how to identify liquid kok from hard kok?????

[RD.]

Take a look at the photo that was posted previously, it should be rather obvious that the nuchal hump mostly consists of tissue, not fat. Danielcho was correct on that part. Lipids (fat) play a very small role in the development or size of a nuchal hump.

 

[RD.]

Tissue mostly consists of water, in most organisms. Lean muscle tissue contains approx. 75% water by weight.

http://www.fao.org/wairdocs/tan/x5916e/x5916e01.htm

The main constituent of fish flesh is water, which usually accounts for about 80 per cent of the weight of a fresh white fish fillet. Whereas the average water content of the flesh of fatty fish is about 70 per cent, individual specimens of certain species may at times be found with a water content anywhere between the extremes of 30 and 90 per cent.

 

[Aquatic Aggression]

All water kok I have had or seen personally are so fatty throughout though cheecks and throat and body width

 

[RD.]

Which has absolutely nothing to do with nuchal humps .......


I'm certainly not saying that there aren't some very fat (obese) FH's, I too have seen plenty of fat fish.

 

[raja]

Ok maybe you should read ill make it bold so you can figure out what I said.



Have you ever had a high quality fh? I dont think you ever had. I'm talking about experience and your going to tell me this is fat?


Do some research before you think you know everything.

http://www.monsterfishkeepers.com/f...w-do-you-get-the-kok-to-pop-up-is-it-gen-only

YES he needs as u said

 

[DDK]

Thank you RD.