Tea-smoked Sewin from the River Usk
River Usk sewin: 15–20 minute tea smoke on the bank
Sewin from the River Usk takes a brief cure, a gentle tea-and-rice smoke and a bright watercress dressing. Use a whole fish, scales off but skin on, dried and salted until firm; that initial salt pull is the backbone of the flavour.
Method
Line a deep wok or thick-bottomed pan with foil and spread a mix of strong black tea leaves, white rice and a spoon of brown sugar in the base. Heat until fragrant smoke appears, then set the fish on a rack above the mix, cover tightly and smoke for 15–20 minutes. The goal is a golden brown, not charred—riverside cooks keep the fish at gentle distance from direct flame.
For the fishing mood on the Usk: light gear, a 9 ft 5-weight rod with a floating line, felt-soled waders and a steady wading staff. Those details belong to the evening routine before the pan comes out.
Watercress dressing
Chop a generous handful of watercress, mix with lemon juice, a splash of white wine vinegar, whisk in olive oil, and season with salt and black pepper. Spoon over warm flakes of tea-smoked sewin; serve with new potatoes or a slice of crusty bread for a simple riverside plate.
Smoke curls over the Usk at dusk while the fish flakes pearly and peppery, watercress bright on the plate.