last year on the norwegian and swedish stock exchanges, the strength of the increase in demand due to consumers from the baltics, the cost of electricity at peak consumption times rose sharply to 60 euros per hundred kilowatt-hours, winter is coming, which can be very cold in the region. at 19:00 more relevant information, see you there. they are dedicated to their work. ready to share knowledge, growing a turkey is a long step-by-step process, here is a small chick to a large individual takes about 5 months, since a turkey is the bird is the most susceptible to stress, we try to minimize as much as possible all the negative factors that can further affect our bird, show one day of its life. rainbow trout

is the most promising for growing artificial conditions, no matter what we do, it is always produced from freshly caught fish, this is today the trump card of the lohva, that the fish is environmentally friendly, high-quality and most importantly fresh, each production site is very important, since its work affects the quality finished product.

nastat, good morning, and how does your rooster crow, kickerki, kickerki, yes, friends, any journey in an unfamiliar city should start in a museum, where you will be told how to build the right route to see interesting places. however, it is easy to become your own in a foreign country, you just need to get acquainted with its history and culture. this is. a five-hundred-year-old oak tree that can fulfill a wish, which in my opinion i don’t want to leave here, i would definitely stay here for a week to live, watch the travel show like at home on our tv channel. people, thank you,

you feel it once and you will never get offended again, everything is true here. 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 i would like to know how all this happens on an industrial scale. elena, hello,

hello, well, are they biting? well, not very well, but i hope that there will be, yes, bites yes, and tell us a little about yourself? i am from the city of luban, and i 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? well, you know, after all, how 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 bodies of water, that's why we are drawn here, that's how close relatives feel about the fact that you are fond of fishing, because there is such an opinion, that fishing is not a woman's business, my relatives and all close people perceive it very positively, well, many of my people are into fishing, my husband, especially winter fishing, is very keen on, they say

- fishermen like to lie about their catch, the biggest fish you caught, like this, no, also with eyes like this, no, no, no, well, the biggest fish was well up to a kilogram somewhere, no more up to a kilogram , as for me, i've probably only been fishing probably 10 times in my life, well, probably some crucian carp was like this, and share your experience, tell us some life hacks, for example, we put on a hook, that we have all sorts of things, uh, we put on, for example , a maggot, a 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 maybe you have another fishing rod, yes, i 'll try my luck, yes, unfortunately, yes, yes, there is, unfortunately, there is and i'll take your fish, well, what can you do, like this, we'll share, we'll share, here's a fishing rod for you, so we

're fishing with a hook today, yes, today we're fishing with hook, so i know that you need to open, open in my opinion yes, so open, yes absolutely right, so and pulling out we pull out, there it is. eh, does it matter how long the rod is? well, it doesn't really matter, the most important thing is luck, yes, luck, the most important thing is luck, fishermen are generally superstitious, even if, for example, on a fishing trip, well, god forbid there, in any situation there was a rod and, for example, someone stepped over it, all this can now be rolled up the rod and go home, we have these worms, maggots, we know that, yes from... it's good that you know, everything is standing, so, now we take out the maggots, open them, yeah, so, take them, usually they hang three of these on the hook, this fat one, come on, so, hold on, just need to cover it, because you need to cover it, they'll run away, they'll run away,

generally nimble, there's no bite, there's none at all on... there won't be any black fish today, well, i don't know , maybe we did something wrong, maybe we should have spit five, maybe, maybe, well, it's luck, well, since we didn't catch any fish here, then i have to come to you offer, what, let's go to where it is grown and see everything from a to z, i agree, yes, yes, that's it, let's roll up, let's roll up our fishing rods, we'll tell you how to choose quality products for healthy dishes. pay attention to the color. each type of vegetable has its own color. if it is darker or brighter than

usual, then it may contain a large amount of nitrates. be sure to ask where the garlic was grown. it is best to take the one that grew in a hot climate. back, we make a full circle, we feel how our shoulder blades are collected, shaken off, and vigorous and cheerful we go to a new day, watch the breakfast of the champion project on the belarus 24 tv channel, if you are in the wild

, the world is shining. all the humming husks have faded and only the wind blows through the fox ear, as long as you sleep and it is clear what the tsishyn was calling. the skin magchymasci are applied to nature. near the forest, near the field, on the rivers and lakes, there is fresh wind. smell the clear skies, hear the singing birds and forests, smile at the dormouse.

respect your fat, jumping and screaming. u harmony with nature belarus 24. our company was founded in 1967, it is now one of the leaders 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, in general, how much fish do you have here, we have, look, about a thousand tons - this is commercial fish of about 450 somewhere this is fish planting material, 450 tons, tons, wow, that's a lot, the volumes of fish grown here, it is possible to feed not only all of belarus, but also the whole world. liliya, 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, a full cycle, yes, a full cycle. i have never been to such enterprises, i have been fishing, i have been to lakes, i have been to rivers, but to visit an enterprise where they grow fish, this is the first time for me. we, you have so many lakes here, 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 farm is more than 200 hectares, the water area is 200 hectares, we are on one of the fattening ponds, the fattening ninth bottom, this is one of 16 small ponds intended for growing... commercial fish, and what does fattening mean? this is the last stage of fish farming, and this means, here already large, yes, yes, well approximately how big? well, medium carp, small carp, here in the spring, yeah, 150-250 g, that is , small, yes, small, in the fall here from here we will take carp of 700-800 grams, that is , wait, if we take, the fact that now is august, then it will already be - the carp is ready for the fall and it will gain this weight so quickly

, due to which it gains so much due to feeding by the way, yes, feeding, tell me how you feed well, firstly, compound feed is the main yes, the main food is some kind of specialized yes-yes-yes everything here is balanced proteins minerals and what fish you have here, here in this particular pond there is carp, grass carp , a little silver carp. they give good weight gain, this is also an important factor, they grow well, with proper feeding

and care, they grow very well, i understand perfectly well, that is, the fish grows, but you have to get it somewhere - these eggs , somehow from what are they, well, at our enterprise there is an in-purchase shop, so this is the factory breeding of carp, pike, catfish, well, we also have spawning systems at our enterprise. where the larva is obtained in a natural way, that is, we we took water, launched, spawning took place, mother, two fathers, there are such yes, they are natural , yes, we interfere a little during incubation, no, we can't today, this is the period in the spring, march, march, april, when fish spawn, when fish, and do you somehow catch fish every day or how is that? it comes out no, we grow it for processing we have a sorting base, where

the fish has been commercial fish since that year, from there it comes for sale, on the nets, at fairs, but it is alive, that is, it needs to be caught as much as necessary, for the launch, or even 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, we would like. we are with you at the staging base, here it is on the right, the sorting shop, where in the fall during the mass catch of fish , the fish is sorted by weight categories, by species, after which it goes to wintering, wintering ponds,

some of the fish goes to concrete cages. from where it is shipped to trade, to fairs, when the fish here runs out, we catch wintering ponds, it sits there all winter, and we add it here for trade, for everything else, at the moment we can see the loading of fish to 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. there were no presentations at all, but here yes, here everything was shown how special containers are loaded, where the fish goes in later, and in general, all these cages are filled, they are in the fall, in september

, everything here is filled with fish, different types, well, again, they told us about these... there are concrete cages, it turns out, they also have natural ones, 22 of these earthen cages, each with 5 tons of fish, this turns out to be 110 tons of carp, and if you translate this into a lot, when we were at the lake, we saw feeders, we also saw flags in addition to this, which stood on this lake, what is this, what are they for, it was developed by the academy of sciences for scaring.

own production, here i would really like to see how it is produced, but 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, come on!

the entire processing process begins here, fish comes here, as i understand it, it is brought from the lakes, it is brought from the sorting , the fish comes to us, that is, large and small - this is already sorted, it comes in all sorts from medium-sized carp, large carp, elite selection, it comes here, as i understand it, then it is loaded. where it is cleaned, scratched, there some water is beaten off with a stream of water , this is where it gets, then it is trimmed , now we are preparing it for hot smoking, here we are already on the cutting line, everything is good, i am running to you, i

always thought that it was done manually. well, everything is on circular saw yes almost perfectly almost everything is mechanized so what we do i asked for i don't know yet what so well you take the fish and clean the intestines right away so you select the entrails then take out the gills like that then you give it to the sink this fish to be honest i don't really like fish well well you need to eat fish you need to eat right? wider, wider, i yes, thank you, they sent me here wider, wider, saying, wider, wider, of course, so, we get it out, yes, it's fine, everything works out, yes, you get it out, i don't care about that at all.

fish, it's completely different, here it is such a quick moment, here they already cut it with a saw, and for me it was already in shock, i have an interesting thing, when at home you cut such eyes, here you need to wash and clean it, each of their days begins with inspiration, and when we get up early ... just as the sun comes out from behind the village of polyatich, it is just breaking away from the distant trees, how much beauty in all this, we are in the most beautiful

place of the belarusian polesie, the stolin region, the stviga river flows here, the yana talenavites and prosperes, when a person works with his hands, it is always joy, joy, when you sowed something.

traveling is not only about learning about history and sights, hello, what a meeting, hello, there we saw a little bee, a little window, well , now please, find where they live here at... it is an opportunity to try something new and of course to join in with unique folk art. it is always something about sincerity, about a smile, about light and purity, it is incredible, i really remember when i was a child and performed on stage, how

stressed i was, snowfall, snowfall, the route is built on the belarus 24 tv channel . look, she got everything, everything she needs, everything is good, clean, i'm a good girl, yes, and can i still try, yes, of course, well, how does it work out, i'll dream about her 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 in a day? can you make from such fish? well, one and a half tons, one and a half tons of fish like this, 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 can process so much prepared fish by hand, great, where does it go next, here, please, this is me, this is what i can do, yes, wash the fish, i wash the fish, yes, this one - the handsome one, yes-yes-yes , yes, we clean it a little better, better, and now where the gills are, where the gills are, of course, you know everything, but you don't want to try, i control, i really hope that we will now get to the process where you will participate, here, i'll help, then i'll get my revenge, where are we giving it now, here, oh, exactly here, yes, i did all the dirty work for you, well , that's right, and now i have to do it myself, now i have to cut it, there's an easy one left, so show me how to cut it, and i also need to...

this one, of course, he of course, look, no need to scale it, 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, wash it, clean it, cut it, now let's pickle, let's pickle now, so now the process of pickling for pickling is underway. 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 yours, of course, i ask, well, you give me the mirror carps, this is our kopsitchik, very nice, now he will teach you salt, so show me how, like this, we have already made cuts, we just fill it up, pour out all the salt, yes, so that there is not too much salt,

help, no, you can. what is looking at you, yes, 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 , 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, salt, an hour, an hour - this is a large carp, so you don't need much of it, and... small ones, if, and if it's small , even more so, half an hour, and faster, yes, then it's washed, everything is washed and immediately laid out on the grill, on the smoking grill, then it's all boiled, and also and it boils, boils, of course, and then smoking, then only smoking, oh, so how many stages is this, look, then drying for another 10 minutes, drying, i don’t have enough fingers, and then only smoking, then drying again, then we drive it out there. well,

now we’ll see, 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 is necessary to soak it, and for how long, it is soaked for a day, depending on how much salt is there, well, you can tell me more about it, technologist olga, now i will show you how we give the product for analysis, and well, yes, this is necessary, the analysis of the product 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 a hanger, roll it up for smoking, or it continues to soak, that is, salt comes out of it, yes, i did not think that this is the whole process happens, they take some samples and take them to the lab, and i was certainly impressed. anastasia, hello, hello, we were told that before skinning 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, and do you have an example of some color yellow, it will now be all burgundy, changed color, 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 simply calculate according to the formula whether it's normal or not, okay, then you calculate, and we'll go anyway.

to smoke it, let's go, let's go, so, where is that fish that we sent, because there's a lot of stuff here, here it is already, here it is already ready, hot, so now we'll try it. smoking, yes , it's hot smoking, that's it, let's try it, i love smoked fish, we'll try it now, i can even hear how your mouth is watering, i hear, i hear, and the smell, what a smell, the smell amazing, actually it looks delicious, that's why, that's why people buy this tasty fish, mm, lively, tasty,