Koi

Asagi/Shusui includes Konjo Asagi, Narumi Asagi, Hi Asagi, Taki Asagi, Mizu Asagi, Hana Shusui and Hi Shusui. A good example of one of these ancient Koi varieties can be breathtakingly elegant and beautiful.

Defining features
Both Asagi and Shusui are blue Koi with a darker blue netting or reticulated effect over their scales called a vignette. Asagi are fully scaled, whereas Shusui are ‘doitsu’, meaning they have only a maximum of four lines of scales – two along the dorsal line and one along each lateral line. Asagi and Shusui usually have some red (beni or hi) around the nose and cheeks, along the body and in the fins. The different names (for example Konjo, Hana) refer to the shade of blue or level/position of red. For example, a Hana Shusui has narrow red patterns between dorsal and lateral scale lines.

Origin
Asagi, from Asagi Magoi (Japanese food fish), is probably the earliest recognised Koi, appearing by natural mutation in the 19th century. Shusui were produced early in the 20th century, when German doitsu carp were introduced to Japan and crossbred with Asagi.

Basic appreciation points
• A clean, light blue or white head.
• A very clearly defined vignette effect, with each scale area showing a neat, darker blue ‘pine-cone’ pattern.
• Bright, fiery-looking red, wherever it appears.
• For Shusui, along the dorsal line the scales should look very neat, in two complete rows, without any odd (redundant) scales.
• For Shusui, the skin between scale lines should show no spots or stains.

Common problems
• Yellowing or staining of the head.
• Development of large numbers of tiny black spots on the body.
• Dull, brownish or washed-out red colour.
• Grey, rather than blue colour.
• A blurred, indistinct vignette.
• For Shusui, be aware of incomplete scale lines, redundant or out-of-line scales, and poorly shaped or mismatched scales within the lines.
• For Shusui, because of the German carp bloodlines, a small triangular head and rather stumpy body can occur.

Written by Kate McGill

Photo supplied by Kate McGill