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 luboń, i am fond of fishing and i would like to know how it all happens on an industrial scale. elena, hello, hello! so, are you biting? well, not very well, but i hope that there will be, yes, there are bites, and tell us a little about yourself? i am from the city of luboń, well, and i have been living here for more than 20 years, as if i got married and came here. what do you do? i work in the luban forestry enterprise, as an accountant. tell me, 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 drawn here, that's how close, relatives feel about the fact that you are fond of fishing, because there is an opinion that fishing is not a woman's business, my relatives and all close ones are very positive, well, they perceive this, many at i am keen on fishing, my husband, especially my father-in-law is very keen on winter fishing, fishermen talk about their catch - they like to lie, 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 and no more than a kilogram, as for me, i've only been fishing, probably 10 times in my life, probably some crucian carp was like this, and share your experience, tell us some life hacks, for example, we hooked, that we have all sorts of things there uh.

we put on, for example, a maggot, we 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, and maybe you have another fishing rod, yes, i'll try to test my luck, unfortunately, yes, yes, yes, yes, i have, unfortunately, i have and i'll take your fish, well , what can you do, that's who i am, we'll share, we'll share, here's a fishing rod for you, that's how we 're fishing with a hook today, yes, today we're fishing with a hook, so i know what opens, i think it should be opened, yes, so open it, yes, absolutely right, so and so and pulling out carefully pulling out, is there any, 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 through it, for example, someone...

started, that's all, you can already 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 maggot, open it, yeah, so, take it, usually they hang three pieces on the hook, this fat one, come on, here you go, just cover it, because if you cover it, they'll run away, it's really fast, there's no bite, there's 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 it out again, maybe, well, it's luck, well, since we didn't catch any fish here , then i have a proposal for you , let's go to where they grow it and see everything from a to z, i agree. yes,

yes, that's it, let's reel it in, let's reel it in 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 tons, tons, wow, this is a lot, the volumes of fish grown here, it is possible to feed not only all of belarus, but also the whole world, lily, please tell me, how many people

work at your enterprise in general? 134 people work at our enterprise at the moment, well, as i understand it, you have a full-cycle enterprise of growing full yes, a full cycle at such enterprises. i have never been there, 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 found 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 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 sixteen fattening ponds intended for growing commercial fish, and what does fattening mean? this is the last stage of

fish farming, and this means large, yes, yes, well, approximately how large? well medium carp, small carp here in spring. carp grams 700-800, that is, wait, if small in autumn here we will take from here take the fact that now is august, then the carp will be ready by autumn, and it will gain - what weight, wow, so quickly, due to what it gains so much, due to feeding, by the way , yes feeding, tell me how you feed, firstly in kombikarma?

let the self-propelled livestock for the summer, and i wanted to ask, why exactly the choice - carp, grass carp and 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 it somewhere - these crayons somehow from what it is well, at our enterprise there is an in-breeding shop, so this is a factory breeding of carp, pike, catfish, well, at our enterprise we also have spawning systems where the larva is obtained in a natural way, that

is, we collected water, launched the spawning, passed the mother, two fathers, that is, such yes, they are in a natural way yes. during incubation a little we interfere period no, we can't today, it's the period in spring, march-april, march-april, when the fish spawning begins, when the fish spawn, and you somehow catch fish every day or how does it 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 comes for sale, on the nets, at fairs, but it is alive, it is alive.

people manually such labor and there were no presentations at all, but here yes here everything was shown how... it is loaded into special container where the fish goes later, and in general all these cages are filled, it happens in the fall, in september everything here is filled with different types of fish, well , again they told us about these cages, and there are concrete ones, it turns out they also have natural ones, 22 of these earthen cages, each with 5 tons of fish, this is 110 tons of carp, and this if translated into ... 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? this was developed by the academy of sciences to scare away fish-eating birds, heron, cormorant, so good, how much approximately eats fish, well there probably one fish per day, again we will start from the information, the academy of sciences, they conducted experiments, research 3 kg per day, 3 kg per day one. one one bird, one cormorant, there can be a thousand of them, and a thousand, and you can calculate what a freak, the damage loss of the enterprise is very large, some part of the fish after catching from cages goes for sale, and some of the fish goes to its own production, here i would really like to see how it is all the same they produce, 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, come in, now get acquainted, hello, hello, hello, this is the head of our cefa, pavel, nikolai, very nice to meet you, elena, nikolai. then he will tell you more in detail about the production process, we need to 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 comes here, as i understand it, when it is brought from... it is brought for sorting, the fish comes to us, that is , large, small - this is already sorted,

all sorts go, comes from medium-sized carp, large carp, selected, olitka, comes here, as i understand it, then it is loaded into a drum, where the scales are cleaned, this is here, then here it is cleaned, there some water, a stream, water is beaten off by pressure, yes water gets here, then goes further... suddenly 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 entrails, and we can try, well, let's try, a master class in 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 manually, yes, yes, yes, but here it turns out everything is mechanized, well, everything is on a circular saw, almost, great. everything is so, what 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 entrails 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, this is wider, thank you, they sent me here wider. wider, wider, of course, so, we take it out, yes, it's fine, everything works out, for now, yes, you take it out, in general, i signed up for this, we throw it out here, yes, yes , yes, fuck, we throw the barrel out here, that's it ok, i'm clean, everything's fine, and the gills, the gills, take out the gills, how good, elena, that you remember everything, the whole technological process, it doesn't bite, show me how the gills are taken out, like this, here the fin opens, with a finger behind the handles, pasha with his hands, it seems so easy, but i'd like to forget it, of course,

i have an interesting impression when you cut up fish at home, it's completely different, here it's such a quick moment, here they already cut it with a saw, and for me i was already in shock, such eyes, here it needs to be wash and clean, look, i got everything that is possible, everything is good, everything is clean, i'm a good boy, and you can still do it. come on, more, more, of course, well, how does it work out, i will dream about it today, yes-yes-yes, and 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, sorting through fish like this, that's a lot, i thought that everything there was mechanized, automated, first of all, all this is manual labor, that's why i i was very impressed that

they can process so much prepared fish manually, great, where does it go next , here, please, huh? that's me, that's 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 the process where you will participate, i will help, then i will get my revenge, where do we now give it here, oh, exactly here, yes, i do all the dirty work did it for you, well, that's right.

we helped you, now we know, we need to move on to the next stage, especially since nikolay 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 for one, so yours to put, of course, i ask, well, you to me?

carp with such eyes as you wanted to catch one today yeah right. but not it turned out, so here you go, honestly she needs one like this, a mirror-like one, 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 a small one, 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 grill. then it's all boiled, and also boiled, boiled, of course, and then smoking, then only rolling, oh, so that's already how many stages, then drying, another 10 minutes, drying, i don't have enough fingers, and then only smoking, then drying again, then we throw it out there, well, what, we'll see the processes, we'll go there, and have a look, we'll leave it

here, 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, before smoking, after salting it needs to be soaked, and how long, it soaks for a day, depending on how much salt is in there, well, can you tell me more tell technologist olga, now i will show you how we give for analysis... products, and well yes, it 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, in the future we are guided by the analysis of salt, hang it on hangers, roll it up for smoking, or it

continues to soak, that is , salt comes out of it, i did not think that the whole process happens here like this, they take like... 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 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 what color. we read it as normal or not, okay, then you calculate, and we will still go smoke it, yes, we will go,

so, and where is that fish that we sent, because there is a lot of everything here, here it is already, here. it is already ready, hot, so now we'll try it, so it was hot smoking, yes, it was 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, that's why people buy this delicious fish, mm, it's slim, delicious.

we're still making amur well there's no amur now so we'll also make amur then so the assortment is not complete. m how delicious you say, but how delicious the products are, 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 we finish our day, let's do it, let's do it , let's finally try the famous lubon fish soup, yes, have you ever tried it ilin, no, never, and from what fish... carp from carp is 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, and will you reveal the secret of the recipe to us, well, everyone has their own recipe, mine yours is cunning, they don't give it out, they don't give it out, look, of course, i wouldn't give it out either, because well, it's a famous dish, lyubinsky, you sell a whole one in a whole day? well, when and how, uh-huh, when it's good, quickly, when and for us too, please, the hero, another glass, yes, 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 and yours, mm, delicious, uh-huh, listen, just the right amount of salt and pepper spicy, rich, yeah, the carp was probably fatty, yes-yes-yes, very tasty, elena, that's what impressed you most today , well, what impressed me most of all was , of course, the scale of the fish that are grown 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 such manual labor, that's what impressed me, yeah, you know, what impressed me, probably, was how much fish our citizens consume, if it is grown here on such a scale, then

it turns out, after all, it is needed, it is loved, it is bought and eaten, 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 wonderful day, we went fishing. although we didn't catch anything, but 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, 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 where you have not been yet, write down video, send it to us, and together we will find out how it is done.

only for our viewers, we choose the best routes, friends, it is hard to believe that we are now exactly where it begins, once the city of minsk, where we will go, first of all safety, and you say where, you are driving, the next stop - let's go, bye, and we set off on an exciting journey around our country. how was this memorial complex created? the boys of our school, to the search engine local historian. the history and geography teachers brought a note from the newspaper, where the battle on the nameless height was described, and the settlements of our area were indicated.

alexander, i understand that your team is a selection, as such does not exist, but if i wanted, you would take me, well , naturally, no problem, open belarus together with the belarus 24 tv channel, a culinary show where centuries-old recipes come to life, today we are preparing golshansky dumplings, a favorite dish. russian housewives for hundreds of years, we have never used grated tortilla potatoes as minced meat, this is interesting, this is very interesting, cabbage rolls, yes not quite, yes not quite, be careful, here you can catch gastronomic inspiration, the thighs will go into the filling, only the soft part, and we do not get rid of the bones, this will accompany the construction of the nest, now i

will try. leader, not a politician. the main strategic issues of all relations between minsk and beijing are decided personally by the leaders of the countries. alexandra lukashenko and xidin ping agreed on the vectors of interaction between belarus and china, and this is an even larger influx into our country chinese investments and a colossally greater influx of their technologies. the migrant problem was not created by belarus, but by the west, which unleashes wars and stimulates golob all over the world, calls these poor fellows in for the sake of an influx of cheap labor, then

changes its decision. when they already have enough migrants, but for some reason tries to shift the solution of the problem to belarus, which is also subject to their western sanctions, well, as for political prisoners, we don’t have them, there are people who received sentences for breaking the law from an attempt at a coup to blocking roads at all kinds of protests. the closer the elections, the less trust everyone should have in dubious citizens calling themselves bloggers, are you sure that they did not receive money for someone's opinion that they need you... author's project by igor turai propaganda, watch on the belarus 24 tv channel

. on air news in the studio ilena minitskaya,

hello and briefly about the main thing. mobile, maneuverable and universal pride of the ground forces. motorized riflemen's day is celebrated in belarus. 375 million dollars - new aid package for ukraine from the us. more money , weapons, so that the war continues, a path worthy of imitation. an exhibition in honor of the centenary of the birth of anatoly gurinovich, minister of foreign affairs of the bssr, opened at the ministry of foreign affairs.