I use a lot of different flours when I fry fish and seafood, although good ole' all-purpose flour is still my mainstay. Matching a flour to a cuisine is an easy way to add another layer of flavor to what can otherwise be very simple dishes. For example, a simple fried fish with lemon will taste different depending on whether you use regular flour, chickpea flour, whole wheat, barley, rice or corn flour. Each grain adds something unique. Click through for more information about how best to use different flours with fish and seafood.

Photo copyright 2009 Holly A. Heyser

Wow. I knew aquaculture was getting big, but this is a sobering thought: About half of all fish eaten globally are farmed. Catfish, tilapia, trout, oysters, clams, shrimp, salmon -- chances are that here in this country, if you're eating these species, they're probably farmed. A new Stanford University study says that aquaculture is placing a heavy burden on the oceans -- ironically enough -- because fish low on the food chain are being vaccumed up to be turned into fish meal for other fish. It's a bad deal, and is why I avoid most farmed fish. A notable exception are clams and oysters, which are actually good for the environment, as shellfish farms tend to replace fished-out natural shellfish beds. Bottom line: Limit your farmed fish meals but eat all the farmed shellfish you want.

A friend of mine, Amy Sherman, tipped me off to this awesome contest: it is an all-expense-paid "cuisinternship" in which the lucky winner gets to learn the ropes (literally) aboard a charter boat on the Oregon coast. You will learn to handle the boat, fish the bountiful waters for salmon, rockfish, lingcod and other fascinating (and delicious) species, as well as gorge yourself on seafood -- and get a first-hand look at how fish gets to your table.

Entry information is here. The deadline to enter is Friday, so get cracking! Good luck!

OK, so this is what I did with my chanterelles last week. The floral, almost apricot-like aroma and firm texture of these mushrooms calls out for white wine and a mild, firm-fleshed fish, like halibut. I seared the fish hard to develop a nice crust, and then served it with a simple saute of chanterelles, grated ginger and lemon. Here is the recipe.

Photo copyright 2009 Holly A. Heyser