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Shubunkin (Japanese: 朱文金, Hepburn: Shubunkin, 'vermilion brocade') are a hardy, single-tailed goldfish with nacreous scales and a pattern known as calico. [1] They are of Japanese origin. [2] [3] The Shubunkin was created by Akiyama Yoshigoro (ja:秋山吉五郎) by crossing Calico telescope eye with a Comet goldfish and a Common goldfish.
Although calico coloration occurs in many fancy goldfish varieties such as telescope eyes, fantails, ryukins, orandas, and ranchu's, the nacreous scale characteristic is usually exclusive to the shubunkins, which are single-tailed fish that are similar to the common goldfish and could grow up to 12 inches in length. [2] [3] Calico Ryukin goldfish
Ryūkin goldfish, Plate XIX in: Goldfish and Their Culture in Japan, by Shinnosuke Matsubara. Yamagata kingyo (yamagata goldfish) or sabao (mackerel tail) or tamasaba - a hardy single-tailed variety of the ryukin that has been developed in the Yamagata Prefecture of Northern Japan.
The egg-fish goldfish is a goldfish that lacks a dorsal fin and has a pronounced egg-shaped body. [ 41 ] [ 42 ] The Shukin is a Ranchu-like goldfish developed from Ranchus and Orandas at the end of the 19th century in Japan.
Unlike the other adult Goldfish flavors, Chilean Sea Bass pouches will not be available in grocery stores. Instead, snackers can purchase up to two bags of the crackers ($7.38 for both) at ...
Nymph goldfish - It is similar to the fantail, except they have a single caudal fin and anal fin. Considered a byproduct of the breeding process due to recessive genes handed down from fantail or veiltail parents. Tamasaba goldfish (or Sabao goldfish) - It is similar to the ryukin, except they have a single caudal fin and anal fin. A rare type ...
They shot the pilot at the iconic Mr. Beef on Orleans, in Chicago, then built a working kitchen on a stage in L.A. that re-created the space but gave themselves more room for easier camera ...
Al's Beef claims that Tony Ferreri invented the sandwich in the 1920s to serve at weddings; his son Al later began selling beef sandwiches in 1938. [6] Others believe that Chicago restaurants adapted the French dip sandwich from Los Angeles in 1948 or 1949. [8] According to the Chicago Tribune, the sandwich was not very popular in the 1950s and ...