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.
Welsh people the Isle of Anglesey, Carmarthenshire, North Pembrokeshire, Ceredigion, and parts of western Glamorgan, although first-language and other fluent speakers can be found throughout Wales. However, Cardiff is now home to an urban Welsh-speaking population (both from other parts of Wales and from the growing Welsh-medium schools of Cardiff itself) due to the centralisation and concentration of national resources and organisations in the capital. For some, speaking Welsh is an important part of their Welsh identity. Parts of the culture are strongly connected to the language — notably the Eisteddfod tradition, poetry and aspects of folk music and dance. Wales also