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fish dishes are widely used in everyday life, however, when we buy fish in the store, we rarely think about where and how it is grown, let's arrange a master class. good afternoon, my name is elena, i am from the city of lubny. i am fond of fishing and would like to know how it all happens on an industrial scale. elena, hello, hello, well, are there any bites? well, not very well, but i hope there will be. yes, there are bites yes. and tell us a little about yourself. i am from the city of luban. well, i have been living here for more than 20 years, like, i got married and came here. what do you do? i work in

the luban forestry department, as an accountant. tell us, why fishing? well, you know, after all, as i work in the luban forestry department and it turns out that nature, it lures, very tempting. well , we are forest people, but we always want to relax near the water, near a reservoir, that's why we are drawn here. that's how your loved ones, relatives feel about the fact that you are you into fishing, because there is an opinion that fishing is not a woman's business. all my relatives are very positive, well, they perceive it, many of my people are into fishing, my husband, especially winter fishing, my father-in-law is very keen, they say, fishermen like to lie about their catch, the biggest fish you caught, like this, no, also with eyes like these, no, no, no, well, the biggest fish was, well, up to a kilogram somewhere, no more than a kilogram, as for me, i've only been on... on fishing, probably, 10 times in my

life, uh, well, probably some crucian carp was like this, and share your experience, tell some life hacks, for example, we put on a hook, that we have all sorts of there, uh, we put, for example, a maggot, on the maggot, so, so, the most important thing is, when you put on the maggot, you need to spit three times, then throw it as far as possible, so, and maybe you have another fishing rod, yes, i'll try to test it. yes, unfortunately, yes, yes, yes, there is, unfortunately, there is and i'll take your fish, well, what can you do, that's who i am, we'll share, that's hold the fishing rod for you, so we 're fishing with a hook today, yes, we're fishing with a hook today, so i know that we need to open, i think we need to open it, yes, so open it, yes, that's right, so, so we pull it out, we pull it out carefully, is there any, does it matter how long the fishing rod is, well, it doesn't really matter, the most important thing is that...

you can already roll up the fishing rod and go home, for example, someone stepped over it, that's all, we have these little worms, maggots, we know that, yes, that's good that you know, everything is standing, so now we take out the maggot, open it, yeah, so, take it, usually they hang three pieces on a hook, give me this fat one, hold it like this, just so you need to cover it, because if you cover it, the nimble ones will run away , there is no bite, none at all, probably there will be no fish today, well, i don’t know, maybe we did something wrong, maybe we should have spit out five, maybe, well, it’s luck, well

, since we didn’t catch any fish here, then i have a proposal for you, let’s go to where they grow it and see everything from a to z, i agree, yes, yes, that’s it, let’s roll up, let's pack up our fishing rods, our company was founded in 1967, it is now one of the leading companies in the fishing industry. and tell me, what is the main fish you grow in general? the main fish is carp. the specific weight of carp is about 80%. we also grow silver carp, grass carp, catfish and pike, yeah, that is , you are already growing from small eggs, we grow from eggs to commercial fish, how much fish do you have here in general, we have, look, about a thousand tons - this is commercial fish, about 450 somewhere is

fish planting material, 450 tons, tons, wow, this is a lot, the volumes of fish grown here, it is possible not only to feed the whole of belarus, but also... i have never been to such enterprises, i have been fishing, i have been to lakes, i have been to rivers, so to visit an enterprise where fish are grown, this is my first time.

small in autumn here we will take carp from here 700-800 grams, that is, wait, if we take into account the fact that now is august, then it will already be...

good weight gain, this is also an important factor, it grows well with proper feeding and care, it grows very well, i understand great, that is, the fish grows, but you have to get these eggs somewhere, well

, at our enterprise, there is, this is a factory breeding of carp, catfish, also at our enterprise... but it is alive, that is, it is caught as much as necessary, for the launch, or for sale,

that's what i would like to see, probably, how the catching takes place, because today we already tried to catch something on the lake, but nothing worked out, then alexander, elena and i would probably like to see all the same this sorting moment and the catch fish, we can, we will see it, i promise you, then go ahead, let's go, let's go. we are with you at the sorting base, here it is on the right, the sorting shop, where in the fall during the mass fishing , the fish are sorted by weight categories, by species, after which they are sent to wintering, wintering ponds, some of the fish are sent to concrete. cages, from where they are shipped to trade, to fairs, when

the fish runs out here, we catch the wintering ponds, it sits there all winter, and here it is we add for trade, for everything else, at the moment we can observe the loading of fish on our store, that is, here it is already divided by size and already, of a certain size, it is automatically distributed on the line by size, no? they said about these cages, and there are concrete ones, it turns out that they also have natural ones, for 22 of these earthen cages, each with 5 tons

of fish, this turns out to be 110 tons of carp, and this is a lot if you translate it into this, when we were on the lake, we saw feeders, we also saw flags in addition to this, which stood on this lake, what is it, what are they for, it was developed by the academy of sciences to scare away. fish-eating birds, heron, cormorant, so good, how much fish does it eat approximately? we will start from the information of the academy of sciences, they conducted experiments, research 3 kg per day, 3 kg per day, one bird, one bird, there can be a thousand of them, and a thousand and you can count, the loss of the enterprise is very large, some part of the fish after catching from cages goes for sale, and some... the fish goes to its own production, here i would really like to see how they produce it,

and perhaps we need to go there, so lily, tell me, what do we have here? here we have a fish processing workshop, this is where frozen cold smoked and hot smoked fish is produced, now we will go inside and i will introduce you to the head of the workshop, and he will tell you in more detail about what they produce here.

the entire processing process begins here, the fish comes here, this is how i understand it , it is brought from the lakes, brought from the sorting for fish, it comes, that is, large and small - this is it is already sorted, it goes all sorts of comes from medium carp, large carp, the selection of litka comes here, as i understand it, then it is loaded here for... the drum, where the scales are cleaned, it is here, then here it is cleaned, there some water with a stream of water is beaten off by the pressure of water and here. then further comes the trimming, now we are preparing it for hot smoking, here we are already on the cutting line, the girls are already cutting here, taking out the insides, and you can try, well, let's try the master class on cutting fish, not pasha, i won't, but just you go ahead, okay, that's it, i'm running to you, i

always thought that it was done by hand, yes, yes, yes, it turns out that everything is mechanized here , well, everything is on a circular saw. great, almost everything is a mechanism, so, what are we doing, i asked for it, i don't know what for yet, so, well, you take the fish, and clean the intestines right away, so, the entrails are removed, then you take out the gills, like this, then you give this fish to wash, to be honest with you, i don't really like fish, but well, you need to eat fish, you need to eat fish, yes, what are you doing, widen, me, thank you. they sent me here wider, wider, they say, wider, wider, of course, yes, we get it out, yes, it's fine, everything works out, while we're getting it out you're caught, i signed up for this, we throw it out here, yes, yes, yes, fuck, we throw the barrel out here, everything's fine, it's clean with me, everything's fine, and the gills, gills, gills, get them out, how good, elena, that you remember everything, the whole

technological process, it doesn't bite, show me how the gill is taken out, like this, it opens with a finger, with your hands, with your hands, pasha, with your hands, it seems so easy, but i would like to forget it, of course, i have an interesting impression when you cut up fish at home, it's completely different, here it's such a quick moment, here they've already cut it with a saw, and i was already in shock, such eyes, here you need to wash and clean it, look, i got everything, everything i need, everything is fine, with a cleaner, i'm great, and you can try again, of course, well, as it turns out, i'll dream of it today, yes-yes-yes, then, by the way, to you i dream about fish, at the end of the working day, well, if it's a very busy day, yes, and how much can you make from such fish in a day?

well, a ton and a half, a ton and a half, sorting through fish like this, that's a lot, i thought that everything was mechanized there. it's automated, first of all, it's all manual labor, so i was very impressed that so much prepared fish, they can process it manually, great, where else, here, please, that's me, that 's what i can do, yes, wash fish, i wash fish, yes, this handsome guy, yes-yes-yes, we clean it better, better, and now where the gills are, where the gills are, it's necessary, you know everything, but try it?

you took it, it's easier for you, well, yes, or take this one, of course, it's of course, look, you don't need to scale it now, we didn't catch it, but how much yes, we processed it, we processed it, yes, great, well, we helped you, now we know, we need to move on to another stage, especially since nikolai is already waiting for us there, let's go, we washed it, cleaned it, cut it, we'll salt it now, we'll salt it now, that's why now there goes... the process of salting for pickling, oh, is there some secret to this, maybe you can share it with us, my suggestion, elena, i was there for two operations, you were there for one, so it 's your turn, of course, please, well, you give me mirror carps, this is our kopsitschik, never no one very nice, now he salts you on the ears, so show me

how, like this we already made an incision, just fill it with salt, pour it out, right? so that there is not too much salt, help, no, you can take whichever you like, everything no, how they say, which one looks at you, yes, a carp with such eyes, how did you want to catch one today, yes, but it didn’t work out, but it didn’t work out, so here you go, honestly, she needs one like this, a mirror-like one, beautiful, tell your husband that you were caught today, here are all three boxes, and how long should it be stored like this in salt, an hour, an hour, this is a large carp. so you don’t need much of it, and a small one, if, and if it’s small, even more so half an hour, and faster yes, then it ’s washed, everything is washed, immediately laid out on a rack. on a grate for smoking, then it all boils, and then boils, boils, of course, and then it’s smoked, yes, yes, smoking, oh, so there are already so many stages, then drying, another 10

minutes, drying, i don’t have enough fingers, and then only smoking, then drying again , then we drive it out there, well , let’s see these processes, we’ll go there, and have a look, we’ll leave it here, yes, and we’ll go smoke , no, no, no, i don’t agree, now we ’re in the soaking room, and you said that we’ll go smoke, smoke later, before smoking, after salting it’s necessary soak it, and for how long, it soaks for a day, depending on how much salt is in it, well , can you tell me more about it, technologist, now i 'll show you how we give it to... products, and well, yes, it's necessary, the analysis of products for salt is carried out in our laboratory, we make a cut, sign it

and take it to the laboratory, in the future we are guided by the analysis of salt, we hang it on hangers, roll it up for rolling, or it continues to soak, that is, salt comes out of it, yes, i didn't think that here... so the whole the process is happening, they take some samples and bring them to the lab, and of course i was impressed. anastasia, hello, hello, we were told that before optimizing the fish, you need to check its salt, right, we brought you a piece, tell us about this process, we salted it a little there, so we need to check if there is enough salt there, it should be some color now, right, right?

normal or not, okay, then you calculate, and we will still go smoke it, we will go, we will go. so where is that fish that we sent, and there's a lot of stuff here, here it is, here it is ready, hot, so now we'll try it, so it was hot smoking, yes, it's hot smoking, that's it, let's try it, i love smoked fish, let's try it now, i can even hear how your mouth is watering, yeah. i can hear it, i can hear it, and the smell , the smell is amazing, it really looks delicious, so, so people buy this delicious fish, delicious, how

we cooked the fish, okay, and do you want this, in addition to hot smoking we also do... cold smoking, so this is elite carp, elite cold smoked, a piece of elite cold smoked carp, a side of elite cold smoked carp, and elite pedigree test or something or by size, by size, over a kilogram, this is already considered elite, and this is a silver carp, this is cold smoking yes, yes also mm, and this. a silver carp cook, a silver carp kushok, we also make amur, well there is no amur now, so we will also make amur, as soon as the breakage begins, then we will

do it, so the assortment is not the whole m how delicious you tell, and how the products taste, amazing, and have you tried the fish soup, that's a good idea, so pasha, we need to go and try the fish soup. this is for the end of our day, let's do it, let's do it, let's finally try the famous lubon fish soup, yes, have you ever tried it, no, never, and from what fish, from carp, from carp, great, we caught it today, we cut it up today and saw how it's prepared, and now it's time to try it, can you, and will you reveal to us the secret of the recipe, everyone has their own recipe. i have my own tricky one, not they give it out, they don't give it out, look, of course, i wouldn't give it out either, because well, this is a famous dish, lyubinsky, for...

you sell it all day long, well, when , how, yeah, when, good, quick, when, and for us too, please, the hero, another glass, another glass, oh, so rich, my, and there aren't many bones, that's what i like, thank you, i can say , select, fresh, yes, we prepared it today , well, let's try it, let's try it, your health and your mm , taste, yeah, listen, just the right amount of salt and pepper , so piquant, rich, yeah, carp, apparently, it was fatty, yes-yes-yes, very tasty, elena, that's what impressed you most today, well , what impressed me most of all, of course, was the scale of the fish that they grow here, in general, yeah, lakes, what surprised me was that here we thought

that it was all mechanized, and such a manual... to grow it here on such a scale, it turns out that it is needed, they love it, how much fish our citizens consume, if they buy it and eat it, well then bon appetit, let's not get distracted, otherwise it will cool down and what a fish soup, in fact, it was wonderful, we went fishing, although we didn't catch anything, but we learned a lot about fish, how it is grown, how it is cooked, how it is fed and in general , we saw all these scales with you, in my opinion, we succeeded, right? yes, and the day and the day were spent very well, thank you for the company, thank you, and if you want to become the hero of our program to visit a place you haven't been to yet, record a video, send it to us, and together we will find out how it's done.

we will tell you about the diversity of belarusian cuisine. and also, if you didn't know, buzhanina - this is a traditional slavic dish, it appeared among the eastern slavs who lived in the upper reaches of the bug, hence the name buzhenina, of course. you can go to any hypermarket now, buy a huge mousse cake like this, but all this is nonsense, compared to these houses they have a soul, we will witness the birth of culinary masterpieces, i grated the potatoes for you, volodya, and you will beat the meat yourself, i like the approach to business of the volkov girls, as you called it, elk meat with demi-glace sauce with baked... potatoes and

bacon, here it is ready, and we will make a detailed gastronomic map of our country. the fact that this dish was invented in volkovysk confirms my guess. volkovysk loves meat and knows how to cook it. this is an interesting, very tasty and very unusual dish, and i believe that it can boldly represent belarusian cuisine on the world stage, watch the project food at least where on our tv channel.

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