yes, so open it, yes, that 's right, so and so we pull it out, carefully pull it out, is there any - it matters how long the rod is, well, it doesn't really matter , the most important thing is that yes, luck, the most important thing is luck, fishermen are generally superstitious, even if, for example, while fishing, well, god forbid there was a rod in any situation and, for example, someone stepped over it. that's all, you can now roll up the rod and go home, we have these little worms, maggots, we know that, yes, it's good that you know, everything is worth it, so, now we take out the maggots, open them, yeah, okay, take them, usually they hang three of these fat ones on the hook, come on, just hold on to what needs to be covered, because if you cover them, they'll run away, guys, they're really quick.

there's no bite, 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, maybe, well, that's luck, well, since we didn't catch any fish here, then i have a suggestion for you , let's go to where they grow them and we'll see everything from a to z, i agree, yes, yes? let's wind up, let's wind up, ducks, our enterprise was founded in 1967, one is now one of the leading in the fishing industry. and tell me, what main fish do you grow in general? the main fish is carp. the specific weight of carp is about 80%. we also grow silver carp, white.

does anyone work at your enterprise at all? 134 people work at our enterprise at the moment, well, as i understand it, you have a full-cycle enterprise growing a full yes full cycle on such i have never been to 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, we were looking for you, you have so much here.

this is the last stage of fish growing, and this means here already large, yes, yes, well , approximately how large? well, medium carp, small carp, here in the spring, yeah, 150-250 g, that is, small and small, in the fall here from here we will take carp of 700-800 grams, that is, wait, if we take into account the fact that now is august, then the carp will already be ready by autumn. due to what does it gain so much due to

feeding by the way yes feeding tell me how do you feed firstly compound feed is the main yes main food it is some kind of specialized feed specialty yes yes yes everything here balanced proteins minerals and what kind of fish do you have here exactly in this in this pond there is carp, grass carp a little silver carp and pike is in this in this pond. no, and never is, yes, well, we here, yes, we don't launch it, in some other, there are, there are ponds on gulny vorota system, where the shuka lichen is launched, that is, it is a fry, the parent stock is launched for the summer, and i wanted to ask, why exactly choose carp, silver carp, why? well, this is one of the unpretentious fish, to feeding, to maintenance, to diseases, this is the most good, they give weight gains, 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 must get it somewhere - these eggs ... somehow from what this is well, at our enterprise there are incense, this is factory breeding carp, pike, catfish, well, we also have spawning systems at our enterprise, where the larvae are obtained in a natural way, that is, we collected water, launched the spawning, the mother, there are such, of course.

yes, how much is needed, yes, a stocking base or for sale, yes, 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 this sorting moment and the catching of fish, we can, we we'll see, i promise you, then go ahead, let's go.

there were no introductions at all, but here and here they showed everything, how special containers are loaded where the fish goes later, and in general all

these cages are filled, in the fall in september everything here is filled with different types of fish, here again they told us about these cages, there are concrete ones, and how... 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? this was developed by the academy of sciences for scaring away fish-eating birds, heron, cormorant.

i would really like to see how they actually produce it, 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 fish is produced, cold smoked, hot, 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 get acquainted, hello, hello, this is the head of our ceph, pavel, nikolay, very nice to meet you, he will tell you more 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 entire processing process begins here, the fish arrives here, as i understand it, when it is brought from the lakes. they take it to the sorting for the fish arrives, that is, large, small - it is already sorted, it comes in all sorts, from medium carp, large carp, picker, olitka, it arrives here, as i understand it, then it is loaded loaded into the drum, where the scales are cleaned, this is here, here it is cleaned, there some water, a stream of water, and it is beaten off by pressure, yes, yes, it gets 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 we can try, well, let's try a 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 here mechanized, well, everything is on a circular saw, great, almost everything is mechanical. 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, fish needs to be eaten, fish needs to be eaten, yes, you again, wider, i yes, thank you, they sent me here wider, wider, they say. of course, that’s how we get it out, yes, everything works out fine, while we’re getting it out, you get it out in general

i signed up for this we throw it out here yes-yes-yes fuck we throw the barrel here everything is fine clean i have everything fine and the gills gills gills take it out how good elena what do you remember the whole technological process does not bite show how to get the gills out like this like this opens the fins with a finger with your butts 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 is completely different, here it is such a quick moment, here they have already cut it for you with a saw, and i was already in shock, such eyes, here it needs to be washed and cleaned. the most relevant event from the world of sports.

the youth team of belarus in track and field won 25 medals in total in the match meeting against the russian team. work and discipline give results. this is the principle by which bobruisk works this off-season. hard training is an exciting competition. when you lift the cup, for the very first time, this is probably the most emotional. four: they were born in different parts of the world, i

tarakanova lyudmila, i have been living in belarus for over 30 years, i came from russia, from the ancient city of ryazan, syria is my homeland, i love it very much, but it so happened that i decided to go to belarus, get an education as a film and television cameraman, everyone found something for themselves here, so i ... i am engaged in the creation of clothes, and it makes me so happy, i am happy that people use my beauty, use my skills and appreciate it. each hero has his own unique story and his own view of belarus. belarus gave me the awareness of my dignity as a person and gave me in the end. love, i constantly feel at home, everything, this, this is my land, watch

on the belarus 24 tv channel, that for belarusians , a familiar life, for others it may seem like real exoticism, good morning, friends, rooster, yes, we have it like that, good morning, and how is your rooster crowing? in an unfamiliar city, you need to start in the museum, where you will be told how to build the right route. to see interesting places, however, it is easy to become one of your own in a foreign country, you just need to get to know its history and culture, this is a five-hundred-year-old oak tree, wow, which can make a wish come true, 1, 2, 3, oh,

well, i don't think i want to leave here, i would definitely stay with... he's been living here for a week, chow chow, watch the travel show, like home on our tv channel. a native of menka goes to the village to find out how it 's better than the city, you're a real modern belarusian gusli player, yes, you have five children, yes, i was really drawn to nature, i just realized that nature is my priority in life, so, in general, i gave up everything. historical homeland, to look after my grandmother, then you converted my parents' house into a stable, now you save horses, why horses, because other animals

also need help, well , horses are such a... what can i say? the only thing that relaxed in me is something somewhere down there, everything that is here, the cheeks in particular, the entire speech apparatus, eyes, spine, everything for some reason tensed up, i am from a village, watch the belarus 24 tv channel, look, i got everything, everything that is possible, everything is fine, i'm doing well. yes, and you can try again, again, again, of course, well , as it turns out, i'll dream about it today, yes, yes, yes, then again like this, by the way, do you dream about fish, like 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, one and a half tons, one and a half tons of fish, sorting through like this, that's a lot, i thought that everything there is mechanized. you don't want to, i control, i really hope that now we will get to the process where you will participate and help that's when i'll get even, where are we giving it now, here oh, that's right, yes, i did all the dirty work for you, well, that's right, and now i need to cut it myself, there's some light left, so show me the cuts, and maybe a little bit more, a little bit, if not everything

is cleaned in the centrifuge, well, the mirror card is easier, i scratch it and nothing, right? that's why you took it, it's easier for you, well, yes, or take this one, of course, it's of course, look, no need for scratchers, they didn't catch it, but how much you have, yes, they processed it, they processed it, yes, great, well, we helped you, we now we know, we need to move on to another stage, especially since nikolai is already waiting for us there, let's go, wash, clean, cut, now we'll salt, now we'll salt, so...

yes, so that there isn't too much salt, help, no, you can take whichever you like, as they say, the one that looks at you, yes, a carp with eyes like these, how you wanted to catch one today, yes, but it didn't work out, it didn't work out, so here you go, honestly she needs one like this, a beautiful mirror, tell your husband that you caught this today, here are all three boxes, and how much is she should be stored like this in salt, an hour, an hour, it's... carp, so you don't need much of it, and small, if, and if small at all, especially half an hour, and faster, yes, then it's washed, everything is washed, it's immediately laid out. the grill, on the smoking grill, then it's all boiled, and also boiled, boiled, of course, and then smoking, and then only yes smoking, oh, so this is already how many stages, then

drying, another 10 minutes, drying, my fingers are already not enough, and then only smoking, then drying again, then we throw it out there, well what, we'll see the process, we'll go there, yes, we'll take a look, we'll leave it here, yes, and we'll go smoke it ourselves, no, no, no, i don't agree, now we're in the soaking room, and you said that we'll go smoke it, smoke it later, that is, before smoking, after salting, it needs to be soaked, and for how long, it soaks for a day, depending on how much salt is in there, well, can you tell me more about it, technologist olga, now i'll show you how we give it for analysis - products, and well , yes, this is necessary, analysis of products for salt is produced in our laboratory, we make

a cut, sign it and take it to the laboratory, then we are guided by the salt analysis, 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 laboratory, 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 are there it was salted a little bit so we need to check if there is enough salt there, it should be some color now, yes, yes, yes. 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 titrating, we look

at how many milliliters have gone, and then we simply calculate according to the formula whether it is 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, 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 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, mm, cute,

delicious, how did you cook the fish, okay, and do you want this, and besides 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 cold smoked carp, and elite is a pedigree or something like that or by size, by size, over a kilogram, this is already considered elite, and this is a silver carp, this is cold smoked yes, yes too. this is a piece of silver carp, a piece of silver carp, we also make amur, well, there is no amur now, so we also make amur, yes, when the breakage starts, then we will

do it, so the assortment is not yet complete m how delicious you tell, and how tasty products, amazing, and have you tried the fish soup , that's a good idea, so pasha, we need to go and try the fish soup. i suggest 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, 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 i have a glass, please, and will you reveal to us the secret of the recipe, well, each one? recipe, me, my sly one, they don't give me away, they don't give me away, you look, of course, i didn't give me away either, because well, this is the famous

luban dish, here - you sell a whole one in a whole day, well, when, how, yeah, when, good , quickly, when, and please, the hero also has another glass, another glass, oh, so rich , my oh, and the little cat, that's what i like , thank you, i can say, select, fresh , yes, they cooked it today , well , let's try, let's try, your health and yours, mm. delicious, yeah, listen, just enough salt and pepper, so piquant, rich, yeah, carp, apparently, it was fatty, 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 fish farming here in general, yeah, lakes, what surprised me was that here, we thought that it was all

mechanized, but such... manual labor is involved so many people, that's what 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 that it is needed, it is loved, it buy and eat it, well then bon appetit, let's not get distracted, otherwise it will get cold and what kind of fish soup, really... the day was 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 we saw all these scales with you, in my opinion, we succeeded, really, and we spent the day 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, together we will find out how it is

done. in belarus, in my opinion, there is a very rational and correct attitude to what is called the law. laws must certainly be observed by everyone, but there is a nuance. the head of state, for example, once said the same thing. sometimes nedozanov, a hurricane passed through belarus and it is necessary to quickly repair buildings and structures, they began to announce procedures for selecting contractors, as a result , a contractor has not yet been selected, work has not begun, there are two paths, the one that is prescribed in the laws, to agree on everything with everyone, hold a tender, and so on and and the like, the one dictated by logic: it's raining, people don't have roofs in their houses, and they're bargaining, this is the desire

to put logic above some papers in emergency situations - this is one of the reasons why alexander grigorievich is a leader, and not just a politician. he is ready to take responsibility along with the risks, and he does this regularly. igor turai's author's project - propaganda. watch on the belarus 24 tv channel.