So when you buy baby gosanke, you look for even thick Beni from head to tail? If Beni is faint in tail it's a bad indication? And Sumi should be present underneath the skin, even if some shows up ahead of time it's ok? Shiroji should be pearl white? Or translucent as a baby?
@jcardona1
2 жыл бұрын
It's really hard to pick good gosanke when they're small. Sometimes it can have all the right qualities and still fail. Obviously body shape/conformation is very important but I'll just focus on skin and color. These are some of the things I've learned from my own observations and online reading, but I am far from an expert. You really need to go through hundreds of fish to really learn the traits . Skin quality is hard to evaluate in pictures/videos. You really need to look at tanks of fish and compare them side by side. Good quality skin looks silky, milky white color, and sometimes even has a bluish sheen to it. Poor quality skin and shiroji appears 'rough' or ragged almost, dull and flat with no sheen. Beni is a the hard one. Yes, beni tends to be stronger/deeper towards the front and weaker towards the tail. But if it's already faint in the tail section then that color will most likely not last. I read a comment online that said when evaluating Showa/Sanke, 'Buy on Red, Bet on Black'. Pick the fish for its beni and take a gamble on the sumi since that can take years to mature. A 'good' Showa will usually be an ugly duckling at tosai. For beni, I look for color that has depth, but also appears soft and flexible. Avoid beni that appears thin and brittle, 'hard'. Look for 'cracks' or 'windows' of pale blotches in the beni. Look at the lower sections of beni below the lateral line, looks for areas where it has already started to open and split up. This is a sign it has already started to break apart. For Kiwa, I personally avoid kiwa that looks like scallops or grape clusters. In other words, the rear edges of beni only outlines the scales. I like kiwa that cuts across scales in random directions, to me this indicates stronger beni. For Sashi, or front edge, look for beni under the skin that extends 1-2 scales. This indicates color that is deep. As the white skin thickens, it will cover the front edge leaving you with a nice sharp edge. Sumi is the one you gamble on because this can take 6-8 years before the black finally matures. However there are a few things I evaluate. If all the sumi is deep black and it looks like it all has risen, I will avoid the fish. This is a fish that has peaked/finished early and will only go downhill. I want sumi that has not risen. I want to see a few specks of black coming, but most of it should appear blue with traces of where it is under the skin. Sumi quality is hard to evaluate on tosai, but it should be clean and concise. Like brush strokes of inky black paint. Avoid sumi that shows 'overspray' or paint splatter. This is messy, dirty sumi. You can see what this 'overspray' looks like mainly on Hi Utsuri. Aside from that, sumi will come and go several times throughout the years. Hopefully by the time it matures the beni is also in good shape.
@KoiAquaponics
2 жыл бұрын
@@jcardona1 excellent, thanks, I made a rookie mistake and thought Beni being faded at the tail was acceptable like Sumi, because Sumi would grow up eventually. I guess Beni has it's own rules. Regarding body shape, do you flip side ways to see how it tapers straight towards the tail?
@Davidj3
2 жыл бұрын
I think my friend bred your gin rin chagoi. He breeds in nor cal.
@jcardona1
2 жыл бұрын
Where abouts? Wonder if it's the same guy.
@Davidj3
2 жыл бұрын
@@jcardona1 go you know Leo?
@Davidj3
2 жыл бұрын
I think Madera ca
@jcardona1
2 жыл бұрын
@@Davidj3 ah must be a different guy. Bought this one in Turlock
@yangmeiphuc
2 жыл бұрын
Can u pls share the name of the koi food you are feeding? Thanks
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