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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]
Koi is an informal name for the colored variants of carp kept for ornamental purposes. There are many varieties of ornamental koi, originating from breeding that began in Niigata, Japan in the early 19th century. [1] [2] [3] Several varieties are recognized by Japanese breeders and owners, distinguished by coloration, patterning, and scalation.
Showa is a variety of ornamental koi . The Showa is also known as the Showa Sanshoku (昭和三色). The Showa has a black (sumi) body, with red (hi) and white (shiro) markings across the body. The Showa is one of the gosanke; the ‘Big Three’, consisting of Kohaku, Sanke, and Showa.
Barbel sketch Koi carp have two pairs of barbels, the second pair being quite small. This Asian arowana has large, protruding barbels. In fish anatomy and turtle anatomy, a barbel is a slender, whiskerlike sensory organ near the mouth (sometimes called whiskers or tendrils).
The Tamasaba (玉サバ) or Sabao is an uncommon Japanese variety of goldfish with a body shape similar to a Ryukin or a Fantail, but with a long, flowing, single tail that is similar to that of a mackerel, hence its other name, Mackerel Tail.
Koi made with raw fish is a popular dish in Laos and Isaan and a common source of infection with the Southeast Asian liver fluke Opisthorchis viverrini. [1] Koi pla eaten in north-east Thailand is made from raw fish, live red ants, herbs and lime juice. [2] Koi pla is eaten soon after it is prepared, without a long period of soaking in acid ...
The climbing perch (Anabas testudineus) is a species of amphibious freshwater fish in the family Anabantidae (the climbing gouramis).A labyrinth fish native to Far Eastern Asia, the fish inhabits freshwater systems from Pakistan, India, Bangladesh and Sri Lanka in the west, to Southern China in the east, and to Southeast Asia west of the Wallace Line in the south.
Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.. Pekasam or Bekasam is widely distributed in Indonesia, especially in Gayo highlands in Aceh, [4] Riau, [5] South Sumatra, [6] Kapuas Hulu in West Kalimantan, [7] Banjarmasin in South Kalimantan, and Cirebon in West Java.