gravlax, well , mustard, dejon vegetable oil, but i want to try the fish, also salt the nelma yourself, red and black, no sugar, the fish is tender, fatty, pike caviar complements this salty one a little, but i still don’t have enough spice. a lot of salt in the fish itself, yes in the fish itself , but look, we love this in the caucasus, yes a lot of spices, salt, yes, but it seems to me, yes, it seems to me that this is due to the peculiarities of the region, yes, because the spices. as such , they don’t exist, they don’t grow here, so everything is natural, now let’s try fish soup from sterlid and nelma, oh fish day, we smoked it with alkha so that there was a smell of fire, we can remove both nelma and nelma from the cold, yes, yes , very tasty, very tasty, yes, try half-bean bread, we bake it ourselves, very sweet bread, why is it sweet because of half-bean flour, yes, i’ve just never tried half-bean flour. yes, whatever you say, andrey, and i like the fact that it has such a slight sweetness due to the fatty fish, yes, everything is correct, the broth is rich, lips stick together

not only amateurs will be allowed to catch sterlidi; will saving pelidi become an example for saving nelma let's talk about this with the head of rosrybolovstvo ilya shestakov. ilya vasilyevich, this is how things stand with the consumption of fish and seafood in russia today, at the end of the first quarter of 2024. but here it is also very important to look at the methodology for accounting for consumption, because there is accounting based on the fish balance, there is accounting based on rosstat, when they do a survey of households, plus here we must not forget that we also have a large catch of amateur fishing. we put about 800,000 tons there, well, that is, in essence, there are 15-20%, which are not taken into account in statistics at all, well, fish and seafood is such a broad concept, but how much renewable resource do we produce today? it's called there in medallions, in carcasses, i don't know about anything else, but if we talk about processed fish products, then it's somewhere around 4.4 million tons, and of course it's there somewhere now... deeply processed products make up

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and the second appetizer we have is a salad with smoked nelma, black caviar, pike caviar and onion briogeed you to come up with such a dish? northern cuisine is not so varied. although there are many products, it is experiments that lead to such results. to me i liked the combination of smoked fish and raspberries. the raspberries add such a sweet and sour note to the smoke. caviar complements salt. i always try to balance the taste of any product and not upset this particular balance of salt and pepper. what, andrey, shall we continue with the meat? let's. well, there are a lot of tastes. cloudberry, lingonberry marmalade. bright taste of chocolate, tell us how you prepared the meat? i cooked the meat at low temperature using the swit technology, marinated it and what did i marinate it in? i also marinated it with berries, rosemary, garlic butter. i think you nailed the rozbil, i really like the softness combined with the cloudberries, thank you, very tasty, thank you, the next dish is potato pancakes with stewed torn elk meat, soaked lingonberries in cognac and lingonberry sauce. well ,