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Buyer's Sales Notes

 

How to Complete Buyer's Sales Notes

1. Buyer's Name: enter the name of the buyer

2. Buyer's Address: enter the address of the buyer

3. Buyer's Registration Number: enter the registration number of the registered buyer. This is an optional entry.

4. Date of Purchase: enter the date the purchase took place

5. Name of Vessel: enter the name of the vessel which caught the fish

6. Vessel PLN: enter the vessel's port letters and numbers (PLN)

7. Master's Name: enter the name of the master

8. Date of Landing: enter the date the landing took place

9. Port of Landing: please select the port of landing from the list provided

10. Species: please select the species using the drop-down list. Omit any reference to size when entering species e.g. large, medium, selected, small etc.

11. ICES/NAFO Zone: please enter the code for the area in which the fish was caught. A list of zones around the UK is provided in the table below:-

Sea Area
ICES Zone
Sea Area
ICES Zone
Sea Area
ICES Zone
North Sea
IV
Irish Sea
VIIa
South-west of Ireland
VIIj, k
West of Scotland
VI
West of Ireland
VIIb, c
Western Channel
VIIe
Faroe Islands
Vb
Celtic Sea
VIIf, g, h
Eastern Channel
VIId

A full list of zones is available from your local Fishery Office or can be requested from the Scottish Government.

12. Size/Grade: please enter the size grade using the drop-down list, 1 being the largest and 5 the smallest. However, size and grade depends on the species. (Further details on community grading rules are available from your local Fishery Office or can be requested from the Scottish Government.)

13. Presentation: enter one of the following against each species:-

Whole Fish
Gutted with heads on
Tails
Fillets
Gutted with heads off
Other

 14. Freshness: please enter the freshness category for that species. E is the freshest but further information on freshness categories is available from your local Fishery Office, or can be requested from the Scottish Government.

15. Weight: enter the total weight in kilogrammes for the species which are all of the same size, presentation and freshness. A new line must be used for each size or freshness grade.

16. Value: enter the total value for that species which must be of the same size, presentation and freshness.