Three scales are a type of carp, also known as mirror carp. There are only scales on both sides of the fins and in the middle near the tail, and there are only three phosphorus in the middle. It comes from the original West Germany Introduced species.

The common carp has two white veins on both sides of its back. This is something that creates a special fishy smell. The white veins must be pulled out when killing. There is no fishy smell when burned. Can this be handled in this way? Give it a try.

Use a knife to make a cut from behind the gills of the fish. You will see a white line in the fish meat (and then make a cut in front of the fish tail). Grasp the white line with your hands and pull at the sides. Use the back of the knife to pat the fish body so that the fishy threads are taken out, and do the same on the other side.