Andrew Carmines on What Makes Lowcountry Seafood Special
Andrew Carmines explains what makes Lowcountry seafood special and why protecting local waters matters.
Story by Becca Edwards
You can’t cast a net over Hilton Head Island’s modern history without pulling up Andrew Carmines and Hudson’s Seafood House on the Docks. Andrew’s parents, Gloria and Brian, moved here in 1975 after purchasing Hudson’s from Benny Hudson and his wife, Barbara.
“I was born in 1978 on the way to Beaufort. There was no maternity ward at Hilton Head Hospital at the time, so my dad delivered me on the front seat of his Dodge pickup at the base of the Parris Island bridge,” Andrew explained. “I was very fortunate growing up the way I did. We lived very close to the ocean in Palmetto Dunes. Hard to believe, but at the time, there was one house for every six or seven oceanfront lots. The beach and the maritime forest were our playground.”
Andrew admits there is something very special about Hilton Head and reflects on taking over the family business and raising his three children here.
When did you decide to build your career and family on Hilton Head?
Q: When did you decide to build your career and family on Hilton Head? A: My parents never pushed me to work in the family business. In 2006, after 31 years in the business, they were ready to start passing the torch. So I decided to come home and see if it was something I was interested in. I quickly realized that while it had its charms, there was room for improvement. I accepted an entry-level management position and started learning that side of the business. Being back on the island was incredible. Now that my kids are 10, 13 and 14, I couldn’t be happier with the decision to raise them here.
What Lowcountry traditions have you passed down to your children?
Q: What Lowcountry traditions have you passed down to your children? A: I learned to swim when I was 2 and spent most days on the water in some capacity. Then, in my teens, we had a little Boston Whaler that we would take out during the summer and on weekends. Those are great memories, and I’d like to think we’re creating similar memories for our kids. We spend lots of time on the water. Alice, my oldest, just got her boater’s certificate. Milly and Oak are my first mates, and Erin is always great company, so we have an excellent crew.
What is your favorite shrimp dish, and do you have a special way of making it?
Q: What is your favorite shrimp dish, and do you have a special way of making it? A: Well, I couldn’t tell you what my favorite shrimp dishes are without sounding like Bubba Gump because there are so many. I will share a secret that I learned by mistake. I was at a party at a house on the beach, and the people were from out of town. They had all the ingredients for a Lowcountry boil, but they didn’t have any seasoning. Instead of driving to the store, I filled the pot with ocean water and boiled everything in it. It was great, and to this day I always make a Lowcountry boil with seawater.
Hudson’s Seafood House on the Docks has earned its reputation as one of Hilton Head Island’s favorite places for fresh local shrimp, serving nearly 70,000 pounds each year.
©Jason James
What makes Lowcountry shrimp so good?
Q: What makes our local shrimp so good? A: One thing I will say about the white shrimp we catch here is that, in my mind, they are sweeter and firmer than any other shrimp I have eaten anywhere else. The reason for this is debated, but I think it’s because we have water that is very rich in the plankton the shrimp eat as juveniles.
How Andrew Carmines Is Helping Protect Lowcountry Waters
Q: Tell us about your involvement in protecting our natural environment. A: My interest in conservation started at a young age. My fourth-grade science fair project was on water quality in areas containing oysters. My goal is to do what I can to help make the area we call home a better place. I have served on several boards focused on conservation, education and research. The Port Royal Sound Foundation is doing a lot of water-quality studies right now. If we don’t have a baseline for where we are today, it’s very hard to know what the future holds. I also have a clam and oyster farm, which we will be expanding this year. It helps conserve wild oysters and clams while providing our customers with a more sustainable — and, I think, more delicious — alternative. My parents also started the David M. Carmines Foundation after my brother passed away. Through that foundation and the Hilton Head Island Seafood Festival, we have donated more than $2 million to local nonprofits that make this area a better place to live, work and play.
Describe your perfect day on the water.
Q: Describe your perfect day on the water. A: A perfect day on the water? A giant hurricane is sitting 150 miles off the coast and has stalled. There’s no chance it’s going to hit Hilton Head Island, but it’s generating a massive ground swell with offshore winds and creating perfect waves with six- to eight-foot faces. I’d get up early and go surfing. There is a group of us who grew up here, along with others who have moved here, who wait for days like that. They are few and far between. I remember the day after Hurricane Hugo when I was a kid, like it was yesterday. I remember the way the air smelled, the temperature of the water, the people I was with, the sargassum floating in the water — everything. It was a perfect day. I’d love to share one of those days with my kids.
What is your motto in life?
Q: What is your motto in life? A: The Golden Rule, of course.
What is one thing maybe no one knows about you?
Q: What is one thing maybe no one knows about you? A: I am basically blind in my left eye. I don’t really know how it happened, but I have a scar on my retina that showed up in my 20s. It hasn’t gotten worse, but it’s never going to get better. Something like that puts things into perspective. We are all lucky to be here.
