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 situated in the Vale of Cothi, in Cantref Mawr, and far south of the county boundary of the Teifi, were sometimes spoken of as being in Cardiganshire (Ceredigion). The "Chronicon" of Adam of Usk states that the cwmwd of Caio (properly Cynwyl Caio) was situated ""in Comitatu di Cardikan"." In the Charter of Talley Abbey, Brechfa is also spoken of as ""Lanteilau Brechfa apud Keredigaun"." These statements may be simply mistakes, or they may be echoes of the fact that the kings of Ceredigion conquered Y Cantref Mawr in, the eighth century. The same authority on Welsh topography also deals