Page 350 - Encyclopedia of Aquarium and Pond Fish, 3rd Edition

348 POND FISH DIRECTORY

Cyprinus carpio
Sanke
One of the most popular koi varieties, Sanke
probably first arose in the late 1800s but only Black areas do
came to prominence in the early 20th century. not extend below
lateral line
These tricolored koi display variable black or
“sumi” markings superimposed on red-and-white
coloration similar to that of Kohaku. The skin color
of high-quality Sanke should be snow white, while
large areas of red (“hi”) free from “sumi” are not
considered desirable. In addition, black patches
should not be present on the head. Although a Extent of
black striping
symmetry of patterning is not required, the overall on pectoral Prominent
effect should be balanced; the “sumi” markings, fins varies “sumi” marking
for example, should be evenly distributed and
not simply restricted to one side of the
body. It can be difficult to assess the
exhibition potential of Sanke until they are
at least two years old. Before this, some
individuals may resemble Kohaku, while
the “sumi” patterning in others,
although evident, may not be stable Red areas not
and may even vanish for a period. broken by “sumi”
patterning
Traditional Sanke This koi has “kasane Hiroshima Sanke Named All-Japan Shintaro Tategoi Koi described as
sumi” patterning, in which the black Supreme Champion, this koi displays rare “tategoi” are still developing and should
“sumi” markings overlap the red areas. “tsubo sumi” (black-on-white) patterning. continue improving as they mature.

Small white patches or
“windows” in red areas
suggest that color may
disappear with age
No symmetry in
body markings
“Sumi” markings
develop slowly in Extensive red
Matsunosuke Sanke coloration

Pure white
coloration

Tosai Tategoi The black “sumi” Ogawa Sanke Black markings in the Matsunosuke Sanke One of the most Torazo This koi is from a notable Sanke
patterning of this one-year-old Sanke has pectoral fins of Sanke koi appear as famous bloodlines, these Sanke appear bloodline named after breeder Torakichi
only just started to become visible. streaks rather than blotches. slim when young but broaden with age. Kawikame’s father.
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.

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