[MikeM]

Question: With Sakai having bred back to magoi to obtain size, conformation and genetic strength, and "everyone" getting on board by using his fish in their breeding programs, it seems to me that there would be a much higher rate of culls based on color factors than in older non-magoi lines (as opposed to deformities, which I would expect to be fewer). Can someone say whether I'm guessing correctly? For example, I would expect more sumi and off-gray colors to show up in kohaku fry that have recent magoi blood. ... or, shimmies? If this does not occur, then it teaches something about the recessive characters of red & white, and about the number of generations required to fix a trait. Any observations from folks who travel to Japan in the summer months when culling is at its height?