General Discussion


the "blood line" in blue fish


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 22

the "blood line" in blue fish

DGresh | Jan 14, 2011 12:50 PM

(From this week's top chef). Tiffany got grief for leaving the blood line in her blue fish. I've never cooked that fish, so was wondering where it is and what it looks like. They seemed to imply that leaving the skin on made it hard for her to remove it. Is it just below the skin? Is it like a vein or more like a layer? I was wondering if it was the dark layer just below the skin. Thanks for satisfying my curiosity!

Want to stay up to date with this post?

Recommended From Chowhound