# striped bass

**URL:** <https://community.anovaculinary.com/t/striped-bass/21072>\
**Category:** Brag Board\
**Created:** [April 28, 2019, 8:05pm UTC](https://community.anovaculinary.com/t/striped-bass/21072 "2019-04-28T20:05:35Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![Steve\_Moore](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/steve_moore/32/5223_2.png) [@Steve\_Moore](https://community.anovaculinary.com/u/Steve_Moore)\
**Post date:** [April 28, 2019, 8:05pm UTC](https://community.anovaculinary.com/t/striped-bass/21072/1 "2019-04-28T20:05:35Z")

</div>

![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/1/1366893b353c612147e5c0a67634cac3eaf1fc27.jpg) ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/b/b5864be34c0f36c45d43c592bc1320d84657538d.jpg)

Cold smoked for 30 minutes, SV 135F for 45 minutes, Seared on CI, served with homemade Indonesian Sambal, steamed broccoli, and a Pinot Noir from the Wilmette Valley in Oregon.