produce and we process all the waste, this is flour, fish oil, processing is mainly mentai. here are triskaexport is also, of course , provided for, in october of the nineteenth year we launched, began to work, began to work mainly in russia, but there was also export, well, in particular, belarus, we work with the company santa bremer, representatives of this company they buy frozen caviar from us , process it, belarus buys from us , has bought, at least regularly buys, every year, well, about 100-150 tons of frozen caviar, which was white for fish, so far there are no requests. well, we are ready to consider, consider all the options, make more canned food, they say some are really very cool, very tasty, but all the locals, when they found out, learned that we were coming to you, they said, here... gun, yes, you you know, we make canned food from liver, ment, so the canning industry produced a maximum of 40,000 cans, that’s per day. the raw materials are not frozen, these are fresh raw materials, here we have a kind of dirty area, the liver is cleaned, packed, packaged, rolled out, we als

only after the products. production products arrive frozen, mostly triska or reaches a temperature of, the processing process begins, and its first stage is automatic cutting into peli. we get pele in this condition, we see that there is minimal processing here, and the pele goes further to the cutting line, where the black film is finished, the glints are removed, the product remains, and is put aside for frozen milk only. this experimental plant specializes in the production of frozen products, mainly producing fish fillets and steaks, the capacity allows us to process up to 15 tons of fish per day, with an annual output of 17,000 tons of finished product, including semi-finished products, triski heads. they are frozen separately , cod cuts are also frozen separately, these are fillet pieces that were not used for further work, we also freeze in these forms, ridges, skin, cuttings, everything that comes from products from cutting fish, let's see how they are stored and frozen these forms are in the tiler, in this way, due to the low temperatures, somewhere around -36-40°. within two