The Sea of Galilee has been fished for thousands of years, and the fish that swim in its waters are woven into the stories, economy, and cuisine of the region. The most famous is St. Peter’s Fish (tilapia), but the lake supports several species that have been part of Galilean life since biblical times.
St. Peter’s Fish
The Galilee tilapia, locally known as musht or amnon, is called St. Peter’s Fish after the Gospel story in which Jesus told Peter to cast a hook and find a coin in the mouth of the first fish he caught (Matthew 17:27). Whether the fish cooperated, the name stuck. Today, St. Peter’s Fish is the signature dish of every lakeside restaurant in Tiberias, served whole, grilled, and accompanied by salads and chips. Most of the fish served in restaurants is now farmed rather than lake-caught.
Other Species
The lake is also home to sardines (kinneret sardine), barbel (biny), and catfish. The sardines are believed to be the “small fish” mentioned in the miracle of the loaves and fishes. Barbel, a large bottom-feeder, was the most commercially important fish in the lake for decades.
Fishing Today
Commercial fishing on the Sea of Galilee has declined significantly due to environmental regulations and the reduction of fish populations. The lake’s ecosystem faces challenges from water level fluctuations, invasive species, and the ongoing tension between conservation and commercial use.
Taste It with Hoshen Tours
No visit to the Sea of Galilee is complete without tasting St. Peter’s Fish at a lakeside restaurant. Hoshen Tours knows the best spots.