The wild striped bass was a cut of belly and
cheek meat purchased at the Union Square Greenmarket.
It was cooked with skin on and seasoned only
with salt. The fish was vacuum packed and cooked
sous vide at 138F for 25 minutes. The fish was
removed and set on a paper towel for a few minutes
then cut into slices. The fish was perfectly
cooked after 25 minutes at 138F and extremely
flavorful and moist.
the cheek meat and belly works very well using
broth was made using reduced white wine and