Koi fish were developed from common carp in ancient China in Jin Dynasty, and were later transferred to Korea and Japan, and are still popular there because they are a symbol of love and friendship. A variety of colors and color patterns have since been developed. Common colors include white, black, red, yellow, blue, and cream. The most popular category of koi is the Gosanke, which is made up of the Kohaku, Taisho Sanshoku, and Showa Sanshoku varieties.
Koi fish make beautiful gifts if you know someone with a Koi pond. Even if they have other Japanese Koi fish the addition would be welcomed. Japanese koi fish are ranked on four factors with the first being the the body shape of the koi is the most important. This helps determine if it will grow to at least 30 inches. The second is its luster and you look for shiny luster over the entire body. The third factor is the depth of colour on the koi, which is referred to as its coat of paint. The last factor you look for is the pattern on the fish. In order to enter your koi fish in competition your koi fish must meet the criteria of patterns to enter. No two are alike which is nice they are almost like a painting each a piece of art.
Japanese koi fish are very expensive so you can imagine the care that goes into taking care of these fish. The process of the Japanese breeding is called the rearing technique. Some techniques have been improved upon in the states even to the point of improving the filtration system which has helped the fish and their health. Since these two areas vary greatly from breeder to breeder in Japan (there are many levels of filtration), the improvements with the breeders in the states are much improved in these two areas that are relative to the degree of sophistication of the particular Japanese breeder. You want to be able to trust your purchase and ensure the quality of the fish. By seeing the enhancements that the breeders have made to improve the living conditions you are more apt to receive a higher quality fish that will be with you for a long time.
No comments:
Post a Comment