are there still fish in the sea of galilee
Sea of Galilee The warm waters of the Sea of Galilee support various flora and fauna, which have supported a significant commercial fishery for more than two millennia. Local flora include various reeds along most of the shoreline as well as phytoplankton. Fauna include zooplankton, benthos and a number of fish species such as Acanthobrama terraesanctae. Fish caught commercially include Tristramella simonis and Sarotherodon galilaeus, locally called "St. Peter’s Fish".[4] In 2005, 300 short tons (270 t) of tilapia were caught by local fishermen. This dropped to 8 short tons (7.3 t) in 2009 due to overfishing.[35]
Fish and chips Fried fish as a culinary trend may have begun in Lancashire or it may have come from London's Western Sephardic Jews.[2][3] Originally, Western Sephardic Jews settling in England in the 17th century would have prepared fried fish in a manner similar to Pescado frito, which is coated in a flour.[4] Battered fish is first coated in flour then dipped into a batter consisting of flour mixed with liquid, usually water but sometimes beer. Some newer modifications to the recipe may have cornflour added, and instead of beer sometimes soda water is added.[5] In 1860, the first fish and chip shop was opened in London by Joseph Malin[6] who sold "fish fried in the Jewish fashion".[7]