In the present case, preparation of fish scale based porous carbon from two different types of fish’s scales (talipia and rohu) purchased from the local market has been studied. Phosphoric acid of 20 M concentration has been used for porous carbon preparation. Brunauer–Emmett–Teller (BET) and Scanning Electron Microscope (SEM) analysis have been done to study the porosity, surface area distribution, pore size distribution and surface morphology of the activated carbon formed in each case. A comparison has been done with the commercially available activated carbon and the fish scale based porous carbon based on the physical parameters.