Fish that are not too thick are suitable for broiling. To do this, rub a fish broiler with olive oil or butter. Remove the head of the fish, split down the back so that it will lay flat, and brush with melted butter or olive oil. Place in the broiler and near the heat for a few minutes to sear it quickly, then cook more gently, turning occasionally from side to side. A fish weighing a pound and a half requires about twenty minutes. If too high a heat is used, the juices will be drawn off, making it tough and dry. After broiling, fish are often spread with a little creamed butter, either plain, or into which some flavor has been beaten. In case the fish is very thick, like pickerel or mackerel, it may be put flesh-side up in the gas broiling oven, a dripping pan being set under the fish broiler - a few thin slices of bacon or salt pork being put over the fish to baste it. In this case put the fish some distance from the flame. Some of the best fish suited to broiling are mackerel, bluefish, large trout of all kinds, perch, pompano, whitefish, fresh herring and bass.