Page 348 - Encyclopedia of Aquarium and Pond Fish, 3rd Edition

346 POND FISH DIRECTORY

Cyprinus carpio
Kohaku
The earliest forerunners of modern koi displayed
simple red-and-white markings. Known as Kohaku,
these koi rank today as one of the most popular
varieties. Kohaku are characterized by their white
body color and red (or “hi”) patterning. In the
highest-quality Kohaku, it is particularly important
that the white areas show no trace of yellowing
(a fault known as “shimis”), while the red areas
should be dense. The border, or “kiwa,” at the
back of each red patch must be well defined; at
the front, however, the white scales overlay the
red so the definition is not as sharp. Assessing Pure white
pectoral fins
the potential of young Kohaku
can be difficult, because their scales
have a translucent nature—a feature
described as “kokesuke.” All Kohaku
stem from six basic breeding lines,
which are named after the Japanese
breeders who developed them.
Distinct
“Maruten”
head spot Red lipstick
marking
Classic and Hiroshima Sakai This Kohaku, of the Kohaku This koi was awarded Kokugyo— Kuchibeni Hasegawa This koi from the
desirable white famous Sakai breeding line, was bred on best entry for its size out of all varieties—at Hasegawa breeding line has a “Kuchibeni”
area on the the Sakai family’s farms in Hiroshima. Japan’s prestigious Wakagoi show. or lipstick marking on the head.
caudal peduncle

Marking closest to
the caudal fin is
known as “ojime”

“Hi” markings
in Kohaku are
only above
Good skin the lateral line
quality is
important

Distribution
of markings
Maruten head spot in five-step
must be distinct from Kohaku varies
other areas of “hi”

Maruten Sandan Yagozen The head Maruten Yondan This koi is a Yondan or Godan This is the most complex five-step Matsunosuke A Kohaku from one of the
spot, plus two other colored areas, four-step Kohaku, because it has a red Kohaku. In high-quality examples, the most notable bloodlines, this koi has an
indicate a Sandan or three-step Kohaku. head marking and three other red patches. dorsal fin must be unmarked. excellent depth of red coloration.
ORIGINS Developed in Japan SIZE Slight varietal differences; DIET Specialized commercial WATER Temperature 37–77°F TEMPERAMENT Relatively
from carp brought from China. typically up to 36 in (90 cm). koi foods of various types. (3–25°C) and neutral (pH 7.0). social but do not shoal.

US_346-347_Koi_1.indd 346 29/08/18 4:11 PM