Limpets would also be boiled with nettle tips, to help tenderise them, before being fried in oatmeal. S. Minwel Tibbott, in her book 'Welsh Fare', has a recipe for Limpet Pie (tarten lygaid), which is a traditional dish from Aberporth. The limpets are boiled for half an hour and then bacon and leeks are added to a pastry-lined dish before being baked. Sand eels (llymriaid) were also eaten as part of the local diet and were usually fried in bacon fat. Lobster and shellfish are an important sea food industry for Ceredigion. However, by the 1980s the lobster stock of Cardigan Bay had become seriously depleted and this led to the Development Board for Rural Wales commencing a restocking programme. As a result, 19,000 baby lobsters were tagged and released off Aberystwyth between 1984 and 1988. Although fishing has been a traditional activity in Ceredigion for generations, fish stocks became heavily depleted due to commercial fishing. Today the trade is mainly restricted to local, part-time fishing boats. Gilli Davies comments that this means fishmongers and restaurants in places like Aberaeron usually serve fresh fish which may have been caught the same day, compared to deep sea fishing where the catch may spend up to two weeks at sea, before being transferred to market and consumed. The traditional importance of sea food to the local economy is now celebrated with the Cardigan Bay Seafood Festival. This seafood festival is held each July at Aberaeron harbour. Aberaeron also hosts an annual Mackerel festival, in late August and early September, in order to celebrate the traditional importance of this fish to the economy of the town. Freshwater fish Freshwater fish were also a traditional and important part of the Ceredigion diet. The River Teifi is noted for its salmon and sewin. The source of the river is located near Tregaron. The river then runs through a valley that was once "thick with mansions and former great houses" before entering the sea at Cardigan. It is said that during the nineteenth century salmon was so plentiful that servants begged not to be fed it more than three times a week. As a result, 'Teifi salmon sauce' is found in almost every collection of Welsh recipes from the kitchens of the Welsh country houses. Freeman notes that Welsh eighteenth century recipes tend to use a large quantity of butter, which reflects the fashion in most