Carp's three scales are large and thin, with shiny appearance, and the fish is larger. Generally speaking, fish are fatter. In terms of cooking, the three scales of carp may be tender and have relatively few thorns, which is suitable for dishes that need to be cooked for a long time, such as braised or stewed dishes.

The scales of common carp are small and dense, and the body shape may be relatively small, and the fish body is relatively slender. In taste, the meat quality of common carp may be slightly rough, with relatively many thorns, which is suitable for home cooking or making fish balls and other foods.