Koi Fish Information

Koi Fish Information
The term 'koi' comes from Japanese language, simply meaning "carp." It
includes both the dull grey fish and the brightly decorated varieties.

What are acknowledged as 'koi' in English are referred to more
specifically as 'nishikigoi' in Japan (literally meaning 'brocaded
carp'). In Japanese, 'koi' is a homophone for another word that means
'affeillustrationr love'; koi are thus symbols of love and friendship
in Japan. Koi tattoos have also become a fashionable trend in North
America.Koi varieties are distinguished by coloration, patterning, and
scalation.
A number of of the foremost colors are white, black, red,
yellow, blue, and cream. While the potential color variations are
practically infinite, breeders have identified and named a number of
particular categories.
The most trendy group is Gosanke, which is made
up of the Kohaku, Taisho Sanshoku, and Showa Sanshoku varieties.The
common carp is a hardy fish, and koi maintain that durability. Koi are
cold-water fish, but benefit from being kept in the 15-25 degrees C
(59-77 degrees F) range and do not react well to lengthy cold winter
temperatures, their immune system 'turning off' under 10 degrees
Celsius.

Koi ponds commonly have a meter or more of depth in areas of
the planet that become warm throughout the summer, while in areas that
produce harsher winters, ponds usually have a minimum of 1.5 meters (4
1/2 feet).
Like most fish, koi produce young through spawning in which a
female lays a vast quantity of eggs and one or more males fertilize
them. Nurturing the ensuing offspring (referred to as "fry") is a
tricky and tiresome job, generally done only by professionals. Although
a koi breeder may carefully opt for the parents they desire based on
their desired characteristics, the resulting fry will nonetheless
exhibit a broad range of color and quality.Koi will churn out thousands
of offspring from a single spawning.

However, unlike cattle, purebred dogs, or more relevantly, goldfish, the large majority these offspring,even from the finest champion-grade koi, will not be acceptable asnishikigoi (they have no appealing colors) or could even be genetically defective.

These unacceptable offspring are culled at various stages of
development based on the breeder's expertise and closely guarded trade
techniques. Culled fry are ordinarily destroyed (perhaps fed to other
fish), while older culls, within their first year between 3" to 6" long
(also called "Tosai"), are frequently sold as lower-grade
'pond-quality' koi.
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