HoBow,
Just filleted the flounder in fours with the skin on.
Then flipped the fillets off the skin, for the grill...
Next scrapped the flesh side of the four pieces of skin with a large flint shard and tacked them down on a bit of plywood.
Hung the board under the eves of our patio cover for a few days until dry, the humidity has been really low lately.
They dried nice and crisp with little or no smell an just a bit of oil in a spot or two.
Should be ready to go when an opportunity presents itself.
Regards,
-gus