Hi Utsuri Koi Fish For Sale Online

Details about Red Koi Fish:

I’m Utsuri. Showa Sanshoku and the koi fish subspecies utsurimono have a same ancestry. They, too, have black skin and are classified into subgroups by the color of their interlacing marks: the “Shiro Utsuri” (black skin with white markings), the “Hi Utsuri” (black skin with red markings), and the “Ki Utsuri” (black skin with yellow markings).

Sumi of Shiro Utsuri should primarily cover the nose, side faces (‘Menware’ for diverging head pattern), and pectoral fin joints (‘Motoguro’ for black basis), much as it does in Showa Sanshoku.The white marks on Shiro Utsuri are replaced by red ones on Hi Utsuri and yellow ones on Ki Utsuri.

While Hi Utsuri and Ki Utsuri share Shiro Utsuri’s Sumi on their bodies, their pectoral fins are instead striped rather than showing Motoguro. Utsurimono used to be made almost exclusively from waste products of Showa Sanshoku breeding.

However, in recent years, excellent Shiro Utsuri has been bred with very high-quality Utsurimono on one or both sides of the family. Showa Sanshoku breeding has resulted in the continued birth of Hi Utsuri. However, Ki Utsuri’s recent appearances have been scant.

The utsuri is another widely-sought-after koi species for Japanese water gardens and ponds. Look for Utsuri koi with attractive checkerboard patterns and well-defined colors when shopping for koi. Utsurimono are distinguished by interlacing marks of a single hue over their dark skin. Black and one other non-metallic hue form bands that encircle its whole body. Hi Utsuri refers to a red variety, Shiro Utsuri to a white kind, and Ki Utsuri to a yellow variety. The white spots on a Shiro Utsuri are replaced by red and yellow on a Hi Utsuri and Ki Utsuri, respectively. No of the opposing hue, the sumi on the koi should be deep and prominent.

Bands of sumi (black) should be seen on the Utsuri’s snout, face side, and all over its body, as well as in the pectoral fin joints, just as they are on Showa. The black coloration on the pectoral fins is known as motogoro. A strip of sumi that separates the face or head design on the koi is called menware. Hi Utsuri and Ki Utsuri have sumi stripes rather than Motoguro in the pectoral fin joints.

Historically, Utsurimono were generated primarily as waste products from the Showa Sanshoku breeding industry. However, excellent Shiro Utsuri has been used in recent breeding to produce very high quality Utsurimono on both sides of the family. As an unintended consequence of Showa Sanshoku koi breeding, Hi Utsuri koi continue to be produced.

What to Look For When Selecting a Gin Rin Koi

To choose a high-quality Gin Rin koi, you should ignore external appearances as much as possible and instead focus on finding a fish that is flawless in every other respect. Examine the koi’s body shape first. Make sure the size is right and the fins are all there. Now, observe its swimming, breathing, and interactions with other koi. Then, select the fish that features a coloring scheme or pattern that appeals to your sense of aesthetics.

You may stop worrying about anything except the Gin Rin scales now. Keep in mind that the ideal Gin Rin Koi has at least two full rows of scales. The shoulders are the starting point, while the finishing point is the tail. Check for rows of scales that are equal and straight. Don’t buy anything that has a broken, muddled, or missing scale. Your new pet’s scale pattern and arrangement will not alter as it gets bigger. Finally, the quality of the scales on a Kin Gin Rin koi is also considered in the judging process, so pick the shimmeriest fish you can find.

Koi Care Guide – Six things to know about your koi

• Experience Level: Intermediate
• Size: Koi grow up to 36 inches (91 cm) long
• Lifespan: They can live for more than 50 years and thrive in a wide range of water temperatures
• Temperament: They are generally peaceful but may pick on slower fish
• Origin: They’re a type of carp native to Japan
• Did You Know: Koi can learn to recognize and take food from their pet parents

How do I set up my koi’s aquarium?

• Koi grow quickly and get very large. Keep mature koi in an outdoor pond of at least 3 feet deep, with at least 50 gallons of water per fish.
• Young koi can be kept indoors in an aquarium of at least 29 gallons.
• Put the aquarium in a quiet area out of direct sunlight and drafts.
• Cover the aquarium with a hood to reduce evaporation and splashing and to keep fish from leaping out.
• To transfer new koi to the aquarium, float them in the water inside their bag for about 10 minutes so they can acclimate to the new water temperature.
• If you’re introducing koi to an existing school in an aquarium or pond, quarantine the new fish in a separate body of water for 2 to 4 weeks to be sure they are healthy.
• On moving day, use a net to transfer the koi so old water doesn’t mingle with new water.
• Whether they live indoors or outdoors, add no more than 3 new koi at a time.

Heat & light

Outdoor koi are hardy and will hibernate under ice in winter as long as their pond is deep enough to not freeze completely. (They won’t survive in solid ice.)

Your koi’s pond should be partially shaded.

Indoor koi prefer water between 65 and 75 degrees Fahrenheit.

Install a light inside an indoor aquarium to illuminate it for 8 to 12 hours a day.

Water temperature

Koi can survive extreme cold by hibernating beneath the ice. If your pond isn’t at least three feet deep, it may freeze throughout the winter, killing your koi. Koi are best in somewhat chilly water, between 65 and 75 degrees F (18 and 24 C), when kept in captivity.

How do I keep my koi healthy?

If your outdoor koi don’t seem to be eating in the winter, don’t worry; it’s normal for them to stop eating at temperatures below 40 F. Be sure to contact a veterinarian if you notice any of these symptoms:

• Unusual swimming pattern
• Thinness or decreased appetite
• Abdominal swelling
• Inflamed or discolored skin or fins
• Fins clamped to sides of body
• Scraping body on rocks (flashing)

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