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How to Tell Male and Female Koi Apart and Techniques for Selecting and Raising Fry

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Selecting fry is the most important step in the rearing process for obtaining high-quality koi. Generally, 3-4 rounds of selection are carried out over the more than 3 months after hatching. The timing of selection varies depending on the variety, the speed of growth and how early the markings appear. For example: Showa...

Selecting fry is the most important step in the rearing process for obtaining high-qualitykoi. Generally, 3-4 rounds of selection are carried out over the more than 3 months after hatching. The timing of selection varies depending on the variety, the speed of growth and how early the markings appear.

For example: Showa Sanshoku koi are selected at a little over two weeks after hatching; Golden system koi are batch-selected starting at 50 days; while Kohaku andTaisho Sanshokusystem koi are batch-selected starting at around 60 days. In short, selection begins when the fry have grown to a body length of 3-5 cm.

　　Koi rearingcan be divided into the following key points:

1. Rearing space: koi adjust their body shape according to the environment, so they can be raised either in anaquariumor in a pond. Do not place too many decorations in the aquarium, to avoid injuring the fish.

2. Water temperature: the temperature range in which koi live is 2°C-30°C, and the most suitable water temperature is 20°C-25°C. In water at this temperature, koi swim actively, have a strong appetite, are robust in constitution and vivid in color. Because an aquarium is used for rearing, the temperature can be kept within the range of 20°C-25°C all year round, giving the koi a comfortable environment in which to grow rapidly.

3. Feed: with dedicated koi feed, 1 kg of koi needs to eat 30 g of fish food per day, fed in 3-4 portions.

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