| shipping koi
frequently asked questions
Why does it akes always such a long time after ordering before you can ship?
Transport Procedure:
You may not realize what is really involved in shipping koi: in our approach we have been exterminating and studying first the factors that affects most the arrival condition and later on the quality and tried where we could to improve the things.
With proper pre-planning, well in advance of the shipping date the risks of unnecessary delays in delivery and pickup are avoided. All loading should be planned to allow boxes to be shipped as soon after loading as possible. That's why you can't unlike other things ship koi spontaneously or at sudden.
Our solution:
This idea needs a fine tuned communication between the shipper and breeders who are packing the fish, transporters and last but not airlines to ensure an operation all just in time. Things you can't see, straight right away, but have tremendous effects on the arrival condition and final health condition of your koi when introduced into your facility.
By using as much as possible "direct connections" to final arrival destinations and planning in a fine tuned first loading time here in Niigata, controlling and monitoring the building up of aircraft pallets at Narita airport, we try to avoid any unnecessary extra handling of the boxes holding the fish and thus avoiding any additional possibility that could stress the fish health condition.
Why are fishes of almost same size packed in different numbers?
Carrying Capacity
The maximum weight of fish that can be safely transported within a given period of time is the carrying capacity. Carrying capacity depends on the duration of haul, water temperature, fish size, and fish species. If water quality conditions such as temperature, oxygen, carbon dioxide, alkalinity, and ammonia are constant, then carrying capacity will depend on the fish species.
Our solution:
In our experience the breeder is the best man to decide finally upon this. All related to the different varieties that may have very different water quality requirements and packing conditions in density, so it is important to know the requirements for each variety being transported to ensure its good husbandry and health. As we think breeders best to decide, upon their long lasting experience, you will find different numbers of fishes same size packed and as well difference in used amounts of water.
What is according to you the most important factor during transport?
Water Quality During Shipping.While in the plastic bags during the transportation process, fish health will be affected by changes in various water quality parameters. The parameters to be considered are temperature, dissolved oxygen, pH, carbon dioxide, ammonia, and the salt balance of the fish's blood. The rate of change of each parameter will be affected by the weight and size of fish to be transported and the duration of transport.
Temperature
Sunlight or for example temporary storage on a tarmac can quickly lead to increased transport water temperature, which affect other water chemistry (e.g., ammonia and dissolved oxygen).Additionally, high temperatures can directly cause stress to cool water fish such as koi.
Fish are cold-blooded; as a result, the temperature of their environment will affect the metabolic rate of fish. The metabolic rate of fish will double for each 0,5 C) increase in temperature and be reduced by one-half for each 0,5 decrease in temperature. A reduced metabolic rate will decrease the oxygen consumption, ammonia production, and carbon dioxide production. It is, therefore, essential to transport fish at low temperatures. Coldwater fish such as koi inhabit colder water and naturally should be transported at temperatures such as 10 C.
Our solution:
To achieve the desired transport temperature, fish is held at the breeders place in tanks that have access to cool water. By holding the fish in tanks for at least 5 days, the water temperature can be gradually reduced with additions of cool water from the cleanest available source to ensure as much as possible pathogen-free transport water.
As Niigata breeders have many years of experience in preparing fish for extended transport, we ensure them enough time to achieve these desired optimal conditions. In close communication with local transporters and airlines we always use temperature controlled transport summer and wintertime. Ice packs are used upon needs.Each shipment is monitored and regular we check full transport haul by putting in temperature measurement to see if the desired transport temperature of max 10 C is as much as possible maintained.
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Dissolved Oxygen Levels During Transport: The Limiting Factor
The most important single factor in transporting fish is the provision of adequate concentrations of dissolved oxygen (DO). The importance of supplying adequate levels of dissolved oxygen cannot be overemphasized. Failure to do so results in severe stress and possibly hypoxia or build-ups of blood lactic acid, which may contribute to fish, kills two to three days after stocking.The amount of oxygen that can be dissolved in water is based on water temperature. When the upper level is reached the water is referred to as being "saturated with oxygen." DO saturation is higher for cool water than for warm water. For example, at sea level DO saturation of 7 C water is 12.1 parts per million (ppm) while at 15 C saturation is 10.0 ppm. Because pure oxygen is used during bag transport, DO levels in the water will be saturated and the low oxygen levels will usually not be a problem, unless the bag is improperly sealed or develops holes caused from the spines of large fish. It is important to have a 75% volume of oxygen in the bag to insure adequate diffusion of oxygen at the surface of the water.
PH
The quantity of hydrogen ions (H+) in water will determine if it is acidic or basic. The scale for measuring the degree of acidity is called the pH scale, which ranges from 1 to 14. A value of 7 is considered neutral, neither acidic nor basic; values below 7 are considered acidic; above 7 basic. The acceptable range for fish is between pH 6.5-9.0. The pH of water will be influenced by the alkalinity (buffering capacity) and the amount of free carbon dioxide. The pH of the transport water will also affect the toxicity of ammonia. Even in well-buffered transport water the pH will sometimes decrease by one pH unit.
Carbon Dioxide
As fish respire they produce carbon dioxide as a by-product of respiration. Carbon dioxide will react with water to form a weak acid. This weak acid will in turn decrease the pH of the water. High levels of carbon dioxide (greater than 20 ppm) will interfere with the oxygen uptake in the fish's blood.
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