hello, well you... kilograms of them i put my hand to and i, under the strict supervision of eroida petrovna course, and we wash the fish in water, not in the air, we wash, well, and now we insert spacers into the fish to smoke everything well. we close the lids, yeah, we close the lids it began the smoking process would have lasted 7 hours if we hadn't looked into the next chamber with the already cooked fish, here it is, the smoke is still there, it's just mind-blowing, i close my eyes, the feeling that here it is, this little fire, this wonderful smell, and we will try the fish, the fish is called pelat, pelat , pelat, the main thing here, the main thing here is everything is clear. melts in the mouth nothing extra with a light aroma just right here is the smoke here we all demand it yesterday so the whitefish here hasn't eaten a finger m is just fatty moderately salty we will try more. metal from the very depths of siberian ores, here day and night the escalators and motors roar, hammers knock and furnaces clank, here the ore is smelted, enriched, but first it is mined with great difficu