Koi

COMMON NAME: Koi.

SCIENTIFIC NAME: Cyprinus carpio.

DESIGNATION: Coldwater.

GEOGRAPHICAL DISTRIBUTION: Originally from the regions around the Black Sea and the Aegean basins (particularly the Danube), this species has been introduced into countries allover the tropical and temperate areas of the world, largely as a food fish. Koi are highly colored varieties of the species which are not found in nature and represent the only type of Carpio kept in any significant numbers by hobbyists.

SIZE: Upto about 39 inches(1 meter) in well-maintained ponds - much smaller than this in aquaria.

WATER PREFERENCES: Will tolerate a wide range of water conditions and temperatures but will experience stress during prolonged periods at high temperatures (around 28°C/82°F and above).

DIET: Koi are omnivorous, which means that they will eat both animal and plant-based foods. Both must, therefore, be provided. Since only small specimens are suitable for aquaria, and these are invariably immature, growing individuals, the diet should contain fairly high concentration of protein (about 40 percent - adults require less). There are numerous high-quality commercial foods which have been specifically developed for Koi.

BREEDING: Koi require large ponds (pools) for breeding. Provided with the right conditions, they will spawn in a similar fashion to Goldfish. Aquaria are totally unsuitable for breeding purposes.

DESCRIPTION: Koi, like Goldfish, are very efficient water fouler. Therefore, despite their undoubted hardiness, a good filtration system is essential. In addition, the large size to which Koi can grow dictates that only very small or juvenile specimens can be adequately catered for in most aquaria.

The appearance in recent years of large numbers of small, inexpensive, non-pedigree Koi has led to a marked increase in the popularity of this fish among aquarists. Previously, interest was almost exclusively confined to fish keepers with large ponds. It must be borne in mind, though, that small Koi bought for aquaria are likely to outgrowth available space sooner or later and provision for this should, obviously, be made. The best Koi have traditionally originated in Japan, a situation that is likely to continue, at least, for the foreseeable future. Because of its origins Koi-keeping has developed its own vocabulary, consisting of Japanese terms used to describe the different (and numerous) varieties. A few of the most popular are :

Kohaku A white fish with orange/red bodymarkings. Sanke A tri-coloured fish in red, white and black. Two forms are generally described:

(i)Taisho Snake, which is mainly white with some red and black; and

(ii) Showa Snake, which is mainly black with some red and white. Ogon A single-colored fish, usually white, yellow, golden, orange or red. Shiro Bekko A white fish with black markings. Shiro Utsuri A black fish with white markings.
Ki Bekko A yellow fish with black markings. Ki Utsuri A black fish with yellow markings. Aka Bekko A red fish with black markings. Hariwake A white fish with a metallic sheen and silver or gold markings.

Such brief descriptions give only the minimum information about a truly magnificent range of fish, and do little justice to the sophisticated world of top-flight Koi-keeping. There seems to be no end to the possible permutations, especially when the basic color patterns can be superimposed with silver or mother-of-pearl lustrous (Gin -with a hard 'G' - and Gin Rin, respectively),pine-cone scales (Matsuba), separate rows of large scales running down the back, or evenno scales at all (Doitsu), and so on.

Anyone wishing to go into the fascinating world of Koi in detail should consult the specialist literature (see Bibliography as a starting point) and join a Koi society.
As with Goldfish, highly competitive Koishows are organized at regional, national and international levels, where standards and judging demand the highest degree of expertise. Not surprisingly, the very best Koi command astronomical prices.