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Koi: There are stories about Japanese koi goldfish passed from generation to generation for 300 years. Scientists are sceptical. ... the blue shark feeds on dead ...
Japanese koi carp are coldwater fish. The term coldwater fish can have different meanings in different contexts.. In the context of fishkeeping, it refers to ornamental fish species that tolerate the temperatures of a typical indoor aquarium well and do not require a heater to remain active, as opposed to tropical fish whom need a heater to survive in the room temperatures of temperate climates;
Japanese angelfish; Japanese angelshark; Japanese barracuda; Japanese catshark; Japanese dragonet; Japanese eel; Japanese fluvial sculpin; Japanese gissu; Japanese jack mackerel; Japanese pugnose grenadier; Japanese roughshark; Japanese sawshark; Japanese sea bass; Japanese seahorse; Japanese silver-biddy; Japanese sleeper ray; Japanese snapper ...
Since an outbreak of koi herpes virus in Japan in the 2000s, the country conducts a compulsory quarantine of 7-10 days for all exports, including to China, to make sure the koi are disease-free.
Several koi swim around in a pond in Japan. (video) A school of koi containing multiple different varieties 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.
Like many other sharks, blue sharks are countershaded: the top of the body is deep blue, lighter on the sides, and the underside is white. The male blue shark commonly grows to 1.82 to 2.82 m (6.0 to 9.3 ft) at maturity, whereas the larger females commonly grow to 2.2 to 3.3 m (7.2 to 10.8 ft) at maturity. [ 8 ]
A deep-water megamouth shark was captured near Shizuoka, Japan. Looking at its mouth, we have to say it was named quite appropriately. The shark measured 13 feet long and weighed nearly 1,500 pounds.
Blue-backed fish (背の青い魚 se no aoi sakana); also referred to as Blue-fish (青魚 aozakana) is a category of fish used in Japanese cuisine that have a rich and fatty taste, and are distinguished from another category of white meat fish that tend to have a lighter and more delicate flavor.
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