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 with the statement given in the Life of St. Carannog, that the River Gwaun, which flows into the sea at Abergwaun (Fishguard), formed the southern boundary of the kingdom, and shows that in an older version of the same, the Teifi is represented more correctly as the southern boundary. The substitution of the Gwaun for the Teifi, is due to the inclusion, in 1291, of the deaneries of Cemaes and Emlyn with Ceredigion, in the Archdeaconry of Cardigan. Kingdom of Ceredigion The Kingdom of Ceredigion was one of several Welsh kingdoms that emerged in 5th-century post-Roman Britain. Cardigan Bay to