Koi

Koi

Koi's scientific name: Cryprinus carpiod in biology belongs to the family Cyprinidae (Cyprinidae), Cyprinidae is the largest of all species of fish in the family, more than 1,400 species of fish.

The origin of koi is the origin of carp, which originated from the blackfish (Magoi), a fish that still lives on earth today, which is native to East Asia, and spread from East Asia to China and then to Japan via Korea, with a history of 2,500 years ......

Whatever the origin of koi is, it developed and flourished from Japan. During the Bunsei era (1804-1829), breeders in Niigata Prefecture screened and improved mutated carp, and bred Asahi and Besshitsu, which have reticulated markings. In the Tenpo period (1830), red and white carp with a red broken pattern on a white background were bred. In the sixth year of the Taisho period (1917), Kunizo Hiroi bred the real and original red and white carp, and later on the red and white qualities of the red and white carp were improved by Asazo Takano and Taroichi Hoshino, and later on Tomoemon Hoshino bred the Tomoemon line and the Makijiro line in the fifteenth year of the Showa period (1940); Takeshihei Sato bred the Takeshiheitai line in the twenty-seventh year of the Showa period (1952); and Sueki Sukiyuki Hiroi bred the Takeshiheitai line in the twenty-seventh year of the Showa period (1952). In 1952, Takehei Sato produced the Takehira-Ta line, and in 1941, Sakunori Hiroi produced the Yagozaemon line. However, these were all primitive species with very pale red color. Nowadays, the most famous red and white koi are the Sensuke line, the Manzo line and the Dainichi line, which were bred by Sakutaro Tsunasaku in 1954, Chotaro Kawakami in 1960 and Hironobo Mano in 1970. After many years of breeding and selection by Japanese breeders, koi developed to its heyday and became the national fish of Japan, and was used as a goodwill emissary with diplomatic exchanges and civil exchanges, expanding to all parts of the world.

The original variety of koi is the red carp. It was introduced to Japan from China in the early days. It was artificially improved to Himiko, also known as color carp and flower carp, and was renamed koi after World War II.

The division of koi varieties is mainly based on its color into a number of strains. The origin of the koi species is divided into Himikoi, Gekkoi and Mirror Koi.

Koi **** is divided into nine strains, about a hundred varieties. According to the distribution of color, markings and scales, it is mainly divided into 13 species types.

1. Red and white koi: the authentic koi, all pure white with red spots on the bottom, without other colors, the bottom should be snow-like pure white, red spots thick and uniform, clear boundaries. This type is divided into more than 20 varieties.

2. Taisho three-color koi: red and black spots on a white background, red spots on the head without black spots, and black stripes on the pectoral fins. This strain can be divided into more than 10 varieties.

3. Showa Tricolor Koi: Red and white patterns on a black background with black spots at the base of the pectoral fins. The head must have a large black spot. There are more than 10 varieties under this line.

The Taisho Sanshiki and Showa Sanshiki are both made up of red, white and black colors. The difference is:

The Taisho three-color is white with red and black spots; the Showa three-color is black with red and white spots.

The Taisho three colors have no black spots on the head, while the Showa three colors have black spots.

The black spots of the Taisho tricolor are in the form of rounded lumps on the upper part of the body, while those of the Showa tricolor are in the form of lines or bands on the whole body.

The pectoral fins of the Taisho tricolor are all white or have black stripes; the Showa tricolor has rounded black patches at the base of the pectoral fins.

4. Urushi: All black or white spots or all yellow markings on a black background. It can be categorized into 4 to 5 varieties.

5. Bikou: Koi with black spots on a white, red or yellow background, belonging to the Taisho Sanshou line. Subdivided into nearly ten varieties.

6. Light yellow: light blue or dark blue on the back, white on the outer edge of the scales, and ruddy on the cheeks, belly, and the base of each fin. There are more than 10 varieties based on color.

7. Clothes: A variety produced by mating red and white or tricolor with light yellow. Subdivided into nearly 10 varieties.

8. variegated carp: including black carp, yellow carp, tea carp, green carp and so on more than 20 varieties.

9. Golden: the whole body clear golden color, can be divided into more than twenty varieties.

10. Patterned skin light carp: gold koi and other strains (excluding the carp) mating varieties. There are more than 10 varieties in common.

11. Light writing: the variety produced by the mating of writing koi and gold koi.

12. Gold and silver scales: Koi with gold or silver scales all over the body.

13. Danding: A Koi with a round red spot on the top of the head and no red spot on the body of the fish.

Koi are gentle, like to swim in groups, easy to feed, and adaptable to water temperature. Can live in 5-30 ℃ water temperature environment, the growth of water temperature of 21-27 ℃. Omnivorous. Koi are large individuals, up to 1 meter in length, weighing more than 10 kilograms. Sexual maturity is 2-3 years old. Long life expectancy, an average of about 70 years.