USPTO serial 78502998
Reviewed by CopyMark Law Group
This page summarizes the public USPTO record for this serial number, including owners, goods and services, and prosecution history.
If you own this trademark, we can monitor new filings and help with USPTO deadlines. If you do not, we can file a new U.S. application.
| Class | Description | Status | First use |
|---|---|---|---|
| 029 | Seafood, seafood products and foods prepared from seafood, namely, preserved and frozen crayfish, crustaceans, fish, lobsters, mussels, oysters, shellfish and shrimp | ABANDONED | — |
| 031 | live seafood, namely, crayfish, crustaceans, fish, lobsters, mussels, oysters, shellfish and shrimp | ABANDONED | — |
CopyMark links this record to cited §2(d) serials, the owner's other marks, Nice classes, similar mark names, and recently changed USPTO applications.
| Date | Code | Event | What it means |
|---|---|---|---|
| May 31, 2006 | ABN5 | ABANDONMENT - AFTER PUBLICATION | — |
| May 31, 2006 | EXAR | TEAS EXPRESS ABANDONMENT RECEIVED | — |
| Dec 20, 2005 | NOAM | NOA MAILED - SOU REQUIRED FROM APPLICANT | A Notice of Allowance means your intent-to-use application cleared examination and opposition but is not registered yet. You must file a Statement of Use showing the mark in commerce, or request an extension, before the deadline — usually six months from the notice date. |
| Sep 27, 2005 | PUBO | PUBLISHED FOR OPPOSITION | Your mark was published in the USPTO Official Gazette for a 30-day opposition window. During that period, third parties who believe they would be harmed can file an opposition. If no opposition is filed, prosecution usually continues toward registration or a Notice of Allowance. |
| Sep 7, 2005 | NPUB | NOTICE OF PUBLICATION | — |
| Jun 2, 2005 | PREV | LAW OFFICE PUBLICATION REVIEW COMPLETED | — |
| May 27, 2005 | ALIE | ASSIGNED TO LIE | — |
| May 26, 2005 | CNSA | APPROVED FOR PUB - PRINCIPAL REGISTER | — |
| May 24, 2005 | DOCK | ASSIGNED TO EXAMINER | — |
| Oct 28, 2004 | NWAP | NEW APPLICATION ENTERED | — |