HoBow,
Just filleted the flounder in fours with the skin on.
Then flipped the fillets off the skin, for the grill...
![Smiley :)](http://www.primitivearcher.com/smf/Smileys/default/smiley.gif)
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