I think it is fair to generalise, GUEST, and to say that compared to other coastal regions of Europe there is little emphasis placed on seafood in Ireland, even if it's a generalisation. Salmon, trout and lobster have always been highly rated, but not much else unless it's deep-fried in batter to disguise the taste.

And inland anglers who catch pike and perch generally throw them back. In France they appear on gourmet menus. Try serving fish or shellfish to a party of Irish people and half of them won't touch it. In Belgium mussels are the national dish. Go to a local restaurant anywhere from Brittany to St Petersburg and seafood will be billed as the main attraction.