Yes, but only a few fish stand up to being skewered in this way. Use fish with firm flesh, such as ling and jewfish. These can be cut up in the same way as meat and poultry, but the pieces should be slightly larger so that they do not fall apart when threaded onto the skewer. Shrimps should be shelled and left whole. Thread one jumbo or two medium green shrimps onto each stick. Scallops can be used while, while green lobster should be cut into medallions about 2 cm thick and then threaded onto the skewer.
** Shrimp Satay Recipe