New Zealand Gazette – 2011 – No. 157

Page 4518

✨ Fisheries Conversion Factors



4518 NEW ZEALAND GAZETTE, No. 157 14 OCTOBER 2011

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).

  1. Fish meal—
    The conversion factor for fish meal is 5.60 for all species or classes of fish.

  2. 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.

  3. Hake headed, gutted and tailed—
    The conversion factor for headed, gutted and tailed hake is 1.60.

  4. Hake skin-off trimmed fillets—
    The conversion factor for skin-off trimmed fillets for hake is 2.75.

  5. 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.

  6. 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.

  7. Hoki headed, gutted, and tailed—
    The conversion factor for headed, gutted, and tailed hoki is 1.65.



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Online Sources for this page:

Gazette.govt.nz — PDF NZ Gazette 2011, No 157




✨ LLM interpretation of page content

🌾 Fisheries (Conversion Factors) Notice 2011 (continued from previous page)

🌾 Primary Industries & Resources
Fisheries, Definitions, Conversion Factors, Fish Anatomy, Processing Terms, Albacore tuna, Bigeye tuna, Black shark, Blue mackerel, Blue shark, Broadbill swordfish, Crab legs, Fish meal, Giant stargazer, Hake, Hoki