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BWYD O'R MR                                                FOOD FROM THE SEA

Arferai trigolion Pen Llŷn fanteisio ar yr hyn oedd gan y mr i'w gynnig iddynt yn fwyd. Dyma rhai o'u hoff fwydydd a'r ffordd yr oeddynt yn eu dal neu'u casglu a'u darparu.

The people of Llŷn took advantage of all that the sea had to offer them as food. Here are some of their favourite foods together with the way it was caught or collected and prepared.

 

GWICHIAID

Casglu

Maent iw cael ar gerrig pan maer mr allan.

Darparu

Gadael iddynt sefyll dros nos mewn dŵr a halen.

Eu rhoi mewn gogor au golchin lan.

Yna eu rhoi mewn dŵr berwedig au berwin gyflym am 5 munud.

Tynnur cig allan or gragen gan ddefnyddio nodwydd ddur gan forol peidio chynnwys y llygad.

Coginio

Ffrior cig mewn lard am tua 5 munud.

Torri wy drostynt tra maent yn ffrio yn y badell.

Eu bwyta gyda phupur, halen a finegr.

 

 

PERRYWINKLES

Collection

They can be collected from rocks at low water.

Preparation

Leave to stand overnight in salted water.

Place in a sieve and wash until clean.

Place in boiling water and boil rapidly for 5 minutes.

Remove meat from shell with a needle, ensure that the eye (operculum) is not included.

Cooking

Fry meat in lard for 5 minutes.

Break egg over meat whilst frying if desired.

Season with salt and pepper and add vinegar before eating.

 

CREGYN LLYGAD MYHAREN

Casglu

Maent iw cael ar gerrig pan maer mr allan. Maent wedi glynud yn dyn yn y graig ac maen rhaid eu taro i ffwrdd gyda charreg neu forthwyl.

Darparu

Gadael iddynt sefyll dros nos mewn dŵr a halen.

Eu rhoi mewn gogor au golchin lan.

Coginio

Eu berwi yn sydyn mewn dŵr berwedig am ychydig dros 5 munud.

Cregyn llygad myharen / Limpets

 

LIMPETS

Collection

They can be collected off rocks at low water.

They adhere strongly to rocks and must be knocked off with a stone or hammer.

Preparation

Leave to stand overnight in salted water.

Place in a sieve and wash until clean.

Cooking

Place in boiling water and boil rapidly for 5 minutes.

MR GYLLILL

Casglu

Maer mr gyllill iw cael ar drai mawr ar draethau tywod fel Tŷn Tywyn, sydd rhwng Llanbedrog ac Abersoch. Gellid eu dal drwy balu rhaw ond maen hawdd eu torri wrth ddefnyddio rhaw.

Gellir eu dal llaw a dymar ffordd orau iw dal er mwyn eu bwyta. Lle mae mr gyllell gwelir pant bach crwn tua 25mm o led thwll bach hirgrwn yn ei ganol. Caiff y fr gyllell aer trwyr twll bach hwn. Rhaid nesau at y twll yn ofalus. Os bydd y fr gyllell yn synhwyro bod rhywyn yn dod bydd yn chwythu dŵr trwyr twll ac yn diflanun gyflym i lawr trwyr tywod nes mynd allan o gyrraedd.

Darparu

Wedi cael hyd i fr gyllell maen rhaid ei dal drwy wthio bys i lawr drwyr tywod tua 75mm oddi wrth y twll. Gellir teimlo y fr gyllell ac maen rhaid ei gwthio ir ochr yn erbyn y tywod efor bys tran turrio wrh ei hochr efor llaw arall. Os gwneir hyn yn rhy araf, bydd y pysgodyn yn mynd i lawr yn gyflym drwyr tywod a gadael dim ond cragen wag ar ei l.

Fe all y casglwr fod yn anlwcus a gwthio ei fys yn erbyn ochr finiog y fr gyllell. Pan fo hyn yn digwydd bydd yn agor ei fys a darganfod pam y gelwid y pysgod cregyn hyn yn fr gyllill.

Darperir mr gyllill drwy eu golchi amryw o weithiau.

Eu rhoi mewn desgil enamel a thollti dŵr berwedig arnynt.

Eu codi or dŵr wedi ir cregyn agor.

Tynnur pysgod or cregyn.

Tynnur perfedd o ganol y pysgodyn.

Torrir pysgodyn ar ei draws yn ddarnau tua 6mm o hyd.

Rhoir darnau cig mewn gogor a rhedeg dŵr oer or tap drostynt.

Cogino

Eu ffrio mewn lard am ychydig a rhoi pupur a halen arnynt tra maent yn ffrio.

Torri wy arnynt.

 

 

RAZOR FISH

Collection

Razor fish can be caught during spring low water tides on sandy beaches such as Tŷn Tywyn, which is between Llanbedrog and Abersoch. They may be dug with a spade but this leads to damaged shells and sandy meat.

They may also be caught by hand and this is the best method if the fish are to be eaten. Where there is a razor fish in the sand, a small hollow about 25mm wide with an oval hole in the middle is seen. The razor fish breathes through this hole. The hole must be approached carefully. If the razor fish detects movement it expels water through the hole and rapidly disappears out of reach into the sand.

Preparation

After finding a razor fish, it must be caught by pushing a finger down through the sand about 75mm away from the hole and at an angle to it. The razor fish may be felt and it must be pushed sideways with the finger against the sand while digging away at the sand on its opposite side with the other hand. If this is done slowly, the fish will disappear quickly through the sand leaving behind nothing but its shell.

The gatherer may be unlucky enough to press his finger against the sharp edge of the razor shell. When this happens, the gatherer ends up with a cut finger and an appreciation of why razor fish are so named.

Razor fish are prepared by washing several times.

Place in an enamel basin and pour boiling water onto them.

When shells have opened remove from water.

Remove fish from shell.

Remove gut from middle of fish.

Cut fish into pieces about 6mm long.

Place pieces of meat into sieve and hold under cold running water.

Cooking

Fry in lard for a short time add salt and pepper whilst frying.

Break egg over them and continue frying until egg is cooked.

 

LLYMRЇAID

Casglu

Gellir dal llymraid wrth balu rhaw yn y tywod. Roedd eraill yn eu dal wrth dynnu cryman drwyr tywod. Maent iw cael ar drai mawr yn ystod y nos ym mis Mai. Ers talwm cerddair bobl i lawr y llwybrau o bentrefi gwledig fel Mynytho i draeth Tŷn Tywyn i ddal llymraid. Llwybr Llymraid yw enwr llwybr syn rhedeg uwchben y chwareli o draeth Llanbedrog i draeth Tŷn Tywyn. Byddent yn rhoi edau trwy bennaur llymraid au hongian i gochi yn yr hen simdde fawr er mwyn eu cadw at y gaeaf.

Llymraid wediu ffrio.

Darparu

Eu golchin lan i gael gwared or tywod.

Pinsiou pennau i ffwrdd hefo bys a bawd.

Coginio

Eu ffrio mewn lard am ychydig.

Torri wy drostynt pe dymunir.

 

Dal llymriaid / Catching sandeels

 

Llymriaid / Sandeels

 

Ffrio'r llymriaid / Frying sandeels

 

 

SANDEELS

Collection

Sandeels may be collected by digging in the sand with a spade. Others caught them by dragging a sickle through the sand. They may be caught on the night ebb of spring tides during May. In the old days people walked down to Tŷn Tywyn from inland villages such as Mynytho. The path that lies above the quarries and which runs from Llanbedrog to Tŷn Tywyn is known in Welsh as "Sandeel Path." Thread was passed through the sandeels heads to enable them be hung and smoked in the old chimneys thereby preserving them for winter.

Fried Sandeels

Preparation

Wash well to remove sand.

Remove heads by pinching between thumb and forefinger.

Cooking

Fry for a short time in lard.

Break an egg over them if desired.

 

PENWAIG

Penog Picil

Darparu

Gildio, sef tynnu, pen y penog i ffwrdd efo bys a bawd ac fe ddaw y perfedd allan iw ganlyn.

Rhedeg cyllell ar hyd y naill ochr er mwyn tynnur gemau oddi ar y croen.

Golchir pennog yn lan ai sychu efo cadach sych.

Rhoi y penwaig mewn tun rhostio gyda finegr piclo neu finegr cyffredin a sbeis piclo cymysg mewn bag.

Rhoi pupur a halen drostynt.

Torri nionod au rhoi yn y tun yn ogystal deilen y cwrw.

Eu rhoi i goginio mewn popty araf am tua 2 awr.

Bydd y penwaig yn barod pan for esgyrn wedi mynd yn frau ar finegr diflannu or tun.

 

Penog, tatws trwyu crwyn a phicil bresych coch

Darparu

Gildio, sef tynnu pen y penog i ffwrdd efo bys a bawd ac fe ddawr perfedd allan iw ganlyn. Glanhaur gemau oddi ar y penog ai olchi.

Coginio

Ffrior penog mewn lard gyda nionod gan rhoi gaead ar y badell.

Berwir tatws yn eu crwyn mewn sosban.

Bwytar penog gydar tatws trwyu crwyn a phicil bresych coch.

 

Bloater a thatws trwyu crwyn

Bloater yw penog wedi ei halltu ai gochi. Mae ei berfedd wedii dynnu allan ond nid yw wedii agor ac mae ei ben wedii adael arno.

 Rhoddir y bloater iw goginio yn y sosban ar ben y tatws trwyu crwyn.

 

 

HERRING

Pickled Herring

Preparation

Remove head from herring with thumb and forefinger. The intestines come away with the head.

Run a knife along either side in order to remove the scales.

Wash herring well and dry with a dry cloth.

Place herring in a roasting tin with pickling vinegar or ordinary vinegar together with some pickling spice in a bag.

Sprinkle with salt and pepper.

Chop an onion and place in tin, add some bay leaves.

Cook in a slow oven for about 2 hours.

The herring are cooked when the bones are brittle and the vinegar has evaporated from the roasting tin.

 

Herring, potatoes in their jackets and pickled red cabbage

Preparation

Remove head from herring with thumb and forefinger.

Remove the scales and wash herring well, dry with a dry cloth.

Cooking

Fry herring together with some chopped onions in lard, place lid on frying pan.

Boil potatoes in their jackets in a saucepan of salted water.

The herring are eaten together with the potatoes in their jackets and pickled red cabbage.

Bloater and potatoes in their jackets

A bloater is a herring that has been salted and smoked. The fish is left whole and the intestines removed.

The bloater is boiled in the pan on top of the potatoes in their jackets.

 

 

CATHFR

Darparu

Rhoi dŵr berwedig mewn dysgl enamel. hoi adenydd y gath fr i sefyll ynddi am ddeng munud. Yna codir adenydd allan au blingo gan gynnwys yr ewinedd. Rhoir adenydd mewn dŵr berwedig eto os ywr ewinedd yn cau dod yn rhydd. Wedi blingor croen ar ewinedd, sychur adenydd, rhoi pupur a halen arnynt au gadael dros nos.

Coginio

Eu ffrio mewn lard drannoeth.

 

 

THORNBACK RAY

Preparation

Pour boiling water into an enamel bowl. Stand ray wings in the bowl for 10 minutes. Remove wings and removing skin including thorns. Place in more boiling water if thorns cannot be removed. After removing skin and thorns, dry wings and season with salt and pepper. Leave overnight.

Cooking

Fry in lard the next day.

 

MECRYLL

Mecryll wediu sych ar y to

Agor y mecryll drwyu cefnau. Eu rhoi au crwyn i lawr yn yr haul ar do llechi. Rhoi ychydig a halen arnynt au gadael ar y to am tua awr mewn haul cryf. Yna eu ffrio. Does ond angen eu ffrio am hanner yr amser arferol.

 

 

MACKEREL

Mackerel dried on a roof

Slit mackerel along back. Open and place skin side down on a slate roof. Season with salt and pepper and leave on the roof in strong sunlight for about 1 hour. Fry mackerel in lard. They only require half the usual frying time.

 

 

SAMON / EOG

Samon coch

Tynnu ochraur samon oddi ar yr asgwrn. Halltur ochrau drwy rwbio halen arnynt nes yr oeddent yn galed. Hongian yr ochrau ar linyn or gledren yr hon a oedd yn rhedeg ar draws yr hen simdde fawr hyd nes iddynt gymryd y mwg. Roedd y gadwen, sef y gadwyn or hon yr hongid y tegell neur crochan hefyd ynghlwm wrth y gledren. Roedd yr ochrau samon yn galed ar l eu halltu au cochi yn y mwg a byddent yn cadw drwyr gaeaf. Roedd yn rhaid eu socian drwyr nos cyn eu bwyta er mwyn tynnu peth or halen allan ohonynt. Roedd modd eu ffrio neu eu berwi. Wediu berwi yr oeddent orau. Bwytawyd hwynt gyda thatws a saws persli.

Boliau samon / eog

Ffrior boliau, neu wyau eog mewn lard. Rhaid rhoi caead ar y badell ffrio er mwyn atal yr wyau rhag neidio allan ohoni. Bwytawyd hynt gyda brechdan fenyn neu gyda thatws, saws persli a phys.

 

 

SALMON

Smoked salmon

Fillet the salmon. Salt the sides by rubbing salt into them until hard. Thread string through sides and hang from the rail that ran across old chimneys. Sides then smoked. After being salted and smoked the sides were firm and would keep through the winter. They had to be soaked throughout the night prior to cooking in order to remove some of the salt. They could then be fried or boiled. They were best boiled. They were eaten with potatoes and parsley sauce.

Salmon roe

Fry roe in lard. Place lid on frying pan to prevent eggs from jumping out. They were eaten with bread and butter or with potatoes, peas and parsley sauce.

 

LLYSYWEN HIR

Darparu

Torrir pen i ffwrdd, glanhaur gemau oddi ar y croen. Agor y llysywen hir ar hyd ei bol er mwyn tynnur perfedd wedyn ei golchi. Rhoi halen arni ai gadael dros nos. Ei thorri yn ddarnau ar ei thraws.

Coginio

Ffrior darnau mewn lard. Mae lliw gwyrdd ar ei hesgyrn.

 

Llysywen hir / Garfish

GARFISH

Preparation

Remove head and remove scales from skin. Slit through abdomen, remove intestines and then wash. Rub salt onto garfish and leave overnight. Cut into portions.

Cooking

Fry portions in lard. The bones are a green colour.

 

CORN CARW MR

Ceir y planhigyn corn carw mr neu sampier ar glogwyni uwchben y mr.

Roedd William Morris (1705 - 1763), un o Forusiaid Mn, yn gweld colled am gorn carw mr wedi ei biclo ar l marw ei wraig.

23 Gorffennaf 1750 - ysgrifennodd: mae yn fy mryd osod fy nith Marged ar waith i biclo rhai sampier neu gorn carw mr. The best of pickles for strengthening the stomach, procuring "appetite and removing all obstructions" medd y doethion.

Yn nechrau Awst 1750 ysgrifennodd at ei frawd, Richard, bod dau botyn o bicl sampier yn rhodd iddo ar fwrdd llong a oedd ar ei ffordd i Lundain.

Ysgrifennodd y trydydd brawd, Lewis Morris, "a well known Pickle grows here (Caergybi) in the Cliffs of the Sea Rocks; remarkable for this that it hardly grows where Men can come at it, without being let down in Ropes."

Corn Carw / Samphire

SAMPHIRE

The rock samphire plant is found on sea cliffs.

William Morris (1705 - 1763), one of the Morris brothers of Anglesey, missed having pickled samphire after his wife's death.

23 July 1750, he wrote, "I feel like putting my niece Margaret to work pickling samphire. The best pickles for strengthening the stomach, procuring "appetite and removing all obstructions" according to the sages.

At the beginning of August 1750, he wrote to his brother Richard to say that a gift of two jars of pickled samphire for him were aboard a ship bound for London.

The third brother, Lewis Morris, wrote, "a well known Pickle grows here (Holyhead) in the Cliffs of Sea Rocks; remarkable for this that it hardly grows where Men can come at it, without being let down in Ropes.

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