Settled on a tiny peninsula overlooking Hilton Head’s Skull Creek is a restaurant built on what was once called “the shell pile.” The Hudson’s poured fill dirt and concrete slab onto the heap of shells from their packing facility. In the 1920s, this little corner was all docks. Now, a century later, it is home to the island’s greatest treasure.
When I arrived at Hudson’s Seafood on the Docks on an early Wednesday morning for this interview, the restaurant was not yet opened. I called my subject to see where he was.
“Hi! Come around the back! I want to show you something!”
Curiously, I wandered to the rear of the building, up the ramp to the dock. A barback preparing for a day’s service motioned me towards a tall white boat. I was greeted then by the firm handshake and sun-kissed features of Andrew Carmines, Hudson’s owner and general manager.
“I’m so glad you could get here this early! I thought this was a good place to start. Check this out—today’s load in just got here.”
Roughly a thousand pounds of fresh shrimps were bagged up on the boat.
“We hope to have these on plates today.”
I was stunned. Never before had I seen Hilton Head’s freshest and finest local shrimp in such a large quantity. He was right. This was the perfect place to begin our interview.
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