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 27%), followed by Carmarthenshire (23%), Ceredigion (22%) and the Isle of Anglesey (19%). Among respondents between 16 and 74 years of age, those claiming Welsh ethnicity were predominantly in professional and managerial occupations. In advance of the 2011 UK Census, the Office for National Statistics (ONS) launched a census consultation exercise. They received replies from 28 different Welsh organisations and a large proportion of these referred to Welsh ethnicity, language or identity. For the first time ever in British census history the 2011 Census gave the opportunity for people to describe their identity as Welsh or English. A 'dress rehearsal'