(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!