Hudson's Seafood House on the Docks is one of Hilton Head Island's oldest and most famous restaurants with 44 years of casual dining experience featuring fresh, local seafood and spectacular views of the Intracoastal Waterway. The business was established by the Hudson family in 1912 as an oyster processing facility and evolved into a restaurant in 1968. At 365 seats, Hudson’s is also one of the Island’s largest eateries and a longtime favorite of residents and visitors alike.
COCONUT SHRIMP
A good catch will bring in a haul of over a 1,000 pounds of shrimp. Come down today and check out the best seafood Hilton Head Island has to offer. Hudson’s Seafood House wants you to experience the very best in fresh, local seafood by shortening the supply chain and committing to sustainable fishing practices. In keeping with Hudson’s tradition of only the freshest seafood, Andrew Carmines established the Shell Ring Oyster Company in 2013.
Footer menu
All entrées are served with Hushpuppies, 7 Day Slaw, and your choice of fries, red rice, or housemade potato salad, unless otherwise noted. All sandwiches are served with Hushpuppies, 7 Day Slaw, and your choice of fries, red rice or homemade potato salad, unless otherwise noted. Each Spring, we have our own soft shell crab shedding operation at Hudson’s. Our shedding boxes are constructed in the packinghouse with a water circulating system to facilitate and manage the molting process.
Fish
When the crabs back out of their shells, they are immediately removed and served to hungry guests. Last year we shed out and served over 2,300 soft shell crabs. At Hudson’s, our primary goal is to get seafood onto your plate in hours, instead of days, after harvest. Hudson's Seafood House On The Docks menu has been digitised by Sirved.
HUDSON’S ON THE DOCKS: FROM A HILTON HEAD ISLAND TRADITION TO THE BEST SEAFOOD ON HILTON HEAD
Sharks circle outside SC waterfront restaurant, video shows. See for yourself - The State
Sharks circle outside SC waterfront restaurant, video shows. See for yourself.
Posted: Thu, 27 Jul 2023 07:00:00 GMT [source]
All of our fish are brought in whole, filleted in-house, and added to the daily lunch and dinner specials. There are two seasons for white shrimp. The first, is the roe shrimp season which usually occurs in May or June.
We farm our very own local oysters and cultivate fresh soft-shell crabs. Our family of chefs, managers, and restaurant staff welcome your family to have a great local experience. Our sweeping waterfront views can be enjoyed from every seat in the house. Dockside seating offers the best sunset views on the island as well as a delicious Sunday Morning Brunch for a true Low Country Dining experience like no other.
Brian worked the first six months as a chef while the rest of the family cleared tables, took orders, and served the best local seafood in Hilton Head and the Lowcountry. We are committed to purchasing fresh seafood and fish from local fishermen and serving it to our guests – over 3,000 gallons of oysters and 70,000 pounds of shrimp are consumed annually. Over 450,000 raw oysters are shucked fresh on the premises.
The recipient of countless awards and recognition for excellence in quality and service, Hudson’s was most recently featured in Bon Appétit as a top pick for fried seafood. Originally built by the venerable J. B. Hudson, Sr. as an oyster factory in 1912, Hudson’s oysters were brought in by oar-powered boats known as Bateaux, shucked on the docks and then sent by barge to the Northeast. The discarded shells were dispersed creating the very peninsula and foundation on which the restaurant currently stands. Hudson’s Seafood is literally a business built on oysters! Hudson, Sr. started a thriving family business that became a local landmark, a Hilton Head tradition and widely knows as the source of the freshest seafood on Hilton Head Island.
FOR THE ROAD – Pint 14, Quart 24Always hearty, good, and loaded with premium seafood. Copyright © 2024 Hudson's Seafood House on the Docks.
The fall white shrimp season typically produces the largest catch. These shrimp are the offspring of the spring spawn. This season usually begins in August and peaks in September and October. The season usually lasts through December and sometimes into January. They are great for shrimp boils, like our Lowcounrty Boil, and other preparations where they can soak in the flavors but we also prepare them fried, pan sautéed, steamed, broiled, and blackened.
We got in after 3 so had to eat on the patio. He was attentive, funny and knew the menu. Our Fish and chips were large portions. Shrimp was cooked well not too spicy and grits were smooth. It can be very sunny and hot on the patio. Yes, Hudson's Seafood House On The Docks has a kids menu, view their kids menu on Sirved.
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