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Note: Prepare the white fish by removing and discarding skin and head. Since the fish has been smoked, the skin slides right off. Next turn the fish belly side up and press down to lay each filet flat. Grab the back bone and gently lift up. The bones on both sides should pull right up and off. If not, gently remove them trying to keep the fish as intact as possible. For the salmon, slice an eight ounce skinned filet into 24 slices so each chowder portion gets three slices, or one ounce. A little more or less will not matter.
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