Small fish may be broiled whole.

The gridiron should be well greased with dripping or olive oil.

If a double-wire gridiron is used, there will be no trouble in turning either large or small fish.

If a single-wire or old-fashioned iron one, the best way is to first loosen with a knife any part that sticks; then, holding a platter over the fish with one hand, turn the gridiron with the other, and the fish can then be returned to it without breaking.
Small fish require a hot, clear fire; large ones, a more moderate one, that the outside may not be burned before the inside is done.

Cook always with the _skin-side_ down at first, and broil to a golden brown,--this requiring, for small fish, ten minutes; for large ones, from ten to twenty, according to size.