V

Whitney-fidalgo Seafoods, Inc.

Application Filed: 1976-11-02
Trademark Application Details
Trademark Logo V
800
Live/Registered
REGISTERED AND RENEWED
Research OneLook Acronym Finder
Serial Number73105217
Registration Number1066858
Mark Drawing Code5S11: Illustration: Drawing with word(s)/letter(s)/number(s) in Stylized form

Timeline

1902-06-23Date of First Use
1976-11-02Application Filed
1977-05-31Trademark Registered
2006-10-11Status: Live/Registered
2007-05-31Renewal Date
2007-11-14Location: SCANNING ON DEMAND
2018-07-07Transaction Date

Trademark Applicants & Owners

Owner: WHITNEY-FIDALGO SEAFOODS, INC.
Address 2360 W. COMMODORE WAY SEATTLE ME 98199
Legal Entity TypeCorporation
Legal Entity StateWA

Documents

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Attorney of Record

TRIDENT SEAFOODS CORPORATION
ATTN: DAYLE ZIMMER, LEGAL DEPT.
5303 SHILSHOLE AVE., N.W.
SEATTLE, WA 98107-4000

Good, Services, and Codes

International Codes:29
U.S. Codes:046
Type CodeType
GS0291CANNED FISH

Trademark Filing History

DescriptionDateEvent Coding
REGISTERED - SEC. 8 (6-YR) ACCEPTED & SEC. 15 ACK.1982-08-301 C15A O:Outgoing Correspondence
REGISTERED - SEC. 9 FILED/CHECK RECORD FOR SEC. 81997-05-122 9.AF I:Incoming Correspondence
REGISTERED AND RENEWED (FIRST RENEWAL - 10 YRS)1997-07-093 RNL1 Q:
TEAS SECTION 8 & 9 RECEIVED2006-05-174 E89R I:Incoming Correspondence
REGISTERED - COMBINED SECTION 8 (10-YR) & SEC. 9 FILED2006-05-175 89AF I:Incoming Correspondence
ASSIGNED TO PARALEGAL2006-08-166 PLGL A:Allowance for Publication
POST REGISTRATION ACTION MAILED - SEC. 8 & 92006-08-307 PR89 O:Outgoing Correspondence
FAX RECEIVED2006-10-098 FAXX I:Incoming Correspondence
REGISTERED - COMBINED SECTION 8 (10-YR) & SEC. 9 FILED2006-10-099 89AF I:Incoming Correspondence
REGISTERED - SEC. 8 (10-YR) ACCEPTED/SEC. 9 GRANTED2006-10-1110 89AG O:Outgoing Correspondence
REGISTERED AND RENEWED (SECOND RENEWAL - 10 YRS)2006-10-1111 RNL2 Q:
CASE FILE IN TICRS2007-11-1412 CFIT O:Outgoing Correspondence
CANCELLED SEC. 8 (10-YR)/EXPIRED SECTION 92020-03-2013 CAEX O:Outgoing Correspondence

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