In general round-bodied, slightly oily scaled fish like sea bass, various types of sea bream, mackerel, sea trout, very fresh grey mullet and the larger red mullet.
Sardines grill very well despite being out of the size parameters, as do pilchards and large fresh anchovies. Some shellfish like langoustines, small lobsters, large clams and razor shells also cook spectacularly well on a barbecue though they require care and attention.
Squid, both whole small ones or steaks cut from larger ones, are interesting and quick to grill. They benefit from marinating, and the larger pieces curl up in architectural ways despite scoring them.
© 1996 Alastair Little. All rights reserved.