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 baked and garnished with fresh parsley. [Welsh Calendar Cookbook, P 12] Shellfish gathered from the shore once formed an important source of food for Ceredigion families. One traditional dish included scrambled eggs to which limpets (llygaid meheryn) and common periwinkles (gwichiaid) were added, these were then fried in bacon fat. Limpets would also be boiled with nettle tips, to help tenderise them, before being fried in oatmeal. S Minwel Tibbot, in her book 'Welsh Fare', has a recipe for Limpet Pie (tarten lygaid), which is a traditional dish from Aberporth. The limpets are boiled for half an hour and then