CudaCo. Instagram

Former Parcel 32 executive chef Shaun Brian and Oyster Point Seafood owner Chris John are bringing butchered whole fish, smoked seafood, grab-and-go prepared items and even dog food to James Island with CudaCo., which is now open at 765 Folly Road.  

John, whose wholesale seafood company sold fish to Parcel 32, became friends with Brian, and the two started discussing CudaCo.’s concept when Parcel 32 announced its permanent closure in April. John and Brian both have a passion for sustainability, and they hope to educate CudaCo. customers while offering fresh, seasonal seafood in an “approachable, inviting and clean environment,” Brian said. 

Brian | File photo

“We definitely saw a hole in the market, and we wanted to capitalize on it. When we came across this property, it just kind of had the perfect shell, and it created that platform for us to have an easier buildout but also have the quality of space that we were looking for,” Brian said.

Brian and John have made upgrades to the space, the former home of Huff’s Seafood. After quietly opening in mid-December, the duo has expanded CudaCo.’s offering, serving counter-serve patrons butchered whole fish, smoked seafood spreads, oysters and prepared items like Brian’s fish sandwich and fresh crudos. 

Fish sandwich | Andrew Cebulka

CudaCo.’s name is a mashup of the words “barracuda” and “company.” Brian and John wanted to incorporate barracuda into the name because it’s a trash fish, highlighting the seafood house’s focus on sustainability. 

“We were throwing around some names and just having fun with it,” said John, a James Island native with a college degree in ocean studies and marine biology. “The biggest thing was searchability and uniqueness with the name, and we found something with CudaCo.”

“The whole thing for me has been bringing it full circle with sustainability,” Brian added. “The exciting part about what we’re doing here is the brand is taking shape. The brand is a bridge between the marine world and our culinary world. Bringing admiration to our marine life through culinary skills and the culinary trade. It’s very Charleston, and it brings a lot of what we represent to the forefront.” 

John | Imran Stephen

CudaCo. is aiming to have zero waste, and they’re putting the extra fish trim and scraps to good use. Brian grinds and freezes this “waste” and will sell it for pet owners looking for a healthy supplement for their dog or cat food. 

CudaCo. is now serving takeout and grab-and-go customers, and Brian and John plan to eventually add indoor seating and outdoor picnic tables in the near future. Stop by for the upcoming official grand opening, which will take place on Jan. 31 from 11 a.m. to 8 p.m. For more information, visit  

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