There are skills in choosing and purchasing koi.
First, how to choose koi.
The choice of koi can follow certain criteria. Since ancient times, the evaluation standard for koi has always been a system of 50 points in posture, 30 points in color and 20 points in pattern. The recent development is a 3-2-2-1-1 system with 30 points in posture, 20 points in color, 20 points in pattern, 10 points in quality, 10 points in taste and 10 points in style. Among them, posture includes swimming posture and figure, genetic factors are dominant, while beautiful colors and patterns account for 70%, water quality accounts for 20%, and feed accounts for 10%. Therefore, the improvement of water quality is particularly important for the color enhancement of koi. The so-called good water quality is that the pH value from 7.2to 7.4 is low in iron ion, chloride ion and sulfate ion, low in hardness and rich in dissolved oxygen. At the same time, the feed is rich in hyperchromic substances such as spirulina, Antarctic krill, alfalfa powder, hairy shrimp, shrimp skin or artificial pigment.
Second, how to distinguish the male and female of koi.
The abdomen of the female fish is larger than that of the male fish; the width of the female fish is nearly round in the anus, while the male fish grows oval in size; at the stage of sexual maturity, there is a rough horny protuberance on the edge of the pectoral fin of the male fish.
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stewed fish head with sauce in casserole
Ingredient: fish head (preferably bighead carp head) 1.5kg. Ingredients: 2 taels of fat and lean pork, 1 tael of searice, a little onion, ginger and garlic. Seasoning: lard 2 taels, vegetable oil 2 taels, salt, soy sauce, monosodium glutamate, cooking wine a little. Pepper can be made according to your own taste. Cooking method: wash the fish head to the gills, scald it with boiling water, remove the black skin, add a little salt and cooking wine, and drown for 10 minutes. Chopped onion, ginger and garlic. Heat the fried spoon with vegetarian oil and deep-fry the fish head until golden brown. Stir-fry the pork in a frying pan and add it.
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Seven star saury
Seven-star knife fish: ClownKnife (Notopterus chitala), alias: Oriental knife, bow back fish, abalone hole hunchback fish, flower knife fish. Produced in Thailand, Myanmar, India, the size of 90cm, the optimum temperature of 28°C, very adaptable, in general water quality can grow, suitable for water temperature above 24°C. It grows fast and is easy to raise. It is a nocturnal fish, mainly carnivorous, minced meat, fish pieces can be fed, most like to eat live fish and shrimp, can not be mixed with small fish. female and male fish
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