but of the family that has spent generations harvesting them. Today, three women—matriarch Barbara Hudson, her daughter Tonya, and granddaughter Hannah—carry forward a tradition that began nearly two centuries ago.
“This is our legacy.”
“My name is Barbara Hudson,” says the woman who has seen it all, from the days when seafood was hauled in by hand from wooden docks to the present-day bustle of a 10,000-square-foot market.
“Benny Hudson Seafood is our legacy and the pride of our existence. I’m somewhat retired now. Tonya runs the show, and one day we hope to see Hannah take the reins.”
The Hudson story goes back to James Ransom Hudson, Barbara’s husband’s great-grandfather, who came to Hilton Head from England by way of Charleston and Orangeburg in the 1800s. Farming the land gave way to farming the sea, and the Hudsons built not just a seafood business but a community hub. “His wife Bell was a midwife and a baker,” Barbara recalls. “She delivered babies, baked apple pies, and ran their general store while he ran oysters and fish. They worked hard, but they always gave back.”
Following In Their Footsteps
For generations, each Hudson son grew into the roles of fisherman, magistrate, and store owner. By the 1950s, Barbara’s late husband, Benny, had learned the trade from his father and grandfather before leaving to serve in the Navy. When he returned, Hilton Head was transforming with the opening of its first bridge. Benny built the island’s first seafood restaurant, Hudson’s on the Docks, which quickly became a household name.
In 1973, Barbara and Benny married. “We worked hard, played hard, and lived life to the fullest,” Barbara says. “At one point we had 24 shrimp trawlers coming in every week. We shipped crab to Maryland and oysters by the gallon. Life was good.”
When Benny’s health faltered, the couple made the difficult decision to sell Hudson’s. Today, locals and visitors alike still enjoy the restaurant, now owned and lovingly run by the Carmines family. “They’ve done a fine job,” Barbara notes. “Hudson’s is known worldwide.”
A New Beginning On The Dock
After selling the restaurant, the Hudsons retired briefly to Key West, taking their trawler, children, and dogs along. “Those years gave him rest and recovery,” Barbara remembers. But Hilton Head was in their blood. Five years later, Benny looked at her and said, “It’s time to go home.”
Back on the island, Benny was far from finished. He opened a new seafood dock, packing house, and market on Squire Pope Road. Boats lined up to unload, and the Hudson name once again became synonymous with the freshest seafood on Hilton Head.
When Benny passed away unexpectedly in 1997, Barbara and Tonya faced a crossroads. Tonya had studied business in college and was working in the furniture store Barbara had opened years earlier, doing interior design. But after Benny’s death, mother and daughter closed the store and turned their full energy to the seafood business. “We regrouped,” Barbara says simply. “We were up before dawn providing fuel and ice, unloading boats late into the night, catching a few winks, and starting again.”
“I’ve earned my place here.”
Tonya, who now leads Benny Hudson Seafood, admits her path wasn’t straightforward. “I studied business, but after Dad passed, I came back home. I started unloading boats, working the dock, and handling everything side by side with Mom.”
Being a woman in a male-dominated industry came with challenges. “I entered on the respect the captains had for my parents,” Tonya explains. “And I’ve earned theirs through hard work and mutual respect. Heat, cold, rain, day, night—it didn’t matter. We all worked together. I wouldn’t trade those memories.”
Tonya’s love for her work shows in the way she talks about her customers. “I always say I wouldn’t have you put anything on your plate that I wouldn’t put on my own. I love interacting with people, talking about seafood, even sharing recipes. That’s what makes this special—it feels like family.”
Building For The Future
Under Tonya’s leadership, Benny Hudson Seafood has not only survived but thrived. She’s expanded community outreach, speaking at events about sustainability and the importance of buying local seafood. She’s also planning the return of “Tasteful Tuesdays,” a monthly tasting event that once brought neighbors together.
The market itself is a testament to persistence. “We were in our old market for 30 years before moving into the new building,” Tonya explains. “Customers lined up outside, rain or shine. It was time to grow—and we did.”
And now, the family looks toward the next generation. Hannah DeSalve, Tonya’s daughter, has finished college and is pursuing a business degree with an eye toward one day stepping in. “I can already picture her greeting customers with that great smile,” Barbara says proudly. “She’ll say, ‘Glad you’re here, come on in—we’ve been waiting for you.’”
More Than A Market
From a general store where pies were bartered for beans, to Hilton Head’s first seafood restaurant, to today’s bustling market, the Hudson story has always been about more than commerce. It’s about relationships—between family, community, and the sea itself.
As Tonya puts it: “This business is part of who we are. It’s in our blood, and it’s our gift to the island. When people come here, we want them to feel like family. That’s what my father taught me: work hard, be honest, and take care of people. That’s how legacies last.”
For more info visit: www.bennyhudsonseafood.com
25 Shrimpers Row, Hilton Head Island, SC 29926 | 843-682-3474 | Contact via E-mail
