crochet, it was embroidery with satin ribbons, we also did bead weaving, and the last type was painting on glass, i tried, when starting some type of activity, to talk about how it began, what the origins were, what the folk traditions of this type were activities, how our ancestors decorated their homes, as a result , the guys... not only learned some types of decorative and applied arts, but learned about ancient crafts, we also found several craftswomen, these are towels, which are already more than 100 years old, here from this moment i began collecting ancient towels, the girls and i looked at these elements, specifically those that are typical for our region, and recreated them.

as well as ancient paintings on glass , which we found in grandmothers' houses, the colorful paintings and panels are very bright, in order to make a panel, you need to find some beautiful design, then you need glass, usually we buy a frame, and then in this we frame the work, after we have chosen the drawing, we begin to draw an outline, when it hardens, it turns out voluminous, already in a special paint is poured into the outline itself , for example, i have such a floral motif, we take it and simply draw an outline along the glass, the outline dries for about 8, or even 12 hours, but when it has already dried, it appears...

like such a frame , then we can fill it all with colors, it’s very calming, it’s relaxation. i believe that it is very important for a person to realize himself, to develop what is inherent in him, to develop his talents, abilities, and i believe that he needs to understand his destiny and realize himself, and of course, a person will be happy only when he is useful... for others, when he makes

life better for his loved ones, his fellow countrymen, and since i was condemned to stay in my small homeland, to stay on the land of my ancestors , in the house of my ancestors, therefore i believe that we need to make this corner of our woodland better, more beautiful. perhaps create something for our region, it will be a tax garden or something else, but there are plans, and i hope that all my ideas, all my creative initiatives will come to life.

you are my fish, why am i touching you like an inti agulonga, i think that if i fall, they will be very cold, i will dive into the freshwater sea, i arrived, checked a couple of casts, there is fish, i moved

on, the ear is not from a rooster, i will eat a dinosaur, i wonder where the recipe for a nourishing drug is, it is advisable to go here i didn’t get it, it was biting. doesn’t bite, they ’re already so mediocre when it’s raging, well, you can go a little further, anyway, now she’ll start active and swim up, an ocean of taste, you’ll get paid for everything, watch right now, and we’ve been going for so long to get it on tv ! belarusian fjords, valuable fish species in the country, the basis of the original fishery. a growing industry is a profitable business, a product of the domestic catch, a gastronomic decoration for fairs, bazaars, impi stella, belarusian rivers, lakes, special pools, rich in sterlet, asiter, trout, pike perch, grass carp. at the dawn of the 2000s, except for

live carp from a barrel, store shelves did not have an abundance. during the turbulent years of the consumer era, the industry has stepped forward. cardin. the president’s orders have had an impact on the environment; alexander lukashenko has been advocating for production increase. during a recent visit to the mogilev region to a trout farm, the head of state again touched on the topic. in 2022, a wave of sanctions inflated the prices of imported seafood, bringing to shore a historic decision: fish of valuable species must be produced with greater zeal. intiagulonga, the fish of my dreams, dived headlong into the topic, in this farm they know everything about the product and even more. 5 years ago, elshan sultanov, together with a team of specialists, was sent to belarus. here he faced a painstaking

job. on the agenda was the creation of an enterprise for the production and sale of water delicacies from scratch. good afternoon. hello. what's your name? reshan , reshan, where are you from, from azerbaijan, welcome to the trout farm, even the ecological, geographical locations, temperature conditions, whether this production will be allowed, the quality of water, the amount of water in belarus, the sea of ​​​​fish, today this place is teeming with trout, asitrum - sterlet, their products are grown from fry to full-fledged individuals, for growing there are several... cabinets with incubators, in total there are almost 2000 heads under the hood, there is eye to eye behind them 24x7. the fertilized eggs are laid in the incubator, the incubator is a vertical direct-flow incubator, and as you have already noticed,

hatching has occurred, the eggs have hatched. stages of taste: the whole process is extremely complex, lengthy and painstaking. in trays, the fry are raised to 200 mg in order to... gain a kilo, it takes at least 365 days. well, here it's about 1.52. here in this bowl, they are already feeding. water industry. there are no there are less than sixteen organizations in charge of fish farming. market players produce 15,000 tons of various species per year. 800 of them are valuable. the sphere accounts for 80% of the state's resources. the remaining private owners most often produce trout by cutting catfish. in order to generally grow this exotic fish in closed conditions, all the natural conditions that should exist must be created for it. an enviable residence.

the owner assures that trout feel better in these pools than in the pressurized waters of the pacific coast. built here a variety of growing systems, each. its own filtration, in total there are 40 pools on site , about 4000 fish swim in them, intiagulonga rolls his eyes, the leader of the aquatic beauties, serve in its pure form, oh, this is already trout, yes , yes, this is trout, they are already so average, yes, they so far they are average, about 700 grams, but we have larger specimens, water condition, temperature, food,

wow, in short, yes, she is such a beauty. ambulance . to maintain water quality, the veterinarian takes a sample every 2 hours. the fish themselves regularly swim in for inspection. for rate proper development, prevention of diseases, doctors open the individual and identify harmful and beneficial bacteria under a microscope. with the help of such procedures, fish farmers adjust the nutritional care plan. if the food is not even of poor quality, that ’s what we were talking about... or there is a lack of vitamins, then the insides will not

work properly, that is, there will be fatty liver, for example, my feeling, as if i already want to do something similar , no, it just shows the process with these, the technology works, it’s just wow, a valuable addition, thanks to the correct scientific approach, the fish gives caviar, the white ros team was lucky enough to witness the throwing process, you can eat it, of course, it must be salted, made, according to a certain recipe, please, you can eat it, the country is very good, why, because for the first time, when i got to this country through the airport in the car, i already realized that the country is so clean, ecological, the people are very calm, tolerant, with trout in their devices... the closed type of intiagulonga has been figured out in half, now it’s time to go to open ponds,

they are also teeming with fish, good afternoon, dmitry, our main specialization is the cultivation of fish, from fry to larger fish, and the implementation of restoration through paid fishing, fisherman of fishermen, amateurs and pros have long been chosen by the locals. 2000 hectares, 180 reservoirs, 26,500 ponds

, over 20 thousand rivers, and intiogulong is filming the series, grumbling every now and then, terribly cold, first snow today, and everything is wet, we have sama, which are up to 25 kg, we also grow them, they are located in this pond, just like the fry is located there a lot not... little is your favorite fish, my favorite fish, well, most of all i even think that carp, they bite extremely, in these reservoirs there are up to 15 species of fish, among the local favorites are carp, pike, grass carp, maximum weight of an individual 12 kilos, such giants have been pulled out of these waters more than once, but can i try it, please, you can try it yourself, it looks like... or it should be further away, well, maybe a little further away, anyway, now it will begin to actively swim and

swim up, more often than not, the more naive person takes the bait, as trout fishermen say, in the cold season is almost elusive; the water temperature should not exceed +18 and not fall below 11°. we have people who caught 49 kg per person, that is, they could not stop. each pond has its own name, some named it based on the individuals from the reservoirs, others based on the speed of fishing, others won’t remember even the old-timers, the most trump card of all, the locals assure, the general’s, valuable trout are found here, for a pleasant pastime there is a bathhouse and gazebos on the territory , and houses, all year round, a sea of ​​people, by the way, for many years, the last once, when i was in ecuador, i still had a short pain. fishing place: last year

almost 14 thousand tons of products were caught in the waters of belarus, about eight thousand in artificial reservoirs. the country is mostly inhabited by pond fish, 65% of the total diversity of individuals is carp. in terms of industrial catch, the minsk and brevsk regions are the leaders. 100 brave guys gathered in our studio. igor alexandrovich, why do you think children?

you can accomplish a lot in 24 hours, and even more in 7 days. in our project you will learn about the key dates and events in the country and the world that happened during the week, in just 20 minutes. there will be time for entertainment, exciting projects that will surprise and

lift your spirits, online travel and a healthy lifestyle. all this and more. watch on our tv channel every friday evening. did you miss this? with the surge of the season, the belarusian fishing industry has dived to new depths.

the entire shore of the minichi reservoir is dotted with fishermen and fish. the place is confirmed by experienced fishermen. outlandish freshwater fish come across the bait every now and then. them in the lake there are 12 species. good afternoon. good afternoon. the name of? my name is ivan. ivan, very nice. three people in a boat. before you go on the water, the first rule is safety.

a life jacket helps. they set off on their journey after all points have been met. strictly protocol, but in the summer it’s not scary, but in the fall it’s like it’s worse than in the summer, i just think that if i fall it will be very cold, initially it was scary because the boat is so tough, and a little later they got used to the fact that i could fall, modern boats equipped no worse than an airplane, the computer on board is akin to an x-ray, intiogunga looks at everything with wide open eyes, you can see light dots, these dots are fish, these are fish, yes...

products, in this reservoir the rarest pike perch is considered the most valuable, pick it up, pick it up, oh, what a good one, neatly , neatly, neatly, oh, oh, oh, he ’s so annoying, oh, what a pike perch, cool, and if he had a little more time, at least a week, it would be great, he’s got

there is talent, where it comes from, they probably catch fish differently there, but here you need just hone your spinning fishing skills. the capital of seafood, the birthplace of intiagulong, ecuador in 2022 was marked by a surge in food records for the year the country. supplied over a million tons of shrimp abroad, profitable sales approached $7 billion, the republic is in first place in the export of fresh fillet tilapia, no joke, fish farming employs almost half of the entire workforce of the pacific state. meanwhile, the happy ecuadorian is taking his loot to the belarusian coast, where he is promised real wow. that's it, thank you for catching me and teaching me, it was very cool. the presenter had a chance to try a strip of river fish; at the end of the process, the owners poured a glass of vodka into the pot and dipped a charred firebrand. how do you like it, very tasty. with a rich

catch, the presenter hurries to the director of the farm. she definitely knows a lot about the art of fish. the cauldron is already puffing with might and main here. a hungry foreigner dreams of grabbing something hot as quickly as possible. hello, hello, again. yes, look, i’m my favorite, great, great, sea of ​​abundance, ministry of health he assures that a person should eat from 16 to 24 kilos of fish per year, belarusians still eat less than what they should, only 13, i can help, take, please take, potatoes, cut the potatoes, nothing extra, the recipe for fish soup is as simple as possible, dip carrots in boiling water, potatoes, onions, salt, add fish, season with spices. the presenter deftly handles the vegetables; a test awaits him ahead. i really love sours and when, well in my, when we prepare fish food, we

always add lemon, and we will add lemon. natalya bernadskaya in the pisces ace theme. the woman has been doing housework for several years now. over the years of operation, the enterprise has built houses on the shore for vacationers, a bathhouse, descents to the water, and places for cultural pastime. stocking. we systematically carry out according to a document called rbo, the document is developed by the academy of sciences and strictly control that the fish stocking plan is carried out. for 20 rubles per day, fishermen can enjoy the hobby without restrictions on engines. for an eight-kilometer reservoir, this is an important point; there is no fishing limit . we carry out regularly security measures so that in cases of poaching there is no occurrence on the reservoir. phosphorus , calcium, potassium, sodium, magnesium, sulfur , the usefulness of fish is countless, the list of composition includes the entire periodic table of elements, each of the substances is most important for

human life, in this place longa falls into the bait of inexperience, i don’t know how to clean fish, it’s true , i generally cut the fish, i need small, very, very hard bones, that is, for me it’s just very difficult to cut the head and... so now we put all this in the water, until the fragrant fish soup is completely ready nothing, intiagu didn’t wait the usual hour, after 30 minutes the aromatic broth was already poured into plates, good, thank you , it’s fine for the first time, but everything worked out for him, well done, his mustache was running, the presenter had been waiting for this moment since the summer , dish. tries it for the second time in his life, how good it is, but i would also add lemon, we have a very similar

food, it’s called sancocho, but there we also add corn, good golden meat, but it doesn’t really stink, maybe because it’s fresh, the best the best fish in the world, the presenter is not shy behind the scenes, just during the meal i ate three plates, thank you very much for teaching me. a large catch, well-fed, intiagu heads towards a prominent importer and producer of fish, here the omnipresent presenter will be shown where the crayfish spend the winter. hello, hello, my name is marina. rules from the start, it’s better not to poke your nose into production in your clothes. in this warm workshop the process of ice melting is underway. the thermometer shows no higher than plus. everything takes exactly an hour, such conditions help to preserve the beneficial substances as much as possible, the taste inside the product, what kind of fish?

we are working on... at the moment this is turkish fish, it comes to us in frozen form, we defrost it here, then the trout goes into the hands of specialists, the first step is to remove the remaining freezing, thoroughly pre-wash, the trout are brushed with hard brushes, but i have a very specific taste for fish, i only like tendenciesfareo, i don’t know the rest, maybe because there are a lot of bones or boots, this is an automatic wash, right? after the mechanical wash there is also an automatic wash, the next one, and then filleting, one for all, the term salmon is present in the name of more than a dozen species of fish from different subfamilies, the genus includes over 50 varieties. it is impossible to give an exact number; the appearance, coloring, features of the internal structure, and lifestyle vary so much that it is not possible to draw the line between subspecies.

then the fish goes to salting, and after salting for packaging, the company deals with several types of salting of seafood, the first is quick, the other is longer, there is mixed salting, there is dry salting, there is salting by injection, mixed salting is when a sprinkle of salt is used and the salt is salted in a saline solution. dry salting is just dry salt, and by injection is using an injector. cold, hot smoking, salting. fish from the factory gates arrives on the shelves in different forms. the white leader is only interested in one detail. and what are these white things for, everyone can see, probably this bag, no one knows, these are fucking moisture-absorbing wipes. they allow excess moisture, which accumulates in the packaging, absorbs into itself.

we control the density of the brines, the temperature , well, all the technological processes, the fish goes through the stage of maturation and then goes to the packaging section, where it is cut into portions and vacuum packed into packaging, all by himself, a curious foreigner wants to get involved in the process with his own hands, everything that can be entrusted to him by packaging the product , it must be hidden evenly. in the neighboring workshop there is a completely new production; they have recently mastered the production of fish namaska, but what is it? this is a digester, here we cook minced meat for our cream-fast, here is minced cod fish, which is with minced cod, in a pate

exclusively for... tourist products, minced fish, pieces of shrimp. we work to order, but we can produce up to 10,000 of these cans per day, it’s 30% fish, we stock it, then we mix it all and add the paste to the cream. the fish spread market is now at the peak of consumer preferences; its volumes have skyrocketed over the year, lita retailers have seized on the trend, and there are entire shelves for spreads in retail. well, it's already packed. there is already packaged cream paste here, it is mixed over there tom cosle, just two different fish furel and forel cod, and there is nothing else there, and mayonnaise, and mayonnaise, mayonnaise sauce, mayonnaise sauce, the company stores the products in warehouses, for fresh-frozen refrigerators maintain -18 celsius, for smoking, pickles there is enough from zero to five.

to appear on tv. local artists tried so hard to please the star that they began to write poems about him. the presenter is deeply flattered. inti, we have a very good catchy song in our team. we really like her in the team, maybe you can try it with us learn it and sing it? our team tours both in our area and throughout the region.