Koi
The major named varieties include:Goldfish (金魚) were developed in China more than a thousand years ago by selectively breeding Prussian carp for color mutations. By the Song dynasty (960–1279), yellow, orange, white, and red-and-white colorations had been developed. Goldfish ("Carassius auratus") and Prussian carp ("Carassius gibelio") are now considered different species. Goldfish were introduced to Japan in the 16th century and to Europe in the 17th century. Koi, though, were developed from common carp in Japan in the 1820s. Koi are domesticated common carp ("Cyprinus carpio") that are selected or culled for color; they are not a different species, but a subspecies, and will revert to the original coloration within a few generations if allowed to breed freely.
Goldeye
The goldeye is considered a good fly-fishing fish, but not popular with most anglers because of its small size. It is one of 122 new species of animals, birds, fish documented by the Lewis & Clark Corps of Discovery. Commercial fishing of this species was reported as early as 1876. Its fresh flesh is soft and unappealing, so it was only taken randomly in gillnets and (in the past) sold for dogfood. They are now sought after by many consumers as a smoked fish. Many commercial fishermen sell them smoked after being processed (marinated) in a brine made of spices, salt, brown sugar, and other secret ingredients. They are smoked in oak wood, apple wood, or other woods. Each producer has their own ways of smoking. Despite its soft flesh the goldeye may be soaked in a salt brine for 24 hours and then poached, firming up the flesh.