEYE,CKD,DRY HEAT100.84 48.20 100.00 47.80 25.00 63.73method26100120 0 Fish, NS as to type, baked or broiled 15067 POLLOCK,WALLEYE,CKD,DRY HEAT972.08 437.30 100.00 44.99 25.00 59.9826100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15067 POLLOCK,WALLEYE,CKD,DRY HEAT972.08 437.30 100.00 44.99 25.00 59.98R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15067 Pollock,walleye,cooked,dry heat970.95 437.30 100.00 45.04 25.00 60.05ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15067 Pollock,walleye,cooked,dry heat970.95 437.30 100.00 45.04 25.00 60.05OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-61________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Conch (113) ------------------- HABITAT=Marine --------------------------------------------------------------------26304150 0 Conch, battered, fried 15250 CONCH,BKD/BRLD133.00 100.00 101.00 74.44 25.00 99.2626304200 0 Conch, baked or broiled 15250 CONCH,BKD/BRLD100.00 100.00 100.00 100.00 25.00 133.33---------------------------------------------------- SPECIES=Crab (24) --------------------- HABITAT=65.57% Estuarine, 34.43% Marine -------------------------------------------26305110 0 Crab, cooked, NS as to cooking method 15140 CRAB,BLUE,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.2226305120 0 Crab, baked or broiled 15140 CRAB,BLUE,CKD,MOIST HEAT242.40 226.80 100.00 93.56 25.00 124.7526305120 101036 Crab, baked or broiled W/O FAT 15140 CRAB,BLUE,CKD,MOIST HEAT228.30 226.80 100.00 99.34 25.00 132.4626305120 202233 Crab, baked or broiled W/ OLIVE OIL 15140 CRAB,BLUE,CKD,MOIST HEAT241.80 226.80 100.00 93.80 25.00 125.0626305160 0 Crab, hard shell, steamed 15140 CRAB,BLUE,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.2227150020 0 Crab, deviled 15140 CRAB,BLUE,CKD,MOIST HEAT963.38 453.60 95.00 49.56 25.00 66.0827150020 100802 Crab, deviled W/ BUTTER, NFS 15140 CRAB,BLUE,CKD,MOIST HEAT963.91 453.60 95.00 49.54 25.00 66.0527150030 0 Crab imperial 15140 CRAB,BLUE,CKD,MOIST HEAT790.38 453.60 90.40 63.49 25.00 84.6527150130 0 Seafood newburg 15140 CRAB,BLUE,CKD,MOIST HEAT929.58 113.40 80.00 15.25 25.00 20.3327151040 0 Crabs in tomato-based sauce, Puerto Rican styl 15140 CRAB,BLUE,CKD,MOIST HEAT329.63 227.00 89.40 77.03 25.00 102.71e (mixture) (Salmorejo de jueyes)27250040 0 Crab cake 15140 CRAB,BLUE,CKD,MOIST HEAT551.80 453.60 80.00 102.75 25.00 137.0127250250 0 Flounder with crab stuffing 15140 CRAB,BLUE,CKD,MOIST HEAT 1,445.40 226.80 80.00 19.61 25.00 26.1527250410 0 Shrimp with crab stuffing 15140 CRAB,BLUE,CKD,MOIST HEAT 1,808.90 741.20 89.00 46.04 25.00 61.3927363000 0 Gumbo with rice (New Orleans type with shellfi 15140 CRAB,BLUE,CKD,MOIST HEAT 3,864.33 67.50 77.10 2.27 25.00 3.02sh, pork, and/or poultry, tomatoes, okra, rice)27450010 0 Crab salad 15140 CRAB,BLUE,CKD,MOIST HEAT357.05 226.80 100.00 63.52 25.00 84.6927450010 100412 Crab salad W/ TOFU MAYONNAISE (INCLUDE NAYONAI 15140 CRAB,BLUE,CKD,MOIST HEAT358.30 226.80 100.00 63.30 25.00 84.40SE)27450010 203402 Crab salad W/ REAL MAYONNAISE 15140 CRAB,BLUE,CKD,MOIST HEAT353.30 226.80 100.00 64.19 25.00 85.5927464000 0 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,548.33 67.50 75.00 2.54 25.00 3.38h, 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 67.50 75.00 2.54 25.00 3.38h, pork, and/or poultry, tomatoes, okra) W/ BUTTER, NFS27550110 0 Crab cake sandwich, on bun 15140 CRAB,BLUE,CKD,MOIST HEAT 1,044.90 453.60 92.50 46.93 25.00 62.5728350110 0 Crab soup, NS as to tomato-base or cream style 15140 CRAB,BLUE,CKD,MOIST HEAT 1,217.10 270.00 90.00 24.65 25.00 32.8728350120 0 Crab soup, tomato-base 15140 CRAB,BLUE,CKD,MOIST HEAT 2,050.85 453.60 90.00 24.58 25.00 32.7728355210 0 Crab soup, prepared with milk 15140 CRAB,BLUE,CKD,MOIST HEAT 1,698.05 453.60 90.00 29.68 25.00 39.5728355210 202154 Crab soup, prepared with milk W/ 1% MILK 15140 CRAB,BLUE,CKD,MOIST HEAT 1,698.05 453.60 90.00 29.68 25.00 39.5758115210 0 Taco with crab meat, Puerto Rican style (Taco 15140 CRAB,BLUE,CKD,MOIST HEAT 1,656.61 453.60 85.00 32.21 25.00 42.95de jueye)58148140 0 Macaroni salad with crab meat 15140 CRAB,BLUE,CKD,MOIST HEAT751.63 101.25 100.00 13.47 25.00 17.9658148140 100659 Macaroni salad with crab meat W/ SOUR CREAM 15140 CRAB,BLUE,CKD,MOIST HEAT749.75 101.25 100.00 13.50 25.00 18.0158148140 200570 Macaroni salad with crab meat W/ FAT FREE MAYO 15140 CRAB,BLUE,CKD,MOIST HEAT759.50 101.25 100.00 13.33 25.00 17.77NNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREENONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)58148140 201317 Macaroni salad with crab meat W/ REAL MAYONNAI 15140 CRAB,BLUE,CKD,MOIST HEAT746.00 101.25 100.00 13.57 25.00 18.10TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-62________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Crab (24) -------------------- HABITAT=65.57% Estuarine, 34.43% Marine ---------------------- (continued) ---------SE77230510 0 Cassava pie stuffed with crab meat, Puerto Ric 15140 CRAB,BLUE,CKD,MOIST HEAT 1,796.13 226.80 49.40 25.56 25.00 34.08an style (Empanada de jueyes)26307140 0 Crab, soft shell, floured or breaded, fried 15140 Need yield for 1 crab after cooking;need 12 crabs 1,245.20 845.20 83.50 81.29 25.00 108.3975414020 201920 Mushrooms, stuffed W/ CRABMEAT AND W/ BUTTER, 15140N (26305110) CRAB,BLUE,CKD,MOIST HEAT828.85 34.71 65.00 6.44 25.00 8.59NFS75414020 202767 Mushrooms, stuffed W/ CRABMEAT 15140N (26305110) CRAB,BLUE,CKD,MOIST HEAT828.50 34.71 65.00 6.45 25.00 8.5958408010 100177 Won ton soup W/ SHRIMP AND CRAB MEAT 15140N (26305160) CRAB,BLUE,CKD,MOIST HEAT 3,697.15 233.04 100.00 6.30 21.00 7.9826305180 0 Crab, canned 15141 CRAB,BLUE,CND100.00 100.00 100.00 100.00 25.00 133.3327250550 0 Seafood souffle 15141 CRAB,BLUE,CND599.32 44.96 94.00 7.98 25.00 10.6427450080 0 Seafood salad 15141 CRAB,BLUE,CND529.77 100.00 100.00 18.88 25.00 25.1727450080 101095 Seafood salad W/ REAL MAYONNAISE 15141 CRAB,BLUE,CND530.77 100.00 100.00 18.84 25.00 25.1227450180 0 Seafood garden salad with seafood, vegetables 15141 CRAB,BLUE,CND100.00 15.00 100.00 15.00 25.00 20.00excluding tomato and carrots, no dressing27450190 0 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND100.00 15.00 100.00 15.00 25.00 20.00or carrots, other vegetables, no dressing27450190 100116 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND100.00 15.00 100.00 15.00 25.00 20.00or carrots, other vegetables, no dressing W/ ALL CRAB27450190 100116 Seafood garden salad with seafood, tomato and/ 15141 CRAB,BLUE,CND100.00 15.00 100.00 15.00 25.00 20.00or carrots, other vegetables, no dressing W/ ALL CRAB27450200 0 Seafood garden salad with seafood, eggs, veget 15141 CRAB,BLUE,CND100.00 15.00 100.00 15.00 25.00 20.00ables excluding tomato and carrots, no dressing27450210 0 Seafood garden salad with seafood, eggs, tomat 15141 CRAB,BLUE,CND110.00 15.00 100.00 13.64 25.00 18.18o and/or carrots, other vegetables, no dressing58101540 0 Taco or tostada with fish, lettuce, tomato, sa 15141 CRAB,BLUE,CND76.99 15.00 100.00 19.48 25.00 25.98lsa58134310 0 Stuffed shells, with fish and/or shellfish, wi 15141 CRAB,BLUE,CND 1,547.61 135.00 100.00 8.72 25.00 11.63th tomato sauce---------------------------------------------------- SPECIES=Crayfish (26) ----------------- HABITAT=Freshwater ----------------------------------------------------------------26309140 0 Crayfish, floured or breaded, fried 15145 CRAYFISH,MXD SP,WILD,RAW901.40 680.40 88.00 85.78 . 85.7826309160 0 Crayfish, boiled or steamed 15146 CRAYFISH,MXD SP,WILD,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.22---------------------------------------------------- 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/add715.25 536.00 76.80 97.58 . 97.5826111130 0 Croaker, breaded or battered, baked 15020 CROAKER,ATLANTIC,RAW 1,171.58 907.20 80.00 96.79 . 96.7926111140 0 Croaker, floured or breaded, fried 15020 CROAKER,ATLANTIC,RAW705.45 526.20 76.80 97.12 . 97.1226111140 100455 Croaker, floured or breaded, fried W/ VEGETABL 15020 CROAKER,ATLANTIC,RAW705.45 526.20 76.80 97.12 . 97.12E OIL, NFS (INCLUDE OIL, NFS)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-63________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Croaker (27) ----------------- HABITAT=Estuarine -------------------------------------------- (continued) ---------26111140 101109 Croaker, floured or breaded, fried W/ SOYBEAN 15020 CROAKER,ATLANTIC,RAW705.45 526.20 76.80 97.12 . 97.12OIL (INCLUDE WESSON OIL, NFS...)26111140 101127 Croaker, floured or breaded, fried W/ PEANUT O 15020 CROAKER,ATLANTIC,RAW705.45 526.20 76.80 97.12 . 97.12IL26111160 0 Croaker, steamed or poached 15020 CROAKER,ATLANTIC,RAW100.00 100.00 79.00 126.58 . 126.5827451010 0 Fish a la creole, Puerto Rican style (Pescado 15020 CROAKER,ATLANTIC,RAW 3,798.90 1,814.40 75.20 63.51 . 63.51frito con mojo)26111120 0 Croaker, baked or broiled 15020 Need 2 lbs raw croaker in recipe;42%refuse factor.590.90 526.20 67.10 132.71 . 132.7126111120 101027 Croaker, baked or broiled W/ CORN OIL (INCLUDE 15020 Need 2 lbs raw croaker in recipe;42%refuse factor.589.95 526.20 67.10 132.93 . 132.93MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORNOIL...)26111120 201441 Croaker, baked or broiled W/ VEGETABLE OIL, NF 15020 Need 2 lbs raw croaker in recipe;42%refuse factor.589.95 526.20 67.10 132.93 . 132.93S (INCLUDE OIL, NFS)26111120 201442 Croaker, baked or broiled W/ OLIVE OIL 15020 Need 2 lbs raw croaker in recipe;42%refuse factor.589.70 526.20 67.10 132.98 . 132.98---------------------------------------------------- SPECIES=Eel (33) ---------------------- HABITAT=Estuarine -----------------------------------------------------------------26113110 0 Eel, cooked, NS as to cooking method 15025 EEL,MXD SP,RAW972.70 907.20 85.00 109.72 . 109.7226113160 0 Eel, steamed or poached 15025 EEL,MXD SP,RAW100.00 100.00 79.00 126.58 . 126.5826113190 0 Eel, smoked 15025 EEL,MXD SP,RAW100.00 100.00 63.70 156.99 . 156.99---------------------------------------------------- SPECIES=Fish (35) --------------------- HABITAT=Unknown -------------------------------------------------------------------26100210 0 Fish stick, patty, or fillet, NS as to type, c 15027 FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 100.00 100.00 25.00 133.33ooked, NS as to cooking method26100220 0 Fish stick, patty, or fillet, NS as to type, b 15027 FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 100.00 100.00 25.00 133.33aked or broiled26100230 0 Fish stick, patty, or fillet, NS as to type, b 15027 FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 100.00 100.00 25.00 133.33readed or battered, baked28150650 0 Fish, breaded, or fish sticks, with pasta, veg 15027N (26100230) FISH PORTIONS & STK,FRZ,REHTD100.00 18.20 100.00 18.20 25.00 24.27etable and dessert (frozen meal)27150210 0 Fish sauce (bagoong) 6179P SAUCE,FISH,RTS100.00 100.00 100.00 100.00 . 7.5028310330 0 Beef and rice noodle soup, Oriental style (Vie 6179P SAUCE,FISH,RTS 5,455.88 89.58 71.90 2.28 . 0.17tnamese Pho Bo)72308000 0 Dark-green leafy vegetable soup with meat, Ori 6179P SAUCE,FISH,RTS 1,319.63 33.63 100.00 2.55 . 0.19ental style---------------------------------------------------- SPECIES=Flatfish (37) ----------------- HABITAT=89.62% Estuarine, 10.38% Marine -------------------------------------------26100100 0 Fish, NS as to type, raw 15028 FLATFISH,RAW100.00 15.30 100.00 15.30 . 15.3026100130 0 Fish, NS as to type, breaded or battered, bake 15028 FLATFISH,RAW 1,171.58 138.80 80.00 14.81 . 14.81d26100140 0 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 88.00 14.52 . 14.5226100140 100258 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 88.00 14.52 . 14.52W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-64________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Flatfish (37) ---------------- HABITAT=89.62% Estuarine, 10.38% Marine ---------------------- (continued) ---------26100140 100854 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 88.00 14.52 . 14.52W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15028 FLATFISH,RAW133.00 15.30 88.00 13.07 . 13.0727150050 0 Fish timbale or mousse 15028 FLATFISH,RAW884.69 453.60 96.00 53.41 . 53.4127150310 0 Fish with tomato-based sauce (mixture) 15028 FLATFISH,RAW694.50 453.60 80.00 81.64 . 81.6427150310 100997 Fish with tomato-based sauce (mixture) W/ BUTT 15028 FLATFISH,RAW694.59 453.60 80.00 81.63 . 81.63ER, NFS27150310 101137 Fish with tomato-based sauce (mixture) W/ CANO 15028 FLATFISH,RAW694.03 453.60 80.00 81.70 . 81.70LA OIL27150310 203262 Fish with tomato-based sauce (mixture) W/O FAT 15028 FLATFISH,RAW680.40 453.60 80.00 83.33 . 83.3327150310 203761 Fish with tomato-based sauce (mixture) W/ VEGE 15028 FLATFISH,RAW694.03 453.60 80.00 81.70 . 81.70TABLE OIL, NFS (INCLUDE OIL, NFS)27450700 0 Fish and vegetables (including carrots, brocco 15028 FLATFISH,RAW 1,604.65 907.20 90.00 62.82 . 62.82li, and/or dark-green leafy (no potatoes)), tomato-based sauce (mixture)27450710 0 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,619.65 907.20 90.00 62.24 . 62.24li, and dark- green leafy (no potatoes)), tomato-based sauce (mixture)27460100 0 Lau lau (pork and fish wrapped in taro or spin 15028 FLATFISH,RAW 1,925.53 680.40 100.00 35.34 . 35.34ach leaves)27550000 0 Fish sandwich, on bun, with spread 15028 FLATFISH,RAW148.60 57.60 94.50 41.02 . 41.0227550000 100254 Fish sandwich, on bun, with spread W/ TARTAR S 15028 FLATFISH,RAW148.60 57.60 94.50 41.02 . 41.02AUCE27550000 100769 Fish sandwich, on bun, with spread REMOVED SPR 15028 FLATFISH,RAW133.60 57.60 94.50 45.62 . 45.62EAD58151130 0 Sushi, with vegetables and fish 15028 FLATFISH,RAW 2,394.40 302.55 90.00 14.04 . 14.0428150610 0 Fish, batter-dipped or fish cake, with vegetab 15028N (26100150) FLATFISH,RAW224.80 13.97 100.00 7.06 12.00 8.02le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT100.84 15.30 100.00 15.17 25.00 20.23method26100120 0 Fish, NS as to type, baked or broiled 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT972.08 138.80 100.00 14.28 25.00 19.0426100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT972.08 138.80 100.00 14.28 25.00 19.04R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15029 Flatfish,cooked,dry heat970.95 138.80 100.00 14.30 25.00 19.06ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15029 Flatfish,cooked,dry heat970.95 138.80 100.00 14.30 25.00 19.06OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)---------------------------------------------------- SPECIES=Flounder (38) ----------------- HABITAT=Estuarine -----------------------------------------------------------------26115000 0 Flounder, raw 15028 FLATFISH,RAW100.00 100.00 100.00 100.00 . 100.0026115110 0 Flounder, cooked, NS as to cooking method 15028 FLATFISH,RAW971.90 907.20 80.00 116.68 . 116.6826115120 0 Flounder, baked or broiled 15028 FLATFISH,RAW971.90 907.20 80.00 116.68 . 116.6826115120 100464 Flounder, baked or broiled W/O FAT OR W/ NONST 15028 FLATFISH,RAW943.70 907.20 80.00 120.17 . 120.17TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-65________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Flounder (38) ---------------- HABITAT=Estuarine -------------------------------------------- (continued) ---------ICK SPRAY (INCLUDE PAM...)26115120 200314 Flounder, baked or broiled W/ CORN OIL 15028 FLATFISH,RAW970.95 907.20 80.00 116.79 . 116.7926115120 200995 Flounder, baked or broiled W/ VEGETABLE OIL, N 15028 FLATFISH,RAW970.95 907.20 80.00 116.79 . 116.79FS (INCLUDE OIL, NFS)26115120 201280 Flounder, baked or broiled W/ OLIVE OIL 15028 FLATFISH,RAW970.70 907.20 80.00 116.82 . 116.8226115120 201381 Flounder, baked or broiled W/ BUTTER, NFS 15028 FLATFISH,RAW972.08 907.20 80.00 116.66 . 116.6626115130 0 Flounder, breaded or battered, baked 15028 FLATFISH,RAW 1,171.58 907.20 80.00 96.79 . 96.7926115130 100680 Flounder, breaded or battered, baked W/ OLIVE 15028 FLATFISH,RAW 1,167.45 907.20 80.00 97.13 . 97.13OIL26115130 101015 Flounder, breaded or battered, baked W/ VEGETA 15028 FLATFISH,RAW 1,168.20 907.20 80.00 97.07 . 97.07BLE OIL, NFS (INCLUDE OIL, NFS)26115130 202708 Flounder, breaded or battered, baked W/O FAT O 15028 FLATFISH,RAW 1,086.45 907.20 80.00 104.38 . 104.38R W/ NONSTICK SPRAY (INCLUDE PAM...)26115140 0 Flounder, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 907.20 88.00 94.89 . 94.8926115140 100244 Flounder, floured or breaded, fried W/ CORN OI 15028 FLATFISH,RAW 1,086.45 907.20 88.00 94.89 . 94.89L (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)26115140 100459 Flounder, floured or breaded, fried W/ OLIVE O 15028 FLATFISH,RAW 1,086.45 907.20 88.00 94.89 . 94.89IL26115140 100824 Flounder, floured or breaded, fried W/ VEGETAB 15028 FLATFISH,RAW 1,086.45 907.20 88.00 94.89 . 94.89LE OIL, NFS (INCLUDE OIL, NFS)26115140 100907 Flounder, floured or breaded, fried W/ SOYBEAN 15028 FLATFISH,RAW 1,086.45 907.20 88.00 94.89 . 94.89OIL26115140 101072 Flounder, floured or breaded, fried W/ BACON G 15028 FLATFISH,RAW 1,086.45 907.20 88.00 94.89 . 94.89REASE26115150 0 Flounder, battered, fried 15028 FLATFISH,RAW133.00 100.00 88.00 85.44 . 85.4426115150 201594 Flounder, battered, fried W/ VEGETABLE OIL, NF 15028 FLATFISH,RAW133.00 100.00 88.00 85.44 . 85.44S (INCLUDE OIL, NFS)26115160 0 Flounder, steamed or poached 15028 FLATFISH,RAW100.00 100.00 80.00 125.00 . 125.0026115190 0 Flounder, smoked 15028 FLATFISH,RAW100.50 100.00 41.40 240.34 . 240.3427250250 0 Flounder with crab stuffing 15028 FLATFISH,RAW 1,445.40 907.20 80.00 78.46 . 78.4628150220 0 Flounder with chopped broccoli (diet frozen me 15028 FLATFISH,RAW326.21 113.40 100.00 34.76 . 34.76al)28150370 0 Flounder in cream sauce with potatoes, carrots 15028N (26115160) FLATFISH,RAW279.48 85.20 100.00 38.11 21.00 48.24(diet frozen meal)---------------------------------------------------- SPECIES=Haddock (41) ------------------ HABITAT=Marine --------------------------------------------------------------------26117110 0 Haddock, cooked, NS as to cooking method 15033 HADDOCK,RAW972.95 907.20 80.00 116.55 . 116.5526117120 0 Haddock, baked or broiled 15033 HADDOCK,RAW972.95 907.20 80.00 116.55 . 116.5526117120 100291 Haddock, baked or broiled W/ MARGARINE-LIKE SP 15033 HADDOCK,RAW973.38 907.20 80.00 116.50 . 116.50READ, 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,RAW944.75 907.20 80.00 120.03 . 120.03CK SPRAY (INCLUDE PAM...)26117120 201554 Haddock, baked or broiled W/ VEGETABLE OIL, NF 15033 HADDOCK,RAW972.00 907.20 80.00 116.67 . 116.67TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-66________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Haddock (41) ----------------- HABITAT=Marine ----------------------------------------------- (continued) ---------S (INCLUDE OIL, NFS)26117120 201747 Haddock, baked or broiled W/ BUTTER, NFS 15033 HADDOCK,RAW973.13 907.20 80.00 116.53 . 116.5326117120 202548 Haddock, baked or broiled W/ CORN OIL (INCLUDE 15033 HADDOCK,RAW972.00 907.20 80.00 116.67 . 116.67MAZOLA CORN OIL; MAZOLA OIL, NFS...)26117120 203383 Haddock, baked or broiled W/ MARGARINE-LIKE SP 15033 HADDOCK,RAW973.13 907.20 80.00 116.53 . 116.53READ, LIQUID, SALTED (INCLUDE PARKAY SQUEEZE SPREAD...)26117130 0 Haddock, breaded or battered, baked 15033 HADDOCK,RAW 1,171.58 907.20 80.00 96.79 . 96.7926117130 202751 Haddock, breaded or battered, baked W/O FAT 15033 HADDOCK,RAW 1,086.45 907.20 80.00 104.38 . 104.3826117130 203691 Haddock, breaded or battered, baked W/ BUTTER, 15033 HADDOCK,RAW 1,171.58 907.20 80.00 96.79 . 96.79NFS26117140 0 Haddock, floured or breaded, fried 15033 HADDOCK,RAW 1,086.45 907.20 88.00 94.89 . 94.8926117140 100866 Haddock, floured or breaded, fried W/ VEGETABL 15033 HADDOCK,RAW 1,086.45 907.20 88.00 94.89 . 94.89E OIL, NFS (INCLUDE OIL, NFS)26117150 0 Haddock, battered, fried 15033 HADDOCK,RAW133.00 100.00 85.00 88.46 . 88.4626117150 201691 Haddock, battered, fried W/ VEGETABLE OIL, NFS 15033 HADDOCK,RAW133.00 100.00 85.00 88.46 . 88.46(INCLUDE OIL, NFS)26117160 0 Haddock, steamed or poached 15033 HADDOCK,RAW100.00 100.00 79.00 126.58 . 126.5828150210 0 Haddock with chopped spinach (diet frozen meal 15033 HADDOCK,RAW273.88 113.40 100.00 41.41 . 41.41)27550100 0 Fish sandwich, on bun, with cheese and spread 15033N (26117140) HADDOCK,RAW100.00 33.40 100.00 37.96 12.00 43.1326117190 0 Haddock, smoked 15035 HADDOCK,SMOKED100.00 100.00 100.00 100.00 10.56 111.81---------------------------------------------------- SPECIES=Halibut (43) ------------------ HABITAT=Marine --------------------------------------------------------------------26100160 0 Fish, NS as to type, steamed 15036 HALIBUT,ATLANTIC&PACIFIC,RAW100.00 100.00 79.00 126.58 . 126.5827350110 0 Bouillabaisse 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 4,392.60 453.60 80.00 12.91 . 12.9158151100 0 Sushi, NFS 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 1,345.35 113.40 100.00 8.43 . 8.4328150230 0 Turbot with vegetable (diet frozen meal) 15038 HALIBUT,GREENLAND,RAW199.00 95.00 100.00 47.74 . 47.74---------------------------------------------------- SPECIES=Herring (44) ------------------ HABITAT=Estuarine -----------------------------------------------------------------26119120 0 Herring, baked or broiled 15039 1 lb raw,dressed herring ylds 231g after ckg w/add757.70 693.00 71.10 128.64 . 128.6426119120 200993 Herring, baked or broiled W/ OLIVE OIL 15039 1 lb raw,dressed herring ylds 231g after ckg w/add756.50 693.00 71.10 128.84 . 128.8426119120 201099 Herring, baked or broiled W/ VEGETABLE OIL, NF 15039 1 lb raw,dressed herring ylds 231g after ckg w/add756.75 693.00 71.10 128.80 . 128.80S (INCLUDE OIL, NFS)26119120 202972 Herring, baked or broiled W/O FAT 15039 1 lb raw,dressed herring ylds 231g after ckg w/add729.50 693.00 71.10 133.61 . 133.6126119120 203215 Herring, baked or broiled W/ CORN OIL 15039 1 lb raw,dressed herring ylds 231g after ckg w/add756.75 693.00 71.10 128.80 . 128.8026119100 0 Herring, raw 15039 HERRING,ATLANTIC,RAW100.00 100.00 100.00 100.00 . 100.0026119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW787.05 607.80 79.20 97.51 . 97.5126139170 0 Sardines, dried 15040 sardine100.00 100.00 100.00 100.00 . 100.0026119110 0 Herring, cooked, NS as to cooking method 15041 HERRING,ATLANTIC,PICKLED100.00 100.00 100.00 100.00 14.80 117.3726119160 0 Herring, pickled, in cream sauce 15041 HERRING,ATLANTIC,PICKLED 1,137.20 907.20 100.00 79.77 14.80 93.6326119180 0 Herring, pickled 15041 HERRING,ATLANTIC,PICKLED100.00 100.00 100.00 100.00 14.80 117.3726119170 0 Herring, dried, salted 15042 HERRING,ATLANTIC,KIPPERED100.00 100.00 54.00 185.19 10.30 206.45TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-67________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Herring (44) ----------------- HABITAT=Estuarine -------------------------------------------- (continued) ---------26119190 0 Herring, smoked, kippered 15042 HERRING,ATLANTIC,KIPPERED100.00 100.00 100.00 100.00 10.30 111.4826139190 0 Sardines, skinless, boneless, packed in water 15042 Sardines,cnd100.00 100.00 100.00 100.00 25.00 133.3327250830 100966 Fish and rice with (mushroom) soup W/ SARDINES 15042N (26139190) Sardines,cnd854.55 167.00 90.00 21.71 25.00 28.95---------------------------------------------------- SPECIES=Lobster (47) ------------------ HABITAT=Marine --------------------------------------------------------------------26311140 0 Lobster, floured or breaded, fried 15147 LOBSTER,NORTHERN,RAW 1,086.45 907.20 88.00 94.89 . 94.8927350110 0 Bouillabaisse 15147 LOBSTER,NORTHERN,RAW 4,392.60 226.80 80.00 6.45 . 6.4527451030 0 Lobster creole, Puerto Rican style (Langosta a 15147 LOBSTER,NORTHERN,RAW806.23 340.20 69.50 60.71 . 60.71la criolla)58155320 0 Seafood paella, Puerto Rican style (Paella a l 15147 LOBSTER,NORTHERN,RAW 1,771.00 226.80 67.40 19.00 . 19.00a marinera)26311110 0 Lobster, cooked, NS as to cooking method 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.2226311120 0 Lobster, baked or broiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT235.59 227.00 100.00 96.35 25.00 128.4726311130 0 Lobster, without shell, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.2226311150 0 Lobster, battered, fried 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT133.00 100.00 88.00 85.44 25.00 113.9226311160 0 Lobster, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.2226311180 0 Lobster, canned 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.2227150060 0 Lobster newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT929.58 340.20 80.00 45.75 25.00 61.0027150070 0 Lobster with butter sauce (mixture) 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT187.56 145.00 100.00 77.31 25.00 103.0827150130 0 Seafood newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT929.58 113.40 80.00 15.25 25.00 20.3327250260 0 Lobster with bread stuffing, baked 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT330.76 226.80 100.00 68.57 25.00 91.4327450020 0 Lobster salad 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,431.50 290.00 100.00 20.26 25.00 27.0127450080 0 Seafood salad 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT529.77 100.00 100.00 18.88 25.00 25.1727450080 101095 Seafood salad W/ REAL MAYONNAISE 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT530.77 100.00 100.00 18.84 25.00 25.1228152030 0 Seafood newburg with rice, vegetable (frozen m 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT296.68 2.97 100.00 1.00 25.00 1.33eal)28355250 0 Lobster bisque 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,429.23 340.20 90.00 26.45 25.00 35.2628355250 202683 Lobster bisque W/ SKIM MILK 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 1,433.23 340.20 90.00 26.37 25.00 35.1728355260 0 Lobster gumbo 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT 2,106.80 226.80 82.60 13.03 25.00 17.38---------------------------------------------------- SPECIES=Mackerel (49) ----------------- HABITAT=Marine --------------------------------------------------------------------26121100 0 Mackerel, raw 15046 MACKEREL,ATLANTIC,RAW99.00 33.00 100.00 33.33 . 33.3326121110 0 Mackerel, cooked, NS as to cooking method 15046 MACKEREL,ATLANTIC,RAW972.53 302.55 80.00 38.89 . 38.8926121120 0 Mackerel, baked or broiled 15046 MACKEREL,ATLANTIC,RAW972.53 302.55 80.00 38.89 . 38.8926121120 100145 Mackerel, baked or broiled W/ CORN OIL 15046 MACKEREL,ATLANTIC,RAW971.40 302.55 80.00 38.93 . 38.9326121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15046 MACKEREL,ATLANTIC,RAW972.53 302.55 80.00 38.89 . 38.8926121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15046 MACKEREL,ATLANTIC,RAW971.15 302.55 80.00 38.94 . 38.9426121140 0 Mackerel, floured or breaded, fried 15046 MACKEREL,ATLANTIC,RAW 1,086.90 302.55 88.00 31.63 . 31.6326121160 0 Mackerel, pickled 15046 MACKEREL,ATLANTIC,RAW467.20 453.60 80.00 121.36 . 121.3626121180 0 Mackerel, canned 15048 MACKEREL,JACK,CND,DRND100.00 100.00 100.00 100.00 25.00 133.3327250300 0 Mackerel cake or patty 15048 MACKEREL,JACK,CND,DRND954.85 453.60 80.10 59.31 25.00 79.0826121100 0 Mackerel, raw 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW99.00 33.00 100.00 33.33 . 33.3326121110 0 Mackerel, cooked, NS as to cooking method 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW972.53 302.55 80.00 38.89 . 38.89TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-68________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Mackerel (49) ---------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26121120 0 Mackerel, baked or broiled 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW972.53 302.55 80.00 38.89 . 38.8926121120 100145 Mackerel, baked or broiled W/ CORN OIL 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW971.40 302.55 80.00 38.93 . 38.9326121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW972.53 302.55 80.00 38.89 . 38.8926121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW971.15 302.55 80.00 38.94 . 38.9426121140 0 Mackerel, floured or breaded, fried 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 1,086.90 302.55 88.00 31.63 . 31.6326121100 0 Mackerel, raw 15051 MACKEREL,SPANISH,RAW99.00 33.00 100.00 33.33 . 33.3326121110 0 Mackerel, cooked, NS as to cooking method 15051 MACKEREL,SPANISH,RAW972.53 302.55 80.00 38.89 . 38.8926121120 0 Mackerel, baked or broiled 15051 MACKEREL,SPANISH,RAW972.53 302.55 80.00 38.89 . 38.8926121120 100145 Mackerel, baked or broiled W/ CORN OIL 15051 MACKEREL,SPANISH,RAW971.40 302.55 80.00 38.93 . 38.9326121120 203649 Mackerel, baked or broiled W/ BUTTER, NFS 15051 MACKEREL,SPANISH,RAW972.53 302.55 80.00 38.89 . 38.8926121120 203744 Mackerel, baked or broiled W/ OLIVE OIL 15051 MACKEREL,SPANISH,RAW971.15 302.55 80.00 38.94 . 38.9426121140 0 Mackerel, floured or breaded, fried 15051 MACKEREL,SPANISH,RAW 1,086.90 302.55 88.00 31.63 . 31.6326121190 0 Mackerel, smoked 15201 MACKEREL,PACIFIC &JACK,MXD SP,CKD,DRY HEAT100.75 100.00 100.00 99.26 20.60 125.0126121130 0 Mackerel, salted 83110 FISH,MACKEREL,SALTED100.00 100.00 100.00 100.00 30.00 142.8626121170 0 Mackerel, dried 83110 FISH,MACKEREL,SALTED100.00 100.00 100.00 100.00 30.00 142.86---------------------------------------------------- SPECIES=Mullet (52) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26123100 0 Mullet, raw 15055 MULLET,STRIPED,RAW100.00 100.00 100.00 100.00 . 100.0026123140 100501 Mullet, floured or breaded, fried W/ VEGETABLE 15055 MULLET,STRIPED,RAW787.05 607.80 79.20 97.51 . 97.51OIL, NFS (INCLUDE OIL, NFS)26123160 0 Mullet, steamed or poached 15055 MULLET,STRIPED,RAW100.00 100.00 79.00 126.58 . 126.5826123140 0 Mullet, floured or breaded, fried 15055 Need gwd for 1 lb raw ylds x; recipe calls for 2 l787.05 607.80 79.20 97.51 . 97.5126123140 100806 Mullet, floured or breaded, fried W/ CANOLA, S 15055 Need gwd for 1 lb raw ylds x; recipe calls for 2 l787.05 607.80 79.20 97.51 . 97.51OYBEAN, AND SUNFLOWER OIL26123120 0 Mullet, baked or broiled 15055 Need gwd for 1 lb raw ylds..;recipe calls for 2lbs672.50 607.80 71.10 127.12 . 127.1226123110 0 Mullet, cooked, NS as to cooking method 15055 Need gwd for 1 lb.raw ylds x;recipe calls for 2 lb787.05 607.80 79.20 97.51 . 97.51---------------------------------------------------- SPECIES=Mussels (53) ------------------ HABITAT=Marine --------------------------------------------------------------------26313100 0 Mussels, raw 15164 MUSSEL,BLUE,RAW100.00 100.00 100.00 100.00 . 100.0026313110 0 Mussels, cooked, NS as to cooking method 15164 MUSSEL,BLUE,RAW484.80 453.60 80.90 115.65 . 115.6526313110 100863 Mussels, cooked, NS as to cooking method W/ CA 15164 MUSSEL,BLUE,RAW483.85 453.60 80.90 115.88 . 115.88NOLA OIL26313110 203495 Mussels, cooked, NS as to cooking method W/ BU 15164 MUSSEL,BLUE,RAW484.98 453.60 80.90 115.61 . 115.61TTER, NFS26313160 0 Mussels, steamed or poached 15164 MUSSEL,BLUE,RAW100.84 100.00 50.00 198.33 . 198.3327150330 0 Mussels with tomato-based sauce (mixture) 15164 MUSSEL,BLUE,RAW125.00 100.00 80.00 100.00 . 100.0027350110 0 Bouillabaisse 15164 MUSSEL,BLUE,RAW 4,392.60 226.80 80.00 6.45 . 6.45---------------------------------------------------- SPECIES=Ocean Perch (54) -------------- HABITAT=Marine --------------------------------------------------------------------26125100 0 Ocean perch, raw 15057 OCEAN PERCH,ATLANTIC,RAW100.00 100.00 100.00 100.00 . 100.0026125110 0 Ocean perch, cooked, NS as to cooking method 15057 OCEAN PERCH,ATLANTIC,RAW971.90 907.20 80.00 116.68 . 116.6826125120 0 Ocean perch, baked or broiled 15057 OCEAN PERCH,ATLANTIC,RAW971.90 907.20 80.00 116.68 . 116.68TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-69________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Ocean Perch (54) ------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS 15057 OCEAN PERCH,ATLANTIC,RAW972.08 907.20 80.00 116.66 . 116.6626125120 202334 Ocean perch, baked or broiled W/O FAT OR W/ NO 15057 OCEAN PERCH,ATLANTIC,RAW943.70 907.20 80.00 120.17 . 120.17NSTICK SPRAY (INCLUDE PAM...)26125120 203091 Ocean perch, baked or broiled W/ OLIVE OIL 15057 OCEAN PERCH,ATLANTIC,RAW970.70 907.20 80.00 116.82 . 116.8226125130 0 Ocean perch, breaded or battered, baked 15057 OCEAN PERCH,ATLANTIC,RAW 1,128.75 907.20 80.00 100.47 . 100.4726125140 0 Ocean perch, floured or breaded, fried 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907.20 88.00 94.89 . 94.8926125140 100975 Ocean perch, floured or breaded, fried W/ VEGE 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907.20 88.00 94.89 . 94.89TABLE OIL, NFS (INCLUDE OIL, NFS)26125150 0 Ocean perch, battered, fried 15057 OCEAN PERCH,ATLANTIC,RAW133.00 100.00 88.00 85.44 . 85.4426125160 0 Ocean perch, steamed or poached 15057 OCEAN PERCH,ATLANTIC,RAW100.00 100.00 80.00 125.00 . 125.00---------------------------------------------------- SPECIES=Octopus (55) ------------------ HABITAT=Marine --------------------------------------------------------------------26205110 0 Octopus, cooked, NS as to cooking method 15166 OCTOPUS,COMMON,RAW 1,086.45 907.20 85.00 98.24 . 98.2426205160 0 Octopus, steamed 15166 OCTOPUS,COMMON,RAW100.84 100.00 50.00 198.33 . 198.3326205170 0 Octopus, dried 15166 OCTOPUS,COMMON,RAW100.30 100.00 26.30 379.09 . 379.0926205190 0 Octopus, smoked 15166 OCTOPUS,COMMON,RAW100.00 100.00 58.70 170.36 . 170.3627451060 0 Octopus salad, Puerto Rican style (Ensalada de 15166 OCTOPUS,COMMON,RAW516.30 226.80 72.30 60.76 . 60.76pulpo)26205180 0 Octopus, dried, boiled 15230 OCTOPUS,COMMON,CKD,MOIST HEAT100.30 100.00 100.00 99.70 25.00 132.93---------------------------------------------------- SPECIES=Oyster (59) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26315100 0 Oysters, raw 15167 OYSTER,EASTERN,WILD,RAW100.00 100.00 100.00 100.00 . 100.0026315110 0 Oysters, cooked, NS as to cooking method 15167 OYSTER,EASTERN,WILD,RAW589.20 504.00 80.00 106.92 . 106.9226315120 0 Oysters, baked or broiled 15167 OYSTER,EASTERN,WILD,RAW242.40 226.80 100.00 93.56 . 93.5626315130 0 Oysters, steamed 15167 OYSTER,EASTERN,WILD,RAW100.84 100.00 80.00 123.96 . 123.9626315140 0 Oysters, floured or breaded, fried 15167 OYSTER,EASTERN,WILD,RAW 1,086.45 907.20 88.00 94.89 . 94.8926315150 0 Oysters, battered, fried 15167 OYSTER,EASTERN,WILD,RAW902.90 680.40 88.00 85.63 . 85.6326315190 0 Oysters, smoked 15167 OYSTER,EASTERN,WILD,RAW100.84 100.00 61.60 160.99 . 160.9927250220 0 Oyster fritter 15167 OYSTER,EASTERN,WILD,RAW783.90 400.00 90.00 56.70 . 56.7027350200 0 Oyster pie 15167 OYSTER,EASTERN,WILD,RAW830.84 200.00 82.00 29.36 . 29.3627363000 0 Gumbo with rice (New Orleans type with shellfi 15167 OYSTER,EASTERN,WILD,RAW 3,864.33 186.00 77.10 6.24 . 6.24sh, pork, and/or poultry, tomatoes, okra, rice)27450250 0 Oysters Rockefeller 15167 OYSTER,EASTERN,WILD,RAW786.68 336.00 90.00 47.46 . 47.4627464000 0 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,548.33 186.00 75.00 6.99 . 6.99h, pork, and/or poultry, tomatoes, okra)27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,550.01 186.00 75.00 6.99 . 6.99h, pork, and/or poultry, tomatoes, okra) W/ BUTTER, NFS28355310 0 Oyster stew 15167 OYSTER,EASTERN,WILD,RAW 1,538.01 496.00 94.00 34.31 . 34.3128355310 100152 Oyster stew W/ SKIM MILK 15167 OYSTER,EASTERN,WILD,RAW 1,542.01 496.00 94.00 34.22 . 34.2228355310 201647 Oyster stew W/ WHOLE MILK 15167 OYSTER,EASTERN,WILD,RAW 1,538.01 496.00 94.00 34.31 . 34.3128355310 202979 Oyster stew W/ WHOLE MILK AND W/ MARGARINE, NF 15167 OYSTER,EASTERN,WILD,RAW 1,538.51 496.00 94.00 34.30 . 34.30TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-70________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Oyster (59) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------S58128210 0 Dressing with oysters 15167 OYSTER,EASTERN,WILD,RAW969.73 248.00 100.00 25.57 . 25.5732105020 100663 Egg omelet or scrambled egg, with fish W/ OYST 15167N (26315120) OYSTER,EASTERN,WILD,RAW84.58 11.23 91.00 14.59 25.00 19.45ERS26315180 0 Oysters, canned 15170 OYSTER,EASTERN,CND100.00 100.00 92.00 108.70 25.00 144.9327150200 0 Oyster sauce (white sauce-based) 15170 OYSTER,EASTERN,CND501.80 248.00 100.00 49.42 25.00 65.90---------------------------------------------------- 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 cal732.65 553.40 77.70 97.21 . 97.2126127140 100350 Perch, floured or breaded, fried W/ VEGETABLE 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal732.65 553.40 77.70 97.21 . 97.21OIL, 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 cal732.65 553.40 77.70 97.21 . 97.21INCLUDE 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 cal732.65 553.40 77.70 97.21 . 97.2126127140 100971 Perch, floured or breaded, fried W/ CANOLA OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal732.65 553.40 77.70 97.21 . 97.2126127110 0 Perch, cooked, NS as to cooking method 15060 Need grm wt.descr.for 1 lb raw ylds...;recipe call732.65 553.40 77.70 97.21 . 97.2126127120 0 Perch, baked or broiled 15060 PERCH,MXD SP,RAW971.90 907.20 80.00 116.68 . 116.6826127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS 15060 PERCH,MXD SP,RAW970.95 907.20 80.00 116.79 . 116.79(INCLUDE OIL, NFS)26127120 201707 Perch, baked or broiled W/ CORN OIL (INCLUDE M 15060 PERCH,MXD SP,RAW970.95 907.20 80.00 116.79 . 116.79AZOLA CORN OIL; MAZOLA OIL, NFS)26127120 203094 Perch, baked or broiled W/ OLIVE OIL 15060 PERCH,MXD SP,RAW970.70 907.20 80.00 116.82 . 116.8226127120 203332 Perch, baked or broiled W/O FAT 15060 PERCH,MXD SP,RAW943.70 907.20 80.00 120.17 . 120.1726127120 203610 Perch, baked or broiled W/ BUTTER, NFS 15060 PERCH,MXD SP,RAW972.08 907.20 80.00 116.66 . 116.6626127130 0 Perch, breaded or battered, baked 15060 PERCH,MXD SP,RAW 1,128.75 907.20 80.00 100.47 . 100.4726127130 100568 Perch, breaded or battered, baked W/ VEGETABLE 15060 PERCH,MXD SP,RAW 1,127.33 907.20 80.00 100.59 . 100.59OIL, NFS (INCLUDE OIL, NFS)26127130 203003 Perch, breaded or battered, baked W/O FAT 15060 PERCH,MXD SP,RAW 1,086.45 907.20 80.00 104.38 . 104.3826127150 0 Perch, battered, fried 15060 PERCH,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.4626127150 100862 Perch, battered, fried W/ CANOLA OIL 15060 PERCH,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.4626127150 202977 Perch, battered, fried W/ SOYBEAN OIL (INCLUDE 15060 PERCH,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.46WESSON SOYBEAN OIL...)26127160 0 Perch, steamed or poached 15060 PERCH,MXD SP,RAW100.00 100.00 80.00 125.00 . 125.0027350030 0 Seafood stew with potatoes and vegetables (exc 15060 PERCH,MXD SP,RAW 1,389.75 113.40 80.00 10.20 . 10.20luding carrots, broccoli, and dark-green leafy), tomato-base sauce27350310 0 Seafood stew with potatoes and vegetables (inc 15060 PERCH,MXD SP,RAW 1,370.35 113.40 80.00 10.34 . 10.34luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce---------------------------------------------------- SPECIES=Pike (63) --------------------- HABITAT=Freshwater ----------------------------------------------------------------26129110 0 Pike, cooked, NS as to cooking method 15062 PIKE,NORTHERN,RAW 1,086.45 907.20 88.00 94.89 . 94.8926129120 0 Pike, baked or broiled 15062 PIKE,NORTHERN,RAW971.90 907.20 80.00 116.68 . 116.68TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-71________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Pike (63) -------------------- HABITAT=Freshwater ------------------------------------------- (continued) ---------26129120 201172 Pike, baked or broiled W/ VEGETABLE OIL, NFS ( 15062 PIKE,NORTHERN,RAW970.95 907.20 80.00 116.79 . 116.79INCLUDE OIL, NFS)26129140 0 Pike, floured or breaded, fried 15062 PIKE,NORTHERN,RAW 1,086.45 907.20 88.00 94.89 . 94.8926129150 0 Pike, battered, fried 15062 PIKE,NORTHERN,RAW133.00 100.00 88.00 85.44 . 85.4426129160 0 Pike, steamed or poached 15062 PIKE,NORTHERN,RAW100.00 100.00 79.00 126.58 . 126.5827250060 0 Gefilte fish 15062 PIKE,NORTHERN,RAW 6,161.70 2,268.00 100.00 36.81 . 36.81---------------------------------------------------- SPECIES=Pollock (64) ------------------ HABITAT=Marine --------------------------------------------------------------------26100240 0 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907.20 88.00 94.89 . 94.89loured or breaded, fried26100240 101130 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907.20 88.00 94.89 . 94.89loured 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,RAW133.00 100.00 88.00 85.44 . 85.44attered, fried27250500 0 Kamaboko (Japanese fish cake) 15065 POLLOCK,ATLANTIC,RAW148.00 100.00 100.00 67.57 . 67.5727250510 0 Fish cake (Kamaboko) tempura 15065 POLLOCK,ATLANTIC,RAW752.34 453.60 95.00 63.47 . 63.4727250520 0 Seafood restructured 15065 POLLOCK,ATLANTIC,RAW148.00 100.00 100.00 67.57 . 67.5728150050 0 Fish parmesan (frozen meal) 15065 POLLOCK,ATLANTIC,RAW 1,687.93 680.40 80.00 50.39 . 50.3928150410 0 Fish and chips with vegetable, potatoes, tomat 15065 POLLOCK,ATLANTIC,RAW255.80 100.00 93.80 41.68 . 41.68oes (frozen meal)28152030 0 Seafood newburg with rice, vegetable (frozen m 15065N (27250500) POLLOCK,ATLANTIC,RAW296.68 24.08 100.00 8.12 . 8.12eal)58149210 0 Somen salad 15065N (27250500) POLLOCK,ATLANTIC,RAW422.05 47.30 100.00 11.21 . 11.2127450130 0 Crab salad made with imitation crab 15065N (27250520) POLLOCK,ATLANTIC,RAW357.05 153.24 100.00 42.92 . 42.9227450130 100551 Crab salad made with imitation crab W/ REAL MA 15065N (27250520) POLLOCK,ATLANTIC,RAW353.30 153.24 100.00 43.37 . 43.37YONNAISE27450130 202453 Crab salad made with imitation crab W/ FAT FRE 15065N (27250520) POLLOCK,ATLANTIC,RAW362.30 153.24 100.00 42.30 . 42.30E MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450130 203191 Crab salad made with imitation crab W/ LOW CAL 15065N (27250520) POLLOCK,ATLANTIC,RAW360.80 153.24 100.00 42.47 . 42.47ORIE OR DIET MAYONNAISE27550000 100344 Fish sandwich, on bun, with spread W/ RESTRUCT 15065N (27250520) POLLOCK,ATLANTIC,RAW148.60 38.92 94.50 27.71 . 27.71URED SEAFOOD58111200 0 Puffs, fried, crab meat and cream cheese fille 15065N (27250520) POLLOCK,ATLANTIC,RAW892.90 110.68 76.00 16.31 . 16.31d58148140 203037 Macaroni salad with crab meat W/ IMITATION CRA 15065N (27250520) POLLOCK,ATLANTIC,RAW744.88 63.85 100.00 8.57 . 8.57B58148550 203165 Pasta salad with meat (macaroni or noodles, ve 15065N (27250520) POLLOCK,ATLANTIC,RAW959.03 99.04 100.00 10.33 . 10.33getables, meat, dressing) W/ RESTRUCTURED SEAFOOD (INCLUDE IMITATION CRAB MEAT) AND W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYONNAISE)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-72________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- 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 call672.50 607.80 70.70 127.83 . 127.8326131120 0 Pompano, baked or broiled 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls672.50 607.80 70.70 127.83 . 127.8326131120 202069 Pompano, baked or broiled W/ BUTTER, NFS 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls672.68 607.80 70.70 127.80 . 127.8026131120 202612 Pompano, baked or broiled W/ CORN OIL (INCLUDE 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls671.55 607.80 70.70 128.02 . 128.02MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORNOIL...)26131120 203073 Pompano, baked or broiled W/ VEGETABLE OIL, NF 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls671.55 607.80 70.70 128.02 . 128.02S (INCLUDE OIL, NFS)26131140 0 Pompano, floured or breaded, fried 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls787.05 607.80 79.20 97.51 . 97.5126131140 100951 Pompano, floured or breaded, fried W/ CORN OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls787.05 607.80 79.20 97.51 . 97.51(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26131100 0 Pompano, raw 15068 POMPANO,FLORIDA,RAW100.00 100.00 100.00 100.00 . 100.0026131150 0 Pompano, battered, fried 15068 POMPANO,FLORIDA,RAW133.00 100.00 88.00 85.44 . 85.4426131160 0 Pompano, steamed or poached 15068 POMPANO,FLORIDA,RAW100.00 100.00 80.00 125.00 . 125.0026131190 0 Pompano, smoked 15068 POMPANO,FLORIDA,RAW100.67 100.00 85.00 116.86 . 116.8627350110 0 Bouillabaisse 15068 POMPANO,FLORIDA,RAW 4,392.60 453.60 80.00 12.91 . 12.91---------------------------------------------------- SPECIES=Porgy (66) -------------------- HABITAT=Marine --------------------------------------------------------------------26133120 0 Porgy, baked or broiled 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls590.90 526.20 67.10 132.71 . 132.7126133120 100976 Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls589.95 526.20 67.10 132.93 . 132.93(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 calls589.95 526.20 67.10 132.93 . 132.93AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26133120 202615 Porgy, baked or broiled W/ OLIVE OIL 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls589.70 526.20 67.10 132.98 . 132.9826133120 202974 Porgy, baked or broiled W/O FAT OR W/ NONSTICK 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls562.70 526.20 67.10 139.36 . 139.36SPRAY (INCLUDE PAM...)26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls591.08 526.20 67.10 132.67 . 132.6726133140 0 Porgy, floured or breaded, fried 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls705.45 526.20 76.80 97.12 . 97.1226133140 100567 Porgy, floured or breaded, fried W/ VEGETABLE 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls705.45 526.20 76.80 97.12 . 97.12OIL, 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 calls705.45 526.20 76.80 97.12 . 97.12YBEAN AND SUNFLOWER OIL26133140 101048 Porgy, floured or breaded, fried W/ SOYBEAN OI 15090 Need grm wt.descr.for 1 lb raw ylds..;recipe calls705.45 526.20 76.80 97.12 . 97.12L26133130 0 Porgy, breaded or battered, baked 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls790.05 526.20 80.00 83.25 . 83.2526133130 100163 Porgy, breaded or battered, baked W/ CORN OIL 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls787.20 526.20 80.00 83.56 . 83.5626133130 200501 Porgy, breaded or battered, baked W/ CANOLA OI 15090 Need grm wt.descr.for 1 lb.raw ylds..;recipe calls787.20 526.20 80.00 83.56 . 83.56L26133100 0 Porgy, raw 15090 SCUP,RAW100.00 100.00 100.00 100.00 . 100.0026133110 0 Porgy, cooked, NS as to cooking method 15090 SCUP,RAW705.45 526.20 76.80 97.12 . 97.1226133150 0 Porgy, battered, fried 15090 SCUP,RAW91.00 58.00 81.50 78.20 . 78.2026133150 101117 Porgy, battered, fried W/ CANOLA OIL 15090 SCUP,RAW91.00 58.00 81.50 78.20 . 78.20TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-73________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Porgy (66) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26133160 0 Porgy, steamed or poached 15090 SCUP,RAW100.00 100.00 80.00 125.00 . 125.0027450750 100467 Fish and vegetables (excluding carrots, brocco 15090N (26133100) SCUP,RAW 1,431.75 907.20 90.00 70.40 . 70.40li, and dark-green leafy (no potatoes)), soy-based 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 2787.05 607.80 79.20 97.51 . 97.5126135110 0 Ray, cooked, NS as to cooking method 15095 Ray,raw976.60 911.90 70.70 132.07 . 132.0726135120 0 Ray, baked or broiled 15095 Ray,raw976.60 911.90 70.70 132.07 . 132.0726135160 0 Ray, steamed or poached 15095 Ray,raw100.00 100.00 79.00 126.58 . 126.58---------------------------------------------------- SPECIES=Rockfish (72) ----------------- HABITAT=Estuarine -----------------------------------------------------------------26100100 0 Fish, NS as to type, raw 15070 ROCKFISH,PACIFIC,MXD SP,RAW100.00 7.10 100.00 7.10 . 7.1026100130 0 Fish, NS as to type, breaded or battered, bake 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,171.58 64.40 80.00 6.87 . 6.87d26100140 0 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64.40 88.00 6.74 . 6.7426100140 100854 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64.40 88.00 6.74 . 6.74W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW133.00 7.10 88.00 6.07 . 6.0726100140 100258 Fish, NS as to type, floured or breaded, fried 15070 rockfish, pacific, mixed species, raw 1,086.45 64.40 88.00 6.74 . 6.74W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)28150610 0 Fish, batter-dipped or fish cake, with vegetab 15070N (26100150) ROCKFISH,PACIFIC,MXD SP,RAW224.80 6.48 100.00 3.28 12.00 3.72le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT100.84 7.10 100.00 7.04 25.00 9.39method26100120 0 Fish, NS as to type, baked or broiled 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT972.08 64.40 100.00 6.63 25.00 8.8326100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT972.08 64.40 100.00 6.63 25.00 8.83R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15071 Rockfish,Pacific,mixed species,cooked,dry heat970.95 64.40 100.00 6.63 25.00 8.84ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15071 Rockfish,Pacific,mixed species,cooked,dry heat970.95 64.40 100.00 6.63 25.00 8.84OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)---------------------------------------------------- SPECIES=Roe (73) ---------------------- HABITAT=Marine --------------------------------------------------------------------26207110 0 Roe, shad, cooked 15072 ROE,MXD SP,RAW745.10 680.40 80.00 114.15 . 114.1526209100 0 Roe, herring 15072 ROE,MXD SP,RAW100.00 100.00 100.00 100.00 . 100.0026212100 0 Roe, sea urchin 42026 SEA URCHIN,ROE100.00 100.00 100.00 100.00 . 100.00TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-74________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Salmon (75) ------------------- HABITAT=0.06% Freshwater, 3.02% Estuarine, 96.92% Mari-----------------------------26100190 0 Fish, NS as to type, smoked 15077 SALMON,CHINOOK,SMOKED99.90 74.90 100.00 74.97 5.00 78.9226137190 0 Salmon, smoked 15077 SALMON,CHINOOK,SMOKED100.00 100.00 100.00 100.00 5.00 105.2626137180 0 Salmon, canned 15080 SALMON,CHUM,CND,DRND W/BONE100.00 5.00 100.00 5.00 25.00 6.6727250070 0 Salmon cake or patty 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.7527250070 100581 Salmon cake or patty W/ CANOLA OIL 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.7527250070 100601 Salmon cake or patty W/ SUNFLOWER OIL 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.7527250070 100813 Salmon cake or patty W/ VEGETABLE OIL, NFS (IN 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.75CLUDE OIL, NFS)27250070 100890 Salmon cake or patty W/ CANOLA, SOYBEAN, AND S 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.75UNFLOWER OIL27250070 101058 Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.75ESSON SOYBEAN OIL...)27450030 0 Salmon salad 15080 SALMON,CHUM,CND,DRND W/BONE927.60 33.60 100.00 3.62 25.00 4.8327450030 100335 Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15080 SALMON,CHUM,CND,DRND W/BONE795.60 33.60 100.00 4.22 25.00 5.63SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FREE NONFAT DRESSING..)27450030 100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15080 SALMON,CHUM,CND,DRND W/BONE940.10 33.60 100.00 3.57 25.00 4.77G, MADE WITH SOUR CREAM AND/OR BUTTERMILK ANDOIL27450030 201395 Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL 15080 SALMON,CHUM,CND,DRND W/BONE935.10 33.60 100.00 3.59 25.00 4.79AND VINEGAR)27450030 202267 Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE 15080 SALMON,CHUM,CND,DRND W/BONE933.10 33.60 100.00 3.60 25.00 4.80STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...)27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15080 SALMON,CHUM,CND,DRND W/BONE935.10 33.60 100.00 3.59 25.00 4.79(INCLUDE MIRACLE WHIP)26137100 0 Salmon, raw 15081 SALMON,COHO,WILD,RAW100.00 100.00 100.00 100.00 . 100.0026137120 0 Salmon, baked or broiled 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls844.90 780.20 76.90 120.08 . 120.0826137120 200202 Salmon, baked or broiled W/ VEGETABLE OIL, NFS 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls843.95 780.20 76.90 120.22 . 120.22(INCLUDE OIL, NFS)26137120 200265 Salmon, baked or broiled W/ BUTTER, NFS 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls845.08 780.20 76.90 120.06 . 120.0626137120 201145 Salmon, baked or broiled W/ OLIVE OIL 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls843.70 780.20 76.90 120.25 . 120.2526137120 201437 Salmon, baked or broiled W/O FAT OR W/ NONSTIC 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls816.70 780.20 76.90 124.23 . 124.23K SPRAY (INCLUDE PAM...)26137120 202595 Salmon, baked or broiled W/ BACON GREASE 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls842.50 780.20 76.90 120.42 . 120.4226137120 203550 Salmon, baked or broiled W/ CORN OIL (INCLUDE 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls843.95 780.20 76.90 120.22 . 120.22MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORNOIL...)26137120 203738 Salmon, baked or broiled W/ MARGARINE-LIKE SPR 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls845.33 780.20 76.90 120.02 . 120.02EAD, TUB, SALTED (INCLUDE SHEDD'S SPREAD COUNTRY CROCK, PARKAY...)26137140 0 Salmon, floured or breaded, fried 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 83.00 97.97 . 97.9726137140 100833 Salmon, floured or breaded, fried W/ VEGETABLE 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 83.00 97.97 . 97.97OIL, NFS (INCLUDE OIL, NFS)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-75________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Salmon (75) ------------------ HABITAT=0.06% Freshwater, 3.02% Estuarine, 96.92% Marin------- (continued) ---------26137140 100891 Salmon, floured or breaded, fried W/ SOYBEAN O 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 83.00 97.97 . 97.97IL (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 calls959.45 780.20 83.00 97.97 . 97.97OYBEAN, AND SUNFLOWER OIL26137150 0 Salmon, battered, fried 15083 SALMON,PINK,RAW133.00 100.00 88.00 85.44 . 85.4426137160 0 Salmon, steamed or poached 15083 SALMON,PINK,RAW100.00 100.00 80.00 125.00 . 125.0026137170 0 Salmon, dried 15083 SALMON,PINK,RAW100.00 100.00 80.00 125.00 . 125.0032105020 0 Egg omelet or scrambled egg, with fish 15084 Need gwd for 1 Tbsp;recipe calls for 1 Tbsp.84.58 12.00 91.00 15.59 25.00 20.7926100180 0 Fish, NS as to type, canned 15084 SALMON,PINK,CND,W/BONE &LIQ100.00 19.40 100.00 19.40 25.00 25.8726137180 0 Salmon, canned 15084 SALMON,PINK,CND,W/BONE &LIQ100.00 75.00 100.00 75.00 25.00 100.0027250080 0 Salmon loaf 15084 SALMON,PINK,CND,W/BONE &LIQ981.25 454.00 80.00 57.83 25.00 77.1127250080 202992 Salmon loaf W/O FAT 15084 SALMON,PINK,CND,W/BONE &LIQ938.95 454.00 80.00 60.44 25.00 80.5927251010 0 Stewed salmon, Puerto Rican style (Salmon guis 15084 SALMON,PINK,CND,W/BONE &LIQ 1,050.50 453.60 77.50 55.72 25.00 74.29ado)27450030 0 Salmon salad 15084 SALMON,PINK,CND,W/BONE &LIQ927.60 454.00 100.00 48.94 25.00 65.2627450030 100335 Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAI 15084 SALMON,PINK,CND,W/BONE &LIQ795.60 454.00 100.00 57.06 25.00 76.09SE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING: KRAFT MIRACLE WHIP FREE NONFAT DRESSING..)27450030 100859 Salmon salad W/ REDUCED CALORIE CREAMY DRESSIN 15084 SALMON,PINK,CND,W/BONE &LIQ940.10 454.00 100.00 48.29 25.00 64.39G, MADE WITH SOUR CREAM AND/OR BUTTERMILK ANDOIL27450030 201395 Salmon salad W/ ITALIAN DRESSING (INCLUDE OIL 15084 SALMON,PINK,CND,W/BONE &LIQ935.10 454.00 100.00 48.55 25.00 64.73AND VINEGAR)27450030 202267 Salmon salad W/ REDUCED CALORIE OR DIET, CHOLE 15084 SALMON,PINK,CND,W/BONE &LIQ933.10 454.00 100.00 48.66 25.00 64.87STEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT...)27450030 202962 Salmon salad W/ MAYONNAISE-TYPE SALAD DRESSING 15084 SALMON,PINK,CND,W/BONE &LIQ935.10 454.00 100.00 48.55 25.00 64.73(INCLUDE MIRACLE WHIP)27450310 0 Lomi salmon 15084 SALMON,PINK,CND,W/BONE &LIQ 1,298.60 453.60 100.00 34.93 25.00 46.5728355350 0 Salmon soup, cream style 15084 SALMON,PINK,CND,W/BONE &LIQ 1,004.28 453.60 90.00 50.19 25.00 66.9132105020 100563 Egg omelet or scrambled egg, with fish W/ BUTT 15084 on-line says 1 Tb,sheet says 1 Tb=12 gm84.59 12.00 91.00 15.59 25.00 20.79ER, NFS26100180 0 Fish, NS as to type, canned 15087 SALMON,SOCKEYE,CND,DRND W/BONE100.00 5.50 100.00 5.50 25.00 7.3326137180 0 Salmon, canned 15087 SALMON,SOCKEYE,CND,DRND W/BONE100.00 20.00 100.00 20.00 25.00 26.6726137110 0 Salmon, cooked, NS as to cooking method 15247 SALMON,COHO,WILD,CKD,DRY HEAT100.00 100.00 100.00 100.00 25.00 133.33---------------------------------------------------- SPECIES=Sardine (77) ------------------ HABITAT=Marine --------------------------------------------------------------------26139110 0 Sardines, cooked 15088 SARDINE,ATLANTIC,CND,OIL,DRND W/BONE100.00 100.00 100.00 100.00 25.00 133.3326139180 0 Sardines, canned in oil 15088 SARDINE,ATLANTIC,CND,OIL,DRND W/BONE100.00 100.00 100.00 100.00 25.00 133.3327550510 0 Sardine sandwich, with lettuce and spread 15088 SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 1,225.25 425.25 100.00 34.71 25.00 46.2827250610 100389 Tuna noodle casserole with cream or white sauc 15088N (26139180) SARDINE,ATLANTIC,CND,OIL,DRND W/BONE 1,140.59 160.00 90.00 15.59 25.00 20.78e W/ TUNA AND SARDINES27150350 0 Sardines with tomato-based sauce (mixture) 15089 SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE100.00 100.00 100.00 100.00 25.00 133.33TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-76________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Sardine (77) ----------------- HABITAT=Marine ----------------------------------------------- (continued) ---------27150370 0 Sardines with mustard sauce (mixture) 15089 SARDINE,PACIFIC,CND,TOMATO SAU,DRND W/BONE100.00 100.00 100.00 100.00 25.00 133.33---------------------------------------------------- SPECIES=Scallop (79) ------------------ HABITAT=0.58% Estuarine, 99.42% Marine --------------------------------------------26317110 0 Scallops, cooked, NS as to cooking method 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.8926317120 0 Scallops, baked or broiled 15172 SCALLOP,MXD SP,RAW706.05 680.40 80.00 120.46 . 120.4626317120 200497 Scallops, baked or broiled W/ VEGETABLE OIL, N 15172 SCALLOP,MXD SP,RAW705.34 680.40 80.00 120.58 . 120.58FS (INCLUDE OIL, NFS)26317120 200876 Scallops, baked or broiled W/ BUTTER, NFS 15172 SCALLOP,MXD SP,RAW706.18 680.40 80.00 120.44 . 120.4426317120 202359 Scallops, baked or broiled W/O FAT OR W/ NONST 15172 SCALLOP,MXD SP,RAW684.90 680.40 80.00 124.18 . 124.18ICK SPRAY (INCLUDE PAM...)26317130 0 Scallops, steamed or boiled 15172 SCALLOP,MXD SP,RAW941.40 907.20 100.00 96.37 . 96.3726317140 0 Scallops, floured or breaded, fried 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.8926317140 101020 Scallops, floured or breaded, fried W/ CORN OI 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.89L26317150 0 Scallops, battered, fried 15172 SCALLOP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.6327250950 0 Shellfish mixture and noodles, tomato-based sa 15172 SCALLOP,MXD SP,RAW742.00 56.70 100.00 7.64 . 7.64uce (mixture)27350110 0 Bouillabaisse 15172 SCALLOP,MXD SP,RAW 4,392.60 453.60 80.00 12.91 . 12.9128150810 0 Scallops with potatoes, vegetable (frozen meal 15172 SCALLOP,MXD SP,RAW242.80 108.90 93.60 47.92 . 47.92)28152010 0 Seafood platter with fish cake, fish fillet, s 15172N (26317140) SCALLOP,MXD SP,RAW240.00 12.69 100.00 6.01 12.00 6.83callops, shrimp, potatoes (frozen meal)27150510 0 Scallops with cheese sauce (mixture) 90240 Need gwd for 1 C;recipe calls for 1 C.241.50 120.00 100.00 49.69 21.00 62.9027250110 0 Scallops and noodles with cheese sauce (mixtur 90240 SCALLOPS,STEAMED 1,215.40 453.60 90.00 41.47 21.00 52.49e)58304400 0 Linguini with vegetables and seafood in white 90240 SCALLOPS,STEAMED269.27 32.28 100.00 11.99 21.00 15.17wine 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 1,362.00 91.50 70.96 . 70.9626141120 0 Sea bass, baked or broiled 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls844.90 780.20 76.90 120.08 . 120.0826141120 200874 Sea bass, baked or broiled W/ BUTTER, NFS 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls845.08 780.20 76.90 120.06 . 120.0626141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls843.95 780.20 76.90 120.22 . 120.2226141120 201674 Sea bass, baked or broiled W/ VEGETABLE OIL, N 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls843.95 780.20 76.90 120.22 . 120.22FS (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 calls845.08 780.20 76.90 120.06 . 120.06NSALTED26141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls816.70 780.20 76.90 124.23 . 124.23TICK SPRAY (INCLUDE PAM...)26141110 0 Sea bass, cooked, NS as to cooking method 15091 Need grm wt.descr.for 1 lb.raw ylds...;recipe call844.90 780.20 76.90 120.08 . 120.0826141140 0 Sea bass, floured or breaded, fried 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb959.45 780.20 83.00 97.97 . 97.9726141140 100856 Sea bass, floured or breaded, fried W/ VEGETAB 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb959.45 780.20 83.00 97.97 . 97.97LE OIL, NFS (INCLUDE OIL, NFS)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-77________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Sea Bass (82) ---------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26141130 0 Sea bass, breaded or battered, baked 15091 SEA BASS,MXD SP,RAW 1,128.75 907.20 80.00 100.47 . 100.4726141140 100355 Sea bass, floured or breaded, fried W/ PEANUT 15091 SEA BASS,MXD SP,RAW959.45 780.20 83.00 97.97 . 97.97OIL26141140 100741 Sea bass, floured or breaded, fried W/ CANOLA 15091 SEA BASS,MXD SP,RAW959.45 780.20 83.00 97.97 . 97.97OIL26141160 0 Sea bass, steamed or poached 15091 SEA BASS,MXD SP,RAW100.00 100.00 80.00 125.00 . 125.00---------------------------------------------------- SPECIES=Seafood (83) ------------------ HABITAT=Unknown -------------------------------------------------------------------58106900 0 Pizza with seafood, NS as to type of crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI581.88 49.61 75.00 11.37 . 11.3758106910 0 Pizza with seafood, thin crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI581.88 49.61 75.00 11.37 . 11.3758106920 0 Pizza with seafood, thick crust 15138 CRAB,ALASKA KING,IMITN,FROM SURIMI915.63 49.61 75.00 7.22 . 7.22---------------------------------------------------- SPECIES=Shad (84) --------------------- HABITAT=Estuarine -----------------------------------------------------------------27350040 0 Shad creole, with rice 15094 SHAD,AMERICAN,RAW 1,971.54 907.20 88.90 51.76 . 51.76---------------------------------------------------- SPECIES=Shark (85) -------------------- HABITAT=Marine --------------------------------------------------------------------26143110 0 Shark, cooked, NS as to cooking method 15095 SHARK,MXD SP,RAW971.90 907.20 80.00 116.68 . 116.6826143120 0 Shark, baked or broiled 15095 SHARK,MXD SP,RAW971.90 907.20 80.00 116.68 . 116.6826143160 0 Shark, steamed or poached 15095 SHARK,MXD SP,RAW100.00 100.00 79.00 126.58 . 126.58---------------------------------------------------- SPECIES=Shrimp (88) ------------------- HABITAT=Estuarine -----------------------------------------------------------------27250450 0 Shrimp toast, fried 15149 .247 lb EP from .5 lb AP (AH8-15 yield=.494)334.01 112.04 105.00 31.95 . 31.9527363000 0 Gumbo with rice (New Orleans type with shellfi 15149 Need gwd for 1 C;recipe calls for .5 C. 3,864.33 64.00 77.10 2.15 . 2.15sh, 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 64.00 75.00 2.40 . 2.40h, pork, and/or poultry, tomatoes, okra)27464000 100414 Gumbo, no rice (New Orleans type with shellfis 15149 RECIPE SHEET 3,550.01 64.00 75.00 2.40 . 2.40h, pork, and/or poultry, tomatoes, okra) W/ BUTTER, NFS26319110 0 Shrimp, cooked, NS as to cooking method 15149 SHRIMP,MXD SP,RAW100.84 100.00 73.00 135.85 . 135.8526319120 0 Shrimp, baked or broiled 15149 SHRIMP,MXD SP,RAW941.40 907.20 80.00 120.46 . 120.4626319120 100113 Shrimp, baked or broiled W/ CORN OIL 15149 SHRIMP,MXD SP,RAW940.45 907.20 80.00 120.58 . 120.5826319120 100155 Shrimp, baked or broiled W/ PEANUT OIL 15149 SHRIMP,MXD SP,RAW940.20 907.20 80.00 120.61 . 120.6126319120 200498 Shrimp, baked or broiled W/ VEGETABLE OIL, NFS 15149 SHRIMP,MXD SP,RAW940.45 907.20 80.00 120.58 . 120.58(INCLUDE OIL, NFS)26319120 200875 Shrimp, baked or broiled W/ BUTTER, NFS 15149 SHRIMP,MXD SP,RAW941.58 907.20 80.00 120.44 . 120.4426319120 202678 Shrimp, baked or broiled W/ SESAME OIL 15149 SHRIMP,MXD SP,RAW940.45 907.20 80.00 120.58 . 120.5826319120 202863 Shrimp, baked or broiled W/O FAT OR W/ NONSTIC 15149 SHRIMP,MXD SP,RAW913.20 907.20 80.00 124.18 . 124.18K SPRAY (INCLUDE PAM...)26319120 203272 Shrimp, baked or broiled W/ OLIVE OIL 15149 SHRIMP,MXD SP,RAW940.20 907.20 80.00 120.61 . 120.61TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-78________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------26319130 0 Shrimp, steamed or boiled 15149 SHRIMP,MXD SP,RAW100.84 100.00 76.00 130.48 . 130.4826319140 0 Shrimp, floured, breaded, or battered, fried 15149 SHRIMP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.6326319140 100180 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.63/ CANOLA OIL26319140 100708 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.63/ CORN OIL26319140 201330 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.63/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26319140 203183 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.63/ SOYBEAN OIL27150410 0 Shrimp teriyaki (shrimp with soy-based sauce) 15149 SHRIMP,MXD SP,RAW677.76 453.60 76.00 88.06 . 88.06(mixture)27151050 0 Shrimp in garlic sauce, Puerto Rican style (mi 15149 SHRIMP,MXD SP,RAW531.90 348.00 78.70 83.13 . 83.13xture) (Camarones al ajillo)27250410 0 Shrimp with crab stuffing 15149 SHRIMP,MXD SP,RAW 1,808.90 680.40 89.00 42.26 . 42.2627350020 0 Paella with seafood 15149 SHRIMP,MXD SP,RAW 2,281.18 48.00 90.00 2.34 . 2.3427350110 0 Bouillabaisse 15149 SHRIMP,MXD SP,RAW 4,392.60 226.80 80.00 6.45 . 6.4527360090 0 Paella, NFS 15149 SHRIMP,MXD SP,RAW 2,219.78 56.00 90.00 2.80 . 2.8027420200 0 Pork hash, Hawaiian style-ground pork, vegetab 15149 SHRIMP,MXD SP,RAW331.10 21.00 100.00 6.34 . 6.34les (excluding carrots, broccoli, and dark-green leafy (no potatoes)), soy-based sauce27450410 0 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.30 98.00 88.00 14.44 . 14.44coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture)27450410 100694 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.68 98.00 88.00 14.43 . 14.43coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ CANOLA OIL27450410 100865 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.30 98.00 88.00 14.44 . 14.44coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ OLIVE OIL27450410 203621 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW730.80 98.00 88.00 15.24 . 15.24coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/O FAT27450420 0 Shrimp and vegetables (excluding carrots, broc 15149 SHRIMP,MXD SP,RAW741.30 98.00 88.00 15.02 . 15.02coli, and dark-green leafy (no potatoes)), soy-based sauce (mixture)27450600 0 Shellfish mixture and vegetables (including ca 15149 SHRIMP,MXD SP,RAW910.10 113.40 88.00 14.16 . 14.16rrots, broccoli, and/or dark-green leafy (no potatoes)), soy-base sauce27450610 0 Shellfish mixture and vegetables (excluding ca 15149 SHRIMP,MXD SP,RAW940.10 113.40 88.00 13.71 . 13.71rrots, broccoli, and dark-green leafy (no potatoes)), soy-base sauce27450650 0 Shellfish mixture and vegetables (including ca 15149 SHRIMP,MXD SP,RAW853.13 113.40 88.00 15.10 . 15.10rrots, broccoli, and/or dark-green leafy (no potatoes)), (mushroom) soup (mixture)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-79________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------27450660 0 Shellfish mixture and vegetables (excluding ca 15149 SHRIMP,MXD SP,RAW891.68 113.40 100.00 12.72 . 12.72rrots, broccoli, and dark-green leafy (no potatoes)), (mushroom) soup (mixture)28150910 0 Shrimp with potatoes, vegetable (frozen meal) 15149 SHRIMP,MXD SP,RAW242.30 97.00 93.70 42.72 . 42.7228355450 101018 Seafood soup with potatoes and vegetables (inc 15149 SHRIMP,MXD SP,RAW 2,953.00 907.20 85.00 36.14 . 36.14luding carrots, broccoli, and/or dark-green leafy) W/ SHRIMP58112510 0 Dumpling, steamed, filled with meat, poultry, 15149 SHRIMP,MXD SP,RAW818.84 151.05 120.00 15.37 . 15.37or seafood58136130 0 Lo mein with shrimp 15149 SHRIMP,MXD SP,RAW 1,101.43 226.80 95.00 21.68 . 21.6858155310 0 Paella, Valenciana style, with meat (Paella Va 15149 SHRIMP,MXD SP,RAW 2,708.13 72.00 61.90 4.30 . 4.30lenciana)58155320 0 Seafood paella, Puerto Rican style (Paella a l 15149 SHRIMP,MXD SP,RAW 1,771.00 340.20 67.40 28.50 . 28.50a marinera)58156110 0 Fried rice, Puerto Rican style (arroz frito) 15149 SHRIMP,MXD SP,RAW 1,221.80 226.80 86.70 21.41 . 21.4158148550 100301 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW954.45 80.95 100.00 10.60 25.00 14.14getables, meat, dressing) W/ TURKEY AND SHRIMP, AND W/ REDUCED CALORIE OR DIET, CHOLESTEROLFREE MAYONNAISE (INCLUDE KRAFT LIGHT)58148550 101031 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW967.53 150.41 100.00 19.43 25.00 25.91getables, meat, dressing) W/ ALL SHRIMP AND W/LIGHT SOUR CREAM58148550 101089 Pasta salad with meat (macaroni or noodles, ve 15149N (26319120) SHRIMP,MXD SP,RAW959.53 150.41 100.00 19.59 25.00 26.13getables, meat, dressing) W/ ALL SHRIMP AND W/LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)58408010 100177 Won ton soup W/ SHRIMP AND CRAB MEAT 15149N (26319130) SHRIMP,MXD SP,RAW 3,697.15 233.04 100.00 8.29 21.00 10.5058408010 100858 Won ton soup W/ BEEF AND SHRIMP 15149N (26319130) SHRIMP,MXD SP,RAW 3,697.15 233.04 100.00 8.29 21.00 10.5028152010 0 Seafood platter with fish cake, fish fillet, s 15149N (26319140) SHRIMP,MXD SP,RAW240.00 11.45 100.00 5.42 12.00 6.16callops, 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 gm898.94 320.00 64.00 55.62 25.00 74.1627150130 0 Seafood newburg 15151 SHRIMP,MXD SP,CKD,MOIST HEAT929.58 113.40 80.00 15.25 25.00 20.3327250130 0 Shrimp and noodles with cheese sauce (mixture) 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,215.40 453.60 90.00 41.47 25.00 55.2927250130 203697 Shrimp and noodles with cheese sauce (mixture) 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,213.60 453.60 90.00 41.53 25.00 55.37W/ OLIVE OIL27350030 0 Seafood stew with potatoes and vegetables (exc 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,389.75 113.40 80.00 10.20 25.00 13.60luding carrots, broccoli, and dark-green leafy), tomato-base sauce27350310 0 Seafood stew with potatoes and vegetables (inc 15151 SHRIMP,MXD SP,CKD,MOIST HEAT 1,370.35 113.40 80.00 10.34 25.00 13.79luding carrots, broccoli, and/or dark-green leafy), tomato-base sauce28153050 0 Shrimp and noodles in tomato-based sauce, with 15151 SHRIMP,MXD SP,CKD,MOIST HEAT100.00 12.70 100.00 12.70 25.00 16.93vegetable and fruit dessert (diet frozen meal)58106900 0 Pizza with seafood, NS as to type of crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT581.88 49.61 75.00 11.37 25.00 15.16TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-80________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------58106910 0 Pizza with seafood, thin crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT581.88 49.61 75.00 11.37 25.00 15.1658106920 0 Pizza with seafood, thick crust 15151 SHRIMP,MXD SP,CKD,MOIST HEAT915.63 49.61 75.00 7.22 25.00 9.6358409000 0 Noodle soup, with fish ball, shrimp, and dark 15151 SHRIMP,MXD SP,CKD,MOIST HEAT847.77 22.00 100.00 2.60 25.00 3.46green leafy vegetable14620120 0 Shrimp dip, cream cheese base 15152 SHRIMP,MXD SP,CND434.58 113.40 100.00 26.09 25.00 34.7926319170 0 Shrimp, dried 15152 SHRIMP,MXD SP,CND100.00 100.00 39.50 253.16 25.00 337.5526319180 0 Shrimp, canned 15152 SHRIMP,MXD SP,CND100.00 100.00 100.00 100.00 25.00 133.3327150100 0 Shrimp, curried 15152 SHRIMP,MXD SP,CND936.94 340.20 90.00 40.34 25.00 53.7927150110 0 Shrimp cocktail (shrimp with cocktail sauce) 15152 SHRIMP,MXD SP,CND690.95 340.20 100.00 49.24 25.00 65.6527150160 0 Shrimp with lobster sauce (mixture) 15152 SHRIMP,MXD SP,CND960.93 453.60 80.00 59.01 25.00 78.6727150170 0 Sweet and sour shrimp 15152 SHRIMP,MXD SP,CND174.23 38.40 95.00 23.20 25.00 30.9327150230 0 Shrimp scampi 15152 SHRIMP,MXD SP,CND156.38 128.00 100.00 81.85 25.00 109.1427150230 101055 Shrimp scampi W/ OLIVE OIL 15152 SHRIMP,MXD SP,CND155.00 128.00 100.00 82.58 25.00 110.1127250400 0 Shrimp cake or patty 15152 SHRIMP,MXD SP,CND954.85 453.60 88.00 53.98 25.00 71.9827250400 100693 Shrimp cake or patty W/ CANOLA OIL 15152 SHRIMP,MXD SP,CND954.85 453.60 88.00 53.98 25.00 71.9827250550 0 Seafood souffle 15152 SHRIMP,MXD SP,CND599.32 42.62 94.00 7.57 25.00 10.0927250950 0 Shellfish mixture and noodles, tomato-based sa 15152 SHRIMP,MXD SP,CND742.00 56.70 100.00 7.64 25.00 10.19uce (mixture)27350050 0 Shrimp chow mein or chop suey with noodles 15152 SHRIMP,MXD SP,CND502.97 96.00 89.00 21.45 25.00 28.5927350060 0 Shrimp creole, with rice 15152 SHRIMP,MXD SP,CND 1,842.44 680.40 85.90 42.99 25.00 57.3227351060 0 Shrimp and pasta garden salad (shrimp, pasta s 15152 SHRIMP,MXD SP,CND261.00 42.00 100.00 16.09 25.00 21.46alad, tomato and/or carrots, other vegetables), no dressing27360080 0 Chow mein or chop suey, NS as to type of meat, 15152 SHRIMP,MXD SP,CND968.88 55.00 90.00 6.31 25.00 8.41with noodles27450040 0 Shrimp chow mein or chop suey, no noodles 15152 SHRIMP,MXD SP,CND449.37 96.00 87.90 24.30 25.00 32.4127450070 0 Shrimp salad 15152 SHRIMP,MXD SP,CND548.53 340.20 100.00 62.02 25.00 82.6927450070 100623 Shrimp salad W/ FAT FREE MAYONNAISE-TYPE SALAD 15152 SHRIMP,MXD SP,CND557.53 340.20 100.00 61.02 25.00 81.36DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450080 0 Seafood salad 15152 SHRIMP,MXD SP,CND529.77 100.00 100.00 18.88 25.00 25.1727450080 101095 Seafood salad W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND530.77 100.00 100.00 18.84 25.00 25.1227450110 0 Shrimp garden salad (shrimp, eggs, tomato and/ 15152 SHRIMP,MXD SP,CND185.80 63.30 100.00 34.07 25.00 45.43or carrots, other vegetables), no dressing27450120 0 Shrimp garden salad (shrimp, eggs, vegetables 15152 SHRIMP,MXD SP,CND147.90 63.30 100.00 42.80 25.00 57.07excluding tomato and carrots), no dressing27450150 0 Fish, tofu, and vegetables, tempura, Hawaiian 15152 SHRIMP,MXD SP,CND542.92 32.00 80.00 7.37 25.00 9.82style (mixture)27450180 0 Seafood garden salad with seafood, vegetables 15152 SHRIMP,MXD SP,CND100.00 15.00 100.00 15.00 25.00 20.00excluding tomato and carrots, no dressing27450190 0 Seafood garden salad with seafood, tomato and/ 15152 SHRIMP,MXD SP,CND100.00 15.00 100.00 15.00 25.00 20.00or carrots, other vegetables, no dressing27450200 0 Seafood garden salad with seafood, eggs, veget 15152 SHRIMP,MXD SP,CND100.00 15.00 100.00 15.00 25.00 20.00ables excluding tomato and carrots, no dressinTABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-81________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------g27450210 0 Seafood garden salad with seafood, eggs, tomat 15152 SHRIMP,MXD SP,CND110.00 15.00 100.00 13.64 25.00 18.18o and/or carrots, other vegetables, no dressing27450450 0 Shrimp creole, no rice 15152 SHRIMP,MXD SP,CND 1,317.44 680.40 85.90 60.12 25.00 80.1628151010 0 Shrimp chow mein with egg rolls, pepper orient 15152 SHRIMP,MXD SP,CND367.40 20.10 100.00 5.47 25.00 7.29al (frozen meal)28151030 0 Shrimp creole with rice, peppers (diet frozen 15152 SHRIMP,MXD SP,CND283.01 22.64 100.00 8.00 25.00 10.67meal)28152030 0 Seafood newburg with rice, vegetable (frozen m 15152 SHRIMP,MXD SP,CND296.68 23.76 100.00 8.01 25.00 10.68eal)28152050 0 Shrimp with rice, vegetable (frozen meal) 15152 SHRIMP,MXD SP,CND311.48 29.64 100.00 9.52 25.00 12.6928153010 0 Shrimp and clams in tomato-based sauce, with n 15152 SHRIMP,MXD SP,CND320.91 28.82 90.00 9.98 25.00 13.30oodles (frozen meal)28154010 0 Shrimp and vegetables in sauce with noodles (d 15152 SHRIMP,MXD SP,CND314.16 43.68 100.00 13.90 25.00 18.54iet frozen meal)28355420 0 Shrimp soup, cream of, prepared with milk 15152 SHRIMP,MXD SP,CND 1,423.23 340.20 90.00 26.56 25.00 35.4128355440 0 Shrimp gumbo 15152 SHRIMP,MXD SP,CND 2,106.20 226.80 90.00 11.96 25.00 15.9532105230 0 Shrimp egg foo yung 15152 SHRIMP,MXD SP,CND507.20 64.00 88.00 14.34 25.00 19.1232105230 201815 Shrimp egg foo yung W/O FAT 15152 SHRIMP,MXD SP,CND466.70 64.00 88.00 15.58 25.00 20.7854406200 0 Shrimp chips (tapioca base) 15152 SHRIMP,MXD SP,CND100.00 25.00 78.00 32.05 25.00 42.7458100900 0 Enchilada with seafood, tomato-based sauce 15152 SHRIMP,MXD SP,CND 1,367.14 384.00 90.00 31.21 25.00 41.6158101540 0 Taco or tostada with fish, lettuce, tomato, sa 15152 SHRIMP,MXD SP,CND76.99 15.00 100.00 19.48 25.00 25.98lsa58110120 0 Egg roll, with shrimp 15152 SHRIMP,MXD SP,CND 1,142.04 64.00 76.00 7.37 25.00 9.8358112110 0 Dim sum, meat filled (egg roll-type) 15152 SHRIMP,MXD SP,CND 1,489.47 226.80 130.00 11.71 25.00 15.6258134310 0 Stuffed shells, with fish and/or shellfish, wi 15152 SHRIMP,MXD SP,CND 1,547.61 128.00 100.00 8.27 25.00 11.03th tomato sauce58148150 0 Macaroni salad with shrimp 15152 SHRIMP,MXD SP,CND746.38 96.00 100.00 12.86 25.00 17.1558148150 100831 Macaroni salad with shrimp W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND740.75 96.00 100.00 12.96 25.00 17.2858150510 0 Rice, fried, with shrimp 15152 SHRIMP,MXD SP,CND 1,028.48 64.00 90.00 6.91 25.00 9.2258407050 0 Instant soup, noodle with egg, shrimp or chick 15152 SHRIMP,MXD SP,CND99.00 1.00 85.00 1.19 25.00 1.58en72306000 0 Watercress broth with shrimp 15152 SHRIMP,MXD SP,CND 1,536.05 128.00 100.00 8.33 25.00 11.1128355410 0 Shrimp soup, cream of, NS as to prepared with 6256P SOUP,CRM OF SHRIMP,PREP W/MILK,COMM597.50 301.00 100.00 50.38 . 3.78milk or water28355410 0 Shrimp soup, cream of, NS as to prepared with 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM597.50 296.50 100.00 49.62 . 3.72milk or water28355430 0 Shrimp soup, cream of, prepared with water 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM100.00 100.00 100.00 100.00 . 7.50---------------------------------------------------- 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 calls672.50 607.80 70.70 127.83 . 127.8326145140 0 Smelt, floured or breaded, fried 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls787.05 607.80 79.20 97.51 . 97.5126145140 100738 Smelt, floured or breaded, fried W/ CANOLA OIL 15099 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls787.05 607.80 79.20 97.51 . 97.51TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-82________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Smelts (91) ------------------ HABITAT=50% Estuarine, 50% Marine ---------------------------- (continued) ---------26145110 0 Smelt, cooked, NS as to cooking method 15099 Need grm wt.descr.for 1 lb raw ylds..;recipe calls787.05 607.80 79.20 97.51 . 97.51---------------------------------------------------- SPECIES=Smelts, Rainbow (115) --------- HABITAT=50% Freshwater, 50% Estuarine ---------------------------------------------26145150 0 Smelt, battered, fried 15099 SMELT,RAINBOW,RAW100.00 67.00 83.30 80.43 . 80.4326145160 0 Smelt, steamed or poached 15099 SMELT,RAINBOW,RAW100.00 100.00 79.00 126.58 . 126.58---------------------------------------------------- SPECIES=Snails (92) ------------------- HABITAT=50% Freshwater, 50% Marine------------------------------------------------26321160 0 Snails, steamed or poached 15177 WHELK,UNSPEC,RAW100.84 100.00 50.00 198.33 . 198.3326321110 0 Snails, cooked, NS as to cooking method 90560 SNAIL,RAW467.79 453.60 80.00 121.21 . 121.21---------------------------------------------------- SPECIES=Snapper (93) ------------------ HABITAT=Marine --------------------------------------------------------------------27151030 0 Marinated fish (Ceviche) 15101 SNAPPER,MXD SP,RAW636.50 339.00 97.80 54.46 . 54.4627350110 0 Bouillabaisse 15101 SNAPPER,MXD SP,RAW 4,392.60 453.60 80.00 12.91 . 12.9127450710 101049 Fish and vegetables (excluding carrots, brocco 15101 SNAPPER,MXD SP,RAW 1,619.65 907.20 90.00 62.24 . 62.24li, and dark- green leafy (no potatoes)), tomato-based sauce (mixture) W/ SNAPPER58155320 0 Seafood paella, Puerto Rican style (Paella a l 15101 SNAPPER,MXD SP,RAW 1,771.00 226.80 67.40 19.00 . 19.00a marinera)---------------------------------------------------- SPECIES=Sole (94) --------------------- HABITAT=Marine --------------------------------------------------------------------28150240 0 Sole with vegetable (diet frozen meal) 15028 FLATFISH,RAW215.20 113.40 80.00 65.87 . 65.87---------------------------------------------------- SPECIES=Squid (97) -------------------- HABITAT=Marine --------------------------------------------------------------------26213100 0 Squid, raw 15175 SQUID,MXD SP,RAW100.00 100.00 100.00 100.00 . 100.0026213120 0 Squid, baked, broiled 15175 SQUID,MXD SP,RAW706.05 680.40 80.00 120.46 . 120.4626213120 201481 Squid, baked, broiled W/ OLIVE OIL 15175 SQUID,MXD SP,RAW705.15 680.40 80.00 120.61 . 120.6126213120 202157 Squid, baked, broiled W/ VEGETABLE OIL, NFS (I 15175 SQUID,MXD SP,RAW705.34 680.40 80.00 120.58 . 120.58NCLUDE OIL, NFS)26213140 0 Squid, breaded, fried 15175 SQUID,MXD SP,RAW 1,086.45 907.20 85.00 98.24 . 98.2426213140 101162 Squid, breaded, fried W/ OLIVE OIL 15175 SQUID,MXD SP,RAW 1,086.45 907.20 85.00 98.24 . 98.2426213160 0 Squid, steamed or boiled 15175 SQUID,MXD SP,RAW100.84 100.00 86.50 114.64 . 114.6426213170 0 Squid, dried 15175 SQUID,MXD SP,RAW100.30 100.00 26.30 379.09 . 379.0926213180 0 Squid, pickled 15175 SQUID,MXD SP,RAW 1,183.20 907.20 80.00 95.84 . 95.8426213190 0 Squid, canned 15175 SQUID,MXD SP,RAW100.60 100.00 86.50 114.92 . 114.9258155910 0 Rice with squid, Puerto Rican style (arroz con 15175 SQUID,MXD SP,RAW814.58 226.80 69.10 40.29 . 40.29calamares)TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-83________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Sturgeon (98) ----------------- HABITAT=50% Freshwater, 50% Estuarine ---------------------------------------------26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR100.00 100.00 100.00 100.00 . 100.0026147110 0 Sturgeon, cooked, NS as to cooking method 15104 STURGEON,MXD SP,RAW100.84 100.00 80.00 123.96 . 123.9626147130 0 Sturgeon, steamed 15104 STURGEON,MXD SP,RAW100.84 100.00 80.00 123.96 . 123.9626147140 0 Sturgeon, floured or breaded, fried 15104 STURGEON,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.8926147120 0 Sturgeon, baked or broiled 15105 STURGEON,MXD SP,CKD,DRY HEAT100.00 100.00 100.00 100.00 25.00 133.3326147190 0 Sturgeon, smoked 15106 STURGEON,MXD SP,SMOKED100.00 100.00 100.00 100.00 15.50 118.34---------------------------------------------------- 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 calls844.90 780.20 76.90 120.08 . 120.0826149120 0 Swordfish, baked or broiled 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls844.90 780.20 76.90 120.08 . 120.0826149120 200638 Swordfish, baked or broiled W/ OLIVE OIL 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls843.70 780.20 76.90 120.25 . 120.2526149120 201748 Swordfish, baked or broiled W/ BUTTER, NFS 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls845.08 780.20 76.90 120.06 . 120.0626149120 203119 Swordfish, baked or broiled W/ CANOLA OIL 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls843.95 780.20 76.90 120.22 . 120.2226149120 203287 Swordfish, baked or broiled W/ VEGETABLE OIL ( 15110 Need grm wt.desc.for 1 lb.raw ylds..;recipe calls843.95 780.20 76.90 120.22 . 120.22INCLUDE OIL, NFS)26149140 0 Swordfish, floured or breaded, fried 15110 SWORDFISH,RAW 1,086.45 907.20 88.00 94.89 . 94.8926149160 0 Swordfish, steamed or poached 15110 SWORDFISH,RAW100.00 100.00 79.00 126.58 . 126.58---------------------------------------------------- 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 calls844.90 780.20 76.90 120.08 . 120.0826151120 0 Trout, baked or broiled 15240 TROUT,RAINBOW,FARMED,RAW971.90 907.20 80.00 116.68 . 116.6826151120 100792 Trout, baked or broiled W/ BUTTER, NFS 15240 TROUT,RAINBOW,FARMED,RAW972.08 907.20 80.00 116.66 . 116.6626151120 200348 Trout, baked or broiled W/ OLIVE OIL 15240 TROUT,RAINBOW,FARMED,RAW970.70 907.20 80.00 116.82 . 116.8226151120 201266 Trout, baked or broiled W/ CANOLA, SOYBEAN AND 15240 TROUT,RAINBOW,FARMED,RAW970.95 907.20 80.00 116.79 . 116.79SUNFLOWER OIL26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW970.95 907.20 80.00 116.79 . 116.79AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL....)26151120 202836 Trout, baked or broiled W/O FAT 15240 TROUT,RAINBOW,FARMED,RAW943.70 907.20 80.00 120.17 . 120.1726151160 0 Trout, steamed or poached 15240 TROUT,RAINBOW,FARMED,RAW100.00 100.00 79.00 126.58 . 126.58---------------------------------------------------- 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 calls959.45 780.20 83.00 97.97 . 97.9726151140 100337 Trout, floured or breaded, fried W/ CORN OIL 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 83.00 97.97 . 97.9726151140 101083 Trout, floured or breaded, fried W/ VEGETABLE 15114 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 83.00 97.97 . 97.97OIL, NFS (INCLUDE OIL, NFS...)26151130 0 Trout, breaded or battered, baked 15114 TROUT,MXD SP,RAW 1,086.45 907.20 80.00 104.38 . 104.3826151150 0 Trout, battered, fried 15114 TROUT,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.4626151150 202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114 TROUT,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.46INCLUDE OIL, NFS)26151190 0 Trout, smoked 15114 TROUT,MXD SP,RAW100.50 100.00 55.80 178.32 . 178.32TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-84________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Tuna (104) -------------------- HABITAT=Marine --------------------------------------------------------------------26153170 0 Tuna, fresh, dried 15117 TUNA,FRESH,BLUEFIN,RAW100.00 100.00 80.00 125.00 . 125.0026155180 0 Tuna, canned, oil pack 15119 TUNA,LT,CND,OIL,DRND100.00 100.00 100.00 100.00 25.00 133.3327150120 0 Tuna with cream or white sauce (mixture) 15119 TUNA,LT,CND,OIL,DRND911.85 311.85 100.00 34.20 25.00 45.6027250150 0 Tuna loaf 15119 TUNA,LT,CND,OIL,DRND974.25 438.00 80.00 56.20 25.00 74.9327250160 0 Tuna cake or patty 15119 TUNA,LT,CND,OIL,DRND981.25 480.00 88.00 55.59 25.00 74.1227250160 100608 Tuna cake or patty W/ MARGARINE-LIKE SPREAD, T 15119 TUNA,LT,CND,OIL,DRND981.25 480.00 88.00 55.59 25.00 74.12UB, SALTED (INCLUDE PARKAY SPREAD; SHEDD'S SPREAD COUNTRY CROCK.......)27250160 100905 Tuna cake or patty W/ OLIVE OIL 15119 TUNA,LT,CND,OIL,DRND981.25 480.00 88.00 55.59 25.00 74.1227250610 0 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.59 320.00 90.00 31.17 25.00 41.56e27250610 100389 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.59 160.00 90.00 15.59 25.00 20.78e W/ TUNA AND SARDINES27250610 200943 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.94 320.00 90.00 31.16 25.00 41.55e W/ 2% MILK AND W/ BUTTER, NFS27250610 202688 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.94 320.00 90.00 31.16 25.00 41.55e W/ WHOLE MILK AND W/ BUTTER, NFS27250610 203555 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,084.19 320.00 90.00 32.79 25.00 43.73e W/O FAT27250630 0 Tuna noodle casserole with (mushroom) soup 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320.00 90.00 30.94 25.00 41.2527250630 201273 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.38 320.00 90.00 30.93 25.00 41.252% MILK AND W/ BUTTER, NFS27250630 202216 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,117.50 320.00 90.00 31.82 25.00 42.42WATER AND W/O FAT27250630 202584 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320.00 90.00 30.94 25.00 41.252% MILK27250630 202593 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,121.50 320.00 90.00 31.70 25.00 42.27SKIM MILK AND W/O FAT27250630 202723 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320.00 90.00 30.94 25.00 41.25WHOLE MILK27250630 203749 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,121.00 320.00 90.00 31.72 25.00 42.29WHOLE MILK AND W/O FAT27250710 0 Tuna and rice with (mushroom) soup (mixture) 15119 TUNA,LT,CND,OIL,DRND871.55 160.00 90.00 20.40 25.00 27.2027350070 0 Tuna pot pie 15119 TUNA,LT,CND,OIL,DRND842.85 155.93 91.00 20.33 25.00 27.1127350080 0 Tuna noodle casserole with vegetables, cream o 15119 TUNA,LT,CND,OIL,DRND 1,139.68 184.28 90.00 17.97 25.00 23.95r white sauce27350080 100388 Tuna noodle casserole with vegetables, cream o 15119 TUNA,LT,CND,OIL,DRND 1,139.68 184.28 90.00 17.97 25.00 23.95r white sauce W/ CARROTS27350410 0 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292.00 90.00 26.39 25.00 35.19hroom) soup27350410 200066 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292.00 90.00 26.39 25.00 35.19hroom) soup W/ 1% MILK27350410 203442 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292.00 90.00 26.39 25.00 35.19hroom) soup W/ 2% MILK27450510 0 Tuna casserole with vegetables and (mushroom) 15119 TUNA,LT,CND,OIL,DRND909.20 292.00 90.00 35.68 25.00 47.58TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-85________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------soup, no noodles58140310 0 Macaroni with tuna, Puerto Rican style (Macarr 15119 TUNA,LT,CND,OIL,DRND743.76 127.58 91.40 18.77 25.00 25.02ones con atun)58145120 0 Macaroni or noodles with cheese and tuna 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.3858145120 100521 Macaroni or noodles with cheese and tuna W/ 2% 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.38MILK58145120 200545 Macaroni or noodles with cheese and tuna W/ SK 15119 TUNA,LT,CND,OIL,DRND 1,102.59 188.81 90.00 19.03 25.00 25.37IM MILK58145120 201431 Macaroni or noodles with cheese and tuna W/ 1% 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.38MILK58145120 203026 Macaroni or noodles with cheese and tuna W/ WH 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.38OLE MILK26100180 0 Fish, NS as to type, canned 15121 TUNA,LT,CND,H2O,DRND100.00 61.40 100.00 61.40 25.00 81.8726155110 0 Tuna, canned, NS as to oil or water pack 15121 TUNA,LT,CND,H2O,DRND100.00 100.00 100.00 100.00 25.00 133.3326155190 0 Tuna, canned, water pack 15121 TUNA,LT,CND,H2O,DRND100.00 100.00 100.00 100.00 25.00 133.3327250550 0 Seafood souffle 15121 TUNA,LT,CND,H2O,DRND599.32 49.00 94.00 8.70 25.00 11.6027250810 0 Fish and rice with tomato-based sauce 15121 TUNA,LT,CND,H2O,DRND854.55 167.00 90.00 21.71 25.00 28.9527250820 0 Fish and rice with cream sauce 15121 TUNA,LT,CND,H2O,DRND852.24 167.00 90.00 21.77 25.00 29.0327250830 0 Fish and rice with (mushroom) soup 15121 TUNA,LT,CND,H2O,DRND854.55 167.00 90.00 21.71 25.00 28.9527250900 0 Fish and noodles with (mushroom) soup 15121 TUNA,LT,CND,H2O,DRND877.05 186.50 100.00 21.26 25.00 28.3527350090 0 Fish, noodles, and vegetables (including carro 15121 TUNA,LT,CND,H2O,DRND 1,745.50 462.00 95.00 27.86 25.00 37.15ts, broccoli, and/or dark green leafy), cheesesauce (mixture)27350100 0 Fish, noodles, and vegetables (excluding carro 15121 TUNA,LT,CND,H2O,DRND 1,685.50 438.00 95.00 27.35 25.00 36.47ts, broccoli, and dark-green leafy), cheese sauce (mixture)27450060 0 Tuna salad 15121 TUNA,LT,CND,H2O,DRND413.97 223.97 100.00 54.10 25.00 72.1427450060 100008 Tuna salad W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND410.22 223.97 100.00 54.60 25.00 72.8027450060 100321 Tuna salad W/ ITALIAN DRESSING (INCLUDE VINEGA 15121 TUNA,LT,CND,H2O,DRND413.97 223.97 100.00 54.10 25.00 72.14R AND OIL)27450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121 TUNA,LT,CND,H2O,DRND413.22 223.97 100.00 54.20 25.00 72.27YPE SALAD DRESSSING (INCLUDE MIRACLE WHIP LIGHT..)27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121 TUNA,LT,CND,H2O,DRND419.22 223.97 100.00 53.42 25.00 71.23RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISEDRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121 TUNA,LT,CND,H2O,DRND412.97 223.97 100.00 54.23 25.00 72.31EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HELLMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND417.72 223.97 100.00 53.62 25.00 71.4927450060 201412 Tuna salad W/ CREAMY DRESSING WITH SOUR CREAM 15121 TUNA,LT,CND,H2O,DRND413.97 223.97 100.00 54.10 25.00 72.14AND/OR BUTTERMILK AND OIL (INCLUDE RANCH DRESSING)27450060 202153 Tuna salad W/O SALAD DRESSING 15121 TUNA,LT,CND,H2O,DRND355.22 223.97 100.00 63.05 25.00 84.07TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-86________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------27450060 203270 Tuna salad W/ REDUCED CALORIE, FAT FREE, CHOLE 15121 TUNA,LT,CND,H2O,DRND421.22 223.97 100.00 53.17 25.00 70.89STEROL FREE, CREAMY DRESSING MADE WITH SOUR CREAM AND BUTTERMILK AND/OR OIL27450090 0 Tuna salad with cheese 15121 TUNA,LT,CND,H2O,DRND485.35 223.97 100.00 46.14 25.00 61.5327450090 100140 Tuna salad with cheese W/ REAL MAYONNAISE, W/ 15121 TUNA,LT,CND,H2O,DRND481.67 223.97 100.00 46.50 25.00 62.00NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/SALSA27450090 100275 Tuna salad with cheese W/ LOW CALORIE OR DIET 15121 TUNA,LT,CND,H2O,DRND484.42 223.97 100.00 46.23 25.00 61.65MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)27450100 0 Tuna salad with egg 15121 TUNA,LT,CND,H2O,DRND478.65 223.97 100.00 46.79 25.00 62.3927450100 100026 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121 TUNA,LT,CND,H2O,DRND477.72 223.97 100.00 46.88 25.00 62.51ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)27450100 100039 Tuna salad with egg W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND473.97 223.97 100.00 47.25 25.00 63.0027450100 100224 Tuna salad with egg W/ TOMATOES AND W/O DRESSI 15121 TUNA,LT,CND,H2O,DRND405.22 223.97 100.00 55.27 25.00 73.69NG27450100 100614 Tuna salad with egg W/ CREAMY DRESSING WITH SO 15121 TUNA,LT,CND,H2O,DRND478.65 223.97 100.00 46.79 25.00 62.39UR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE RANCH DRESSING....)27450100 100959 Tuna salad with egg W/ REAL MAYONNAISE AND W/ 15121 TUNA,LT,CND,H2O,DRND473.97 223.97 100.00 47.25 25.00 63.00EGG WHITES27450100 100970 Tuna salad with egg W/ REDUCED-CALORIE OR DIET 15121 TUNA,LT,CND,H2O,DRND477.40 223.97 100.00 46.91 25.00 62.55, CHOLESTEROL FREE, MAYONNAISE (INCLUDE KRAFTLIGHT...)27450100 200455 Tuna salad with egg W/ CHOLESTEROL-FREE MAYONN 15121 TUNA,LT,CND,H2O,DRND479.90 223.97 100.00 46.67 25.00 62.23AISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIPCHOLESTEROL FREE...)27450100 201154 Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP 15121 TUNA,LT,CND,H2O,DRND485.22 223.97 100.00 46.16 25.00 61.54E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450100 201509 Tuna salad with egg W/ REDUCED CALORIE CREAMY 15121 TUNA,LT,CND,H2O,DRND481.78 223.97 100.00 46.49 25.00 61.98DRESSING W/ SOUR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE LIGHT RANCH DRESSING)27450100 202694 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121 TUNA,LT,CND,H2O,DRND483.34 223.97 100.00 46.34 25.00 61.78ONNAISE27550710 0 Tuna salad sandwich, with lettuce 15121 TUNA,LT,CND,H2O,DRND167.26 57.75 100.00 34.53 25.00 46.0427550710 100003 Tuna salad sandwich, with lettuce W/ REDUCED C 15121 TUNA,LT,CND,H2O,DRND171.06 57.75 100.00 33.76 25.00 45.01ALORIE AND/OR HIGH FIBER WHEAT OR CRACKED WHEAT BREAD AND W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT...)27550710 200508 Tuna salad sandwich, with lettuce W/ PITA BREA 15121 TUNA,LT,CND,H2O,DRND160.26 57.75 100.00 36.03 25.00 48.05DTABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-87________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------27550720 0 Tuna salad sandwich 15121 TUNA,LT,CND,H2O,DRND157.26 57.75 100.00 36.72 25.00 48.9627550720 100053 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121 TUNA,LT,CND,H2O,DRND161.26 57.75 100.00 35.81 25.00 47.7527550720 100054 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121 TUNA,LT,CND,H2O,DRND162.56 57.75 100.00 35.52 25.00 47.37AND W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING(INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27550720 100241 Tuna salad sandwich W/ WHOLE WHEAT ROLL, NS AS 15121 TUNA,LT,CND,H2O,DRND148.26 57.75 100.00 38.95 25.00 51.93TO 100%27550720 100466 Tuna salad sandwich W/ WHEAT OR CRACKED WHEAT 15121 TUNA,LT,CND,H2O,DRND155.26 57.75 100.00 37.19 25.00 49.59BREAD27550720 100844 Tuna salad sandwich W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND156.36 57.75 100.00 36.93 25.00 49.2427550720 200109 Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE 15121 TUNA,LT,CND,H2O,DRND157.06 57.75 100.00 36.77 25.00 49.02R THAN 100%, OR NS AS TO 100% AND W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT...)27550720 200949 Tuna salad sandwich W/ REDUCED CALORIE OR DIET 15121 TUNA,LT,CND,H2O,DRND157.16 57.75 100.00 36.75 25.00 48.99CHOLESTEROL-FREE MAYONNAISE27550720 201529 Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHE 15121 TUNA,LT,CND,H2O,DRND157.26 57.75 100.00 36.72 25.00 48.96R THAN 100% OR NS AS TO 100%27550720 202074 Tuna salad sandwich W/ RYE BREAD 15121 TUNA,LT,CND,H2O,DRND157.26 57.75 100.00 36.72 25.00 48.9627550720 202823 Tuna salad sandwich W/ RYE BREAD AND W/ REAL M 15121 TUNA,LT,CND,H2O,DRND156.36 57.75 100.00 36.93 25.00 49.24AYONNAISE27570310 0 Hors d'oeuvres, with spread 15121 TUNA,LT,CND,H2O,DRND631.03 184.28 100.00 29.20 25.00 38.9458120110 0 Crepes, filled with meat, fish, or poultry, wi 15121 TUNA,LT,CND,H2O,DRND 1,559.07 167.00 90.00 11.90 25.00 15.87th sauce58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121 TUNA,LT,CND,H2O,DRND 1,559.07 140.00 90.00 9.98 25.00 13.30th sauce W/ ALL TUNA58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121 TUNA,LT,CND,H2O,DRND 1,559.07 140.00 90.00 9.98 25.00 13.30th sauce W/ ALL TUNA58120110 101081 Crepes, filled with meat, fish, or poultry, wi 15121 TUNA,LT,CND,H2O,DRND 1,559.07 167.00 90.00 11.90 25.00 15.87th sauce W/ ALL TUNA58134310 0 Stuffed shells, with fish and/or shellfish, wi 15121 TUNA,LT,CND,H2O,DRND 1,547.61 154.00 100.00 9.95 25.00 13.27th tomato sauce58148130 0 Macaroni salad with tuna 15121 TUNA,LT,CND,H2O,DRND765.88 115.50 100.00 15.08 25.00 20.1158148130 202070 Macaroni salad with tuna W/ REAL MAYONAISE 15121 TUNA,LT,CND,H2O,DRND760.25 115.50 100.00 15.19 25.00 20.2658148130 202491 Macaroni salad with tuna W/ LOW CALORIE OR DIE 15121 TUNA,LT,CND,H2O,DRND764.75 115.50 100.00 15.10 25.00 20.14T MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)58148160 0 Macaroni salad with tuna and egg 15121 TUNA,LT,CND,H2O,DRND996.75 167.00 100.00 16.75 25.00 22.3458148160 201511 Macaroni salad with tuna and egg W/ REAL MAYON 15121 TUNA,LT,CND,H2O,DRND989.25 167.00 100.00 16.88 25.00 22.51NAISE27450190 100411 Seafood garden salad with seafood, tomato and/ 15121N (26155110) TUNA,LT,CND,H2O,DRND100.00 30.00 100.00 30.00 25.00 40.00or carrots, other vegetables, no dressing W/ ALL TUNA58301130 0 Tuna lasagna (diet frozen meal) 15121N (26155190) TUNA,LT,CND,H2O,DRND340.18 34.02 100.00 10.00 25.00 13.33TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-88________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------27550750 0 Tuna salad submarine sandwich, on roll, with l 15121N (27450060) TUNA,LT,CND,H2O,DRND213.00 56.27 100.00 26.42 . 26.42ettuce27550750 203516 Tuna salad submarine sandwich, on roll, with l 15121N (27450060) TUNA,LT,CND,H2O,DRND213.00 56.27 100.00 26.42 . 26.42ettuce W/ WHOLE WHEAT ROLL, NS AS TO 100%26100180 0 Fish, NS as to type, canned 15126 TUNA,CND,H2ODRND,WHITE MEAT100.00 13.70 100.00 13.70 25.00 18.2726153100 0 Tuna, fresh, raw 15127 TUNA,YELLOWFIN,RAW100.00 100.00 100.00 100.00 . 100.0026153110 0 Tuna, fresh, cooked, NS as to cooking method 15127 TUNA,YELLOWFIN,RAW971.90 907.20 80.00 116.68 . 116.6826153120 0 Tuna, fresh, baked or broiled 15127 TUNA,YELLOWFIN,RAW971.90 907.20 80.00 116.68 . 116.6826153120 100869 Tuna, fresh, baked or broiled W/ SOYBEAN OIL 15127 TUNA,YELLOWFIN,RAW970.95 907.20 80.00 116.79 . 116.7926153120 200865 Tuna, fresh, baked or broiled W/ CORN OIL 15127 TUNA,YELLOWFIN,RAW970.95 907.20 80.00 116.79 . 116.7926153120 201598 Tuna, fresh, baked or broiled W/ OLIVE OIL 15127 TUNA,YELLOWFIN,RAW970.70 907.20 80.00 116.82 . 116.8226153120 202429 Tuna, fresh, baked or broiled W/O FAT OR W/ NO 15127 TUNA,YELLOWFIN,RAW943.70 907.20 80.00 120.17 . 120.17NSTICK SPRAY (INCLUDE PAM...)26153120 203213 Tuna, fresh, baked or broiled W/ VEGETABLE OIL 15127 TUNA,YELLOWFIN,RAW970.95 907.20 80.00 116.79 . 116.79, NFS (INCLUDE OIL, NFS)26153140 0 Tuna, fresh, floured or breaded, fried 15127 TUNA,YELLOWFIN,RAW 1,086.45 907.20 88.00 94.89 . 94.8926153160 0 Tuna, fresh, steamed or poached 15127 TUNA,YELLOWFIN,RAW100.00 100.00 79.00 126.58 . 126.5858151130 100733 Sushi, with vegetables and fish W/ TUNA 15127N (26153100) TUNA,YELLOWFIN,RAW 2,394.40 302.55 90.00 14.04 . 14.0426153190 0 Tuna, fresh, smoked 15201 Tuna,fresh,smoked100.00 100.00 100.00 100.00 20.60 125.94---------------------------------------------------- SPECIES=Whitefish (109) --------------- HABITAT=50% Freshwater, 50% Marine------------------------------------------------27250060 0 Gefilte fish 15130 WHITEFISH,MXD SP,RAW 6,161.70 2,268.00 100.00 36.81 . 36.8126100190 0 Fish, NS as to type, smoked 15131 WHITEFISH,MXD SP,SMOKED99.90 13.40 100.00 13.41 5.20 14.15---------------------------------------------------- SPECIES=Whiting (110) ----------------- HABITAT=Marine --------------------------------------------------------------------26100100 0 Fish, NS as to type, raw 15132 WHITING,MXD SP,RAW100.00 6.90 100.00 6.90 . 6.9026100130 0 Fish, NS as to type, breaded or battered, bake 15132 WHITING,MXD SP,RAW 1,171.58 62.60 80.00 6.68 . 6.68d26100140 0 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62.60 88.00 6.55 . 6.5526100140 100258 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62.60 88.00 6.55 . 6.55W/ 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 62.60 88.00 6.55 . 6.55W/ SOYBEAN OIL26100150 0 Fish, NS as to type, battered, fried 15132 WHITING,MXD SP,RAW133.00 6.90 88.00 5.90 . 5.9026157110 0 Whiting, cooked, NS as to cooking method 15132 WHITING,MXD SP,RAW971.90 907.20 80.00 116.68 . 116.6826157120 0 Whiting, baked or broiled 15132 WHITING,MXD SP,RAW971.90 907.20 80.00 116.68 . 116.6826157120 200509 Whiting, baked or broiled W/ CORN OIL 15132 WHITING,MXD SP,RAW970.95 907.20 80.00 116.79 . 116.7926157120 201895 Whiting, baked or broiled W/O FAT OR W/ NONSTI 15132 WHITING,MXD SP,RAW943.70 907.20 80.00 120.17 . 120.17CK SPRAY (INCLUDE PAM...)26157120 202454 Whiting, baked or broiled W/ BUTTER, NFS 15132 WHITING,MXD SP,RAW972.08 907.20 80.00 116.66 . 116.6626157120 203222 Whiting, baked or broiled W/ VEGETABLE OIL, NF 15132 WHITING,MXD SP,RAW970.95 907.20 80.00 116.79 . 116.79S (INCLUDE OIL, NFS)26157130 0 Whiting, breaded or battered, baked 15132 WHITING,MXD SP,RAW 1,171.05 907.20 80.00 96.84 . 96.84TABLE A-4.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1994-1996 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-89________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Whiting (110) ---------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26157140 0 Whiting, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.8926157140 100494 Whiting, floured or breaded, fried W/ VEGETABL 15132 WHITING,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.89E OIL, NFS (INCLUDE OIL, NFS)26157140 100603 Whiting, floured or breaded, fried W/ CANOLA, 15132 WHITING,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.89SOYBEAN, AND SUNFLOWER OIL26157140 202630 Whiting, floured or breaded, fried W/ CORN OIL 15132 WHITING,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.89(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)26157150 0 Whiting, battered, fried 15132 WHITING,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.4626157150 100778 Whiting, battered, fried W/ CORN OIL (INCLUDE 15132 WHITING,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.46MAZOLA CORN OIL; MAZOLA OIL, NFS;...)26157150 203463 Whiting, battered, fried W/ VEGETABLE OIL, NFS 15132 WHITING,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.46(INCLUDE OIL, NFS)26157160 0 Whiting, steamed or poached 15132 WHITING,MXD SP,RAW100.00 100.00 79.00 126.58 . 126.5828150610 0 Fish, batter-dipped or fish cake, with vegetab 15132N (26100150) WHITING,MXD SP,RAW224.80 6.30 100.00 3.18 12.00 3.62le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15133 WHITING,MXD SP,CKD,DRY HEAT100.84 6.90 100.00 6.84 25.00 9.12method26100120 0 Fish, NS as to type, baked or broiled 15133 WHITING,MXD SP,CKD,DRY HEAT972.08 62.60 100.00 6.44 25.00 8.5926100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15133 WHITING,MXD SP,CKD,DRY HEAT972.08 62.60 100.00 6.44 25.00 8.59R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15133 Whiting,mixed species,cooked,dry heat970.95 62.60 100.00 6.45 25.00 8.60ABLE OIL, NFS (INCLUDE OIL, NFS)26100120 200986 Fish, NS as to type, baked or broiled W/ CORN 15133 Whiting,mixed species,cooked,dry heat970.95 62.60 100.00 6.45 25.00 8.60OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS....)TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-89________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Anchovy (4) ------------------- HABITAT=Estuarine -----------------------------------------------------------------72116140 0 Caesar salad (with romaine) 15002 ANCHOVY,EUROPEAN,CND,OIL,DRND694.43 24.00 100.00 3.46 25.00 4.61---------------------------------------------------- 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/added805.25 626.00 79.40 97.91 . 97.9126105140 0 Carp, floured or breaded, fried 15008 CARP,RAW805.25 626.00 79.40 97.91 . 97.91---------------------------------------------------- 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/add795.25 616.00 79.20 97.80 . 97.8026107140 100436 Catfish, floured or breaded, fried W/ CORN OIL 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 79.20 97.80 . 97.80(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26107140 101201 Catfish, floured or breaded, fried W/ CANOLA O 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 79.20 97.80 . 97.80IL26107140 202918 Catfish, floured or breaded, fried W/ SOYBEAN 15234 1 lb raw,dressed catfish ylds 308g after ckg w/add795.25 616.00 79.20 97.80 . 97.80OIL26107120 0 Catfish, baked or broiled 15234 CATFISH,CHANNEL,FARMED,RAW680.70 616.00 71.10 127.28 . 127.2826107120 202363 Catfish, baked or broiled W/ BUTTER, NFS 15234 CATFISH,CHANNEL,FARMED,RAW680.88 616.00 71.10 127.25 . 127.2526107120 202879 Catfish, baked or broiled W/ VEGETABLE OIL, NF 15234 CATFISH,CHANNEL,FARMED,RAW679.75 616.00 71.10 127.46 . 127.46S (INCLUDE OIL, NFS)26107130 0 Catfish, breaded or battered, baked 15234 CATFISH,CHANNEL,FARMED,RAW879.85 616.00 73.10 95.78 . 95.7826107140 0 Catfish, floured or breaded, fried 15234 CATFISH,CHANNEL,FARMED,RAW795.25 616.00 79.20 97.80 . 97.8026107140 100387 Catfish, floured or breaded, fried W/ VEGETABL 15234 CATFISH,CHANNEL,FARMED,RAW795.25 616.00 79.20 97.80 . 97.80E OIL, NFS (INCLUDE OIL, NFS)26107150 0 Catfish, battered, fried 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 83.30 80.43 . 80.4326107150 201662 Catfish, battered, fried W/ VEGETABLE OIL, NFS 15234 CATFISH,CHANNEL,FARMED,RAW100.00 67.00 83.30 80.43 . 80.43(INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Cisco (21) -------------------- HABITAT=Freshwater ----------------------------------------------------------------26100190 0 Fish, NS as to type, smoked 15014 CISCO,SMOKED99.90 11.60 100.00 11.61 30.23 16.64---------------------------------------------------- SPECIES=Clam (22) --------------------- HABITAT=2.61% Estuarine, 97.39% Marine --------------------------------------------26303140 0 Clams, floured or breaded, fried 15157 CLAM,MXD SP,RAW 1,085.75 908.00 85.00 98.39 . 98.3926303140 100977 Clams, floured or breaded, fried W/ VEGETABLE 15157 CLAM,MXD SP,RAW 1,085.75 908.00 85.00 98.39 . 98.39OIL, NFS (INCLUDE OIL, NFS)26303150 0 Clams, battered, fried 15157 CLAM,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.6327350110 0 Bouillabaisse 15157 CLAM,MXD SP,RAW 4,392.60 226.80 80.00 6.45 . 6.4527250210 0 Clam cake or patty 15160 CLAM,MXD SP,CND,DRND779.30 396.90 88.60 57.48 25.00 76.6458132820 0 Spaghetti with white clam sauce 15160 CLAM,MXD SP,CND,DRND767.10 226.80 100.00 29.57 25.00 39.4228350210 0 Clam chowder, NS as to Manhattan or New Englan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS100.00 12.50 80.00 15.63 . 1.17d style28350220 0 Clam chowder, Manhattan 6027P SOUP,MANHATTAN CLAM CHOWDER,CHUNKY,RTS200.00 100.00 100.00 50.00 . 3.75_______________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedTABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-90Food Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Clam (22) -------------------- HABITAT=2.61% Estuarine, 97.39% Marine ----------------------- (continued) ---------28355120 0 Clam chowder, New England, prepared with milk 6030P SOUP,CLAM CHOWDER,NEW ENG,CND,COND602.00 305.00 100.00 50.66 25.00 3.8028350210 0 Clam chowder, NS as to Manhattan or New Englan 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK100.00 50.00 80.00 62.50 . 4.69d style28355110 0 Clam chowder, New England, NS as to prepared w 6230P SOUP,CLAM CHOWDER,NEW ENG,PREP W/MILK100.00 100.00 100.00 100.00 . 7.50ith water or milk28350210 0 Clam chowder, NS as to Manhattan or New Englan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O100.00 12.50 80.00 15.63 . 1.17d style28350220 0 Clam chowder, Manhattan 6428P SOUP,CLAM CHOWDER,MANHATTAN,PREP W/H2O200.00 100.00 100.00 50.00 . 3.7528350210 0 Clam chowder, NS as to Manhattan or New Englan 6430P SOUP,CLAM CHOWDER,NEW ENG,PREP W/H2O,COMM100.00 25.00 80.00 31.25 . 2.34d style---------------------------------------------------- SPECIES=Cod (23) ---------------------- HABITAT=Marine --------------------------------------------------------------------26100130 0 Fish, NS as to type, breaded or battered, bake 15015 COD,ATLANTIC,RAW 1,171.58 204.10 80.00 21.78 . 21.78d26100140 0 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 88.00 21.35 . 21.3526100140 100258 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 88.00 21.35 . 21.35W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26100140 204195 Fish, NS as to type, floured or breaded, fried 15015 COD,ATLANTIC,RAW 1,086.45 204.10 88.00 21.35 . 21.35W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15015 COD,ATLANTIC,RAW133.00 22.50 88.00 19.22 . 19.2228350050 0 Fish chowder 15015 COD,ATLANTIC,RAW 1,395.85 453.60 80.00 40.62 . 40.6228351110 0 Fish and vegetable soup, no potatoes (Sopa de 15015 COD,ATLANTIC,RAW 1,995.64 453.60 85.00 26.74 . 26.74pescado)28355450 0 Seafood soup with potatoes and vegetables (inc 15015 COD,ATLANTIC,RAW 2,953.00 907.20 85.00 36.14 . 36.14luding carrots, broccoli, and/or dark-green leafy)28355460 0 Seafood soup with potatoes and vegetables (exc 15015 COD,ATLANTIC,RAW 2,960.20 907.20 85.00 36.05 . 36.05luding carrots, broccoli, and dark-green leafy)28355470 0 Seafood soup with vegetables (including carrot 15015 COD,ATLANTIC,RAW 2,953.00 907.20 85.00 36.14 . 36.14s, broccoli, and/or dark-green leafy (no potatoes))28355480 0 Seafood soup with vegetables (excluding carrot 15015 COD,ATLANTIC,RAW 2,925.40 907.20 85.00 36.48 . 36.48s, broccoli, and dark-green leafy (no potatoes))28150610 0 Fish, batter-dipped or fish cake, with vegetab 15015N (26100150) COD,ATLANTIC,RAW224.80 20.54 100.00 10.38 12.00 11.80le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15016 COD,ATLANTIC,CKD,DRY HEAT100.84 22.50 100.00 22.31 25.00 29.75method26100120 0 Fish, NS as to type, baked or broiled 15016 COD,ATLANTIC,CKD,DRY HEAT972.08 204.10 100.00 21.00 25.00 28.0026100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15016 COD,ATLANTIC,CKD,DRY HEAT972.08 204.10 100.00 21.00 25.00 28.00R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15016 COD,ATLANTIC,CKD,DRY HEAT970.95 204.10 100.00 21.02 25.00 28.03ABLE OIL, NFS (INCLUDE OIL, NFS)________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-91---------------------------------------------------- SPECIES=Cod (23) --------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------27250030 204844 Codfish ball or cake W/ VEGETABLE OIL, NFS (IN 15017 COD,ATLANTIC,CND898.15 396.90 88.00 50.22 25.00 66.96CLUDE OIL, NFS27250050 0 Fish cake or patty, NS as to fish 15017 COD,ATLANTIC,CND898.15 396.90 88.00 50.22 25.00 66.9626100170 0 Fish, NS as to type, dried 15018 COD,ATLANTIC,DRIED&SALTED100.00 100.00 100.00 100.00 80.01 500.2526109120 0 Cod, baked or broiled 15019 COD,PACIFIC,RAW971.90 907.20 80.00 116.68 . 116.6826109120 201359 Cod, baked or broiled W/ VEGETABLE OIL, NFS (I 15019 COD,PACIFIC,RAW970.95 907.20 80.00 116.79 . 116.79NCLUDE OIL, NFS)26109120 202670 Cod, baked or broiled W/ BUTTER, NFS 15019 COD,PACIFIC,RAW972.08 907.20 80.00 116.66 . 116.6626109120 203510 Cod, baked or broiled W/ OLIVE OIL 15019 COD,PACIFIC,RAW970.70 907.20 80.00 116.82 . 116.8226109130 0 Cod, breaded or battered, baked 15019 COD,PACIFIC,RAW 1,171.05 907.20 80.00 96.84 . 96.8426109130 201574 Cod, breaded or battered, baked W/O FAT OR W/ 15019 COD,PACIFIC,RAW 1,086.45 907.20 80.00 104.38 . 104.38NONSTICK SPRAY (INCLUDE PAM...)26109140 0 Cod, floured or breaded, fried 15019 COD,PACIFIC,RAW 1,086.45 907.20 88.00 94.89 . 94.8926109140 204165 Cod, floured or breaded, fried W/ VEGETABLE OI 15019 COD,PACIFIC,RAW 1,086.45 907.20 88.00 94.89 . 94.89L, NFS (INCLUDE OIL, NFS)26109150 0 Cod, battered, fried 15019 COD,PACIFIC,RAW133.00 100.00 85.00 88.46 . 88.4626109150 101070 Cod, battered, fried W/ VEGETABLE OIL (INCLUDE 15019 COD,PACIFIC,RAW133.00 100.00 85.00 88.46 . 88.46OIL, NFS)26109160 0 Cod, steamed or poached 15019 COD,PACIFIC,RAW100.00 100.00 80.00 125.00 . 125.0026109120 201495 Cod, baked or broiled W/ PEANUT OIL 15019 Cod,Pacific,raw970.70 907.20 80.00 116.82 . 116.8226100130 0 Fish, NS as to type, breaded or battered, bake 15066 POLLOCK,WALLEYE,RAW 1,171.58 437.30 80.00 46.66 . 46.66d26100140 0 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 88.00 45.74 . 45.7426100140 100258 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 88.00 45.74 . 45.74W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26100140 204195 Fish, NS as to type, floured or breaded, fried 15066 POLLOCK,WALLEYE,RAW 1,086.45 437.30 88.00 45.74 . 45.74W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15066 POLLOCK,WALLEYE,RAW133.00 48.20 88.00 41.18 . 41.1828150610 0 Fish, batter-dipped or fish cake, with vegetab 15066N (26100150) POLLOCK,WALLEYE,RAW224.80 44.00 100.00 22.24 12.00 25.27le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15067 POLLOCK,WALLEYE,CKD,DRY HEAT100.84 48.20 100.00 47.80 25.00 63.73method26100120 0 Fish, NS as to type, baked or broiled 15067 POLLOCK,WALLEYE,CKD,DRY HEAT972.08 437.30 100.00 44.99 25.00 59.9826100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15067 POLLOCK,WALLEYE,CKD,DRY HEAT972.08 437.30 100.00 44.99 25.00 59.98R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15067 POLLOCK,WALLEYE,CKD,DRY HEAT970.95 437.30 100.00 45.04 25.00 60.05ABLE 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 HEAT100.84 100.00 100.00 99.17 25.00 132.2226305160 0 Crab, hard shell, steamed 15140 CRAB,BLUE,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.2227150130 0 Seafood newburg 15140 CRAB,BLUE,CKD,MOIST HEAT929.58 113.40 80.00 15.25 25.00 20.3327250040 0 Crab cake 15140 CRAB,BLUE,CKD,MOIST HEAT551.80 453.60 80.00 102.75 25.00 137.0127250040 204665 Crab cake W/O FAT 15140 CRAB,BLUE,CKD,MOIST HEAT523.60 453.60 80.00 108.29 25.00 144.39________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Crab (24) -------------------- HABITAT=46.83% Estuarine, 53.17% Marine ---------------------- (continued) ---------27464000 0 Gumbo, no rice (New Orleans type with shellfis 15140 CRAB,BLUE,CKD,MOIST HEAT 3,548.33 67.50 75.00 2.54 25.00 3.38TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-92h, pork, and/or poultry, tomatoes, okra)58148140 0 Macaroni salad with crab meat 15140 CRAB,BLUE,CKD,MOIST HEAT751.63 101.25 100.00 13.47 25.00 17.9658101540 0 Taco or tostada with fish, lettuce, tomato, sa 15141 CRAB,BLUE,CND76.99 15.00 100.00 19.48 25.00 25.98lsa---------------------------------------------------- SPECIES=Croaker (27) ------------------ HABITAT=Estuarine -----------------------------------------------------------------26111140 0 Croaker, floured or breaded, fried 15020 CROAKER,ATLANTIC,RAW705.45 526.20 76.80 97.12 . 97.12---------------------------------------------------- SPECIES=Fish (35) --------------------- HABITAT=Unknown -------------------------------------------------------------------26100210 0 Fish stick, patty, or fillet, NS as to type, c 15027 FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 100.00 100.00 25.00 133.33ooked, NS as to cooking method26100220 0 Fish stick, patty, or fillet, NS as to type, b 15027 FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 100.00 100.00 25.00 133.33aked or broiled26100230 0 Fish stick, patty, or fillet, NS as to type, b 15027 FISH PORTIONS & STK,FRZ,REHTD100.00 100.00 100.00 100.00 25.00 133.33readed or battered, baked72308000 0 Dark-green leafy vegetable soup with meat, Ori 6179P SAUCE,FISH,RTS 1,319.63 33.63 100.00 2.55 . 0.19ental 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 1,171.58 138.80 80.00 14.81 . 14.81d26100140 0 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 88.00 14.52 . 14.5226100140 100258 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 88.00 14.52 . 14.52W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)26100140 204195 Fish, NS as to type, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 138.80 88.00 14.52 . 14.52W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15028 FLATFISH,RAW133.00 15.30 88.00 13.07 . 13.0727150310 0 Fish with tomato-based sauce (mixture) 15028 FLATFISH,RAW694.50 453.60 80.00 81.64 . 81.6427150310 101137 Fish with tomato-based sauce (mixture) W/ CANO 15028 FLATFISH,RAW694.03 453.60 80.00 81.70 . 81.70LA OIL27150310 203262 Fish with tomato-based sauce (mixture) W/O FAT 15028 FLATFISH,RAW680.40 453.60 80.00 83.33 . 83.3327150310 204185 Fish with tomato-based sauce (mixture) W/ CORN 15028 FLATFISH,RAW694.03 453.60 80.00 81.70 . 81.70OIL27450700 204770 Fish and vegetables (including carrots, brocco 15028 FLATFISH,RAW 1,603.45 907.20 90.00 62.86 . 62.86li, and/or dark-green leafy (no potatoes)), tomato-based sauce (mixture) W/ PALM OIL27450710 0 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,619.65 907.20 90.00 62.24 . 62.24li, and dark- green leafy (no potatoes)), tomato-based sauce (mixture)27450710 203868 Fish and vegetables (excluding carrots, brocco 15028 FLATFISH,RAW 1,618.70 907.20 90.00 62.27 . 62.27li, and dark- green leafy (no potatoes)), toma________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Flatfish (37) ---------------- HABITAT=84.23% Estuarine, 15.77% Marine ---------------------- (continued) ---------to-based sauce (mixture) W/ CORN OIL27550000 0 Fish sandwich, on bun, with spread 15028 FLATFISH,RAW148.60 57.60 94.50 41.02 . 41.0227550000 100769 Fish sandwich, on bun, with spread REMOVED SPR 15028 FLATFISH,RAW133.60 57.60 94.50 45.62 . 45.62EADTABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-9328150610 0 Fish, batter-dipped or fish cake, with vegetab 15028N (26100150) FLATFISH,RAW224.80 13.97 100.00 7.06 12.00 8.02le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT100.84 15.30 100.00 15.17 25.00 20.23method26100120 0 Fish, NS as to type, baked or broiled 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT972.08 138.80 100.00 14.28 25.00 19.0426100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT972.08 138.80 100.00 14.28 25.00 19.04R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15029 FLATFISH (FLOUNDER & SOLE SP),CKD,DRY HEAT970.95 138.80 100.00 14.30 25.00 19.06ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Flounder (38) ----------------- HABITAT=Estuarine -----------------------------------------------------------------26115120 0 Flounder, baked or broiled 15028 FLATFISH,RAW971.90 907.20 80.00 116.68 . 116.6826115120 200995 Flounder, baked or broiled W/ VEGETABLE OIL, N 15028 FLATFISH,RAW970.95 907.20 80.00 116.79 . 116.79FS (INCLUDE OIL, NFS)26115120 201280 Flounder, baked or broiled W/ OLIVE OIL 15028 FLATFISH,RAW970.70 907.20 80.00 116.82 . 116.8226115120 201381 Flounder, baked or broiled W/ BUTTER, NFS 15028 FLATFISH,RAW972.08 907.20 80.00 116.66 . 116.6626115120 203954 Flounder, baked or broiled W/ REAL MAYONNAISE 15028 FLATFISH,RAW971.20 907.20 80.00 116.76 . 116.7626115130 204063 Flounder, breaded or battered, baked W/ MARGAR 15028 FLATFISH,RAW 1,173.45 907.20 80.00 96.64 . 96.64INE-LIKE SPREAD, REDUCED CALORIE, ABOUT 40% FAT, TUB, SALTED (INCLUDE COUNTRY CROCK LIGHT...)26115140 0 Flounder, floured or breaded, fried 15028 FLATFISH,RAW 1,086.45 907.20 88.00 94.89 . 94.8926115150 201594 Flounder, battered, fried W/ VEGETABLE OIL, NF 15028 FLATFISH,RAW133.00 100.00 88.00 85.44 . 85.44S (INCLUDE OIL, NFS)26115150 204298 Flounder, battered, fried W/ CANOLA OIL 15028 FLATFISH,RAW133.00 100.00 88.00 85.44 . 85.4426115160 0 Flounder, steamed or poached 15028 FLATFISH,RAW100.00 100.00 80.00 125.00 . 125.00---------------------------------------------------- SPECIES=Haddock (41) ------------------ HABITAT=Marine --------------------------------------------------------------------26117110 0 Haddock, cooked, NS as to cooking method 15033 HADDOCK,RAW972.95 907.20 80.00 116.55 . 116.5526117120 0 Haddock, baked or broiled 15033 HADDOCK,RAW972.95 907.20 80.00 116.55 . 116.5526117120 201554 Haddock, baked or broiled W/ VEGETABLE OIL, NF 15033 HADDOCK,RAW972.00 907.20 80.00 116.67 . 116.67S (INCLUDE OIL, NFS)26117120 201747 Haddock, baked or broiled W/ BUTTER, NFS 15033 HADDOCK,RAW973.13 907.20 80.00 116.53 . 116.5326117130 0 Haddock, breaded or battered, baked 15033 HADDOCK,RAW 1,171.58 907.20 80.00 96.79 . 96.7926117130 202751 Haddock, breaded or battered, baked W/O FAT 15033 HADDOCK,RAW 1,086.45 907.20 80.00 104.38 . 104.3826117140 0 Haddock, floured or breaded, fried 15033 HADDOCK,RAW 1,086.45 907.20 88.00 94.89 . 94.8926117150 0 Haddock, battered, fried 15033 HADDOCK,RAW133.00 100.00 85.00 88.46 . 88.46________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Halibut (43) ------------------ HABITAT=Marine --------------------------------------------------------------------27350110 0 Bouillabaisse 15036 HALIBUT,ATLANTIC&PACIFIC,RAW 4,392.60 453.60 80.00 12.91 . 12.91---------------------------------------------------- SPECIES=Herring (44) ------------------ HABITAT=Estuarine -----------------------------------------------------------------26119140 0 Herring, floured or breaded, fried 15039 HERRING,ATLANTIC,RAW787.05 607.80 79.20 97.51 . 97.51---------------------------------------------------- SPECIES=Lobster (47) ------------------ HABITAT=Marine --------------------------------------------------------------------TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-9427350110 0 Bouillabaisse 15147 LOBSTER,NORTHERN,RAW 4,392.60 226.80 80.00 6.45 . 6.4526311110 0 Lobster, cooked, NS as to cooking method 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.2226311160 0 Lobster, steamed or boiled 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT100.84 100.00 100.00 99.17 25.00 132.2227150060 0 Lobster newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT929.58 340.20 80.00 45.75 25.00 61.0027150130 0 Seafood newburg 15148 LOBSTER,NORTHERN,CKD,MOIST HEAT929.58 113.40 80.00 15.25 25.00 20.33---------------------------------------------------- SPECIES=Mackerel (49) ----------------- HABITAT=Marine --------------------------------------------------------------------26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15046 MACKEREL,ATLANTIC,RAW 1,086.90 302.55 88.00 31.63 . 31.63LE OIL, NFS (INCLUDE OIL, NFS)26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15050 MACKEREL,PACIFIC&JACK,MXD SP,RAW 1,086.90 302.55 88.00 31.63 . 31.63LE OIL, NFS (INCLUDE OIL, NFS)26121140 204690 Mackerel, floured or breaded, fried W/ VEGETAB 15051 MACKEREL,SPANISH,RAW 1,086.90 302.55 88.00 31.63 . 31.63LE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Mullet (52) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26123160 0 Mullet, steamed or poached 15055 MULLET,STRIPED,RAW100.00 100.00 79.00 126.58 . 126.58---------------------------------------------------- SPECIES=Mussels (53) ------------------ HABITAT=Marine --------------------------------------------------------------------26313160 0 Mussels, steamed or poached 15164 MUSSEL,BLUE,RAW100.84 100.00 50.00 198.33 . 198.3327350110 0 Bouillabaisse 15164 MUSSEL,BLUE,RAW 4,392.60 226.80 80.00 6.45 . 6.45---------------------------------------------------- SPECIES=Ocean Perch (54) -------------- HABITAT=Marine --------------------------------------------------------------------26125120 0 Ocean perch, baked or broiled 15057 OCEAN PERCH,ATLANTIC,RAW971.90 907.20 80.00 116.68 . 116.6826125120 201950 Ocean perch, baked or broiled W/ BUTTER, NFS 15057 OCEAN PERCH,ATLANTIC,RAW972.08 907.20 80.00 116.66 . 116.6626125130 0 Ocean perch, breaded or battered, baked 15057 OCEAN PERCH,ATLANTIC,RAW 1,128.75 907.20 80.00 100.47 . 100.4726125140 0 Ocean perch, floured or breaded, fried 15057 OCEAN PERCH,ATLANTIC,RAW 1,086.45 907.20 88.00 94.89 . 94.89---------------------------------------------------- SPECIES=Oyster (59) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26315140 0 Oysters, floured or breaded, fried 15167 OYSTER,EASTERN,WILD,RAW 1,086.45 907.20 88.00 94.89 . 94.8927464000 0 Gumbo, no rice (New Orleans type with shellfis 15167 OYSTER,EASTERN,WILD,RAW 3,548.33 186.00 75.00 6.99 . 6.99h, pork, and/or poultry, tomatoes, okra)28355310 101214 Oyster stew W/ MARGARINE, NFS 15167 OYSTER,EASTERN,WILD,RAW 1,538.51 496.00 94.00 34.30 . 34.30________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- 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 cal732.65 553.40 77.70 97.21 . 97.2126127140 101178 Perch, floured or breaded, fried W/ SOYBEAN OI 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal732.65 553.40 77.70 97.21 . 97.21L26127140 101192 Perch, floured or breaded, fried W/ PEANUT OIL 15060 Need gram wt.descr for 1 lb raw ylds...;recipe cal732.65 553.40 77.70 97.21 . 97.2126127120 0 Perch, baked or broiled 15060 PERCH,MXD SP,RAW971.90 907.20 80.00 116.68 . 116.6826127120 200860 Perch, baked or broiled W/ VEGETABLE OIL, NFS 15060 PERCH,MXD SP,RAW970.95 907.20 80.00 116.79 . 116.79(INCLUDE OIL, NFS)26127120 203332 Perch, baked or broiled W/O FAT 15060 PERCH,MXD SP,RAW943.70 907.20 80.00 120.17 . 120.1726127130 0 Perch, breaded or battered, baked 15060 PERCH,MXD SP,RAW 1,128.75 907.20 80.00 100.47 . 100.4726127150 0 Perch, battered, fried 15060 PERCH,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.4626127150 204693 Perch, battered, fried W/ VEGETABLE OIL, NFS ( 15060 PERCH,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.46TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-95INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Pollock (64) ------------------ HABITAT=Marine --------------------------------------------------------------------26100240 0 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907.20 88.00 94.89 . 94.89loured or breaded, fried26100240 101130 Fish stick, patty, or fillet, NS as to type, f 15065 POLLOCK,ATLANTIC,RAW 1,086.45 907.20 88.00 94.89 . 94.89loured 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 1,086.45 907.20 88.00 94.89 . 94.89loured or breaded, fried W/ CORN OIL26100250 0 Fish stick, patty, or fillet, NS as to type, b 15065 POLLOCK,ATLANTIC,RAW133.00 100.00 88.00 85.44 . 85.44attered, fried27250520 0 Seafood restructured 15065 POLLOCK,ATLANTIC,RAW148.00 100.00 100.00 67.57 . 67.5758111200 0 Puffs, fried, crab meat and cream cheese fille 15065N (27250520) POLLOCK,ATLANTIC,RAW892.90 110.68 76.00 16.31 . 16.31d---------------------------------------------------- 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 calls671.30 607.80 70.70 128.06 . 128.0626131140 100951 Pompano, floured or breaded, fried W/ CORN OIL 15068 Need grm wt.descr.for 1 lb raw ylds..;recipe calls787.05 607.80 79.20 97.51 . 97.51(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL)26131110 0 Pompano, cooked, NS as to cooking method 15068 POMPANO,FLORIDA,RAW672.50 607.80 70.70 127.83 . 127.8326131140 204139 Pompano, floured or breaded, fried W/ VEGETABL 15068 POMPANO,FLORIDA,RAW787.05 607.80 79.20 97.51 . 97.51E OIL, NFS (INCLUDE OIL, NFS)27350110 0 Bouillabaisse 15068 POMPANO,FLORIDA,RAW 4,392.60 453.60 80.00 12.91 . 12.91---------------------------------------------------- SPECIES=Porgy (66) -------------------- HABITAT=Marine --------------------------------------------------------------------26133120 0 Porgy, baked or broiled 15090 SCUP,RAW590.90 526.20 67.10 132.71 . 132.7126133120 100976 Porgy, baked or broiled W/ VEGETABLE OIL, NFS 15090 SCUP,RAW589.95 526.20 67.10 132.93 . 132.93(INCLUDE OIL, NFS)26133120 203252 Porgy, baked or broiled W/ BUTTER, NFS 15090 SCUP,RAW591.08 526.20 67.10 132.67 . 132.67________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Porgy (66) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------26133140 100567 Porgy, floured or breaded, fried W/ VEGETABLE 15090 SCUP,RAW705.45 526.20 76.80 97.12 . 97.12OIL, NFS (INCLUDE OIL, NFS)26133160 0 Porgy, steamed or poached 15090 SCUP,RAW100.00 100.00 80.00 125.00 . 125.00---------------------------------------------------- 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 64.40 80.00 6.87 . 6.87d26100140 0 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64.40 88.00 6.74 . 6.7426100140 100258 Fish, NS as to type, floured or breaded, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW 1,086.45 64.40 88.00 6.74 . 6.74W/ 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 64.40 88.00 6.74 . 6.74W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15070 ROCKFISH,PACIFIC,MXD SP,RAW133.00 7.10 88.00 6.07 . 6.07TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-9628150610 0 Fish, batter-dipped or fish cake, with vegetab 15070N (26100150) ROCKFISH,PACIFIC,MXD SP,RAW224.80 6.48 100.00 3.28 12.00 3.72le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT100.84 7.10 100.00 7.04 25.00 9.39method26100120 0 Fish, NS as to type, baked or broiled 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT972.08 64.40 100.00 6.63 25.00 8.8326100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT972.08 64.40 100.00 6.63 25.00 8.83R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15071 ROCKFISH,PACIFIC,MXD SP,CKD,DRY HEAT970.95 64.40 100.00 6.63 25.00 8.84ABLE OIL, NFS (INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Salmon (75) ------------------- HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22% Mari-----------------------------26100190 0 Fish, NS as to type, smoked 15077 SALMON,CHINOOK,SMOKED99.90 74.90 100.00 74.97 5.00 78.9226137190 0 Salmon, smoked 15077 SALMON,CHINOOK,SMOKED100.00 100.00 100.00 100.00 5.00 105.2627250070 0 Salmon cake or patty 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.7527250070 100813 Salmon cake or patty W/ VEGETABLE OIL, NFS (IN 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.75CLUDE OIL, NFS)27250070 101058 Salmon cake or patty W/ SOYBEAN OIL (INCLUDE W 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.75ESSON SOYBEAN OIL...)27250070 204660 Salmon cake or patty W/ BUTTER, NFS 15080 SALMON,CHUM,CND,DRND W/BONE957.85 453.60 88.00 53.81 25.00 71.7526137100 0 Salmon, raw 15081 SALMON,COHO,WILD,RAW100.00 100.00 100.00 100.00 . 100.0027450710 204706 Fish and vegetables (excluding carrots, brocco 15081N (26137100) SALMON,COHO,WILD,RAW 1,618.45 907.20 90.00 62.28 . 62.28li, and dark- green leafy (no potatoes)), tomato-based sauce (mixture) W/ SALMON AND OLIVE OIL26137120 201145 Salmon, baked or broiled W/ OLIVE OIL 15083 Need grm wt.descr.for 1 lb raw yld..;recipe calls843.70 780.20 76.90 120.25 . 120.2526137140 204329 Salmon, floured or breaded, fried W/ CANOLA OI 15083 Need grm wt.descr.for 1 lb raw ylds..;recipe calls959.45 780.20 83.00 97.97 . 97.97L26137120 0 Salmon, baked or broiled 15083 SALMON,PINK,RAW844.90 780.20 76.90 120.08 . 120.0826137120 200265 Salmon, baked or broiled W/ BUTTER, NFS 15083 SALMON,PINK,RAW845.08 780.20 76.90 120.06 . 120.0626137120 201437 Salmon, baked or broiled W/O FAT OR W/ NONSTIC 15083 SALMON,PINK,RAW816.70 780.20 76.90 124.23 . 124.23________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Salmon (75) ------------------ HABITAT=0.05% Freshwater, 4.73% Estuarine, 95.22% Marin------- (continued) ---------K SPRAY (INCLUDE PAM...)26137140 0 Salmon, floured or breaded, fried 15083 SALMON,PINK,RAW959.45 780.20 83.00 97.97 . 97.9726137140 100833 Salmon, floured or breaded, fried W/ VEGETABLE 15083 SALMON,PINK,RAW959.45 780.20 83.00 97.97 . 97.97OIL, NFS (INCLUDE OIL, NFS)26137160 0 Salmon, steamed or poached 15083 SALMON,PINK,RAW100.00 100.00 80.00 125.00 . 125.0032105020 100563 Egg omelet or scrambled egg, with fish W/ BUTT 15084 SALMON,PINK,CND,W/BONE &LIQ84.59 12.00 91.00 15.59 25.00 20.79ER, NFS26137110 0 Salmon, cooked, NS as to cooking method 15247 SALMON,COHO,WILD,CKD,DRY HEAT100.00 100.00 100.00 100.00 25.00 133.33---------------------------------------------------- SPECIES=Scallop (79) ------------------ HABITAT=0.67% Estuarine, 99.33% Marine --------------------------------------------26317110 0 Scallops, cooked, NS as to cooking method 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.8926317140 101203 Scallops, floured or breaded, fried W/ CANOLA 15172 SCALLOP,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.89OIL27350110 0 Bouillabaisse 15172 SCALLOP,MXD SP,RAW 4,392.60 453.60 80.00 12.91 . 12.91---------------------------------------------------- SPECIES=Sea Bass (82) ----------------- HABITAT=Marine --------------------------------------------------------------------TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-9726141120 200913 Sea bass, baked or broiled W/ CORN OIL 15091 Need grm wt.desc.for 1 lb raw ylds..;recipe calls843.95 780.20 76.90 120.22 . 120.2226141140 101182 Sea bass, floured or breaded, fried W/ CORN OI 15091 Need gwd for 1 lb raw ylds..;recipe calls for 2 lb959.45 780.20 83.00 97.97 . 97.97L26141120 0 Sea bass, baked or broiled 15091 SEA BASS,MXD SP,RAW844.90 780.20 76.90 120.08 . 120.0826141120 203326 Sea bass, baked or broiled W/O FAT OR W/ NON-S 15091 SEA BASS,MXD SP,RAW816.70 780.20 76.90 124.23 . 124.23TICK SPRAY (INCLUDE PAM...)26141140 100856 Sea bass, floured or breaded, fried W/ VEGETAB 15091 SEA BASS,MXD SP,RAW959.45 780.20 83.00 97.97 . 97.97LE OIL, NFS (INCLUDE OIL, NFS)26141160 0 Sea bass, steamed or poached 15091 SEA BASS,MXD SP,RAW100.00 100.00 80.00 125.00 . 125.00---------------------------------------------------- SPECIES=Shrimp (88) ------------------- HABITAT=Estuarine -----------------------------------------------------------------26319110 0 Shrimp, cooked, NS as to cooking method 15149 SHRIMP,MXD SP,RAW100.84 100.00 73.00 135.85 . 135.8526319120 0 Shrimp, baked or broiled 15149 SHRIMP,MXD SP,RAW941.40 907.20 80.00 120.46 . 120.4626319120 200498 Shrimp, baked or broiled W/ VEGETABLE OIL, NFS 15149 SHRIMP,MXD SP,RAW940.45 907.20 80.00 120.58 . 120.58(INCLUDE OIL, NFS)26319120 200875 Shrimp, baked or broiled W/ BUTTER, NFS 15149 SHRIMP,MXD SP,RAW941.58 907.20 80.00 120.44 . 120.4426319120 202863 Shrimp, baked or broiled W/O FAT OR W/ NONSTIC 15149 SHRIMP,MXD SP,RAW913.20 907.20 80.00 124.18 . 124.18K SPRAY (INCLUDE PAM...)26319120 204534 Shrimp, baked or broiled W/ CANOLA OIL 15149 SHRIMP,MXD SP,RAW940.45 907.20 80.00 120.58 . 120.5826319130 0 Shrimp, steamed or boiled 15149 SHRIMP,MXD SP,RAW100.84 100.00 76.00 130.48 . 130.4826319140 0 Shrimp, floured, breaded, or battered, fried 15149 SHRIMP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.6326319140 100180 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.63/ CANOLA OIL26319140 100708 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.63/ CORN OIL26319140 201330 Shrimp, floured, breaded, or battered, fried W 15149 SHRIMP,MXD SP,RAW902.90 680.40 88.00 85.63 . 85.63________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Shrimp (88) ------------------ HABITAT=Estuarine -------------------------------------------- (continued) ---------/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)27350110 0 Bouillabaisse 15149 SHRIMP,MXD SP,RAW 4,392.60 226.80 80.00 6.45 . 6.4527450410 0 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.30 98.00 88.00 14.44 . 14.44coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture)27450410 100865 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW771.30 98.00 88.00 14.44 . 14.44coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ OLIVE OIL27450410 203988 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW773.37 98.00 88.00 14.40 . 14.40coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ BUTTER, NFS27450410 204020 Shrimp and vegetables (including carrots, broc 15149 SHRIMP,MXD SP,RAW773.74 98.00 88.00 14.39 . 14.39coli, and/or dark-green leafy (no potatoes)),soy-based sauce (mixture) W/ MARGARINE, NFS27464000 0 Gumbo, no rice (New Orleans type with shellfis 15149 SHRIMP,MXD SP,RAW 3,548.33 64.00 75.00 2.40 . 2.40h, pork, and/or poultry, tomatoes, okra)28355450 101018 Seafood soup with potatoes and vegetables (inc 15149 SHRIMP,MXD SP,RAW 2,953.00 907.20 85.00 36.14 . 36.14luding carrots, broccoli, and/or dark-green leafy) W/ SHRIMP58112510 0 Dumpling, steamed, filled with meat, poultry, 15149 SHRIMP,MXD SP,RAW818.84 151.05 120.00 15.37 . 15.37or seafoodTABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-9858136130 0 Lo mein with shrimp 15149 SHRIMP,MXD SP,RAW 1,101.43 226.80 95.00 21.68 . 21.6858112110 0 Dim sum, meat filled (egg roll-type) 15149N (58112510) SHRIMP,MXD SP,RAW100.00 18.45 100.00 15.37 21.00 19.4627150130 0 Seafood newburg 15151 SHRIMP,MXD SP,CKD,MOIST HEAT929.58 113.40 80.00 15.25 25.00 20.3314620120 0 Shrimp dip, cream cheese base 15152 SHRIMP,MXD SP,CND434.58 113.40 100.00 26.09 25.00 34.7927150230 0 Shrimp scampi 15152 SHRIMP,MXD SP,CND156.38 128.00 100.00 81.85 25.00 109.1427150230 101055 Shrimp scampi W/ OLIVE OIL 15152 SHRIMP,MXD SP,CND155.00 128.00 100.00 82.58 25.00 110.1127350060 0 Shrimp creole, with rice 15152 SHRIMP,MXD SP,CND 1,842.44 680.40 85.90 42.99 25.00 57.3227360080 0 Chow mein or chop suey, NS as to type of meat, 15152 SHRIMP,MXD SP,CND968.88 55.00 90.00 6.31 25.00 8.41with noodles54406200 0 Shrimp chips (tapioca base) 15152 SHRIMP,MXD SP,CND100.00 25.00 78.00 32.05 25.00 42.7458101540 0 Taco or tostada with fish, lettuce, tomato, sa 15152 SHRIMP,MXD SP,CND76.99 15.00 100.00 19.48 25.00 25.98lsa58110120 0 Egg roll, with shrimp 15152 SHRIMP,MXD SP,CND 1,142.04 64.00 76.00 7.37 25.00 9.8358148150 100831 Macaroni salad with shrimp W/ REAL MAYONNAISE 15152 SHRIMP,MXD SP,CND740.75 96.00 100.00 12.96 25.00 17.2858150510 0 Rice, fried, with shrimp 15152 SHRIMP,MXD SP,CND 1,028.48 64.00 90.00 6.91 25.00 9.2258407050 0 Instant soup, noodle with egg, shrimp or chick 15152 SHRIMP,MXD SP,CND99.00 1.00 85.00 1.19 25.00 1.58en28355430 0 Shrimp soup, cream of, prepared with water 6456P SOUP,CRM OF SHRIMP,PREP W/H2O,COMM100.00 100.00 100.00 100.00 . 7.50---------------------------------------------------- SPECIES=Snapper (93) ------------------ HABITAT=Marine --------------------------------------------------------------------27350110 0 Bouillabaisse 15101 SNAPPER,MXD SP,RAW 4,392.60 453.60 80.00 12.91 . 12.91________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Squid (97) -------------------- HABITAT=Marine --------------------------------------------------------------------26213120 0 Squid, baked, broiled 15175 SQUID,MXD SP,RAW706.05 680.40 80.00 120.46 . 120.4626213140 0 Squid, breaded, fried 15175 SQUID,MXD SP,RAW 1,086.45 907.20 85.00 98.24 . 98.2426213160 0 Squid, steamed or boiled 15175 SQUID,MXD SP,RAW100.84 100.00 86.50 114.64 . 114.64---------------------------------------------------- SPECIES=Sturgeon (98) ----------------- HABITAT=50% Freshwater, 50% Estuarine ---------------------------------------------26211100 0 Roe, sturgeon 15012 CAVIAR,BLACK/RED,GRANULAR100.00 100.00 100.00 100.00 . 100.00---------------------------------------------------- SPECIES=Swordfish (100) --------------- HABITAT=Marine --------------------------------------------------------------------26149120 0 Swordfish, baked or broiled 15110 SWORDFISH,RAW844.90 780.20 76.90 120.08 . 120.08---------------------------------------------------- SPECIES=Trout (103) ------------------- HABITAT=Freshwater ----------------------------------------------------------------26151120 202336 Trout, baked or broiled W/ CORN OIL (INCLUDE M 15240 TROUT,RAINBOW,FARMED,RAW970.95 907.20 80.00 116.79 . 116.79AZOLA CORN OIL; MAZOLA OIL, NFS; WESSON CORN OIL....)26151120 203955 Trout, baked or broiled W/ SESAME OIL 15240 TROUT,RAINBOW,FARMED,RAW970.95 907.20 80.00 116.79 . 116.79---------------------------------------------------- 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 calls959.45 780.20 83.00 97.97 . 97.97L26151130 0 Trout, breaded or battered, baked 15114 TROUT,MXD SP,RAW 1,086.45 907.20 80.00 104.38 . 104.38TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-9926151140 0 Trout, floured or breaded, fried 15114 TROUT,MXD SP,RAW959.45 780.20 83.00 97.97 . 97.9726151150 202740 Trout, battered, fried W/ VEGETABLE OIL, NFS ( 15114 TROUT,MXD SP,RAW133.00 100.00 85.00 88.46 . 88.46INCLUDE OIL, NFS)---------------------------------------------------- SPECIES=Tuna (104) -------------------- HABITAT=Marine --------------------------------------------------------------------26155180 0 Tuna, canned, oil pack 15119 TUNA,LT,CND,OIL,DRND100.00 100.00 100.00 100.00 25.00 133.3327150120 0 Tuna with cream or white sauce (mixture) 15119 TUNA,LT,CND,OIL,DRND911.85 311.85 100.00 34.20 25.00 45.6027250160 0 Tuna cake or patty 15119 TUNA,LT,CND,OIL,DRND981.25 480.00 88.00 55.59 25.00 74.1227250610 0 Tuna noodle casserole with cream or white sauc 15119 TUNA,LT,CND,OIL,DRND 1,140.59 320.00 90.00 31.17 25.00 41.56e27250630 0 Tuna noodle casserole with (mushroom) soup 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320.00 90.00 30.94 25.00 41.2527250630 201273 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.38 320.00 90.00 30.93 25.00 41.252% MILK AND W/ BUTTER, NFS27250630 202216 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,117.50 320.00 90.00 31.82 25.00 42.42WATER AND W/O FAT27250630 202723 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.20 320.00 90.00 30.94 25.00 41.25WHOLE MILK27250630 203942 Tuna noodle casserole with (mushroom) soup W/ 15119 TUNA,LT,CND,OIL,DRND 1,149.38 320.00 90.00 30.93 25.00 41.251% MILK AND W/ BUTTER, NFS27350080 0 Tuna noodle casserole with vegetables, cream o 15119 TUNA,LT,CND,OIL,DRND 1,139.68 184.28 90.00 17.97 25.00 23.95________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------r white sauce27350080 100388 Tuna noodle casserole with vegetables, cream o 15119 TUNA,LT,CND,OIL,DRND 1,139.68 184.28 90.00 17.97 25.00 23.95r white sauce W/ CARROTS27350410 0 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292.00 90.00 26.39 25.00 35.19hroom) soup27350410 204105 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,225.70 292.00 90.00 26.47 25.00 35.29hroom) soup W/O MILK27350410 204591 Tuna noodle casserole with vegetables and (mus 15119 TUNA,LT,CND,OIL,DRND 1,229.20 292.00 90.00 26.39 25.00 35.19hroom) soup W/ WHOLE MILK27450510 0 Tuna casserole with vegetables and (mushroom) 15119 TUNA,LT,CND,OIL,DRND909.20 292.00 90.00 35.68 25.00 47.58soup, no noodles58145120 0 Macaroni or noodles with cheese and tuna 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.3858145120 100521 Macaroni or noodles with cheese and tuna W/ 2% 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.38MILK58145120 200545 Macaroni or noodles with cheese and tuna W/ SK 15119 TUNA,LT,CND,OIL,DRND 1,102.59 188.81 90.00 19.03 25.00 25.37IM MILK58145120 201431 Macaroni or noodles with cheese and tuna W/ 1% 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.38MILK58145120 203026 Macaroni or noodles with cheese and tuna W/ WH 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.38OLE MILK58145120 204559 Macaroni or noodles with cheese and tuna W/ AM 15119 TUNA,LT,CND,OIL,DRND 1,111.09 188.81 90.00 18.88 25.00 25.18ERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND W/O MILK58145120 204847 Macaroni or noodles with cheese and tuna W/ EV 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.38APORATED MILK, NS AS TO FAT CONTENT AND DILUTION58145120 205001 Macaroni or noodles with cheese and tuna W/ RE 15119 TUNA,LT,CND,OIL,DRND 1,102.09 188.81 90.00 19.04 25.00 25.38TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-100DUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN OR CHEDDAR TYPE (INCLUDE VELVEETA LIGHT)26155110 0 Tuna, canned, NS as to oil or water pack 15121 TUNA,LT,CND,H2O,DRND100.00 100.00 100.00 100.00 25.00 133.3326155190 0 Tuna, canned, water pack 15121 TUNA,LT,CND,H2O,DRND100.00 100.00 100.00 100.00 25.00 133.3327450060 0 Tuna salad 15121 TUNA,LT,CND,H2O,DRND413.97 223.97 100.00 54.10 25.00 72.1427450060 100008 Tuna salad W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND410.22 223.97 100.00 54.60 25.00 72.8027450060 200020 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-T 15121 TUNA,LT,CND,H2O,DRND413.22 223.97 100.00 54.20 25.00 72.27YPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT..)27450060 200099 Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD D 15121 TUNA,LT,CND,H2O,DRND419.22 223.97 100.00 53.42 25.00 71.23RESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISEDRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27450060 200449 Tuna salad W/ REDUCED CALORIE OR DIET, CHOLEST 15121 TUNA,LT,CND,H2O,DRND412.97 223.97 100.00 54.23 25.00 72.31EROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HELLMANN'S CHOLESTEROL-FREE REDUCED CALORIE...)27450060 200685 Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE ( 15121 TUNA,LT,CND,H2O,DRND417.72 223.97 100.00 53.62 25.00 71.49INCLUDE LOWFAT MAYONNAISE, WEIGHT WATCHERS LIG________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Tuna (104) ------------------- HABITAT=Marine ----------------------------------------------- (continued) ---------HT MAYONNAISE, HELLMAN'S LIGHT MAYONNAISE)27450060 202153 Tuna salad W/O SALAD DRESSING 15121 TUNA,LT,CND,H2O,DRND355.22 223.97 100.00 63.05 25.00 84.0727450100 0 Tuna salad with egg 15121 TUNA,LT,CND,H2O,DRND478.65 223.97 100.00 46.79 25.00 62.3927450100 100026 Tuna salad with egg W/ LOW CALORIE OR DIET MAY 15121 TUNA,LT,CND,H2O,DRND477.72 223.97 100.00 46.88 25.00 62.51ONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)27450100 100039 Tuna salad with egg W/ REAL MAYONNAISE 15121 TUNA,LT,CND,H2O,DRND473.97 223.97 100.00 47.25 25.00 63.0027450100 201154 Tuna salad with egg W/ FAT FREE MAYONNAISE-TYP 15121 TUNA,LT,CND,H2O,DRND485.22 223.97 100.00 46.16 25.00 61.54E SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING...)27550720 0 Tuna salad sandwich 15121 TUNA,LT,CND,H2O,DRND157.26 57.75 100.00 36.72 25.00 48.9627550720 100053 Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD 15121 TUNA,LT,CND,H2O,DRND161.26 57.75 100.00 35.81 25.00 47.7558148130 0 Macaroni salad with tuna 15121 TUNA,LT,CND,H2O,DRND765.88 115.50 100.00 15.08 25.00 20.1158148130 101228 Macaroni salad with tuna W/ LOW CALORIE OR DIE 15121 TUNA,LT,CND,H2O,DRND771.50 115.50 100.00 14.97 25.00 19.96T MAYONNAISE (INCLUDE HELLMAN'S LIGHT MAYONNAISE...)58148130 202070 Macaroni salad with tuna W/ REAL MAYONAISE 15121 TUNA,LT,CND,H2O,DRND760.25 115.50 100.00 15.19 25.00 20.2658148160 0 Macaroni salad with tuna and egg 15121 TUNA,LT,CND,H2O,DRND996.75 167.00 100.00 16.75 25.00 22.3458148160 201511 Macaroni salad with tuna and egg W/ REAL MAYON 15121 TUNA,LT,CND,H2O,DRND989.25 167.00 100.00 16.88 25.00 22.51NAISE26153110 0 Tuna, fresh, cooked, NS as to cooking method 15127 TUNA,YELLOWFIN,RAW971.90 907.20 80.00 116.68 . 116.6826153120 0 Tuna, fresh, baked or broiled 15127 TUNA,YELLOWFIN,RAW971.90 907.20 80.00 116.68 . 116.6826153120 200865 Tuna, fresh, baked or broiled W/ CORN OIL 15127 TUNA,YELLOWFIN,RAW970.95 907.20 80.00 116.79 . 116.7926153120 201598 Tuna, fresh, baked or broiled W/ OLIVE OIL 15127 TUNA,YELLOWFIN,RAW970.70 907.20 80.00 116.82 . 116.8226153120 202429 Tuna, fresh, baked or broiled W/O FAT OR W/ NO 15127 TUNA,YELLOWFIN,RAW943.70 907.20 80.00 120.17 . 120.17NSTICK SPRAY (INCLUDE PAM...)---------------------------------------------------- SPECIES=Whitefish (109) --------------- HABITAT=50% Freshwater, 50% Marine------------------------------------------------TABLE A-5.“UNCOOKED” PERCENTAGE BY FISH SPECIES AND THEIR CURRENT HABITAT ASSIGNMENTSBASED ON THE 1998 CSFII FOOD CODESNote: INGCODE with suffix P means the ingredient is a Soup with 7.5% Fish Assumption. A-10126100190 0 Fish, NS as to type, smoked 15131 WHITEFISH,MXD SP,SMOKED99.90 13.40 100.00 13.41 5.20 14.15---------------------------------------------------- SPECIES=Whiting (110) ----------------- HABITAT=Marine --------------------------------------------------------------------26100130 0 Fish, NS as to type, breaded or battered, bake 15132 WHITING,MXD SP,RAW 1,171.58 62.60 80.00 6.68 . 6.68d26100140 0 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62.60 88.00 6.55 . 6.5526100140 100258 Fish, NS as to type, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 62.60 88.00 6.55 . 6.55W/ 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 62.60 88.00 6.55 . 6.55W/ CORN OIL26100150 0 Fish, NS as to type, battered, fried 15132 WHITING,MXD SP,RAW133.00 6.90 88.00 5.90 . 5.9026157120 0 Whiting, baked or broiled 15132 WHITING,MXD SP,RAW971.90 907.20 80.00 116.68 . 116.6826157120 202454 Whiting, baked or broiled W/ BUTTER, NFS 15132 WHITING,MXD SP,RAW972.08 907.20 80.00 116.66 . 116.6626157120 203222 Whiting, baked or broiled W/ VEGETABLE OIL, NF 15132 WHITING,MXD SP,RAW970.95 907.20 80.00 116.79 . 116.79________________________________________________________________________________________________________________________________________________________________________________% moist. % ofRecipe Fish Loss UncookedFood Mod Ingredient Ingredient Weight Weight % due to FishCode code Food Name Code Name (grams) (grams) Yield C_GUI process. in Recipe_________ ______ ____________ __________ __________________ ________ ________ ______ ______ _______ ________---------------------------------------------------- SPECIES=Whiting (110) ---------------- HABITAT=Marine ----------------------------------------------- (continued) ---------S (INCLUDE OIL, NFS)26157120 204161 Whiting, baked or broiled, W/ OLIVE OIL 15132 WHITING,MXD SP,RAW970.70 907.20 80.00 116.82 . 116.8226157130 0 Whiting, breaded or battered, baked 15132 WHITING,MXD SP,RAW 1,171.05 907.20 80.00 96.84 . 96.8426157140 0 Whiting, floured or breaded, fried 15132 WHITING,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.8926157140 202630 Whiting, floured or breaded, fried W/ CORN OIL 15132 WHITING,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.89(INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS)26157140 204896 Whiting, floured or breaded, fried W/ CANOLA O 15132 WHITING,MXD SP,RAW 1,086.45 907.20 88.00 94.89 . 94.89IL28150610 0 Fish, batter-dipped or fish cake, with vegetab 15132N (26100150) WHITING,MXD SP,RAW224.80 6.30 100.00 3.18 12.00 3.62le, potatoes (frozen meal)26100110 0 Fish, NS as to type, cooked, NS as to cooking 15133 WHITING,MXD SP,CKD,DRY HEAT100.84 6.90 100.00 6.84 25.00 9.12method26100120 0 Fish, NS as to type, baked or broiled 15133 WHITING,MXD SP,CKD,DRY HEAT972.08 62.60 100.00 6.44 25.00 8.5926100120 200264 Fish, NS as to type, baked or broiled W/ BUTTE 15133 WHITING,MXD SP,CKD,DRY HEAT972.08 62.60 100.00 6.44 25.00 8.59R, NFS26100120 200968 Fish, NS as to type, baked or broiled W/ VEGET 15133 WHITING,MXD SP,CKD,DRY HEAT970.95 62.60 100.00 6.45 25.00 8.60ABLE OIL, NFS (INCLUDE OIL, NFS)

# THIS PAGE INTENTIONALLY LEFT BLANK

# 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



# M

F

x 

# ( 

# :

x 

# , 

# :

y 

# ) is the first order partial derivative of F with respect to X evaluated at the expected

value of X, and 

# M F

y 

# ( 

# :

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 Z

i 

# 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 clus ter 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



# 2

p 

# =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 asB-12TABLE B.1. BIAS–CORRECTED AND UNCORRECTED ESTIMATES OF MEAN AS PREPARED FISH CONSUMPTIONPopulation Fish Type HabitatUncorrectedEstimate(grams/person/day)Bias–CorrectedEstimate(grams/person/day)Difference(grams/person/day)U.S. Finfish Freshwater/Estuarine 2.55 2.55 0.00Marine 6.57 6.57 0.00All 9.12 9.12 0.00U.S. Shellfish Freshwater/Estuarine 2.03 2.03 0.00Marine 1.68 1.68 0.00All 3.70 3.70 0.00U.S. Finfish and Shellfish Freshwater/Estuarine 4.58 4.58 0.00Marine 8.25 8.25 0.00All 12.83 12.83 0.00Consumers Only Finfish and Shellfish Freshwater/Estuarine 56.27 56.27 0.00Marine 80.19 80.21 0.02All 92.02 92.02 0.00(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) Consumers only = Individuals who consumed fishat least once during the2-day reporting period.Estimates are projected from the sample to the U.S.population (or population of consumers only) using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipefile of the USDA’s Nutrient Data Basefor Individual FoodIntake Surveys.B-13TABLE B.2. BIAS–CORRECTED AND UNCORRECTED ESTIMATES OF MEAN UNCOOKED FISH CONSUMPTIONPopulation Fish Type HabitatUncorrectedEstimate(grams/person/day)Bias–CorrectedEstimate(grams/person/day)Difference(grams/person/day)U.S. Finfish Freshwater/Estuarine 3.57 3.57 0.00Marine 9.02 9.01 0.01All 12.59 12.58 0.01U.S. Shellfish Freshwater/Estuarine 2.73 2.73 0.00Marine 1.57 1.57 0.00All 4.29 4.30 0.01U.S. Finfish and Shellfish Freshwater/Estuarine 6.30 6.30 0.00Marine 10.58 10.58 0.00All 16.88 16.88 0.00Consumers Only Finfish and Shellfish Freshwater/Estuarine 77.55 77.55 0.00Marine 102.93 102.95 0.02All 121.33 121.33 0.00(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) Consumers only = Individuals who consumed fishat least once during the2-day reporting period.Estimates are projected from the sample to the U.S.population (or population of consumers only) using 4-year combined survey weights.(4) The fish component of foods containing fish was calculated using data from the recipefile of the USDA’s Nutrient Data Basefor Individual FoodIntake 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 binomia l 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 Poi sson 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 98.40C-2APPENDIX C-2. USDA Guidance and Examples for the Calculation of P% and GUiExample 1: No moisture or fat changeFollow the steps/calculations below to calculate the amount of each ingredient required to prepare100 grams of the food (GUi),and the amount of each ingredient as a proportion of theprepared food within each individual recipe.RecipeYieldMoist.ChangeFatChangeFatCode(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) (7) (8) (9)RecipeCodeIngredientCode Ingredient descriptionRetncodeRecipeingredamountIngredamountin 100gms ofrecipeAmountofmoist.in100 gmsingredAmountofingredmoist.in 100gms ofrecipeIngredmoist.aspercentofrecipetotalAmountofmoist.lostperingredIngredamountin 100gms ofrecipeadjustedfor lossIngredamountaspercentofpreparedproductIngredamountneededtoprepare100gmsofproduct(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (Mi–) (Pgmi) (P%) (GUi)11513100 1077 Milk, whl, 3.3% fat 0 244.000 91.7293 87.990 80.7126 0.99908 0.0000 91.7293 0.91729 91.72911513100 14175 Choc flav bev mix 0 22.000 8.2707 0.900 0.0744 0.00092 0.0000 8.2707 0.08271 8.271Recipe totals:266.00 100.000 80.7871 1.00000 0.0000 100.000 1.00000Steps/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) * 100C-3Example 2: A moisture loss and no fat changeFollow the steps/calculations below to calculate the amount of each ingredient required to prepare100 grams of the food (GUi),and the amount of each ingredient as a proportion of theprepared food within each individual recipe.RecipeYieldMoist.ChangeFatChangeFatCode(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) (7) (8) (9)RecipeCodeIngredientCode Ingredient descriptionRetncodeRecipeingredamountIngredamountin100gms ofrecipeAmountofmoist.in 100 gmingredAmountofingredmoist.in 100gms ofrecipeIngredmoist.aspercentofrecipetotalAmountofmoist.lostperingredIngredamountin 100gms ofrecipeadjustedfor lossIngredamountas percentofpreparedproductIngredamountneededtoprepare100 gmsofproduct(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (Mi–) (Pgmi) (P%) (GUi)11512500 1096 Milk, cnd, evap, whl 2151 756.00047.8273 74.040 35.4113 0.44053–5.7268 42.1005 0.48391 54.97411512500 2010 Cinnamon, ground 0 0.287 0.0182 9.520 0.0017 0.00002 –0.00030.0179 0.00021 0.02111512500 14429 Water, municipal 0 711.000 44.980499.900 44.9355 0.55901 –7.2671 37.7133 0.43349 51.70211512500 19081 Candies, swt choc 0 113.400 7.17410.500 0.0359 0.00045 –0.0058 7.1683 0.08239 8.246Recipe totals:1580.69 100.0000 80.3844 1.00000 –13.000 87.0000 1.00000Steps/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) * 100C-4Example 3: A moisture loss and a fat gainFollow the steps/calculations below to calculate the amount of each ingredient required to prepare100 grams of the food (GUi),and the amount of each ingredient as a proportion of theprepared food within each individual recipe.RecipeYieldMoist.ChangeFatChangeFatCode(Ryld) (M_chg) (F_chg) (F_Code)56201520 Cornmeal mush, fried 36.00 –65.1 1.1 4615(1) (2) (3) (4) (5) (6) (7) (8) (9)RecipeCodeIngredientCode Ingredient descriptionRetncodeRecipeingredamountIngredamountin 100gms ofrecipeAmountofmoist.in100 gmsingredAmountofingredmoist.in 100gms ofrecipeIngredmoist.aspercentofrecipetotalAmountofmoist.lostperingredIngredamountin 100gms ofrecipeadjustedfor lossIngredamountaspercentofpreparedproductIngredamountneededtoprepare100 gmsofproduct(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (Mi–) (Pgmi) (P%) (GUi)56201520 2047 Salt, table 0 3.000 0.2755 0.200 0.0006 0.00001 –0.00040.2751 0.00764 0.76556201520 4615 fat_added 0 — 1.1000 0.000 0.0000 0.00000 0.0000 1.1000 0.03056 3.05656201520 14429 Water, municipal 0 948.000 87.052399.900 86.9653 0.98339 –64.0184 23.0339 0.63983 241.81256201520 20022 Cornmeal, degermed, enr, yel 305 138.000 12.6722 11.590 1.4687 0.01661–1.0812 11.5910 0.32197 35.200Recipe totals:1089.00 101.1000 88.4345 1.00000 –65.1000 36.0000 1.00000Steps/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) * 100C-5Example 4: No moisture or fat changebut 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 ofeach ingredient required to prepare 100 grams of the food (GUi)and the amount of each ingredient as a proportion of the prepared food within eachindividual 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 the foodcode recipe ingredientinformation and calculate compound ingredient P% and Gui amounts.Stage I.RecipeYieldMoist.ChangeFatChangeFatCode(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) (7) (8) (9)RecipeCodeIngredientCode Ingredient descriptionRetncodeRecipeingredamountIngredamountin 100gms ofrecipeAmountofmoist.in100 gmsingredAmountofingredmoist.in 100gms ofrecipeIngredmoist.aspercentofrecipetotalAmountofmoist.lostperingredIngredamountin 100gms ofrecipeadjustedfor lossIngredamountaspercentofpreparedproductIngredamountneededtoprepare100 gmsofproduct(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (Mi–) (Pgmi) (P%) (GUi)53114150 53114200 Cake, lemon, lowfat, w/o icing 0 786.000 62.9808 29.617 18.6530 0.85379 0.0000 62.9808 0.62981 62.98153114150 91305020 Icing, white 0 462.000 37.0192 8.629 3.1944 0.14621 0.0000 37.0192 0.37019 37.019Recipe Totals: 1248.00 100.0000 21.8474 1.00000 0.0000 100.0000 1.0000053114200 1123 Eggs, chick, whl, raw/frz 101 100.000 10.8217 75.330 8.1520 0.18657 –3.7314 7.0903 0.08863 13.52753114200 14429 Water, municipal 0 308.100 33.3416 99.900 33.3083 0.76231 –15.2463 18.0954 0.22619 41.67753114200 18142 Cake, yel, dry mix, pudd–type 301 515.970 55.8367 4.000 2.2335 0.05112 –1.0223 54.8144 0.68518 69.796Recipe Totals: 924.07 100.0000 43.6937 1.00000 –20.0000 80.0000 1.0000091305020 2047 Salt, table 0 1.500 0.2619 0.200 0.0005 0.00006 0.0000 0.2619 0.00262 0.26291305020 2050 Vanilla extract 0 4.333 0.7566 52.580 0.3978 0.04610 0.0000 0.7566 0.00757 0.75791305020 4610 Margarine, reg, stick, comp, 80% fat 0 75.125 13.1181 15.700 2.0595 0.23869 0.0000 13.1181 0.13118 13.11891305020 19336 Sugars, pdr 0 453.600 79.2061 0.300 0.2376 0.02754 0.0000 79.2061 0.79206 79.20691305020 11100000 Milk, nfs 0 38.125 6.6573 89.121 5.9330 0.68761 0.0000 6.6573 0.06657 6.65791305020 Recipe Totals: 572.68 100.0000 8.6285 1.00000 0.0000 100.0000 1.00000Steps/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_chgC-6(7) Pgmi = Gmi_100 + (Mi–)(8) P% = Pgmi/sum(Pgmi)(9) Gui = (Gmi_100/Ryld) * 100Stage II.Foodcode recipe informationIngredient recipe informationin 100 grams of ingredient (1) (2)Recipecode Rec yldIngred.CodeIngredGmi_100Ingred.P%Ingred.GUi Rec yldIngred.CodeIngredGmi_100Ingred.P%Ingred.GUiCompoundP%CompoundGUi(Ryld) (Gmi_100) (P%) (GUi) (I_Ryld) (I_Gmi_100) (I_P%) (I_GUi) (C_P%) (C_GUi)53114150 100.0 53114200 62.9808 0.6298162.981 80.0 1123 10.8217 0.08863 13.527 0.05582 8.51914429 33.3416 0.22619 41.677 0.14246 26.24918142 55.8367 0.68518 69.796 0.43153 43.958Ingredient recipe subtotals:0.62981 78.72691305020 37.0192 0.37019 37.019 100.0 20470.2619 0.00262 0.262 0.00097 0.0972050 0.7566 0.00757 0.757 0.00280 0.2804610 13.1181 0.13118 13.118 0.04856 4.85619336 79.2061 0.79206 79.206 0.29321 29.32211100000 6.6573 0.06657 6.657 0.02465 2.464Ingredient recipe subtotals:0.37019 37.019Foodcode recipe totals:1.00000 115.745Steps/Calculations: (1) C_P% = P% * I_P%(2) C_GUi = ( (Gmi_100/Ryld) * (I_Gmi_100/I_Rydl) * 100C-7Example 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 ofeach ingredient required to prepare 100 grams of the food (GUi)and the amount of each ingredient as a proportion of the prepared food within eachindividual 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 foodcode recipe ingredient informationand calculate compound ingredient P% and GUi amounts.Stage I.RecipeYieldMoist.ChangeFatChangeFatCode(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) (7) (8) (9)RecipeCodeIngredientCode Ingredient descriptionRetncodeRecipeingredamountIngredamountin 100gms ofrecipeAmountofmoist.in100 gmsingredAmountofingredmoist.in 100gms ofrecipeIngredmoist.aspercentofrecipetotalAmountofmoist.lostperingredIngredamountin 100gms ofrecipeadjustedfor lossIngredamountaspercentofpreparedproductIngredamountneededtoprepare100 gmsofproduct(Gmi) (Gmi_100) (M_100) (Mi) (Mi%) (Mi–) (Pgmi) (P%) (GUi)13210160 1077 Milk, whl, 3.3% fat 2152 488.000 30.8307 87.990 27.1279 0.45434 –15.7201 15.1107 0.23105 47.14213210160 1123 Eggs, chick, whl, raw/frz 101 300.000 18.9533 75.330 14.2775 0.23912 –8.2735 10.6798 0.16330 28.98113210160 2010 Cinnamon, ground 0 1.150 0.0727 9.520 0.0069 0.00012 –0.0040 0.0686 0.00105 0.11113210160 2047 Salt, table 0 0.750 0.0474 0.200 0.0001 0.00000 –0.0001 0.0473 0.00072 0.07213210160 9100 Fruit cocktail, cnd, hvy syrup 151 248.000 15.6681 80.400 12.5971 0.21098 –7.2998 8.3683 0.12796 23.95713210160 9156 Lemon peel, raw 0 6.000 0.3791 81.600 0.3093 0.00518 –0.1792 0.1998 0.00306 0.58013210160 14429 Water, municipal 0 4.937 0.3119 99.900 0.3116 0.00522 –0.1806 0.1313 0.00201 0.47713210160 19335 Sugars, granulated 0 200.000 12.6355 0.000 0.0000 0.00000 0.0000 12.6355 0.19320 19.32013210160 42222 Sweet liqueur, bkd 46–60 min 0 34.000 2.1480 46.200 0.9924 0.01662 –0.5751 1.5730 0.02405 3.28413210160 53116000 Cake, pound, w/o icing 301 300.000 18.9533 21.558 4.0860 0.06843 –2.3677 16.5856 0.25360 28.981Recipe totals:1582.84 100.000 59.7089 1.00000 –34..6000 65.4000 1.0000053116000 1123 Eggs, chick, whl, raw/frz 101 150.000 25.2838 75.330 19.0463 0.61497 –7.3796 17.9041 0.20346 28.73253116000 2047 Salt, table 0 1.002 0.1689 0.200 0.0003 0.00001 –0.0001 0.1688 0.00192 0.19253116000 4610 Margarine, reg, stick, comp, 80% fat 0 84.600 14.2600 15.700 2.2388 0.07229 –0.8675 13.3926 0.15219 16.20553116000 14429 Water, municipal 0 0.617 0.1040 99.900 0.1039 0.00335 –0.0403 0.0637 0.00072 0.11853116000 18369 Baking pdr, double–acting, NaAlSO4 0 2.875 0.4846 5.000 0.0242 0.00078 –0.0094 0.4752 0.00540 0.55153116000 19335 Sugars, granulated 0 150.000 25.2838 0.000 0.0000 0.00000 0.0000 25.2838 0.28732 28.73253116000 20084 Wheat flr, white, cake, enr 301 163.500 27.5593 12.510 3.4477 0.11132 –1.3358 26.2235 0.29799 31.31753116000 11100000 Milk, nfs 2152 40.672 6.8556 89.121 6.1098 0.19727 –2.3673 4.4883 0.05100 7.790Recipe totals:593.27 100.0000 30.9710 1.00000 –12.0000 88.0000 1.00000Steps/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) * 100Stage II.Foodcode recipe informationIngredient recipe informationin 100 grams of ingredient (1) (2)Recipecode Rec yldIngred.CodeIngredGm1_100Ingred.P%Ingred.GUi Rec yldIngred.CodeIngredGm1_100Ingred.P%Ingred.GUiCompoundP%CompoundGUi(Ryld) (Gmi_100) (P%) (GUi) (I_Ryld) (I_Gmi_100) (I_P%) (I_GUi) (C_P%) (C_GUi)13210160 65.4 1077 30.8307 0.23105 47.1420.23105 47.1421123 18.9533 0.16330 28.9810.16330 28.9812010 0.0727 0.00105 0.1110.00105 0.1112047 0.0474 0.00072 0.0720.00072 0.0729100 15.6681 0.12796 23.9570.12796 23.9579156 0.3791 0.00306 0.5800.00306 0.58014429 0.3119 0.00201 0.4770.00201 0.47719335 12.6355 0.19320 19.3200.19320 19.32042222 2.1480 0.02405 3.2840.02405 3.284Subtotals:0.74640 123.92453116000 18.9533 0.25360 28.981 88.0 112325.2838 0.20346 28.732 0.05160 8.3272047 0.1689 0.00192 0.192 0.00049 0.0564610 14.2600 0.15219 16.205 0.03860 4.69614429 0.1040 0.00072 0.118 0.00018 0.03418369 0.4846 0.00540 0.551 0.00137 0.16019335 25.2838 0.28732 28.732 0.07286 8.32720084 27.5593 0.29799 31.317 0.07557 9.07611100000 6.8556 0.05100 7.790 0.01293 2.258Ingredient recipe subtotals:0.25360 32.934Foodcode recipe totals:1.00000 156.858Steps/Calculations: (1) C_P% = P% * I_P%(2) C_GUi = ( (Gmi_100/Ryld) * (I_Gmi_100/I_Rydl) _ * 100

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