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 made on the bakestone without a plate or dish; sugar was only added after the fruit was cooked. This was done by lifting off the pastry lid and then working the sugar into the fruit. Making a tart on the bakestone required skill and the use of a special wooden slice. Ceredigion farming traditions go back generations, but the influence of alternative lifestyles has added new ideas and philosophies to traditional ways of life and thus enriched the local community. This means that, in addition to traditional Welsh staples, such as butter and bacon, new foods such as pulses, beans