Right now, I'm sourcing Tasmanian ocean trout for a crudo on my appetizer menu. But I don't like the texture of this fish when it's raw, so I cure it with salt, sugar, mirin and fresh ginger for about 45 minutes. This tightens the flesh and improves the texture. Before slicing, I rinse the cured fish and pat it dry, then serve it with smoked golden trout roe, salted cucumbers, lemon creme fraiche and fresh herbs.