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
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,