The best way in which to cook small FISH, thin strips of FISH, or even good-sized FISH that are comparatively thin when they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is especially desirable for any FISH of delicate flavor.
To broil FISH, sear them quickly over a very hot fire and then cook them more slowly until they are done, turning frequently to prevent burning. As most FISH, and particularly the small ones used for broiling, contain almost no fat, it is necessary to supply fat for successful broiling and improvement of flavor. It is difficult to add fat to the FISH while it is broiling, so, as a rule, the fat is spread over the surface of the FISH after it has been removed from the broiler. The fat may consist of broiled strips of bacon or salt PORK, or it may be merely melted butter or other fat.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)