3256 NEW ZEALAND GAZETTE, No. 115
26 SEPTEMBER 2014

(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