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 muscular flesh and a more buttery taste. Trout are also plentiful in the rivers of Ceredigion and are farmed commercially at Rhydlewis Trout Farm where the trout are raised in pools fed by the rivers Teifi and Ceri and smoked in wooden chambers. The flavour of lamb from Welsh Mountain Sheep is influenced by geography. Ceredigion's coastal cliffs are subject to westerly winds which cover the cliffs in salt spray. The spray is caught by goose grass on which the lambs graze and this influences the flavour of the meat. Along estuaries and salt marshes, such as the Dyfi Estuary