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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, we will arrange a master class. good afternoon, my name is elena, i am from the city of lyuba, i am fond of fishing, and i would like to know how it all happens in industrial. elena, hello,

hello, well, are there any bites? well, not very good, but i hope that there will be, yes, bites there is. and tell us a little about yourself? i am from the city of luban, well, and have been living here for more than 20 years, i kind of got married and came here. what do you do ? i work in the luban forestry enterprise, as an accountant. tell us, why? fishing in particular, well, you know, after all, as i work in the luban forestry enterprise, 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 close relatives feel about the fact that you are you into fishing, because there is an opinion that fishing is not a woman's business, my relatives and all close people are very positive, well, they perceive it... i

am into fishing, my husband, especially winter fishing, is very keen, my father-in-law, that's what they say, fishermen like to lie about their catch, the biggest fish you caught, like this one, no, also with such eyes, with such eyes no, no, no, no, well, the biggest fish was, well, up to a kilogram somewhere, no more, up to a kilogram, as for me, i was only, probably, fishing, probably 10 times in my life, like some crucian carp like this. like this, and share your experience, tell me some life hacks, for example, we put on a hook, that we have all sorts of things, for example, a maggot , a maggot, like this, like this, the most important thing is when you put on the maggot, you need to spit three times, then throw it as far as possible, like this, and maybe you have another fishing rod, yes, i 'll try, try my luck, unfortunately, yes, yes, yes, i have, unfortunately, i have, and i'll take your fish, what can you do, like this, i'll share

, we'll share, here's a fishing rod for you so we are fishing with a hook today yes today we are fishing with a hook so i know that you need to open open in my opinion yes so open yes absolutely right. so and we pull out carefully pull out, here is there - is it important how long the rod is, well it is not very important, the most important thing is that yes, luck, the most important thing is luck, the fighters are generally superstitious, even if, for example, on fishing, well god forbid there in any situation there was a rod and, for example, someone stepped over it, that's all, you can already roll up the rod. here ok, you know, that's it, it's worth it, so, now we take out the maggots, open them, yeah, so, take them, usually they hang three of them on the hook, these fat ones, come on

, just hold on, what needs to be covered, because it needs to be covered, it's really fast, there's no bite, none at all, there probably won't be any 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 we'll roll up , roll up our rods.

around 450 somewhere, that's the fish landing material 450 tons ton, wow, that's a lot, the volumes of fish grown here, it's possible to feed not only all of belarus, but the whole world. lili, please tell me, how many people work at your enterprise? at the moment , 134 people work at our enterprise, well, as i understand it, you have a full-cycle enterprise growing full, full cycle at such enterprises i have never been, i've been fishing , i've been to lakes, i've been to rivers, so to visit an enterprise where fish are grown, this is my first time, we looked for you, you have it here many lakes, we barely found you, and your liliya

said that you can tell us about these lakes and everything else, how many lakes do you have here on the farm and what is the territory of the farm, the territory of the owner? 150-250 g, that is, small, yes, small, in the fall we will take carp from here about 700-800 grams, that is, wait, if we take into account the fact that now it is august, then the carp will already be ready by the fall, and it will gain weight, so

quickly needed, due to what it gains so much, due to feeding, by the way, yes, feeding, tell us how you feed, first of all, compound feed, this is... what kind of fish do you have here? in this particular pond there is carp, grass carp, a little silver carp, and pike is in this one, there is no pike in this pond, and there never is, well, we don't release it here, in some other ones there is, there are ponds on the gulny vortex system, where the pike larva is released, that is, the fry is released matachka. and why exactly the choice of carp, grass carp silver carp? why? well, this is one of the unpretentious fish, to feeding, to maintenance, to diseases, this is the best weight gain, this is also an important factor, it grows well, with

proper feeding and care, it grows very well, i understand perfectly, that is, the fish grows, but you have to get these eggs somewhere. somehow from what it is, well, we have an in-purchase shop at our enterprise, so this is the factory breeding of carp, pike, catfish, well, and also at our enterprise there is. is the fish caught or how does this happen? no, we grow it, for processing we have

a correction base, where the fish is already from that year, commercial fish, from there it goes receiving, for sale, on nets, at fairs, but it is alive, that is, to catch it as much as necessary, 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 we didn't succeed. didn't succeed, then alexander, elena and i would probably like to see after all this sorting moment and catching of 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 storage base, here it is there is a singling workshop on the right, where in the fall during the mass fishing.

when we were on the lake, we saw feeders, we also saw flags that 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, boklan, so, okay, how much does a fish eat approximately, well, there is probably one fish in de, again 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. very

large, some part of the fish after catching from cages are sold, and some of the fish is produced in-house, here i would really like to see how they produce it, perhaps we need to go there, so lilya, tell me, what do we have here, here we have a fish processing workshop, this is where... frozen cold smoked 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, come on, come in, now meet, hello, hello, this is the head of our department, very nice,

they are transporting sorting fish, it comes in, that is , large and small - it is already sorted, it comes in all sorts, from medium-sized carp , large carp, selected fox, here by... it is loaded into a drum, where it is cleaned of scales, this is here, here it is cleaned, there is some water, a stream of water is beaten off, by pressure, yes water, yes, here it gets, then further comes trimming, now we are preparing it for hot smoking, here we are

already on the cutting line, the girls here are already cutting, taking out the entrails, and can we... well, let's try cutting up fish, no , pasha, i won't, but just 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, yes, great, almost everything is mechanized, 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 the gills are taken out, like that. then you give it to wash this fish, to be honest with you, i don't really like fish, but well, you need to eat fish , you need to eat fish, yes, you spread it wide, i yes, thank you, they sent me here spread it wide, they say spread it wide, spread it wide, of course, that's how we get it out, yes, everything works out fine while we get

it out, get it out, i signed up for this, we throw it out here, yes-yes-yes, fuck, throw the barrel out here, everything's fine. i'm clean, everything's fine, and the gills, gills, gills, get the gills out, how good, elena, that you remember everything, the whole technological process, it doesn't bite, show me how the gill it gets, like this , the fin opens, with a finger, with hands, with hands, pasha, with hands, it seems so easy, but i would like to forget it, of course, i have an interesting impression when you cut up a fish at home, it's completely different, here it's... such a quick moment, here they've already cut it up with a saw, and i was already shocked, such eyes, here - it needs to be washed and cleaned.

look, it got everything, everything that can be, everything is good, everything, with a cleaner, i'm a good girl, yes, and can you, you can try again, again, again, of course, well, how does it work out, we won't dream about it today, yes, yes, yes, and then , by the way, do you 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 in a day? such fish, well, one and a half tons, one and a half tons, to sort through fish like that, that's a lot, i thought that everything there was mechanized, automated, first of all , it's all manual labor, so i was very impressed that they could manually process so much prepared fish, great, where else can it go, please, this is me, this is what i can do, yes, wash the fish, i wash the fish, yes, this handsome guy. yes-yes-yes, we clean it better, better, and now where the gills are, where the gills are, definitely, you know everything, but you don’t want to try, i control, i really hope that we will now get to that...

we processed it, we processed it, yes, great, well, we didn’t catch it, but how much and what, we helped you, now we know, we need to move on, another stage, especially since nikolai is already waiting for us there, let's go, we washed it, cleaned it, cut it, now we’ll salt it, now salt, so now the salting process for salting is underway, oh, if. some secret in this, maybe you can share with us, my suggestion, elena, i was there for two operations, you were for one, so it's your turn, of course, please, well, you give me mirror carps,

this is our kopsitschik, very nice, now he's got salt on your ears, so show me how, like this, we've already made the cut, just fill it with all the salt, pour it out, yes, so that there isn't too much salt, help, no, you can take it yourself. carp with eyes like these, just like you wanted 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, mirror-like, beautiful, tell your husband that you caught it 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 if it's small? 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 the grill, on the

smoking grill, then it's all boiled, and also boiled, boiled, of course, and then smoking then just smoking, oh so how many stages is this, look, then drying, another 10 minutes, drying, i don’t have enough fingers, and then smoking only, then drying again then we throw it out there, because there. we’ll see the process, we’ll go there, yes, we’ll see, 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, that is, before smoking, after salting it needs to be soaked, and how long, soaks for a day, depending on how much salt is there, well , technologist olga can tell you more about it, now i will show you how we give it - for analysis, products, and well

, yes, this is 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, then we are guided by the analysis of salt, we hang it up, roll it up for smoking, or it continues to soak, that is, salt comes out of it, yes, i didn’t think that the whole process happens like that, you need to check its salt, right, we they brought you a piece, tell us about this process, we salted it a little bit there, so we need to check if there is enough salt there, it should be some color now, and do you have a sample? so what does this mean, it means that we finish tetrating, we look at how many milliliters have gone, that's it, and then

we just calculate according to the formula, is it normal or not, okay, then you calculate, and we will still go smoke it, we will, we will. so where is that fish that we sent, because there is a lot of everything here, here it is already, here it is ready, hot, so now we will try it, it was hot smoking, yes, it is 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 hear, i hear? and the smell, what a smell, the smell is amazing, in fact, it looks appetizing, so, so people buy this delicious fish, mm, lively.

delicious, what kind of fish did you cook, okay, and what do you want, in addition to hot smoking we also do cold smoking, so this is carp elite, elite cold smoked, a piece of elite cold smoked carp, a side of elite carp.

yes, and from what fish? from carp, from carp, great, we caught it today, we cut it up today and saw how it is prepared, yes, and now it's time to try it, can we just have a glass? please, will you reveal the secret of the recipe to us? well, everyone has their own recipe, i have mine, a tricky one, they don't give it out, they don't give it out, you'll see, of course, i didn't give it out either, because well, it's a famous dish, lyubinsky, they sell it all day long.

here's a whole one, yes, well, when yes, how, yeah, when it's good, quick, when and please the hero too, another glass, another glass, oh, so rich, m, oh, and few bones, that 's what i like, thank you, you could say, select, fresh, yes, we made it today, well, let's try it, of course, let's try it, your health, mm, delicious, yeah, listen, in the world of salt and pepper it's so piquant, rich, yeah, the carp, apparently, was fatty, yes-yes-yes, very tasty, elena, that's what impressed you the most today, well, it impressed me the most, of course, the scale of fish that they grow here, the lakes in general, what surprised us was that here, we thought that it was all mechanized, and such manual labor for...

but it turns out that it is needed, they love it , if they grow it here on such a scale, they buy it and eat it, well then, bon appetit, let's not get distracted, otherwise it will get cold and what a fish soup, in fact, it was a wonderful day. we went fishing, although we didn't catch anything, and we learned a lot about fish, how they grow it, how they cook it, eh, how they feed it, and in general in in general, we saw all these scales with you, in my opinion, we succeeded, really, yes, yes, and the day, and the day was spent very well, thank you for the company, thank you, and if you want to become the hero of our program to visit where you have not been yet, record a video, send it to us, and together we will find out how it is done.

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incredible, in fact, i remember when i was a child and performed on stage, what stress i experienced, snowfall, snowfall, the route is built on the belarus 24 tv channel . the news agency presents. in the public domain. we have no secrets from our people. babruisk primary school uzbagatsіўsya yashche to the other great successions - new garbarny kombinat. on the right is a gonar for uladzimir. from now on let us produce only high quality products. it’s very easy to practice tasks with atk. brakavat nyama chago. when working with such

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galina kandymavavay, hell all the charmers who wandered around this day, the buyers are happy about the market. zaruka tamu, gety ganarovy henagon. this culture is for us unique, that it is important and useful for us, that is absolutely certain, there are a number of reasons for this, firstly, the climate that we have in the republic, it is comfortable enough for farmers to grow this crop, secondly, the yield from the mass. seeds is about 40% oil yield, depending on the different extraction technology, but in general it is about 40%, thirdly, seed rapeseed oil is a rich source of protein, about 20% of...