generally fast, 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, it's luck, maybe, well, since we didn't catch any fish here, then i have a proposal for you, what, let's go to where they grow it and see everything from a to z, i agree, yes, yes, that's it, let's pack up, fishing rods, our company was founded in 1967, it is now one of the leading ones in the fishing industry, and tell me, what main fish do you grow in general, the main fish - the specific weight of carp

is about 80%. we also grow silver carp, grass carp, catfish and pike, yeah, that is, you grow from small eggs, we grow from eggs to commercial fish, in general, how much fish do you have here? we have , look, about 1,000 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 you can feed not only all of belarus, but 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. 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 fish are grown, this is the first time for me.

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... august,

then the carp will be ready by the fall, and it will gain so much weight, so fast, how does he gain so much weight, by feeding, by the way, yes, feeding, tell me how you feed, firstly, compound feed, this is the main, yes, the main food, this is specialized somehow, yes-yes-yes, everything here is 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 here in this, there is no pike in this pond, and there never is, yes, well, we don’t put it here, in some other ones there are, there are ponds for gulny a spawning system where the larva is launched, pike, that is, fry, the parent stock is launched for the summer, and i wanted to ask, why did you choose carp, amur tlostolobik, why? well, this is one of the unpretentious fish...

the company has spawning systems where the larva is obtained in a natural way, that is, we collected water, launched the spawn, the mother, two fathers, there are such yes they are natural, yes, we interfere a little during incubation, no, we cannot today this period in the spring, march, march-april, then, when the fish spawning starts, when the fish.

the fish have been commercial since that year, fish from there goes for sale, to the nets, to the fairs, but it is alive, that is, it is caught, as much as necessary, bazha. sale, yes, that's it, that's what i would like to see, probably, how the catching happens, because today we already tried to catch something on the lake, but we didn't succeed, nothing worked, 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 forward, let's go, let's go, you and i...

there were no introductions at all, but here yes, here they showed everything, how it is loaded into special containers, 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, here again they told us about these cages, there are concrete ones, it turns out they also have natural ones, 22 of these earthen cages. each one contains 5 tons of fish, this comes out to 110 tons of carp, and this, if you translate it into one, this is very many, when we were at the lake, we saw feeders, we also saw flags that stood on this lake, what is it, what are they for, it was developed by the academy of sciences to scare away fish-eating birds, saplya, boklan, so, okay, how much does a fish eat approximately, well, there is probably one fish per day. we will start from the information of the academy of sciences, they conducted experiments, research 3 kg per day, 3 kg per day one, one bird, one cormorant, there can be a thousand, and a thousand, and you can calculate what a freak, of course the damage the enterprise is making a very big loss,

some of the fish after catching from the cages is sold, and some of the fish is used for its own production, here i would really like to see how it is produced and... but perhaps we need to go there, so lilya, 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 more about it what they produce here, come on in, let's get acquainted, hello! hello, hello, this is the head of our workshop, pavel, nikolai, 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, this is water, a stream of water is reflected by the pressure of the water, yes, it gets here, then it is trimmed, now we are preparing it for hot smoking, here we are already on the cutting line, the girls are already here

they cut it, take out the insides, and you can try, well, let's try, 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 this. so well, you take the fish and clean the intestines right away, like this, you select the entrails, then take out the gills, like this, then give this fish to wash, to tell you honestly, i don't really like fish, but well, you need to eat fish, you need to eat fish, yes, you should widen up, i'm grateful, they sent me here wider, wider, they say, wider, wider, of course, so we get it out, yes it's fine. yes yes yes you catch me at all i signed up for this we throw it out here yes yes fuck we throw out 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 all the whole technological process doesn't bite show how the gill is taken out like this it opens with a finger with hands with hands pasha with hands it seems so easy and i would 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 so fast moment, here they already cut it with a saw, and i was already in shock, such eyes, here - it needs to be washed and cleaned.

dissent in the united states, western europe, has a cool, long-standing, proven technology: either you are in the mainstream, or you dissolve in history, well, if not in sulfuric acid. of course, talking to these people is useless. this should have been understood long ago, that for several decades our brains were shrouded in fog, they said, here are some principles, including teaching principles honest journalism at the journalism department of bsu.

it is easy to explore belarus, it is enough to lay out an unconventional route, today we welcome you to one of the main tourist attractions of our lezno region, the regional house of crafts. it is an attraction for talents, yes, as i understand it, probably yes, it is a memorable place, because once upon a time the headquarters of the seventeenth red banner timkovich border detachment was located here. the most important thing is to be open to amazing secrets and facts. have you ever wondered why in every belarusian city so often there is a street called september 17. many of chagall's relatives lived in liozna. this is his... grandfather, grandmother, parents met each other here and do not forget to give free rein to positive emotions, this

is such a beauty, we got a great one, i understand that this can be used as a brooch, you can use it as a decoration on a headdress, look at the project, the route is built on the belarus 24 tv channel. look, i got everything, everything that is possible, everything is good, i'm great, and you can still try, of course, well, as it turns out, i will dream about it today, yes, yes, and then, by the way, you dream about fish, after work. 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 is mechanized, automated, first of all, all this is manual labor, so i was very impressed by this, that so much prepared fish, they can process it manually, great, where else can it go? here, please, this is me, this is what i can do, right? wash fish, i wash fish, yes , this handsome guy, yes-yes-yes, we clean it better, better, and now where the gills are, where the gills are, definitely, i know everything.

we didn't catch it, but how much we have, 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, we washed it, cleaned it, cut it, now we'll salt it, now we'll salt it. 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 for one, so it's your turn, of course, please, well, you give me the sercal, this is our capsicum, no one is very nice, now he's on your ears like this,

show me how, like this, we 've already made the incisions, just fill it up with all the salt , pour it out. yes, so that there isn't too much salt, help, no, you can take whichever you like, as they say, whichever one looks at you, yes, the carp has eyes like these, how did you want 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, mirror-like, beautiful, tell your husband that this was said 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 at all, especially half an hour, and faster, yes, then it's washed, everything is washed, immediately laid out on the grill, on the grill, for smoking, then it's all boiled, and also boiled, boiled, of course, and then smoking then just smoking,

oh, so this is already how many stages, drying for another 10 minutes, drying, i don’t have enough fingers, and then smoking only for... drying again then we throw it out there, well, what about these processes , 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 needs to be... soaked, and for how long? it soaks for a day, depending on how long salt is, well, you can tell me more about it, technologist, now i will show you how we give - for analysis - the product, 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 the whole process happens here like this, they take some samples and take them to the laboratory, and of course this bothers me impressed. anastasia, hello, hello, we were told that before scalding 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 it should be, it will now be all burgundy, changed color, so what does this mean, this means that we finish

tetrating, we look at how many milliliters have gone, that's it, then we simply calculate according to the formula in normal or not? okay, then you calculate, and we will still go smoke it, we will go, 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. i hear, i hear, and the smell, what a smell, the smell is amazing, in fact it looks appetizing, that is why people buy this tasty

fish, mm, lively, tasty, like lyubka cooked, okay, and do you want this, in addition to hot smoking we ... we will also do cold smoking, so this is elite carp, elite cold smoked carp elite cold smoked, carp sidewall elite cold smoked, and elite is medium or how or by size, by size, over a kilogram, it is already considered linden, yeah, and this is already and this is silver carp, it is cold smoked, yeah yeah too. and this is a piece of silver carp, a piece of silver carp, we still make amur, well there is no amur now, so still, as soon as the breakage begins,

then we will do it, so the assortment is not yet complete, how delicious you tell, and how the taste of the products is amazing, and have you tried the fish soup, that's a good idea, then pasha, we need to go and visit... i suggest this for 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, ilino, 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, please, and will you reveal the secret of the recipe to us,

that's what i love, thank you, you could say, select, fresh, yes, we prepared it today, well, let's try it, of course, we try, your health and yours, yeah, the carp was probably quite fat, yeah, yeah, yeah, very tasty, lina, that's what impressed you most today, well, i was most impressed, of course, by the scale of fish that they grow here in general, yeah, the lakes, what surprised me was that here... we thought that it was all mechanized, and 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 they grow it here on such a scale, then it turns out that it is needed, it is loved, it is bought, it is eaten, well then bon appetit, let's not get distracted, otherwise it will get cold and... what a fish soup, in fact it was a wonderful day, 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 for your 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 us and... place we will find out how it is done,

the cultural capital of belarus, the capital of belarusian catholicism, the second capital of the belarusian people's republic and the third capital of the polish-lithuanian commonwealth, all this is grotno, a city with a recognizable face. ardent character and a thousand-year history, today the fourteenth republican festival of national cultures is taking place here. this year , 36 nationalities are represented in nineteen courtyards. the unchanging logo of the festival tsvetik semitsvetik as a symbol of the unity of the people in belarus. it is in grodno for centuries

lived peacefully, developed mutually enriched.

public association of greeks-pilopones, it was formed and works since 1998 on march 25. and throughout the entire period of its activity we have been participating since 1998 to the present day, it has already been 26 years since we take part in all festivals held here in grodno. today , our truly greek public association shows both dances and...

people are growing and accordingly we would like this generalization to take place in such a friendly, collective, cultural connections. greek weddings, they are really very solemn, very emotional, very, so to speak, long in their, so to speak, gather the whole family, gather all the friends, and accordingly, make a very big impression on all those present, when they really marry off a girl. of the past years, that when giving away the bride, the bridesmaids always block the road to the bride, accordingly, the first one who pays is the godfather, this is a close friend of the groom, who pays for the passage to be opened, and before that... the bride is held

or she is kept for 3 days by her close relative, this could be an aunt or so to speak an uncle's wife, who takes the bride for herself, they are at their place, and the youth are going to spend evenings of meetings in this very house, after this the youth already knowing that today she will get married, they all come to marry her off and... it happens when they put out her entire dowry surprise, which, so to speak, they give to the parents specifically to the bride, so that when the groom takes away, the bride takes all the property, and in order to take the property, then the brother sits down, the bride on this, so to speak, we will consider the property baggage that is given to her, he already demands payment from the groom, accordingly.

for him to pay off, for the fact that this gifted property is taken away , having paid off, it means, he already wants to take it, and in order to take it, they block his way, it means, young people of the clan who want to fight with this clan, the groom, who wants to take the bride already with the property, here on this, so to speak, on this site, accordingly, all the people gather and two wrestlers come out,