Food Magazin Article

Shellfish and its impact on Irish food culture

Ireland is an island with impressive 7,000 kilometers of coastline. Therefore, it is no wonder that many of the typical Irish dishes are made with seafood. Especially in coastal cities such as Galway and Dublin, the sea has always been the main source of food. It is important to note though that the Irish were late in discovering the fishing industry, compared to other European countries. This is probably attributable to the fact that they didn’t want to sail out into the dangerous Atlantic. What a blessing for the Irish that certain shellfish could literally be picked up at low tide and so became an important source of food on the coast.

Shellfish is a broad term for crustacean and mussel seafood like shrimps, oysters, prawns and crabs. Initially it was considered as poor man’s food. This is partly related to the fact that during the Great Famine between 1845 and 1852, many starving people came to the coast to search for food. Over time that changed, mainly due to the lesser incidence of shellfish in Irish waters. Shellfish was eaten less frequently, got more expensive and today is a popular dish for everyone.

To maintain the traditions of eating shellfish and to honor their historical importance appropriately, many seafood festivals are held annually. The most famous of these is the Galway Oyster Festival. It is certainly one of the most important festivities of Ireland and has been held since 1954 on the last weekend of September, in order to celebrate the annual oyster harvest. The highlights include the opening ceremony, during which the newly crowned Oyster Pearl is presented, and the Guinness World Oyster-Opening Championship. However, eating oysters and other shellfish dishes such as the Irish Dublin Lawyer, lobster prepared with whiskey and cream, is the most important aspect of this festival. The 22,000 annual visitors show the enduring importance of shellfish for the Irish and their food culture.