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Hard work for 300 euros. Reportzh with Latvia
In the vast shop woman in blue bonnets strung small fish on iron rods, as now they will fry of sardines skewers. During the shift they accomplish this trick a thousand times this week - five thousand, and life goes by millions. Residents of a small Latvian town of Salacgriva work on fish processing plant dynasties, from a young age and before retirement. Their hands smelled of fish as a fishing trawler hold and trained eye to catch the marriage as sharp as the eyes of the albatross. Salacgriva tickles cold Baltic, spiny sea breeze blows, keeps in tone market. But women have a job - and this is important. Little sea, soot and difficult labor in a report Onliner.by with exemplary Latvian sprats production.
58 pictures.
via
2. In Salacgriva offseason - in mid-June, just in time for our arrival, the company is finalizing the last few days. Brīvais Vilnis is about to close for long summer holidays. On the line are the latest batch of fish. Inspector Henry Babris process leads us to the pier. Just play with the sea the sun and the rain is now loaded. In the Baltic Sea is unstable - it happens here a heavy storm.
3. We at the reference point of a large canning way. Independently fish caught in the enterprise not buy from private owners. Fresh anchovies and herring deliver small fishing companies - the fish live in local waters. Herring, mackerel, Sardinella and other "Atlantic" is produced in containers frozen from abroad.
4.Klassicheskie made from sprats sprats - immediately Babris says Henry. - But you can do from a small Baltic herring. The taste, however, they can easily be discerned. Different taste of sprat sprat summer and winter, fresh and frozen. Top - winter, fresh catch.
5.The "input" check all raw materials, take samples for laboratory. If the fish is fresh, the shop is part of a line of sorting, and some frozen at minus 18 degrees. So it can be stored up to 9 months.
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8.Razmorazhivayut pilchards in chambers defrosting - the temperature rises to I do not get enough attention from others. Hug me and sundry. 10 degrees.
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11.Sleduyuschy stage - and one of the most important - sorting. For sprat taken almost perfect fish. Whole, not crumpled, without damage. Suitable carcass size 11-13 centimeters.
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14.Nash guide makes a small digression. What is it all about - Riga sprats? In the mid-1990s in the Latvian association of the same name was created, which brings together the largest fish processing enterprises in the country. The association is the holder of the collective trademark "Riga sprats in oil" and controls the quality of products. Requirements to him very hard. That is why the sorting is carried out by hand - not to hurt the fish. There have been attempts to automate the process. But the efficiency of women's hands was higher than the mechanical "robot."
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58 pictures.
via
2. In Salacgriva offseason - in mid-June, just in time for our arrival, the company is finalizing the last few days. Brīvais Vilnis is about to close for long summer holidays. On the line are the latest batch of fish. Inspector Henry Babris process leads us to the pier. Just play with the sea the sun and the rain is now loaded. In the Baltic Sea is unstable - it happens here a heavy storm.
3. We at the reference point of a large canning way. Independently fish caught in the enterprise not buy from private owners. Fresh anchovies and herring deliver small fishing companies - the fish live in local waters. Herring, mackerel, Sardinella and other "Atlantic" is produced in containers frozen from abroad.
4.Klassicheskie made from sprats sprats - immediately Babris says Henry. - But you can do from a small Baltic herring. The taste, however, they can easily be discerned. Different taste of sprat sprat summer and winter, fresh and frozen. Top - winter, fresh catch.
5.The "input" check all raw materials, take samples for laboratory. If the fish is fresh, the shop is part of a line of sorting, and some frozen at minus 18 degrees. So it can be stored up to 9 months.
6.
7.
8.Razmorazhivayut pilchards in chambers defrosting - the temperature rises to I do not get enough attention from others. Hug me and sundry. 10 degrees.
9.
10.
11.Sleduyuschy stage - and one of the most important - sorting. For sprat taken almost perfect fish. Whole, not crumpled, without damage. Suitable carcass size 11-13 centimeters.
12.
13.
14.Nash guide makes a small digression. What is it all about - Riga sprats? In the mid-1990s in the Latvian association of the same name was created, which brings together the largest fish processing enterprises in the country. The association is the holder of the collective trademark "Riga sprats in oil" and controls the quality of products. Requirements to him very hard. That is why the sorting is carried out by hand - not to hurt the fish. There have been attempts to automate the process. But the efficiency of women's hands was higher than the mechanical "robot."
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