Sch 8

Schedule 8

[reg. 151]

Determination of characteristics of fish

Part 1 — Length

| Column 1 | Column 2 | | Name of fish | Method of determining length | | 1. Cobbler, Estuary and Freshwater Cobbler | By measuring in a direct line —<br>(a) for partial length, from the base of the anterior edge of the caudo dorsal fin to the tip of the tail; and<br>(b) for total length, from the point of the snout, excluding the barbels, to the tip of the tail. | | 2. Crab, Champagne Crab, Giant | By measuring from the inside of the frontal groove midway between the eyes on the anterior margin of the carapace along the mid‑ventral line of the carapace to the posterior margin where it joins the abdomen. | | 2a. Crab, Crystal | By measuring across the carapace at the widest point. | | 2b. Crab, any other | By measuring from tip to tip of the posterior carapace spikes. | | 3. Garfish | By measuring from the tip of the upper jaw to the tip of the upper half of the tail. | | 4. Marron | By measuring from the tip of the rostrum to the posterior margin of the carapace along the mid‑dorsal line. | | 5. Prawn | By measuring along the body from the eye to the tip of the tail. | | 6. Southern Rock Lobster | By measuring from the anterior surface of the median suture of the frontal tubercle to the mid point of the posterior edge of the dorsal region of the carapace. | | 7. Western and Tropical Rock Lobster | By measuring along the mid‑dorsal line from the anterior edge of the pronounced ridge which joins the front edges of the rostral horns (immediately posterior to the eye stalks) to the posterior margin of the carapace. | | 8. Abalone | By measuring the shell from edge to edge across the longest diameter. | | 9. Trochus | By measuring the base from edge to edge across the longest diameter. | | 10. Any other fish | By measuring from the point of the snout to the tip of the tail. |

[Part 1 amended: Gazette 15 Jan 1999 p. 113; 13 Nov 2007 p. 5694; 4 Oct 2019 p. 3599.]

Part 2 — Method of determining the volume of fish

The volume of space which is filled by whole, undamaged fish without compressing those fish.

Part 3 — Method of determining the length of fish trunks and fillets

[Heading inserted: Gazette 4 Nov 2005 p. 5317.]

A fish trunk or fillet is to be measured —

(a) when the fish is lying flat; and

(b) without being held; and

(c) lengthwise along the longest part of the fish to which both the skin and the flesh of the fish extends; and

(d) in the case of a fillet, the measurement is not to include any part of the head or tail of the fish still attached.