we are waiting for you. let's go let's go let's go not close and what then, that now these places were not distinguished

by their favor to a person out of 12 months of the year, winter lasts almost 9 nights it can drag on for a whole month, and then the same day there are very few trees and solar heat, but incredibly a lot of heat, it seems that it warms. good morning, salekhard salekhard is the capital of the yamalo-nenets autonomous okrug, which is located in the arctic zone in the north of the west siberian plain, in many ways it is this location that determined its unchanging, but in cold weather, the average annual temperature in salekhard is negative, while snow lies for about 200 days a year. so create a

festive atmosphere around you. here i want people with special zeal. here, indeed, life is painted in all possible ways not figuratively. well, how can you stay in a gloomy mood, having met such a handsome man on the way to work. true, it seems that even bear these open-air galleries are called murals from the spanish muro wall, a full-fledged painting with meaning only instead of canvas, the ends of houses or of industrial facilities dedicates them to an ordinary acquaintance, the most valuable and most delicious. there are even cloudberries in the urals. i must say for the stamina and the ability to be happy in spite of any vagaries of nature - this is the very nature of the locals

who generously presents almost 80% of the gas in russia is produced in this district, the bridge and that one in the form of a gas torch. and now we'll talk about other gifts, by the way, in a favorite place of our program, we're going to the market. yes, in different markets. we've been a million times. well yes, it's still one of the best ways to get to know the locals in their morals, really, today i'm going there, not alone and believe such a partner is a walking guarantee that our today's catch will be exceptionally delicious fresh and quality. osin as a professional cook, you probably know the best places, the best places and the best products, just in one such place here we have

a handbrake berry, but the most important siberian berry is cloudberry. help yourself op, she's, uh, immediately frozen. yes, it is stored like sorbet. yes dessert is already ready. so, ice cream. this is one of your favorite berries, a wonderful berry that exactly fortifies the entire population and little. well you need it. with what a harsh climate only on ice cream and you are saved. yes, we also make tinctures. on it, the distant reminiscent of strawberries or raspberries, but all this together and a completely unique taste is a very pleasant person, i would recommend trying it here. this is a whole piece, venison is properly prepared a little bit, dried from

smoked cheese, then you can always take it with you into the track. it doesn't spoil. ouch. still stay in the know. and then gradually some notes appear, but honestly, if i didn’t know what, i wouldn’t have guessed this alinina, very soft in moderation, salty just perfect. thanks we will be back. thank you close your eyes, please, for the first time they are all whitefish meat. here it is beautiful in the

ear, lightly salted, smoked, and muksun is stroganina pies and crust. you can try it. chekur caviar, i have never tried visually similar to pike, not laid out they store unsalted or slightly salted at all no unsalted caviar, surprisingly. please note that the scale is smooth. this means that each fish was separately frozen , no, i don’t clean the drains and i don’t need to clean two. so, we take musuln, we take caviar, we return for ice cream. and for milk. that's right. thank you very much, chef. we are ready, if there are any peculiarities

of cooking specifically northern fish. the most important thing is not to harm. i'll start cutting the fish. and you will cut, onions, no, no, it prepares couscous well. and as it is necessary, it does not need to be sorted out. i like to prepare, of course, in general, once or twice and it's ready. so i quickly found a new task, comparable in complexity to the previous cut into 10 g of capers, olives and sun-dried tomatoes on the maxim board, the processes were clearly more intricate fish. he carves like a real sculptor. there are some cookery secrets , but that somehow make it easier, this is the fate of the secret. in fact, there is, if we understand that we need whitefish fillet, then we don’t have to clean its scales initially. we

then we just remove the fillet, and throw out the skin, the fish is already, uh, 100%, yes. everything turned out to be extremely simple, until i had to remove all the bones with tweezers. you know, it's easier to agree with the eyebrows. i haven't tried even one. yes, she is a golden cosmon, remove the fillet from the skin, sprinkle it with salt, knitting needles and do not grill and fry in vegetable oil and on parchment paper so that the pan is cleaner. and if suddenly teflon is not very good, then this is a replacement for teflon. lifehacks, right? with fish and wild

meat, too, of course. what about vegetables and fruit all the same weather conditions. you have harsh everything imported, of course, with tomatoes and seasoned with automatic oil and something else special. those same cedar fish are

really soft, tender, not dry, tasty and very. by the way, this record is a good dish. there are not many fish. any local resident will tell you this, yes, and i, too, have the rights of a person who has seen it in salekhard in all possible variations. bone, how much are you talking about? here you have 60 types of canned food friends. here you need to act without delay. as they say not rubber well, i confess all 60 i have not tried only the most exotic ones.

in general, somehow in our native way, from the syrup we have this fish is called cheese cheese. i always thought cottage cheese was the only way, let's try cheese. soft tender fish, not smoked, not fried here, it is a natural fish for hours, very useful, having understood the intricacies of taste. i went to understand the intricacies of production. we are now with you in the workshop. defrosting. look how rich our pike is, arctic pike can be eaten by people with weakened immune systems, but most importantly, i will reveal the secret. it is very useful for men, this is the arctic pike. i understand

that this is the same pike that fulfills all desires. and now i'll show you where you can hold foam parties. here is frozen fish, and it is defrosted almost 12 hours faster than it would be defrosted in the old and simple way of the spa salon for fish. the next cutting shop along the route and here is a minimum of automation, a maximum of manual labor. there are some bones that the machine will not pull out. and here is just one the master handles about 600-700 kg per shift. if here is that burbot and that pike, then up to a ton, but these are amazing people low bow to you all. you are simply heroes of labor. oh hello,

they say you have been working the longest, 17 years. eat fish stunned yourself or you should look like that at work, that she already loves here, so we worked for 17 years. that is, i will not distract you from working uneasy. well, then the butchered fish goes through all the necessary stages of processing, is fried and takes its place. bank. look too. we have some professionals working here. they drive by eye. of course, they weigh it, then by eye. that's who it depends on. how many will be the market in the bank girls you are there, do not spare the fish. you can look at this endlessly, like on fire, i agree, jars filled with fish are filled with oil, canned and sent to the autoclave, where they are heated under high pressure, this is the secret of such a

long shelf life of canned food. looks like we're going there. these are the same canned food that in june this year flew to the mts space station. i heard recently such a proverb, a fish is looking for where it is deeper, and a person, where you know better. this is the case when both of them turned to the fact that the fish here are a passion, how many, we have already convinced one of them could sunu. they even put up a monument. well, for residents, there really is no better city and no climate is a hindrance. here they create. here they find their calling, one wonderful couple is waiting for you and me. olga petrovna hello nice

to see you meet yuri stepanovich medvedev designer craftsman, well-known far beyond the borders of the district and this is olga petrovna medvedeva, his life partner, comrade-in-arms and first critic. his technical finds are, it must be said, unique and correspond to the climate in which the medvedevs live. well, in short, yes, so that they are bent at the end in front and behind, that is, you can also ride backwards, he does, groin, he rides in a circle and back or forward. he is dancing. but you are straight athletes. this is how we live, this is our way of life, although the profession of lawyer stepanovich is far from sports. he is aviation an engineer repairs luggage belts

conveyors at the airport and much more, it seems that love for the sky largely determined his inventive activity. judge yury stepanovich’s industrial parks for yourself, for example, there are snowmobiles designed specifically for his wife or such an airship capable of accelerating its owner to 100 km / h . and essentially replace the lift in the mountains. this is already as an addition to skiing. that is, you stay on skis. and this motor pushes you not to buy a chainsaw propeller, just cut out the tree. i just did all these things. petrovna himself disappears to us here in the workshop. yes, it works 24/7. that is, one can say that the workshop lives here, i adopted his way of life, not he is mine, but i

accepted his way of life. it is my choice of attitude towards a woman that helps to create here. uh-huh and when it’s good on the women’s front and where a bunch of e is born like well done, it blew me away with a propeller, but flew to carlson well, well, and you don’t need

to look for any sticks. look, this is the time. this is a family, hello salekhard is not afraid of any frosts. it's warm here from hospitality and delicious food, hard work and great love are warmed here. here, the most frozen ones will definitely be thawed, so i take with me, too, archa useful fish, as they say, but beauty.

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