The Fisheries (Conversion Factors) Amendment Notice 2009, which comes into effect on 1 April 2009, sets new conversion factors for the following:

Frostfish (FRO)
Dressed (DRE) - 1.50

Ling (LIN)
Minced, skin-off fillets (MKF) - 3.1
Previously there was no conversion factor for Ling when landed in this state.

In addition the definitions for "skin-off trimmed fillets", "skin-on trimmed fillets" and "pin bones" have been changed to:

"skin-off trimmed fillets", in relation to ling, hoki, hake and southern blue whiting, means a fillet with:
a) the anterior cut being a continuous straight line passing immediately behind the pectoral fin insertion; and
b) the forward angle of the anterior cut not less than 90 degrees with respect 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 60 mm, 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 60 mm 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-on trimmed fillets", in relation to hoki and ling means a fillet with:
a) the anterior cut being a continuous straight line passing immediately behind the pectoral fin insertion; and
b) the forward angle of the anterior cut not less than 90 degrees with respect 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 60 mm, 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 60 mm 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.

"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.