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    Results 21 to 40 of 78

    Thread: Ginrin Showa Spawn 2020

    1. #21
      Matt24's Avatar
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      After about two and a half weeks of using the three methods in post #20, I have removed thousands, the huge majority of which have been yellow. But still, probably half, or a little more of the thousands that remain are yellow.

      Lately, I have been feeding them adult pellets (that I pulverize in a coffee grinder) and the blended frozen seafood mix. Gotta keep working the numbers down so they can grow. I've been able to keep the tobi in check. I don't think I have found any over 1.5" yet.

      Here are some of the dark ones at 39 days old, most of which are in the 5/8" - 7/8" range. It's almost hard to believe that most of these soragoi looking things will turn into showa and utsuri.

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    2. #22
      Orlando is offline Senior Member
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      Looking very good, nice numbers to work with

    3. #23
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      Looking good ! Matt
      Keep feeding them

    4. #24
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      I started putting a little of the seafood paste on a couple of frisbees hanging from a board across the tub. The paste is blended from canned seafood ~75% (such as salmon, sardines, tuna, mackerel) and ~25% veggies (such as English peas, pumpkin). One of the frisbees is higher in the water than the other. So it looks a little clearer than the others in the photos. The rock in the middle is to keep the frisbee from floating.

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    5. #25
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      At 46 days old, the light colored ones are now down to about 25% of the total.

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      Last edited by Matt24; 07-05-2020 at 12:09 AM. Reason: Added a photo.

    6. #26
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      Uh-oh! A wolf among the sheep!

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    7. #27
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      Update of activity for the record in the last few days ...

      • Cleaned filter and lots of gunk off the bottom of the tub.
      • Replaced the 300 GPH pump with a 500 GPH pump, now that they are unlikely to be pulled in.
      • Drained the tub down to remove tobi. This one, which is a 3" orange ginrin muji, isn't a bad specimen. So I moved it to the little pond with the 4 one-year-olds. A few dark ones left in the tub are near 2", but most of the fry are much smaller.
      • Started finding and removing a substantial number with flared gills, some with scrawny, frail bodies, and a few with crooked tails.


      Quote Originally Posted by Matt24 View Post
      Uh-oh! A wolf among the sheep!

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    8. #28
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      Got the numbers down to about 180, including the three largest 2.5" - 3.5" below that I moved to the little pond with the orange tobi and the 4 one-year-olds. The rest are smaller, mostly 1.0" - 1.5" with a few 2". Hopefully they will like their new reduced numbers as much as their brine shrimp. I'll try to get some in-pond photos of them feeding soon. The sumi seems to look stronger when they are happy in their tub instead of nervous in a pan.

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    9. #29
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      Nice work Matt, they are developing quite nicely.

    10. #30
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      Here are some bad photos of the action as they swarm after their brine shrimp. A long way to go, but they are also really getting after their seafood blend that I place on the hanging frisbees.

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    11. #31
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      They are growing fast, pretty interesting ones

    12. #32
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      Quote Originally Posted by Matt24 View Post

      I've been feeding 2 tablespoons of yeast and 1 tablespoon of pulverized adult pellets mixed in pond water over a whole day. I'll usually gradually step up pulverized adult pellets and reduce the yeast over several days. One unexpected result of the virus outbreak was a shortage of yeast. I couldn't find any in the grocery stores around here. But fortunately my wife had some extra for cooking that I could use.
      After your recent post, I went back through your thread and came across your usage of yeast. I have used yeast on a daphnia culture, but never for koi fry. Does it make a big difference? My experience is that the first food is very important, but I always wonder if there's something I'm missing. Please share your experience with yeast.

      BTW, excellent growth!

    13. #33
      Matt24's Avatar
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      Quote Originally Posted by spkennyva View Post
      After your recent post, I went back through your thread and came across your usage of yeast. I have used yeast on a daphnia culture, but never for koi fry. Does it make a big difference? My experience is that the first food is very important, but I always wonder if there's something I'm missing. Please share your experience with yeast.

      BTW, excellent growth!
      Thanks. The yeast was a tip that I got years ago from Bindi, an Aussie home breeder that used to post here often. I use it along with pulverized adult pellets to try to get the tiny fry eating something to get them through that first few days. They also have algae on the tub walls, since I keep the tub running year round, and algae suspended in the water. Pretty early on, I start scattering the blended seafood mixture. Since they get various foods at the same time, I can't really tell how much each specific food is helping, just that the combo gets them started.

    14. #34
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      I'll definitely integrate this into my feeding system next spring. I thought about making "green water", similar to what is done for daphnia, but never attempted that either.

      Thanks for the tips!

    15. #35
      Matt24's Avatar
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      Quote Originally Posted by spkennyva View Post
      I'll definitely integrate this into my feeding system next spring. I thought about making "green water", similar to what is done for daphnia, but never attempted that either.

      Thanks for the tips!
      You're welcome Sean. The algae in the water just kind of happens, since I don't have a UV on the tub. I try to keep it somewhat controlled to avoid ph swings. The tub is near trees which mostly shade it, and if it gets too green, I will change some water or partially cover the tub.

      I am intrigued by all the spawning projects you have going on and appreciate you sharing the developments.

    16. #36
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      They are 12 weeks old, and I've got the numbers down to about 65-70. In addition to removing deformities and those with scrawny bodies, I am now starting to also remove any kohaku without decent pattern prospects, shiro utsuri that have large areas with no sumi, and the few that are still almost totally dark.

      I blended and froze a new 131 oz food batch with 45 oz salmon, 15 oz mackeral, 41 oz tuna, 15 oz English Peas, and 15 oz pumpkin.

      While I was netting the four remaining one-year-olds from the little pond this morning, I happened to net a couple of the tobi that I had moved over there 3 weeks ago. They had grown 1.5" - 2" that fast. I've been feeding the one-year-olds lots of seafood blend. So I am sure the tobi have been getting their share.

    17. #37
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      These pictured below are 4 months old, mostly 3"-4", though some are slightly outside that range. I've picked about 20 that have at least some chance of developing into keepers. I've moved these to the 1800 gallon pond which they have all to themselves. I have high hopes for a few, but know that several are long shots. About 2/3 of these are ginrin. There are 3 hi utsuri and a kohaku. The rest are showa. None of the few shiro utsuri made the cut to this point. [Sorry for the picture quality. It might help to turn up your screen brightness, as I took these photos at night with a flash-light in one hand and a phone in the other.]

      The two tobi are 7"-8" and have been moved to the 350 gallon tub along with a couple of others. The ginrin orange muji tobi has a nose that is more pointy than I like and the showa tobi's sumi is not very well defined and has very little white. So those in the tub will likely be re-homed at some point.

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    18. #38
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      Here are the rest ...

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    19. #39
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      They look pretty amazing even some of the ones in the other category have some amazing ginrin, to bad the kohaku didn't inherit the Ginrin.
      Last edited by Orlando; 09-24-2020 at 08:42 PM.

    20. #40
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      Quote Originally Posted by Orlando View Post
      They look pretty amazing even some of the ones in the other category have some amazing ginrin, to bad the kohaku didn't inherit the Ginrin.
      Thanks Orlando. It's crazy that they recently looked like post #21 above.

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