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... yeah, that is, you grow 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 - this is fish planting material, 450 tons, tons, wow, this is a lot, the volumes of fish grown here, it is possible to feed not only all of belarus, but the whole world. liliya, please tell me, how many people work in total? at your

enterprise, at our enterprise , 134 people work at the moment, well, as i understand it, you have a full-cycle enterprise , full yes, full cycle , 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 they grow fish, this is the first time for me, we were looking for you, you have so many lakes here and...

the last stage of fish farming, and this is meant here already large, yes, yes, well , approximately large-how much, well , here is an average carp, small carp, here in the spring, yeah, 150-250 g, that is, small, small, in the fall here we will take carp from here 700-800 grams, that is, wait, if we take - the fact that now is august, then the carp will already be ready by the fall, and it will gain - due to what it gains so much due to feeding, by the way, yes, feeding, tell us how you feed, well, firstly, compound feed, this is the main, the main food, this is specialized fish food, yes, yes, everything here is balanced proteins, minerals, and what kind of fish do you have here, exactly in this pond there is carp, grass carp, a little silver carp, and pike is here in this one, there is no pike in this pond. it doesn't happen, well,

we don't release it here, in some other ponds there are, there are fattening ponds, a breeding system, where the pike larva is released, that is , fry, the mother stock is released for the summer, and i wanted to ask, why did you choose carp, grass carp, silver carp, why? well, that's one of the unpretentious fish, to feeding, to maintenance, to diseases, these are the ones that give the best weight gain, this is also important. 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, well, we have an in-breeding shop at our enterprise, 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.

moment and catching fish, we can, we will see this, i i promise you, then go ahead, let's go, let's go. to trade, to fairs, when the fish runs out here, 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 into our store, that is, here it is already

divided by size and already of a certain size it is distributed on the line by size, no, all this is done by people manually. there were no performances at all, but here yes, here everything was shown how it is loaded into special containers and where the fish goes later, and in general all these cages are filled, they are 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, it turns out there is also a natural one, 22 of these earthen cages, each with 5 tons of fish, this turns out to be 110 tons of 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 in addition to this,

which 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, heron, boklan, so good, how much? i would like to see how they 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 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, let's go. come in, now let's get acquainted, hello, hello, this is the head of our tsef, pavel, nice to meet you, elena, 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 whole processing process starts here, the fish comes here, this is how i understand it, it is brought from the lakes, brought from sorting, the fish comes to us, that is , large and small - it is already sorted,

it comes in all sorts, from the average carp, large carp, picker, olitka, here as i understand it, then it is loaded here it is loaded into the drum, where the scales are cleaned. this is here, that is, here it is cleaned, there some water, a stream of water is beaten off by pressure, yes water yes here, then further comes the trimming, now here 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 you can try, well, let's try, on cutting fish, not pasha, i will not, but only you go ahead. okay, that's it, i'm running to you, i always thought it was done manually, yes, yes, yes, it turns out that everything is mechanized here, well, everything is on a circular saw, yes, almost, great, almost everything is a mechanic, 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 selected, then you take out the gills, like this, then you give this rune everything to wash. i don't particularly like fish there, but well, you need to eat fish, you need to eat fish, yes, you sewed it up, thank you, they sent me here wider, wider, saying, wider, wider, of course. so we get it out yes everything works out fine bye get it out anyway i signed up for this we throw it out here and fuck the barrel everything is fine clean everything is fine with me and the gills gills gills get it out how good elena what do you remember the whole technological process doesn't bite show how the gill is taken out like this 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 another thing, here it’s such a quick moment, here you’ve already cut it with a saw, and for me i was already in shock, these are the eyes, here it needs to be washed and cleaned, belarusian doylitsa. what kind of jumping is important and this time you need to learn and master. if we reveal a three-tailed triumphal arch, its structure, then we can create something similar in the same altar. rounded corners. at the tops of the abaronchag they didn’t work like that. and here the yanks are significant, and the first steps are completed on top of such imitation muscles. history creation of significant cultural. ab'ektaў on the edge of the country. the ancient tsar'ka disappeared until the end of the century, and it was then transferred

to the next month in the 20th century , and a memorial temple was built to the old tsar's month. i am the architect of the entire building of the abaronnag budynka know the collection of the chapels. cultural-asvetnitskiy project architecture of belarus. you can pay tribute to this. moreover, we have started and released in different areas. our company is

the only one in belarus that produces velvet-like fabric. we purchased a whole line for this, starting from knitting, finishing with release. let's get acquainted with people who are sincerely devoted to their work. all the merits, what we have today - this is the merit of our large team and each one individually. everyone worries, everyone tries, of course, to make their contribution. even to me. some girls say: when you come into the ceph, your smile speaks, it is immediately obvious that you come to your place, i love people, those who work here, i have a feeling that i come to my home, watch the project quality mark on our tv channel, look, i got everything, everything that is needed, everything is good, at least everything is clean, i'm a good boy, yes, can i still try, more, more, of course, well, how is it going?

here, exactly here, yes, i did all the dirty work for you, well, that's right, and now

i need to do it myself, now cut it, it needs to be easy, so show me the cuts, and you also need - if not everything is in the centerfuki, well, a mirror card is easier, there are no scales there, so you took, it's easier for you, well, yes, or dial this one, of course, he of course, look, no need to catch the scaly one didn't catch. but how much at yes, processed, processed, yes , great, well, we helped you, now we know, we need to move on to another stage, especially since nikolay is already waiting for us there, let's go. washed, cleaned, cut, now we'll salt, now we'll salt, so now the salting process for pickling is underway, oh, is there some secret in this, maybe you can share with us, my suggestion, elena, i was there for two operations, you were on one, so it's your turn, of course, i ask, well, you give me

the mirror ones, this is our smoker, nobody, very nice, now he... you'll say that you caught this today, here are all three boxes, and how long should it be stored like this in salt, an hour, this is a large carp, so it doesn't take much, and small, 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 the grill, on the

smoking grill, then it's all boiled, and also boiled, boiled, of course, and then rolling, and then only smoking. oh, so there are 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, we’ll just 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...

in our laboratory we make a cut, sign it and take it to the laboratory, then we’ll be guided by the salt analysis, we’ll hang it on hung up, rolled 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 here, they take some samples and take them to the lab, and of course i was impressed. anastasia, hello, hello, and... we were told that before smoking 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 some example what color yellow, it will be now, everything

is burgundy, changed color, so what does this mean, this means, we finish tetrating , we look at how many milliliters have gone, that's it, and then we just 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 ah... where is that fish that we sent, because there is a lot of things here, here it is already, here it is already ready, hot, so now we will try it, so 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 your mouth watering, yeah, i can hear it, i can hear it, and the smell

, the smell is amazing, in fact, it looks delicious, that's why, that's why people buy this. tasty fish, mm, it's tiny, delicious, how the fish is cooked, okay, and do you want this, and in addition to hot smoking we also do cold smoking, so this is elite carp, elite, cold smoked, a piece of elite carp. cold smoked, a side piece of elite cold smoked carp, and elite this is a pedigree or something or by size, by size over. kilograms, it is already considered linden, yeah, and this is, and this is silver carp, this is cold smoking, yeah, yeah, also mm, and this is a piece of silver carp, a piece of silver carp,

we still make amur, well there is no silver carp now, so we also make silver carp, yeah, as soon as the breakage starts, then we will do it, so the assortment is not yet complete, mm, how delicious, you tell us, and how the product tastes, amazing, and u... tried it, this is a good idea, so pasha, we need to go and try the fish soup, i suggest this on the end of our day, let's do it, let 's do it, let's finally try the famous lubońska fish soup, yes, have you ever tried it, ilina, 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 cooked. yes, yes, yes, and now it's time to try it, can i just have a glass, please, 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 didn't give it out either, because well, it's a famous dish lyubanskoye, you sell it all day long , yes, well, when yes, how, yeah, when it's good quickly, when and for us too, please, hero. another glass, oh, so rich, m, oh, and few bones, that's what i like, thank you, you could say, select, fresh, yeah, 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, such - piquant, rich, yeah, the carp, apparently was fatty, yeah-yeah-yeah, very tasty. elena, that's what impressed you most today in total? 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, after all, here, we thought that it was all mechanized, but so many people are involved in manual labor, that's what impressed me. yeah, you know, what impressed me, probably, was how much fish our citizens raise, if it's farmed here on such a scale, then it turns out that it's needed, it's loved, it 's bought and eaten, well then, bon appetit, let's not get distracted, otherwise it'll get cold and also, what a fish soup, in fact, the day was wonderful, we went fishing, although we didn't catch anything, and we learned a lot about fish, how it is grown, how it is cooked - how it is fed and in general, in general, we saw all these scales with you, in my opinion, we succeeded, right? yes, 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 where you have not been yet, record a video, send it to us, and together we will find out how it is done. when you are in nature, it seems that the world has plunged into silence, all the sounds of the bustle have disappeared, only the song of the wind specially caresses the ear, so that you look around and understand how quiet it is around, at any opportunity. go to nature, go to the forests, fields, rivers and lakes, breathe fresh air, admire the clear

sky, listen to the singing of birds, the rustle of leaves, smile at the sun, enjoy. notice this beauty around, in harmony with nature. belarus 24. hello. this is the only thing i can say in russian at the moment. i am the ambassador of the syrian arab republic, i arrived in beautiful belarus 3.5 years ago.

which we did during the 5 days of my stay were very simple very good-natured, one important thing, they treated us like real friends. after i came as an ambassador, the impression remained the same, but i like it much more. so, to be honest, i did not find any difficulties in getting used to life here. as for

the food, that's... another story, because i love to eat, but i do not have any difficulties with food. and as for the weather, i have worked in some cold countries. the difference is that belarus has a lot of snow, and this is what we lack in syria, so i like it very much. to be honest, it was easy for me to get used to this life, only one barrier is the language. so when i came here, i started to learn russian little by little, but it does not always work out, because i am still busy with work, but everything is going well.

we are trying very hard to find a way to resist sanctions from western countries, to make our trade more extensive, as well as our economic cooperation. in at the same time, we still cooperate a lot in the field of culture and humanitarian issues, for me the most interesting issue is the issue of humanitarian cultural cooperation, especially if we talk about syrian children who come to belarus, but we will talk about this later. yes, there are many ideas, we are striving to expand our economic cooperation. and one of the ideas is simply for each of us to participate in exhibitions organized. in our countries. thanks to this participation, we will be able to increase the volume of trade and business. also one of the important questions is to find ways to cooperate in the banking sector. because this

cooperation can allow us to find a way to counter sanctions that affect financial transactions between the two countries. another important issue.

and the last initiative, a few days ago we received books on arabic literature and the arabic language from the syrian ministry of culture, and donated them to the arabic department of the minsk linguistic university. i always keep this award

in front of me, it is a kind of friendship medal, which i received from the state military-industrial committee of the republic of belarus, and i am always glad that it is here. in syria we cannot accept it without an official decree of the president, and i received such a decree from my president, it is a sign of friendship between.