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Koi (鯉, Japanese:, literally "carp"), or more specifically nishikigoi (錦鯉, Japanese: [ɲiɕi̥kiꜜɡoi], literally "brocaded carp"), are colored varieties of carp (Cyprinus sp.) that are kept for decorative purposes in outdoor koi ponds or water gardens. Koi is an informal name for the colored variants of carp kept for ornamental purposes.
Anabas cobojius, the Gangetic koi, popularly known as Koi in Bengali, is a species of climbing gourami native to Bangladesh and India, where it occurs in many types of standing water bodies. This species reaches a total length of 30 cm (12 in) and is carnivorous, feeding on water invertebrates and their larvae.
The architecture of the koi pond can have a great effect on the health and well-being of the koi. The practice of keeping koi often revolves around "finishing" a koi at the right time. The concept of finishing means that the fish has reached its highest potential. Koi clubs hold shows where koi keepers bring their fish for judging. [1]
Asian carp is an informal grouping of several species of cyprinid freshwater fishes native to Eurasia, commonly referring to the four East Asian species silver carp, bighead carp, grass carp (a.k.a. white amur) and black carp (a.k.a. black amur), [note 1] which were introduced to North America during the 1970s and now regarded as invasive in the United States.
Goldfish were introduced to Japan in the 16th century. Koi were developed from common carp (Cyprinus carpio) in Japan in the 1820s. Koi are domesticated common carp that are selected or culled for color; they are not a different species, and will revert to the original coloration within a few generations if allowed to breed freely.
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– Koi Perich got his first set of football pads and helmet as a Christmas gift when he was 5 years old. There, in the family living room, Koi and his brother Mason, 15 months older, created a ...
Most of these come from the Mediterranean, but in the later Iron Age period, some are from the Red Sea. [7] Fishermen supplied fish to inland communities, as remains of fish, including bones and scales, have been discovered at many inland sites. To preserve them for transport, the fish were first smoked or dried and salted. [6]