It will be found that dipping the split fish in flour before broiling secures a better brown color than it will take on without. It is a firm fish and rather dry when broiled, but preferred so by many to whitefish or other oily kinds. Split lengthwise, divide each side in two or three, flour, and while broiling baste with a brush dipped in butter. Small ones may be broiled whole, the head being left on, and larger ones for restaurant orders partly broiled, and finished in the oven or wholly broiled by being wrapped in buttered paper,allowing plenty of time.