why fishing? 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 attracted 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 ones are very positive, well, they perceive this. many of me are fond of fishing, my husband, especially my father-in-law is very fond of winter fishing, that's fishermen talk about their catch, they like to lie, the biggest fish you caught, like this, no, also with eyes like this, no, no, well the biggest fish was, well up to a kilogram somewhere, no more up to a kilogram, as for me, i've only been fishing, probably 10 times in my life, like this, probably. like this, but share

your experience, tell us some life hacks, for example, we put on a hook, what we have all sorts of there, for example, a maggot, a maggot, so, so, the most important thing is when you put it on maggot, you need to spit three times, then cast it as far as possible, so, and maybe you have another fishing rod, yes, i 'll try my luck, unfortunately, yes, yes, yes, i have, unfortunately, i have, and i'll take your fish. well, what can you do, that's who i am, let's share, here, take your fishing rod, that's how we 're fishing with a hook today, yes, today we're fishing with a hook, so i know that you need to open, open in my opinion, yes, so open, yes, that's right, that's how, that's how we pull it out, carefully, yes, yes, yes, is there any, importance, from what length of the fishing rod, well, very much it doesn't matter, the most important thing is that yes, luck, the most important thing is luck, fishermen are generally crap...

so hold on just need to cover, because they will run away really fast, cool no, none at all, probably, there won't be any fish today, well , i don't know, maybe we did something wrong, maybe we should have spit five times, maybe, well, it's luck, well, since we didn't catch any fish here. then i have

a proposal for you, what is it? 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 roll up fishing rods, 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 , about 450 somewhere, this is fish planting material 450.

fish farming, and this is already meant here large, yes, yes, well, approximately large- how much, well, here is an average carp, small carp here in the spring, yeah, uh, 150-250 g, that is , small, such small yes, small, in the fall 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 - the carp is ready for the fall, and it will gain - what weight. due to what does it gain so much due to feeding by the way, yes, feeding tell me how you feed firstly, compound feed is the main yes the main food is specialized ko yes everything here is balanced proteins minerals and what kind of fish

do you have here exactly in this given pond there is carp, grass carp a little silver carp and pike is here in this in this pond there is no pike and never is right? well we don't launch it here, in some other ones there are, there are ponds on gulnye a voronnaya system where pike larvae are launched, that is, this is a fry, the mother stock is launched for the summer, and i wanted to ask, why exactly the choice of carp, grass carp silver carp, why? well this one of the unpretentious fish, to feeding, to maintenance, to diseases, these are the ones that give the best weight gains, this is also an important factor.

we collected water, launched the spawning, the mother, two fathers, that is, there are such, yes march april, march-april, then when the fish spawn, yes, when the fish spawn, and you somehow catch fish every day, or how does this happen, no, we grow it, for processing we have a sorting base, where the fish is already from that year, commercial fish, from there comes the receipt for sale, on the nets, at the fairs, it is alive, it is alive. this is 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

this sorting moment and the 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 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 it comes for wintering, wintering ponds, some part of the fish comes to concrete cages, where is it produced from?

there were no presentations at all, but here yes, here everything was shown, how special containers are loaded and where the fish goes next, and in general all these cages are filled, they are in the fall, in september everything here is filled with fish of different types, well, again they told us about these cages, and there are concrete ones. it turns out that they also have natural 22 of these earthen cages in each with 5 tons of fish, this comes out to 110 tons carp, and this is if you translate it into one, this is a lot, when we were at the lake we saw feeders, we also saw flags

that stood on this lake, what is this, what are they for, it was developed by the academy of sciences to scare away fish-eating birds, herons, cormorants. so good, how much does a fish eat approximately? again, we will start from the information of the academy of sciences, and not conduct experiments, research 3 kg per day, 3 kg one. very large, some part of the fish after catching from cages goes for sale, and some fish goes to our own production, here here i would really like to see how they actually produce it, perhaps we need to go there, so lilya, tell me, what do we have here, here we have a fish processing plant, here... 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 plant, and he will tell you in more detail about what they produce here, come on, come in, now get acquainted, hello, hello, hello, this is the head of our plant, pavel, nikolai, very nice, elena, nikolay. he will tell you in more detail about the production process, you should immediately put on our robes, caps, let's go, walk through the production and tell you what we do, the whole processing process, it starts here, the fish comes here, as i understand it, when it is brought from the lakes. brings the sorting fish to us comes, that is , large small - this is it already sorted,

it goes all sorts of comes from the average carp, large carp, selected olitka comes here as i understand it then it is loaded is loaded into the drum where the scales are cleaned, it's here , it's cleaned there, some water is thrown back by the pressure of the water jet, and it gets here, then it goes further. so what do we do, 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 guts are removed, then the gills are taken out, 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, you again , wider, wider, i yes, thank you, they sent me here wider, wider, wider, wider, of course, so, we take it out, yes, it's fine, everything works out, while we take it out, yes, you take it out, i actually signed up for this, we throw it out here, yes-yes-yes, fuck , we throw the barrel out here, everything is fine, it's clean at my place, everything is fine, and the gills, gills, take out the gills, how good, elena, that you remember everything, the whole technological process, it doesn't bite, show me how the gill is taken out, that's how the fin opens, with a finger behind the handles, and with your hands, it seems so easy, but i would like to forget it, of course,

i have an interesting impression when at home you cut up a fish, it's completely different, here it's a quick moment, here they've already cut it with a saw, and i was already in shock, such eyes, here it needs to be washed and cleaned. their life in the polesie villages and agro-towns, contrary to all stereotypes, is bright and rich. all my free minutes i ran to the river with fishing rods or just wandered around, looked at this beauty. and we never returned empty-handed as children. and once there was a lot of fish, now there is a lot. i am connected by this roar.

my whole life has passed with bees, because i i love them, they understand me, look at the paleshuk project.

i really hope that we will now reach the process where you will participate? yes, i will help, then i will win back, where do we give it now? here, exactly here, yes, i did all the dirty work for you, well , that's right, and now i need to cut now i need some light left, so show the cuts, and you also need - if not everything in the centrifuge is cleaned, well, a mirror card is easier, there are no scales, that's why you took it, it's easier for you, well, yes. or dial this one, of course, of course, look, no need to scamper around, didn't catch any, but how much already, yes, processed, processed, 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,

cleaned, cut, now we'll salt, now we'll salt, so now the salting process is underway. for salting, oh, is there some secret to this, maybe you can share with us, my suggestion, elena, i was there for two operations, you were at one, so it's your turn, of course, i ask, well, you give me mirror carps, this is our smokehouse, nobody, very nice, now he will teach you salt, so show him how, like this, we have already made cuts, just fill it up, all the salt, pour it out, yes, so that there is not too much salt, help. no, you can take the one you like, as they say, the one that 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 one, beautiful, tell your husband that this is 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 it is not... much is needed, and small ones, if, and if small ones , even more so half an hour, and faster, yes, then it is washed, everything is washed, immediately laid out on the grate, on the grate, for 10 minutes, drying, i don’t have enough fingers anymore, and then only smoking, then drying again , then we drive it out there, well, what we will see the processes, we will go there, yes, we will look, we leave it here, yes, and we ourselves go to smoke, no, no, no, i don't agree, now we are in the soaking room, and you said that we will go to smoke, it is possible to smoke.

we sign it and take it to the lab , then we are guided by the salt analysis, we hang it on hangers, 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 here, they take some samples and take them to the lab, and of course i was impressed. anastasia, hello, hello, we were told that before smoke fish... you can check its salt, right, we 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 an example of some color yellow, it will now be all burgundy color changed color, so what does this mean, this means that we finish tetrating, we look at how many milliliters. left, that's it, and then we just calculate according to the formula, is it normal or not? okay, then you calculate, and we're already going to smoke it, we'll go, so, where is that fish that we sent, because here... everything, here it is, here it is already ready, hot, so now we'll try it, it was hot smoked, yes, it was hot smoked, let's try

it, i love smoked fish, let's try it now, i can even hear how your mouth is watering, i can hear it, i can hear it, and the smell, what a smell, the smell is amazing, it really looks appetizing, that's why people buy this delicious fish. what kind of fish did you cook? okay, and this do you want? and besides hot smoking we also do cold smoking, that means this is elite carp, elite cold smoked, a piece of elite cold smoked carp, side. elite cold smoked carp, and elite means pedigree or something or by size, by size over a kilogram, this is already considered

a litnyka, and this is a silver carp, this is cold smoking, yes yes also, and this is a piece of silver carp, a piece of silver carp, we also do amur, well there is no amur now, so when the breakage starts, then we will do it. i propose this for the end of our day, let's do it this way, let's do it this way, let's finally try the famous lubońska fish soup, right? and have you ever tried ilin? 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 we have a glass? and will you reveal the secret of the recipe to us? well , everyone has their own recipe, i have mine, it's tricky , they don't give it out, they don't give it out, you see, of course, i wouldn't give it out either, because well, it's a famous dish, lyubinskoe, here... you sell a whole one in a day, well, when , how, yeah, when, good, quick, when, and please , give the hero another glass, yes, another glass , oh, so rich, my, and there are few bones , that's what i like, thank you, i can say , select , fresh

, yes, we cooked it today, well, let's try, let's try, your health and yours, mm. delicious, yeah, listen, just the right amount of salt and pepper, so piquant, rich, yeah, the carp was probably fatty, yeah, yeah, very tasty. elena, what impressed you the most today? well, me the most i was impressed, of course, by the scale of fish farming here, the lakes in general, what surprised me was that here we thought that it was all mechanized, but so many people are involved in manual labor, that impressed me, yeah, you know, what impressed me, probably, is how much fish our citizens consume, if it is... farmed here on such a scale, then it turns out, it is needed, they love it, they buy it, they eat it, well then, bon appetit, let's not get distracted, otherwise it will get cold and also, what a fish soup, in fact, it was a day wonderful, we went fishing, although we didn't catch anything, we learned a lot about fish, how it is grown, how it is cooked, how it is fed and

in general in general. we have seen these scales, in my opinion, we succeeded, right? yes, yes, both 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 where you have not been yet, record a video, send it to us, and together we will find out how it is done. belarus is endless forests, blue rivers and lakes, pristine nature, from which it is impossible to take your eyes off, and belarus is also people, and we reveal their destinies to you.

we carry traditions through generations at the same time changing views on familiar things. all this makes the world a better place. we tell you about different people, but they are united by one thing. love for belarus. belarus 24.

in fact, it has already been exactly 4 years since i was here in november, we celebrated, i thought that i would probably suffer, but no, my children really like it, they love playing with snow incredibly, that's why i think that i... i really like everything, i i am a second-year student, i study at the grodno state university named after kupala, i am studying to be an international lawyer, i am already in my second year, so i am studying, i am from nikoravo, from the capital of monaco, in russia, i have been living for 2 years already, because i am studying there, namely in moscow, at the university of peoples' friendship in the institute of ecology, i chose russia because it is very interesting, a beautiful, huge

country. and i dreamed of coming to russia, so i was happy when i was invited to come.