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 Kingdom of Ceredigion The Kingdom of Ceredigion was one of several Welsh kingdoms that emerged in 5th-century post-Roman Britain. Cardigan Bay to the west and the surrounding hilly geography made it difficult for foreign invaders to conquer. Its area corresponded roughly to that of the county of Ceredigion. Ceredigion transparently means "the people of Ceredig." Tradition found in the work of Nennius, a 10th-century Welsh chronicler, traces Ceredigion's foundation to Ceredig, son of Cunedda. According to Nennius, Cunedda migrated with his sons and followers from the Hen Ogledd (southern Scotland) in the 5th century. In pre-Roman, and possibly Roman times,