News Archive for May 2005

FishServe Help Line Changes • 25 May 2005

On June 1st 2005 the FishServe 0800 number will be replaced with:

(09) 430 1955

This number will become the main FishServe line, and all calls will continue to be dealt with by the existing helpdesk staff (Karen, Sharon and Kirsty).

Please note, you will still have the option of calling staff directly on their direct dials (DDI's) or emailing the address below if you have any enquiries:

helpline@fishserve.co.nz

This change has come about after a review of the 0800 helpline resulted in a decision to have a user pays phone line and use the savings incurred to reduce levies.

Crown Tender 2005-01 • 2 May 2005

Crown Tender 2005-01
Annual Catch Entitlement
April 2005/2006 Fishing Year
Stock CodeACE (kg)Stock CodeACE (kg)Stock CodeACE (kg)
BYA1880GSC311,200MMI77,000
BYA2880GSC515,200MMI822,000
BYA3880GSC6A118,400MMI922,000
BYA5880GSC6B189,600PDO1880
BYA7440HOR13,200PDO24,400
BYA8880HOR21,760PDO351,040
BYA9880HOR31,760PDO5880
CHC18,000HOR5880PDO77,700
CHC28,800HOR6880PDO8880
CHC33,520HOR713,389PDO9880
CHC53,520HOR8880SAE17,920
CHC63,520HOR9800SAE2880
CHC73,520KIC18,000SAE52,640
CHC83,520KIC28,800SAE7440
CHC93,520KIC38,490SAE87,040
CRA43KIC58,400SAE97,040
DAN16,160KIC68,590SBW15,439
DAN215,840KIC78,800SCC1A1,600
DAN3220KIC88,800SCC1B1,600
DAN5880KIC98,800SCC2A1,600
DAN78,690MDI1880SCC2B4,000
DAN829,040MDI2880SCC31,600
DAN929,040MDI3880SCC5A1,397
DSU1880MDI512,320SCC5B1,600
DSU2880MDI76,100SCC7A3,830
DSU3880MDI823,760SCC7D1,480
DSU5880MDI923,760SCC81,600
DSU8880MMI11,760SCC91,600
DSU9880MMI22,640  
GSC1782MMI5880  

Tenders close on Monday 31 May 2005 at 3.00pm

Tenders must be on the prescribed form which contains the conditions of tender.

Please contact Sharon McRae on the FishServe Helpline (0800 788 228) for the prescribed form or download it here.

Karen McDonald
The Crown Quota Broker
P O Box 24 346
Manners Street
Wellington
Email:mcdonalk@fishserve.co.nz
Ph (04) 460 9552

Disclaimer: Commercial Fisheries Services cannot ensure the correctness of the information contained and presented herein. More...
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