Conversion Factors
Conversion factors for fresh and frozen fisheries products have been established for certain species in the Commission Implementing Regulation (EU) No 404/2011. These factors can be applied to calculate the equivalent live-weight of processed products.
Only species which have a record of being landed into Ireland have been included in the tables below for brevity. For a full list of codes, please use the legislation linked above and referenced in the table headers below.
Table 1 – Conversion factors for the presentation codes of fresh fish species landed into Ireland. For a full list of established European conversion factors for fresh fish, please refer to Annex XIII of Regulation 404/2011.
|
FAO Code
|
Common Name
|
Conversion (Fresh Fish)
|
|
GUT
|
GUH
|
GUS
|
GHT
|
TAL
|
FIL
|
FIS
|
HEA
|
WNG
|
|
ALB
|
Albacore
|
1.11
|
|
|
|
|
|
|
|
|
|
ANF
|
Anglerfish
|
1.22
|
3
|
|
|
3
|
|
|
|
|
|
BLI
|
Blue Ling
|
1.17
|
|
|
|
|
|
|
|
|
|
BLL
|
Brill
|
1.09
|
|
|
|
|
|
|
|
|
|
BSF
|
Black scabbardfish
|
1.24
|
|
|
|
|
|
|
1.4
|
|
|
COD
|
Cod
|
1.17
|
1.7
|
|
|
|
2.6
|
2.6
|
1.38
|
|
|
DAB
|
Dab
|
1.11
|
1.39
|
|
|
|
|
|
|
|
|
DGS
|
Spurdog
|
1.35
|
|
2.52
|
|
|
|
|
|
|
|
FLE
|
Flounder
|
1.08
|
|
1.39
|
|
|
|
|
|
|
|
GFB
|
Greater forkbeard
|
1.11
|
1.4
|
|
|
|
|
|
|
|
|
GHL
|
Greenland halibut
|
1.08
|
|
|
|
|
|
|
|
|
|
HAD
|
Haddock
|
1.17
|
1.46
|
|
|
|
|
|
|
|
|
HER
|
Herring
|
1.12
|
1.19
|
|
|
|
|
|
|
|
|
HKE
|
Hake
|
1.11
|
1.4
|
|
|
|
|
|
|
|
|
HOM
|
Horse mackerel
|
1.08
|
|
|
|
|
|
|
|
|
|
LEM
|
Lemon sole
|
1.05
|
|
|
|
|
|
|
|
|
|
LEZ
|
Megrim
|
1.06
|
|
|
|
|
2.5
|
|
|
|
|
LIN
|
Ling
|
1.14
|
1.32
|
|
|
|
2.64
|
|
|
|
|
MAC
|
Atlantic mackerel
|
1.09
|
|
|
|
|
|
|
|
|
|
NEP
|
Norway lobster
|
|
|
|
|
3
|
|
|
|
|
|
PLE
|
European plaice
|
1.05
|
1.39
|
|
|
|
2.4
|
|
|
|
|
POK
|
Saithe
|
1.19
|
|
|
|
|
|
|
|
|
|
POL
|
Pollack
|
1.17
|
|
|
|
|
|
|
|
|
|
RED
|
Atlantic redfishes
|
1.19
|
|
|
|
|
|
|
|
|
|
RNG
|
Roundnose grenadier
|
1.11
|
1.92
|
|
3.2
|
|
|
|
|
|
|
SBR
|
Blackspot seabream
|
1.11
|
|
|
|
|
|
|
|
|
|
SOL
|
Common sole
|
1.04
|
|
|
|
|
|
|
|
|
|
SRX1
|
Skates
|
1.13
|
|
|
|
|
|
|
|
2.09
|
|
SWO
|
Swordfish
|
1.11
|
1.31
|
|
|
|
|
|
|
|
|
TUR
|
Turbot
|
1.09
|
|
|
|
|
|
|
|
|
|
USK
|
Tusk
|
1.14
|
|
|
|
|
|
|
|
|
|
WHB
|
Blue whiting
|
1.15
|
|
|
|
|
|
|
|
|
|
WHG
|
Whiting
|
1.18
|
|
|
|
|
|
|
|
|
|
WIT
|
Witch flounder
|
1.06
|
|
|
|
|
|
|
|
|
NB: European conversion factors have only been established for certain species.
Table 2 – Conversion factors for the presentation codes of frozen fish species landed into Ireland. For a full list of established European conversion factors for frozen fish, please refer to Annex XV of Regulation 404/2011.
|
FAO Code
|
Common Name
|
Conversion (Frozen Fish)
|
|
GUT
|
GUH
|
GUS
|
GHT
|
TAL
|
FIL
|
FIS
|
HEA
|
WNG
|
|
ALB
|
Albacore
|
1.23
|
|
|
|
|
|
|
|
|
|
ANF
|
Anglerfish
|
1.22
|
3.04
|
|
|
3
|
|
5.6
|
|
|
|
BET
|
Bigeye Tuna
|
|
1.29
|
|
|
|
|
|
1.25
|
|
|
BLI
|
Blue Ling
|
1.17
|
1.4
|
|
|
|
|
|
|
|
|
BSF
|
Black scabbardfish
|
1.48
|
|
|
|
|
|
|
|
|
|
COD
|
Cod
|
1.17
|
1.7
|
|
|
|
2.6
|
2.6
|
|
|
|
DGS
|
Spurdog
|
|
|
2.52
|
|
|
|
|
|
|
|
GFB
|
Greater forkbeard
|
1.12
|
1.4
|
|
|
|
|
|
|
|
|
GHL
|
Greenland halibut
|
1.08
|
1.39
|
|
|
|
|
|
|
|
|
HAD
|
Haddock
|
1.17
|
1.46
|
|
|
|
2.6
|
2.6
|
|
|
|
HKE
|
Hake
|
1.34
|
1.67
|
|
|
|
|
|
|
|
|
HOM
|
Horse mackerel
|
1.08
|
|
|
|
|
|
|
|
|
|
LEM
|
Lemon sole
|
1.05
|
|
|
|
|
|
|
|
|
|
LEZ
|
Megrim
|
1.06
|
|
|
|
|
|
|
|
|
|
LIN
|
Ling
|
1.14
|
1.33
|
|
|
|
2.8
|
|
|
|
|
MAC
|
Atlantic mackerel
|
1.11
|
|
|
|
|
|
|
|
|
|
NEP
|
Norway lobster
|
|
|
|
|
3
|
|
|
|
|
|
PLE
|
European plaice
|
1.07
|
|
|
|
|
|
|
|
|
|
POK
|
Saithe
|
1.19
|
1.44
|
|
|
|
|
2.78
|
|
|
|
POL
|
Pollack
|
1.17
|
|
|
|
|
|
|
|
|
|
RED
|
Atlantic redfishes
|
1.19
|
1.78
|
|
|
|
|
3.37
|
|
|
|
RNG
|
Roundnose grenadier
|
1.11
|
1.92
|
|
|
|
|
|
|
|
|
SBR
|
Blackspot seabream
|
1.11
|
|
|
|
|
|
|
|
|
|
SRX[1]
|
Skates
|
1.13
|
|
|
|
|
|
|
|
2.09
|
|
SWO
|
Swordfish
|
1.12
|
1.31
|
|
1.33
|
|
|
|
1.33
|
|
|
TUR
|
Turbot
|
1.09
|
|
|
|
|
|
|
|
|
|
WHB
|
Blue whiting
|
1.15
|
|
|
|
|
|
2.65
|
|
|
|
WHG
|
Whiting
|
1.18
|
|
|
|
|
|
|
|
|
NB: European conversion factors have only been established for certain species.
Table 3 – The conversion factor for fresh whole salted ling.
|
FAO Code
|
Common Name
|
WHL
|
|
LIN
|
Ling
|
2.8
|
[1]SRX is the general FAO code for all skate species (Rajidae); conversion factors listed for SRX are applicable to all skate species. SRX has been included in this table for brevity but must not be used for recording catches of skates and rays. Instead, species-specific FAO codes must be used.