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.
Cuisine of Ceredigion eyes are bright". In Ceredigion, Mackerel was usually fried in vegetable oil or olive oil. The olive oil used to be imported into the Ceredigion ports that used to trade with the Mediterranean. It is reported that in the 1880s the fishermen of Aberaeron and New Quay once caught over one million mackerel over two nights. The fish were sold for a farthing each and what remained unsold from the mammoth catch was used on the fields as fertilizer. Monkfish is commonly caught in Cardigan Bay and Colin Pressdee comments that this fish is particularly suitable for kebabs due to