LOUISIANA FISH FRY PRODUCTS - Trademark Details
Status: 602 - Abandoned-Failure To Respond Or Late Response
Serial Number
75460353
Word Mark
LOUISIANA FISH FRY PRODUCTS
Status
602 - Abandoned-Failure To Respond Or Late Response
Status Date
1999-04-09
Filing Date
1998-04-01
Mark Drawing
3000 - Illustration: Drawing or design which also includes word(s)/ letter(s)/number(s)
Typeset
Design Searches
260321, 261127 - Ovals that are completely or partially shaded. Oblongs not being used as carriers for words, letters or designs.
Attorney Name
Law Office Assigned Location Code
L10
Employee Name
LORENZO, ROBERT
Statements
Goods and Services
Flour-based coating and seasoning mix used in frying fish, oysters, shrimp, meats and vegetables; rice-based jambalaya mix; flour-based hush puppy mix; flour-based etouffee mix; flour-based gumbo mix; flour-based cobbler mix; flour-based brown gravy mix; seasoning for use in boiling of crawfish, crab and shrimp; tartar sauce; cocktail sauce; hot sauce; seafood sauce; remoulade dressing; spices and seasonings, as food additives for human consumption
Classification Information
International Class
30 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice. - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking-powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
US Class Codes
046
Class Status Code
8 - Abandoned
Class Status Date
1999-08-04
Primary Code
030
First Use Anywhere Date
1982-10-00
First Use In Commerce Date
1983-02-00
Correspondences
Name
LAWRENCE B MANDALA
Address
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Trademark Events
| Event Date | Event Description |
| 1998-08-05 | ASSIGNED TO EXAMINER |
| 1998-08-17 | NON-FINAL ACTION MAILED |
| 1999-04-09 | ABANDONMENT - FAILURE TO RESPOND OR LATE RESPONSE |
