Caring for koi fish requires comprehensive management of water quality, living environment, feeding techniques, and more. Here are the key points:
1. Water Quality Management
Water Change Frequency
Replace 1/3 of the water weekly. New water should be left to sit for 1-2 days beforehand to remove chlorine, and the temperature difference between new and old water should not exceed 3°C. Maintaining slightly alkaline water (pH 7.2-8.0) is ideal.
Filtration System
Equip with a high-efficiency filtration device. Clean the filter media regularly or choose a filter with a backwash function.
2. Living Environment
Tank/Pond Selection
Each adult koi needs at least 100 liters of water. For tanks, a length of over 1 meter is recommended.
Ponds should not be too shallow to ensure enough space for swimming.
Oxygenation and Anti-Jumping Measures
Use an air pump to maintain adequate oxygen levels. Tanks must be fitted with a anti-jumping net (koi are prone to jumping when startled).
3. Feeding Techniques
Food Selection
Prioritize high-protein specialized koi food. Supplement with live bait like water earthworms or bloodworms (ensure they are clean).
Feeding Method
Feed 2-3 times daily, with portions that can be finished within 5 minutes to avoid leftover food polluting the water. Reduce feeding when water temperature drops below 13°C in winter.
4. Mixed Breeding and Health Monitoring
Mixed Breeding Recommendations
Koi can coexist with grass goldfish or plecos. Avoid keeping them with small fish or aggressive species.
Disease Prevention
Monitor the fish’s condition. If symptoms like lying at the tank bottom or fin rot appear, promptly check for water quality issues or parasites.
Additional Notes
Density Control
Avoid overcrowding to reduce the risk of water deterioration and disease.
Seasonal Adjustments
In summer, you can add vegetables to their diet. In winter, maintain water temperature (15-26°C is optimal) with insulation.
By following these methods, you can effectively improve the survival rate and ornamental value of your koi.