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Pursuant to section 188 of the Fisheries Act 1996, the Fisheries Manager Deepwater, Ministry of Agriculture and Forestry, acting pursuant to delegated authority in accordance with section 41 of the State Sector Act 1988, gives the following notice:
Notice
1. Title-
(1) This notice is the Fisheries (Conversion Factors) Notice 2011.
2. Commencement-This notice comes into force the day after its notification in the New Zealand Gazette.
3. Interpretation-In this notice, unless the context otherwise requires, -
"belly" or abdomen, is that part of the fish that encloses the abdominal organs
"belly-flap" means that part of the belly between the anterior cut and the anus
"caudal peduncle" means the narrow part of the fish body immediately anterior to the caudal fin
"crab legs", in relation to giant spider crab, king crab and red crab, means those parts of the crab that remain after the body and carapace, including the internal organs, have been removed
"de-fat fillets", in relation to hoki, means a skin-off trimmed fillet from which the primary fat line has been removed
"dorsal midline" means the line where the medial plane, which divides the body into left and right halves for most species, intersects the dorsal surface of the body
"dressed", -
(a) means in relation to all species of finfish not otherwise listed in paragraphs (b) to (e) below, the body of a fish from which the head and gut have been removed with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertions of both pectoral fins; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) if the tail has been removed, no part of the tail cut shall be forward of the posterior base of either the hindmost dorsal fin or the hindmost anal fin, whichever is nearer the caudal fin; and
(iv) the belly-flap either intact or divided along the ventral midline:
(b) means in relation to hoki, ling, rattails, frostfish and eels (being all fish in the Order Anguilliformes), the body of a fish from which the head and gut have been removed with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertions of both pectoral fins; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) if the tail has been removed, no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm, or a line drawn perpendicular to the longitudinal axis of the fish at the anus, if the vertical depth of the body is less than 60mm at that line; and
(iv) the belly-flap either intact or divided along the ventral midline:
(c) means in relation to all species of sharks and ghost sharks (including elephant fish), the body of a fish from which the head, gut, and fins have been removed with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertions of both pectoral fins; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) no part of the tail cut forward of the posterior base of the anal fin, or in ghost sharks, elephant fish and those species without an anal fin, forward of the posterior base of the second dorsal fin; and
(iv) the belly-flap may be removed by a cut, no part of which is dorsal to the cartilaginous backbone:
(d) in relation to flatfish, being all members of the order Pleuronectiformes, and all skates and rays, is a state not included in this Notice:
(e) means in relation to squid, the tube (or mantle) and fins, with the head, tentacles, gladius (pen) and internal organs removed
"dressed-straight cut", in relation to stargazer, means the state in which-
(a) the fish has been gutted; and
(b) the head and pectoral fins have been removed by a straight transverse cut immediately behind the posterior edge of the gill covers
"dressed-v cut", in relation to stargazer, means the state in which-
(a) the fish has been gutted; and
(b) the head and pectoral fins have been removed by a contour cut that follows the shape of the skull, which starts immediately posterior of the gill covers and proceeds forward to a point directly behind the skull
"dried fins", in relation to blue, mako and porbeagle shark, means the state in which:
(a) the head, body and all internal organs have been discarded; and
(b) the pectoral fins, dorsal fin and caudal fin have been retained; and
(c) the pectoral fins, dorsal fin and caudal fin have been rendered into a dried form
"epaxial line" means, in a fish fillet, a line drawn through the posterior angles of the 'V's formed by the myomeres in the upper (epaxial) major muscle mass
"fillets - skin-on" means, -
(a) in relation to rattails (being all fish in the family Macrouridae), and eels (being all fish in the order Anguilliformes), a fillet with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm, or a line drawn perpendicular to the longitudinal axis of the fish at the anus, if the vertical depth of the body is less than 60mm at that line; and
(iv) the epaxial line and horizontal septum present along the full length of the fillet; and
(v) the hypaxial line present from the anus to the posterior cut; and
(vi) pin bones may be removed by trimming; and
(vii) the skin on:
(b) in relation to ghost sharks and elephant fish, a fillet with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin;
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) no part of the tail cut forward of the posterior base of the second dorsal fin; and
(iv) the epaxial line and horizontal septum present along the full length of the fillet; and
(v) the hypaxial line present from the anus to the posterior cut; and
(vi) the skin on:
(c) in relation to all other species of sharks, a fillet with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) no part of the tail cut forward of the posterior base of the anal fin, or in those species without an anal fin, forward of the posterior base of the second dorsal fin; and
(iv) the epaxial line and horizontal septum present along the full length of the fillet; and
(v) the hypaxial line present from the anus to the posterior cut; and
(vi) the skin on:
(d) in relation to all species of finfish not covered in paragraphs (a) to (c), a fillet with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) no part of the tail cut forward of the posterior base of either the hindmost dorsal fin or the hindmost anal fin, whichever is nearest the caudal fin; and
(iv) the epaxial line and horizontal septum present along the full length of the fillet; and
(v) the hypaxial line present from the anus to the tail cut; and
(vi) pin bones may be removed by trimming; and
(vii) the skin on
"fins", with respect to the species of shark referred to in (a) to (d), means the state where the head, body and internal organs may be discarded, but the fins must be retained as follows:
(a) in relation to all spiny dogfish species, the pectoral fins and the caudal (tail) fin must be retained:
(b) in relation to school shark, the pectoral fins and dorsal fins and either the caudal (tail) fin or the dorsal lobe of the caudal (tail) fin must be retained:
(c) in relation to rig, ghost shark, sixgill shark, sevengill shark, and elephant fish, the pectoral fins and anterior dorsal fin must be retained:
(d) in relation to black shark, blue shark, whaler sharks, hammerhead shark, mako shark, porbeagle shark and all other species of shark, the pectoral fins, dorsal fin(s) and caudal (tail) fin must be retained
"fish meal" means whole fish that has been rendered or cooked into a dried form
"gilled and gutted tail-off", in relation to southern bluefin tuna, bigeye tuna, yellowfin tuna, Pacific bluefin tuna and albacore tuna, means the head and body of a fish with:
(a) the gills and gut removed, whether or not the operculae (gill covers), dorsal, pelvic or anal fins have been removed; and
(b) the caudal (tail) fin removed at the caudal peduncle
"gilled and gutted tail-on", in relation to southern bluefin tuna, bigeye tuna, yellowfin tuna, Pacific bluefin tuna and albacore tuna, means the head and body of a fish with the gills and gut removed, whether or not the operculae (gill covers), dorsal, pelvic or anal fins have been removed
"gutted" means the body of a fish from which the internal organs of the abdominal cavity have been removed, whether or not the gills and organs of the thoracic cavity have been removed
"gut removed" means the internal organs of the abdominal cavity have been removed
"headed and gutted" means,-
(a) in relation to any species or class of fish other than hoki, hake and ling, the body of a fish from which the head and gut have been removed with:
(i) the anterior cut being a straight line passing forward of both anterior pectoral fin insertions and both pectoral fins present; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) the tail may be removed at a point behind the posterior base of the anal fin
(b) in relation to hoki, hake and ling, the body of a fish from which the head and gut have been removed with:
(i) the anterior cut being a straight line passing forward of both anterior pectoral fin insertions and both pectoral fins present; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish
"headed, gutted, and finned", in relation to broadbill swordfish, means the body of a fish from which the gut has been removed and
(a) the head and that portion of the body immediately forward of the anterior insertions of both pectoral fins have been removed; and
(b) the gills removed; and
(c) the tail removed at a point at or behind the caudal notch; and
(d) the pectoral, dorsal, and anal fins have been removed
"headed, gutted and tailed" means, -
(a) in relation to hoki and ling, the body of a fish from which the head, gut, and tail have been removed with:
(i) the anterior cut being a straight line passing forward of both anterior pectoral fin insertions and both pectoral fins present; and
(ii) the forward angle of the anterior cut not less then 90 degrees in relation to the longitudinal axis of the fish; and
(iii) the tail removed. No part of the tail shall be cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm, or a line drawn perpendicular to the longitudinal axis of the fish at the anus, if the vertical depth of the body is less than 60mm at that line; and
(iv) the skin on:
(b) in relation to hake, the body of a fish from which the head, gut and tail have been removed with:
(i) the anterior cut being a straight line passing forward of both anterior pectoral fin insertions and both pectoral fins present; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) the tail removed. No part of the tail cut shall be forward of the posterior base of the anal fin; and
(iv) the skin on
"horizontal septum" means the horizontal line of connective tissue running centrally along the length of a fish fillet and separating the muscle into the upper (epaxial) and lower (hypaxial) masses
"hypaxial line" means, in a fish fillet, a line drawn through the posterior angles of the 'V's' formed by the myomeres in the lower (hypaxial) major muscle mass
"livers", in relation to all species of shark, skate, and ray, means the state in which the head, body, and all internal organs, other than the liver, have been discarded
"longitudinal axis", means-
(a) in relation to fish of the class Osteichthyes, a straight line that passes through the tip of the snout (the anterior edge of the upper jaw, or the anterior-most part of the head if the jaw is subterminal) and the last vertebra, unless otherwise specified:
(b) in relation to fish of the class Chondrichthyes, a straight line that passes through the tip of the snout and the first vertebra posterior to the second dorsal fin, unless otherwise specified
"minced, headed and gutted", in relation to hoki, means the state in which-
(a) the fish has been headed and gutted; and
(b) the headed and gutted fish has been rendered by a machine into a minced form
"minced, skin-off fillets" means in relation to hoki, ling and southern blue whiting, the state in which the fish has been processed to a skin-off trimmed fillets state and the fillets rendered by a machine into a minced form
"myomeres" are segmentally arranged blocks of muscle in the bodies of fish. The term myotome is sometimes used as a synonym for myomere
"pin bones" refers to bones remaining in a fillet after it has been removed from the body of a fish, and includes bones along or near the horizontal septum (the intermuscular or intramuscular bones) and also refers to all or parts of the ventral or pleural ribs, the bones of the skull, and the bones of the pectoral and pelvic girdles
"point of insertion of the fin" means the point along the body of a fish at which the front (anterior) or rear (posterior) edge of a fin emerges
"rock lobster tail" means that part of a rock lobster that remains after the head and carapace, including the internal organs and all appendages attached to the carapace, have been removed; and "scampi tail" has a corresponding meaning
"shucked or shelled", in relation to shellfish, means shellfish that have had the shell removed, whether or not the viscera and gonads have been removed
"skin-off fillets" means:
(a) in relation to flatfish, being all members of the order Pleuronectiformes, a fillet with:
(i) the anterior cut being immediately behind the posterior insertion of the pectoral fin (or the bony gill cover in those species without a pectoral fin); and
(ii) the tail cut behind the posterior base of the dorsal fin; and
(iii) the epaxial line present throughout the length of the fillet; and
(iv) the hypaxial line present from the anus to the posterior cut; and
(v) the fillet may be divided along the horizontal septum; and
(vi) all pin bones and skin removed:
(b) in relation to rattails (being all fish in the family Macrouridae), and eels (being all fish in the Order Anguilliformes), a fillet with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm, or a line drawn perpendicular to the longitudinal axis of the fish at the anus, if the vertical depth of the body is less than 60mm at that line; and
(iv) the epaxial line and horizontal septum present along the full length of the fillet; and
(v) the hypaxial line present from the anus to the posterior cut; and
(vi) pin bones may be removed by trimming; and
(vii) the skin removed:
(c) in relation to all species of sharks and ghost sharks (including elephant fish), a fillet with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) no part of the tail cut forward of the posterior base of the anal fin, or in ghost sharks, elephant fish and those species without an anal fin, forward of the posterior base of the second dorsal fin; and
(iv) the horizontal septum and epaxial line present along the full length of the fillet; and
(v) the hypaxial line present from the anus to the posterior cut; and
(vi) the skin removed:
(d) in relation to all species of finfish not covered in paragraphs (a) to (c), a fillet with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(iii) no part of the tail cut forward of the posterior base of either the hindmost dorsal fin or the hindmost anal fin, whichever is nearer the caudal fin; and
(iv) the epaxial line and horizontal septum present along the full length of the fillet; and
(v) the hypaxial line present from the anus to the posterior cut; and
(vi) pin bones may be removed by trimming; and
(vii) the skin removed
"skin-off trimmed fillets", in relation to ling, hoki, hake and southern blue whiting, means a fillet with:
(a) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(b) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(c) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm, or a line drawn perpendicular to the longitudinal axis of the fish at the anus, if the vertical depth of the body is less than 60mm at that line; and
(d) the epaxial line and horizontal septum present along the full length of the fillet; and
(e) the hypaxial line present from the anus to the posterior cut; and
(f) pin bones may be removed by trimming; and
(g) bloodspots, parasites and bruising may be removed by trimming; and
(h) the skin removed
"skin-off untrimmed fillets", in relation to ling, means a fillet with:
(a) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(b) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(c) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm, or a line drawn perpendicular to the longitudinal axis of the fish at the anus, if the vertical depth of the body is less than 60mm at that line; and
(d) the dorsal and ventral cuts made adjacent to the dorsal and ventral midlines of the fish; and
(e) the hypaxial and epaxial lines present along the full length of the fillet; and
(f) the skin removed
"skin-on trimmed fillets", in relation to hoki and ling, means a fillet with:
(a) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(b) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(c) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm, or a line drawn perpendicular to the longitudinal axis of the fish at the anus, if the vertical depth of the body is less than 60mm at that line; and
(d) the epaxial line and horizontal septum present along the full length of the fillet; and
(e) the hypaxial line present from the anus to the posterior cut; and
(f) pin bones may be removed by trimming; and
(g) bloodspots, parasites and bruising may be removed by trimming; and
(h) the skin retained
"skin-on untrimmed fillets" in relation to hoki and ling, means a fillet with:
(a) the anterior cut being a straight line passing immediately behind the posterior insertion of the pectoral fin; and
(b) the forward angle of the anterior cut not less than 90 degrees in relation to the longitudinal axis of the fish; and
(c) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm, or a line drawn perpendicular to the longitudinal axis of the fish at the anus, if the vertical depth of the body is less than 60mm at that line; and
(d) the dorsal and ventral cuts being made adjacent to the dorsal and ventral midlines of the fish; and
(e) the hypaxial and epaxial lines present along the full length of the fillet; and
(f) the skin on
"surimi" or fish paste, means a processed form of fish that has been headed and gutted, skinned, deboned, minced, and washed, whether or not it has been chemically stabilised
"tentacles", in relation to squid or octopus, means the state in which the head, mantle and all internal organs have been removed and discarded
"ventral midline" means the line where the medial plane intersects the ventral surface of the body
"wet fins", in relation to blue, mako and porbeagle shark, means the state in which:
(a) the head, body and all internal organs have been discarded, and
(b) the pectoral fins, dorsal fin and caudal fin have been retained, and
(c) the pectoral fins, dorsal fin and caudal fin have not undergone any drying and their moisture content is equal to or greater than 18%.
"wings", in relation to skates and rays, means the pectoral fins severed from the body by a cut no further back than the spiracle, proceeding parallel to the edge of the gill openings, then proceeding down the side of the gut cavity, and exiting at the joint between the pectoral fin (being the wing flap) and the pelvic fin (being the next lobe on the body), and the skin on.
4. Removal of parasites-For any fillet state in this Notice, parasites may be removed.
5. Conversion factors-
(1) The conversion factors specified in Parts 1 and 2 of Schedule 2 in relation to any specified species or classes of fish are the conversion factors for those species or classes of fish, and are to be used to convert the weight of fish in the defined state to greenweight (eg 1 tonne of skin-on alfonsino fillets is equivalent to 2.3 tonnes greenweight alfonsino).
(2) Where any fish is processed to more than 1 defined state but less than another defined state, the numerically larger of the conversion factors specified in respect of those defined states is to be applied in respect of that fish.
6. References to codes-In Schedule 1 of this notice, the references to the landed state codes on the first line of each illustration, are references to the landed state codes for sole or principal landed states as set out in Part 3 of Schedule 3 of the Fisheries (Reporting) Regulations 2001.
7. Illustrations-
(1) Schedule 1 Part 1 sets out an illustration to guide the definition of dressed elephant fish.
(2) Schedule 1 Part 2 sets out an illustration to guide the definition of dressed frostfish.
(3) Schedule 1 Part 3 sets out an illustration to guide the definition of dressed hake.
(4) Schedule 1 Part 4 sets out an illustration to guide the definition of dressed hoki.
(5) Schedule 1 Part 5 sets out an illustration to guide the definition of dressed ling.
(6) Schedule 1 Part 6 sets out an illustration to guide the definition of dressed orange roughy.
(7) Schedule 1 Part 7 sets out an illustration to guide the definition of dressed school shark.
(8) Schedule 1 Part 8 sets out an illustration to guide the definition of headed, gutted and tailed hoki.
(9) Schedule 1 Part 9 sets out an illustration to guide the definition of headed, gutted and tailed ling.
(10) Schedule 1 Part 10 sets out an illustration to guide the definition of skin-off fillets for school shark.
(11) Schedule 1 Part 11 sets out an illustration to guide the definition of skin-on trimmed fillets for hoki.
(12) Schedule 1 Part 12 sets out an illustration to guide the definition of skin-on trimmed fillets for ling.
(13) Schedule 1 Part 13 sets out an illustration to guide the definition of skin-on untrimmed fillets for hoki.
(14) Schedule 1 Part 14 sets out an illustration to guide the definition of skin-on untrimmed fillets for ling.
(15) Schedule 1 Part 15 sets out an illustration to guide the definition of skate and ray wings.
(16) If there is any inconsistency between the illustrations in Schedule 1 and the corresponding definitions, the definitions prevail.
8. Revocation-The Fisheries (Conversion Factors) Notice 2005, published as a Supplement to the New Zealand Gazette, 4 November 2005, No. 184, page 4617, is revoked.
SCHEDULES
SCHEDULE 1
ILLUSTRATIONS
Clause 6
PART 1
Elephant Fish (Callorhinchus milii) Dressed (DRE)
The body of a fish from which the head, gut, and fins have been removed with:
(i) the anterior cut being a straight line passing immediately
behind the posterior insertions of both pectoral fins
(The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) no part of the tail cut forward of the posterior base of the second dorsal fin
(iv) the belly-flap may be removed by a cut, no part of which is dorsal to the cartilaginous backbone
PART 2
Frostfish (Lepidopus caudatus) Dressed (DRE)
The body of a fish from which the head and gut have been removed with:
(i) the anterior cut being a straight line
passing immediately behind the posterior insertions
of both pectoral fins
(The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable.
Acceptable Acceptable Not acceptable
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: forward angle Not acceptable: forward angle
greater than 90§ less than 90§
(iii) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm
(iv) the belly-flap either intact or divided along the ventral midline
PART 3
Hake (Merluccius australis) Dressed (DRE)
The body of a fish from which the head and gut have been removed with:
(i) the anterior cut being a straight line passing
immediately behind the posterior insertions
of both pectoral fins
(The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable.
Acceptable Acceptable Not acceptable
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) if the tail has been removed, no part of the tail cut shall be forward of the
posterior base of the anal fin
(iv) the belly-flap either intact or divided along the ventral midline
PART 4
Hoki (Macruronus novaezelandiae) Dressed (DRE)
The body of a fish from which the head and gut have been removed with:
(i) the anterior cut being a straight line passing
immediately behind the posterior insertions
of both pectoral fins
(The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable.
Acceptable Acceptable Not acceptable
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) no part of the tail cut shall be forward of a line drawn perpendicular to the
longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm
or a line drawn perpendicular to the longitudinal axis of the fish at the anus,
if the vertical depth of the body is less than 60mm at that line
PART 5
Ling (Genypterus blacodes) Dressed (DRE)
The body of a fish from which the head and gut have been removed with:
(i) the anterior cut being a straight line passing
immediately behind the posterior insertions
of both pectoral fins
(The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable, i.e. the
head cut is between the specifications for the GUT and HGT states.
Acceptable Acceptable Not acceptable
(Between GUT and HGT) (Processed beyond DRE)
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) no part of the tail cut shall be forward of a line drawn perpendicular to the
longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm
or a line drawn perpendicular to the longitudinal axis of the fish at the anus,
if the vertical depth of the body is less than 60mm at that line
PART 6
Orange Roughy (Hoplostethus atlanticus) Dressed (DRE)
The body of a fish from which the head and gut have been removed with:
(i) the anterior cut being a straight line passing
immediately behind the posterior insertions
of both pectoral fins
(The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable, i.e.
the processed fish is between the dressed (DRE) and headed, gutted and tailed (HGT) states.
Acceptable Acceptable Not acceptable
(Between DRE and HGT) (Processed beyond DRE)
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) no part of the tail cut shall be forward of the posterior base of either the hindmost
dorsal fin or the hindmost anal fin, whichever is nearer the caudal fin
PART 7
School Shark (Galeorhinus galeus) Dressed (DRE)
The body of a fish from which the head, gut, and fins have been removed with:
(i) the anterior cut being a straight line passing immediately behind the posterior insertions
of both pectoral fins
(The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) no part of the tail cut forward of the posterior base of the anal fin
(iv) the belly-flap may be removed by a cut, no part of which is dorsal to the cartilaginous backbone
PART 8
Hoki (Macruronus novaezelandiae) Headed, gutted and tailed (HGT)
The body of a fish from which the head, gut and tail have been removed with:
(i) the anterior cut being a straight line passing
forward of the anterior insertion of both pectoral fins
and both pectoral fins present
(The anterior pectoral fin insertion means
the point along the body of a fish at which
the front (anterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable, i.e.
the processed fish is between the gutted and HGT states.
Acceptable Acceptable Not acceptable
(Between GUT and HGT) (Processed beyond HGT)
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) the tail removed. No part of the tail shall be cut forward of a line drawn perpendicular
to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm
or a line drawn perpendicular to the longitudinal axis of the fish at the anus,
if the vertical depth of the body is less than 60mm at that line
PART 9
Ling (Genypterus blacodes) Headed, gutted and tailed (HGT)
The body of a fish from which the head, gut and tail have been removed with:
(i) the anterior cut being a straight line passing
forward of the anterior insertion of both pectoral fins
and both pectoral fins present
(The anterior pectoral fin insertion means
the point along the body of a fish at which
the front (anterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable, ie
the processed fish is between the gutted and HGT states.
Acceptable Acceptable Not acceptable
(Between GUT and HGT) (Processed beyond HGT)
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: forward angle Not acceptable: forward angle
greater than 90§ less than 90§
(iii) the tail removed. No part of the tail shall be cut forward of a line drawn perpendicular
to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm
or a line drawn perpendicular to the longitudinal axis of the fish at the anus,
if the vertical depth of the body is less than 60mm at that line
PART 10
School Shark (Galeorhinus galeus) Skin-off fillet (SKF)
A fillet with:
(i) the anterior cut being a straight line passing immediately behind the
posterior insertion of the pectoral fin
(The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) no part of the tail cut forward of the posterior base of the anal fin
(iv) the horizontal septum and epaxial line present along the full length of the fillet
(v) the hypaxial line present from the anus to the posterior cut; and
(vi) the skin removed
Acceptable. However, a cut that recovers more of the fillet is also acceptable.
PART 11
Hoki (Macruronus novaezelandiae) Skin-on trimmed fillet (TRF)
A fillet with:
(i) the anterior cut being a straight line passing immediately
behind the posterior insertion of the pectoral fin
(The posterior pectoral fin insertion means the
point along the body of a fish at which the rear
(posterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable.
Acceptable Acceptable Not acceptable
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle less
greater than 90§ than 90§
(iii) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis
of the fish where the vertical depth of the body of the fish is 60mm
or a line drawn perpendicular to the longitudinal axis of the fish at the anus,
if the vertical depth of the body is less than 60mm at that line
(iv) the epaxial line and horizontal septum present along the full length of the fillet; and
(v) the hypaxial line present from the anus to the posterior cut
Acceptable. However, a cut that recovers more of the fillet is also acceptable.
PART 12
Ling (Genypterus blacodes) Skin-on trimmed fillet (TRF)
A fillet with:
(i) the anterior cut being a straight line passing immediately
behind the posterior insertion of the pectoral fin
(The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable.
Acceptable Acceptable Not acceptable
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish;
Acceptable: Forward angle Not acceptable: Forward angle less
greater than 90§ than 90§
(iii) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of
the fish where the vertical depth of the body of the fish is 60mm,
or a line drawn perpendicular to the longitudinal axis of the fish at the anus,
if the vertical depth of the body is less than 60mm at that line
(iv) the epaxial line and the horizontal septum present along the full length of the fillet; and
(v) the hypaxial line present from the anus to the posterior cut
Acceptable. However, a cut that recovers more of the fillet is also acceptable.
PART 13
Hoki (Macruronus novaezelandiae) Skin-on untrimmed fillet (TRF)
A fillet with:
(i) the anterior cut being a straight line passing immediately
behind the posterior insertion of the pectoral fin
(The posterior pectoral fin insertion means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable.
Acceptable Acceptable Not acceptable
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis of the fish where the vertical depth of the body of the fish is 60mm
or a line drawn perpendicular to the longitudinal axis of the fish at the anus,
if the vertical depth of the body is less than 60mm at that line
(iv) the dorsal and ventral cuts being made adjacent to the dorsal and ventral midlines of the
fish; and
(v) the hypaxial and epaxial lines present along the full length of the fillet
Acceptable. However, a cut that recovers more of the fillet is also acceptable.
PART 14
Ling (Genypterus blacodes) Skin-on untrimmed fillet (TRF)
A fillet with:
(i) the anterior cut being a straight line passing immediately
behind the posterior insertion of the pectoral fin
The posterior insertion of the pectoral fin means
the point along the body of a fish at which
the rear (posterior) edge of the pectoral fin emerges.)
However, a variation to the straight cut that recovers more of the fish is acceptable.
Acceptable Acceptable Not acceptable
(ii) the forward angle of the anterior cut not less than 90 degrees in relation to the
longitudinal axis of the fish
Acceptable: Forward angle Not acceptable: Forward angle
greater than 90§ less than 90§
(iii) no part of the tail cut forward of a line drawn perpendicular to the longitudinal axis
of the fish where the vertical depth of the body of the fish is 60mm
or a line drawn perpendicular to the longitudinal axis of the fish at the anus,
if the vertical depth of the body is less than 60mm at that line
(iv) the dorsal and ventral cuts being made adjacent to the dorsal and ventral midlines of the
fish; and
(v) the hypaxial and epaxial lines present along the full length of the fillet
Acceptable. However, a cut that recovers more of the fillet is also acceptable.
PART 15
Skate and Ray (Class Chondrichthyes) Wings (WRS)
In relation to skates and rays, means the pectoral fins severed from the body by a cut no further back than the spiracle, proceeding parallel to the edge of the gill openings, then proceeding down the side of the gut cavity, and exiting at the joint between the pectoral fin (being the wing flap) and the pelvic fin (being the next lobe on the body), and the skin on.
Acceptable. However, a cut which recovers more of the wing is acceptable.
SCHEDULE 2
clause 5(1)
CONVERSION FACTORS
PART 1
Greenweight equivalent
Species or class of fish Headed
and Skin-on Skin-off
Gutted gutted Dressed Fillets fillets Fins
Alfonsino (BYX)
(Beryx splendens and Beryx
decadactylus) 1.10 1.40 1.95 2.30 2.85
Arrow squid (SQU)
(Nototodarus gouldi, N. sloanii) 1.35 1.90
Barracouta (BAR)
(Thyrsites atun) 1.10 1.45 1.50 2.30 2.85
Black oreo (BOE)
(Allocyttus niger) 1.10 2.15 2.35 5.30 6.55
Blue cod (BCO)
(Parapercis colias) 1.15 1.40 1.70 1.70 2.60
Blue moki (MOK)
(Latridopsis ciliaris) 1.10 1.40 2.00 2.50 3.10
Bluenose (BNS)
(Hyperoglyphe antarctica) 1.10 1.40 1.70 2.25 2.80
Broad squid (BSQ)
(Sepioteuthis australis) 1.35 1.90
Cardinal fish (CDL)
(Epigonus telescopus) 1.10 1.50 1.85 2.50 3.10
Common (blue) warehou (WAR)
(Seriolella brama) 1.10 1.40 1.55 2.00 2.50
Dark ghost shark (GSH)
(Hydrolagus novaezelandiae) 1.10 2.30 3.40 3.40 4.20 30.00
Elephant fish (ELE)
(Callorhinchus milii) 1.10 2.30 2.30 2.85 3.55
Flatfish (FLA)
(Rhombosolea plebeia; Pelotretis
flavilatus; Peltorhamphus
novaezeelandiae; Rhombosolea
leporina; Colistium
guntheri; Colistium
nudipinnis; Rhombosolea
retiaria; Rhombosolea
tapirina) 1.10 1.40 1.80 2.25
Frostfish (FRO)
(Lepidopus caudatus) 1.10 1.50 1.50 2.50 3.10
Gemfish, southern kingfish (SKI)
(Rexea spp) 1.10 1.50 1.55 2.15 2.65
Giant stargazer (STA)
(Kathetostoma spp) 1.15 (see item 2.60 4.65
9 of Part 2)
Grey mullet (GMU)
(Mugil cephalus) 1.10 1.40 2.00 2.00 2.50
Hake (HAK)
(Merluccius australis) 1.10 1.50 1.80 2.30
Hapuku and bass (HPB)
(Polyprion oxygeneios,
Polyprion americanus) 1.10 1.45 1.85 2.40 2.95
Hoki (HOK) (see item (see item
(Macruronus novaezelandiae) 1.10 1.50* 1.80 12 of 12 of
Part 2) Part 2)

Species or class of fish Headed
and Skin-on Skin-off
Gutted gutted Dressed Fillets fillets Fins
Jack mackerel (JMA)
(Trachurus declivis, T.
novaezelandiae, T. murphyi) 1.10 1.50 1.60 2.50 3.10
John dory (JDO)
(Zeus faber) 1.10 1.50 1.85 2.60 3.20
Ling (LIN) (see item (see item
(Genypterus blacodes) 1.15 1.45** 1.80 15 of 15 of
Part 2) Part 2)
Northern or green eyed
spiny dogfish (NSD)
(Squalus mitsukurii) 1.10 2.45 2.45 4.05 5.00 30.00
Orange roughy (ORH)
(Hoplostethus atlanticus) 1.10 2.00 2.05 3.50 3.50
Pale ghost shark (GSP)
(Hydrolagus bemisi) 1.10 2.30 3.40 3.40 4.20 30.00
Red cod (RCO)
(Pseudophycis bachus) 1.10 1.65 1.80 2.50 3.10
Red gurnard (GUR)
(Chelidonichthys kumu) 1.05 1.65 1.80 2.05 2.60
Ribaldo (RIB)
(Mora moro) 1.10 1.50 1.80 3.50 4.35
Rig, spotted dogfish (SPO)
Mustelus lenticulatus) 1.10 1.55 1.55 2.10 2.30 30.00
Ruby fish (RBY)
(Plagiogeneion rubiginosum) 1.10 1.50 1.80 2.50 3.10
School shark (SCH)
(Galeorhinus galeus) 1.65 1.85 1.95 2.15 2.70 30.00
Sea perch (SPE)
(Helicolenus spp.) 1.10 1.90 2.35 2.85 3.85
Silver warehou (SWA)
(Seriolella punctata) 1.10 1.55 1.65 3.90 4.85
Smooth oreo (SSO)
(Pseudocyttus maculatus) 1.10 2.15 2.15 5.30 6.55
Snapper (SNA)
(Pagrus auratus) 1.10 1.60 1.80 2.40 2.70
Southern (common) spiny
dogfish (SPD)
(Squalus acanthias) 1.10 2.70 2.70 4.10 5.00 30.00
Spiky oreo (SOR)
(Neocyttus rhomboidalis) 1.10 2.15 2.35 5.30 6.55
Tarakihi (TAR)
(Nemadactylus macropterus, 1.05 1.55 1.60 2.40 2.80
N. sp)
Trevally (TRE)
(Pseudocaranx dentex) 1.10 1.50 1.65 2.10 2.60
Trumpeter (TRU)
(Latris lineata) 1.10 1.50 1.80 2.50 3.10
Warty oreo (WOE)
(Allocyttus verrucosus) 1.10 2.15 2.35 5.30 6.55
White warehou (WWA)
(Seriolella caerulea) 1.10 1.50 1.75 2.50 3.10
Yellow-eyed mullet (YEM)
(Aldrichetta forsteri) 1.10 1.50 1.80 2.50 3.10
All other species of shark,
skate, or ray (class
Chondrichthyes) 1.10 2.00 2.00 2.70 3.35
All other species of fin
fish (class Osteichthyes) 1.10 1.50 1.80 2.50 3.10
*The conversion factor for headed, gutted and tailed hoki is specified in item 14 of Part 2.
** The conversion factor for headed, gutted and tailed ling is specified in item 16 of Part 2.
PART 2
1. Albacore tuna-
The conversion factor for gilled and gutted tail-off albacore tuna (Thunnus alalunga) is 1.15, the conversion factor for gilled and gutted tail-on albacore tuna is 1.10.
2. Bigeye tuna-
The conversion factor for gilled and gutted tail-off bigeye tuna (Thunnus obesus) is 1.15, the conversion factor for gilled and gutted tail-on bigeye tuna is 1.10.
3. Black (or seal) shark-
The conversion factor for dressed black (or seal) shark (Dalatias licha) is 3.10.
4. Blue (English) mackerel-
The conversion factor for dressed blue (English) mackerel (Scomber australasicus) is 1.50.
5. Blue shark-
The conversion factor for wet fins for blue shark (Prionace glauca) is 48.00 and the conversion factor for dried fins for blue shark is 115.00.
6. Broadbill swordfish-
The conversion factor for headed, gutted, and finned broadbill swordfish (Xiphias gladius) is 1.25 and the conversion factor for broadbill swordfish skin-on fillets is 1.50.
7. Crab legs-
The conversion factor for crab legs is 2.80 for:
(a) Giant spider crab (Jacquinotia edwardsii)
(b) King crab (Lithodes murrayi and Neolithodes brodiei)
(c) Red crab (Chaceon bicolor).
8. Fish meal-
The conversion factor for fish meal is 5.60 for all species or classes of fish.
9. Giant stargazer-
The conversion factor for dressed-v cut stargazer is 2.15 and the conversion factor for dressed-straight cut stargazer is 2.50.
10. Hake headed, gutted and tailed-
The conversion factor for headed, gutted and tailed hake is 1.60.
11. Hake skin-off trimmed fillets-
The conversion factor for skin-off trimmed fillets for hake is 2.75.
12. Hoki fillets-
The conversion factor for skin-on trimmed fillets for hoki is 2.65, the conversion factor for skin-on untrimmed fillets for hoki is 2.25, the conversion factor for skin-off trimmed fillets for hoki is 3.10, and the conversion factor for de-fat fillets for hoki is 3.50.
13. Hoki mince-
The conversion factor for minced, headed and gutted hoki is 2.25 and the conversion factor for minced, skin-off fillets for hoki is 3.20.
14. Hoki headed, gutted, and tailed-
The conversion factor for headed, gutted, and tailed hoki is 1.65.
15. Ling fillets-
The conversion factor for skin-on untrimmed fillets for ling is 2.40, the conversion factor for skin-on trimmed fillets for ling is 2.80, the conversion factor for skin-off untrimmed fillets for ling is 2.85, the conversion factor for skin-off trimmed fillets for ling is 2.95, and the conversion factor for minced skin-off fillets for ling is 3.05.
16. Ling headed, gutted, and tailed-
The conversion factor for headed, gutted, and tailed ling is 1.65.
17. Pacific bluefin tuna-
The conversion factor for gilled and gutted tail-off Pacific bluefin tuna (Thunnus orientalis) is 1.15, the conversion factor for gilled and gutted tail-on Pacific bluefin tuna is 1.10.
18. Patagonian toothfish-
The conversion factor for dressed Patagonian toothfish (Dissostichus eleginoides) is 1.60.
19. Mako shark-
The conversion factor for wet fins for mako shark (Isurus oxyrinchus) is 59.00 and the conversion factor for dried fins for mako shark is 142.00.
20. Paua-
The conversion factor for shucked or shelled paua (Haliotis iris; Haliotis australis) is 2.50.
21. Porbeagle shark-
The conversion factor for wet fins for porbeagle shark (Lamna nasus) is 45.00 and the conversion factor for dried fins for porbeagle shark is 108.00.
22. Quinnat salmon-
The conversion factor for gutted quinnat salmon (Oncorhynchus tshawytscha) is 1.15.
23. Rock lobster-
The conversion factor for rock lobster tails (Jasus edwardsii; Sagmariasus verreauxi) is 3.00.
24. Scallops-
The conversion factor for shucked or shelled scallops (Pecten novaezelandiae) is 8.00.
25. Scampi-
The conversion factor for scampi tails (Metanephrops challengeri) is 2.65.
26. Skate and ray wings-
The conversion factor for wings for skates and rays is 2.65.
27. Southern bluefin tuna-
The conversion factor for gilled and gutted tail-off southern bluefin tuna (Thunnus maccoyii) is 1.15, the conversion factor for gilled and gutted tail-on southern bluefin tuna is 1.10.
28. Southern blue whiting-
(1) The conversion factor for dressed southern blue whiting (Micromesistius australis) is 1.70.
(2) The conversion factor for minced, skin-off fillets for southern blue whiting is 3.35.
(3) The conversion factor for skin-off trimmed fillets for southern blue whiting is 3.25.
29. All species of shark, skate, and ray-
The conversion factor for livers for all species of shark, skate, and ray, is 3.85 and the conversion factor for fins for all species of shark, skate, and ray, other than those listed in this Schedule, is 30.00.
30. Surimi or fish paste-
(1) The conversion factor for surimi or fish paste is 4.30 for all species or classes of fish other than hoki and southern blue whiting.
(2) Except as provided in subclause (3), the conversion factor for surimi or fish paste is 5.80 for hoki.
(3) The conversion factor for surimi or fish paste is 4.40 for hoki that-
(a) are taken in the Southland, South-East, and Sub-Antarctic Fishery Management Areas; and
(b) are taken in those areas during the period commencing with 15 September in any year and ending with the close of 30 May in the next year;-
not being hoki that, having been taken by any vessel within the areas referred to in paragraph (a), are subsequently transferred to or taken on board any factory vessel or other vessel outside those areas.
(4) The conversion factor for surimi or fish paste is 5.40 for southern blue whiting.
31. Tentacles-
(1) The conversion factor for squid tentacles is 4.30.
(2) The conversion factor for octopus tentacles (Pinnoctopus cordiformis) is 1.55.
32. Yellowfin tuna-
The conversion factor for gilled and gutted tail-off yellowfin tuna (Thunnus albacares) is 1.15, the conversion factor for gilled and gutted tail-on yellowfin tuna is 1.10.
Dated at Wellington this 23rd day of September 2011.
AOIFE MARTIN, Fisheries Manager Deepwater (acting pursuant to delegated authority).
EXPLANATORY NOTE
This note is not part of the notice, but is intended to indicate its general effect.
The notice revokes and replaces the Fisheries (Conversion Factors) Notice 2005. The notice specifies the factors to be applied for the purpose of converting the weight of processed fish to greenweight (the weight of the fish before processing or the removal of any part).