Cuisine of Ceredigion The sea around Ceredigion has traditionally been rich in fish and for many centuries great shoals of herring would be caught in Cardigan Bay. The fish would be landed and sold at all the Ceredigion ports, including Aberaeron, Aberporth and Aberystwyth. At Aberystwyth the volume of herring landed increased significantly after the harbour was enlarged during the eighteenth century. Here, the fish were salted between September and November and then packed in barrels for transport by train to England. Herring was also an important food source for local people and the fish were salted in the autumn for winter use.
Kingdom of Ceredigion a part of southern Ceredigion was in the territory of the Demetae and possibly part of that of the Ordovices. In post-Roman times, however, there is no evidence that the Kingdom of Dyfed included any part of Ceredigion. Modern Ceredigion corresponds almost exactly to the ancient kingdom of Ceredigion. This name is derived from an adjective Cereticianus, itself a derivative of the proper name Cereticus (Cere- dig), known as the son of Cunedda. Though modern Ceredigion corresponds very closely to the old kingdom of Ceredigion, yet it would appear that, in the thirteenth and fourteenth centuries, certain places in Carmarthenshire,