When Lewis Shuckman took over the family business back in the '80s, he noticed something else was changing, too: "People were starting to eat less meat," he says. "They wanted fish."
It didn't take Shuckman long to turn that observation into a new direction for the company: smoking fish for growing local and national market.
Using ash and alder wood and a secret bourbon cure, Shuckman smokes Kentucky farm-raised trout, salmon and paddlefish, a large, rather prehistoric-looking type of sturgeon.
Shuckman's fish products are available by mail order, e-mail ([email protected]) and at several local groceries and upscale restaurants, including the Seelbach's Oakroom, which served the spoonfish at a lunch for President Clinton during his visit here last summer.