A few years ago I had the pleasure of meeting several people from Moldova who were briefly living here in the USA. One of the fun things we did was a sort of "culinary exchange" where they'd cook several traditional Eastern European meals for us, and we'd do the same for my roommates and I (Filipino and Italian).
Anyway, one of the culinary items they introduced us to was Vobla, which is a salted and dried whole fish (called a Vobla, part of the Roach family) that is served with beer or occasionally vodka. I've been strangely hungry for it lately, but have been largely unable to find any recipe that gives decent measurements. I've been trying to translate the broken English on either expat forums or the results of Google translate but not making much progress.
For my first attempt, I found our local grocer carries Atlantic perch, which is a small, thick, lighter colored fish which is quite similar to roach. I only purchased 2 so there wouldn't be much waste if it didn't turn out.
For the first attempt at the brine, I used 600ml of 5% cider vinegar, about 5 crushed cloves of garlic, and about 2.5 tbsp of non-iodized table salt. I'm letting it brine for about 5 days, and then will be putting it in a dehydrator with no heat until the fish are almost crispy dry.
Does this seem like enough salt? I've seen other recipes state that you should keep whisking salt into the brine until it's saturated and no more will dissolve. At 2.5 tbsp there was still no problem getting more salt to dissolve, but I was concerned about over-salting.
Still other recipes recommended no brining, and instead just packing the fish in salt for a few days, and then sun drying.
Is there a "most correct" method for preparing the fish? What is the proper ratio for the brine?