Form 04-573 - Alaska Seafood Processor And Exporter 1998 License And Permit Application Intent To Operate Page 6

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SCHEDULE C
Alaska Seafood Processor and Exporter
1998 ADF&G Intent to Operate
Name
Federal EIN
1997 Fisheries Business License Number
SCHEDULE C - ADF&G/DEC INFORMATION
ADF&G Contact
David Petree (907) 465-6131 Fax (907) 465-2604
Check below the
areas where you
intend to operate.
More detailed
boundary information
for all areas can be
found in the ADF&G
commercial fishing
regulations. If some
of your operations
will be in the
Exclusive Economic
Zone (EEZ, 3 to 200
mile limit), check "F"
and write in the code
of the area or areas
to that part of the
EEZ (for example, Q
for Bering Sea).
FISHERY AREAS
Y
Y
Y
A. Juneau, Hoonah, Elfin Cove, Yakutat,
H. Cook Inlet
T. Bristol Bay
Y
Y
Angoon, Tenakee
K. Kodiak
W. Kuskokwim
Y
Y
Y
B. Ketchikan, Craig
L.
Chignik
X. Kotzebue
Y
Y
Y
C. Petersburg, Wrangell
M. Alaska Peninsula
Y. Yukon
Y
Y
Y
D. Sitka, Pelican
O. Dutch Harbor
Z. Norton Sound
Y
Y
E. Prince William Sound
Q. Bering Sea
Y
Y
F. EEZ ____________________________
R. Adak, Western Aleutians
CODE PLATES Indicate the number of code plates you need _________ Name on code plate _____________________________________
(Maximum of 14 characters)
FISH TICKETS
Dates you will be at seasonal address
Y
Y
Permanent address
Seasonal address
Check here if you want tickets sent to
Account Number
Y
Y
Y
Check type of shipping
3rd Class (no charge)
1st Class (we bill you)
Express Mail-Courier
Ticket Type ( tickets, except B, Bristol Bay Salmon, are packaged in books of 25 )
Type
Type
A. General salmon
M. Miscellaneous shellfish
B. Bristol Bay salmon (50 per book)
S. Shrimp
C. Crab
P. Pacific halibut
G. Groundfish
T.
Salmon tender - usually used for seine fisheries
H. Herring
Ticket has gridline for brail tallies
J.
Troll salmon-Ticket has small area for halibut.
The herring reporting area on this ticket has
been discontinued.
Ticket type
Ticket type
Ticket type
Number of books
Number of books
Number of books
Form 04-573 (Rev. 9/97)
Page 5

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