Cuisine of Ceredigion bacon and leeks are added to a pastry-lined dish before being baked. Sand eels (llymriaid) were also eaten as part of the local diet and were usually fried in bacon fat. Lobster and shellfish are an important sea food industry for Ceredigion. However, by the 1980s the lobster stock of Cardigan Bay had become seriously depleted and this led to the Development Board for Rural Wales commencing a restocking programme. As a result, 19,000 baby lobsters were tagged and released off Aberystwyth between 1984 and 1988. Although fishing has been a traditional activity in Ceredigion for generations, fish stocks became
Cuisine of Ceredigion Cuisine of Ceredigion The coast of Ceredigion is made up of a long coastal plain that contains high cliffs, coves, large bays and estuaries. The coastal plain gets narrower towards the more mountainous north of the county and is cut by the wide estuaries of the Teifi and the Dyfi. The broad and fertile Teifi valley is ideal for dairy farming and mixed farming. Heavy rainfall washes the minerals out of the soil and results in the mountainous areas of the county having relatively poorer, acidic soils. The plough line can be as low as 700 feet, which restricts cultivation.