Grill whole fish, steaks, fillets, or kebabs to obtain a smoky flavor. Fish can be marinated lightly before grilling. Place cut fish on hot, greased grill, turn once, and remove when opaque. Grill whole fish over low heat. Shells of clams, mussels, and oysters should be tightly closed or should close quickly when touched.
Scallops hold their shells open.
Discard any mollusks with cracked or broken shells. Likewise discard any clams, mussels, or oysters whose shells do not close when touched. Lobsters, crabs, and crawfish should be lively in the water and respond vigorously when disturbed. Do not buy listless crustaceans. Whole fish have not been prepared and come complete with head, tail, entrails, and all.