Irish cuisine became associated with the poor and the shame of colonisation. Seafood remained an important part of the diet in coastal cities like Galway and Dublin. In Dublin the fish seller is celebrated in the traditional folk song "Molly Malone", and in Galway the international Galway Oyster Festival is held every September. An example of a modern Irish shellfish dish is Dublin Lawyer (lobster cooked in whiskey and cream). Salmon and cod are perhaps the two most common types of fish eaten. Carrageen moss and dulse (both types of red algae) are commonly used in Irish seafood dishes. Seaweed, by contrast,
Carrageenan on an industrial scale in the 1930s, they were first used in China around 600 B.C. (where "Gigartina" was used) and in Ireland around 400 A.D. Carrageen gelatin can be prepared by boiling 5 ounces (142 gm) of rinsed Irish moss in 8 quarts (7.57 litres) of water for 10 minutes, stirring the mixture as it boils. Two quarts (1.9 litres) of cold water are rapidly added to the hot brew, and after the mixture has cooled, it is strained through a cloth. It is then cooled for 24 hours, during which time it becomes gelatinous. , global sales of