A Day with Penn Fishing and Chef Ray England of Husk Restaurant

There’s something special about Charleston. Most folks know us for the food—and don’t get me wrong, the food is world-class—but for me, it’s always been about the water.

We have three major river systems feeding into this harbor, creating a lifestyle where the tides dictate your day and the salt stays in your veins.

Understanding where your food comes from is a core value of mine, so it was a real treat to host the Penn Fishing Team along with the Head Chef from Husk Restaurant, Ray England, for a day in our local creeks. When you spend your life on the water, you realize the fish are essentially our business partners. We respect them, we care for them, and when we decide to bring one home for the table, we treat it with the dignity it deserves.

Starting with the Slack Tide

We started the morning chasing “local gold”—fresh shrimp. We headed to the edge of the shipping channel just as the tide began to slacken. As the water slows down, the shrimp move from the deep bottom up onto the flats. It only took a few throws of the deep hole net to get exactly what we needed: about five or six dozen lively shrimp to get the day moving.

Fishing our tidal creeks is a whole different ball game compared to freshwater streams. It’s all about timing the tide and knowing which oyster beds and docks are holding life at that specific hour. On the professional side, that’s where we come in. We’ve spent years learning these “honey holes” so we can put our guests right in the action.

The Fight and the Philosophy

Watching the team hook up was a blast. There’s that moment of adrenaline when the line screams, and I always tell my guests: “If he wants to run, let him run.” Seeing a pro like the Chef from Husk handle a rod with the same precision he uses with a chef’s knife was a sight to see.

We talked a lot about the weight of taking a life for a meal. When you catch the fish yourself, you give that dish so much more attention and care. Inshore fishing provides some of the best table fare in the world, but we always advocate for a “limit your kill, don’t kill your limit” philosophy—taking just enough for a fresh, incredible meal.

A Rustic Finale at Husk

After we cleaned the catch, the experience shifted from the deck to the kitchen. Meeting back up at Husk was the perfect “full circle” moment. Chef Ray welcomed us into his world, taking that fish—which was still in rigor it was so fresh—and preparing a rustic, creole-style Etouffée.

His philosophy in the kitchen mirrors mine on the boat: Don’t over-manipulate the ingredients. He likes bold flavors and simple, rustic presentations that let the quality of the local catch shine. Sitting there in one of the country’s most iconic restaurants, eating fish we had just pulled from the water hours prior, was a reminder of why I love this city.

The Captain’s Kitchen: Lowcountry Fish Etouffée

When the fish is this fresh—literally caught hours ago—you don’t need a heavy mask. This dish is about the sweetness of the local water and the heart of the Lowcountry. Simple, rustic, and made to make people happy.

“I like rustic. I try not to overdo it with food. I like to let the ingredients shine and don’t over-manipulate things.” — Chef, Ray England

The Ingredients

• The Catch: 1.5 lbs fresh inshore fillets (Redfish or Black Drum), cleaned and cubed.
• The “Holy Trinity”: Finely diced onion, celery, and green bell pepper.
• The Aromatics: Fresh garlic, a pinch of cayenne, and smoked paprika.
• The Base: 4 tbsp unsalted butter, 3 tbsp flour (for a light blonde roux).
• The Liquid: 2 cups seafood stock (use the shells from those morning shrimp if you have ’em!).
• The Finish: Fresh scallions, a squeeze of lemon, and hot cooked white rice.

The Method

1. The Rustic Roux: In a heavy skillet, melt your butter over medium heat. Whisk in the flour and cook until it’s the color of straw—not too dark, we want to keep it bright for the fish.
2. Smother the Trinity: Toss in your onions, celery, and peppers. Sauté until soft and translucent. This is where those bold flavors start.
3. Build the Sauce: Slowly whisk in your stock and spices. Let it simmer until it thickens into a silky gravy.
4. The “Etouffée” (The Smother): Gently fold in your fresh fish cubes. Cover the pan and let them poach in the sauce for about 5–7 minutes. Don’t over-manipulate! We want those beautiful chunks of fish to stay intact.
5. The Finish: Taste for salt. Serve it over a mountain of white rice and top with plenty of fresh scallions.

The Charleston Story

At 4 Sons Charters, we see hundreds of folks every year who come to our city for two things: the food and the fishing. Being able to bridge that gap and show our friends from Penn and Husk how those two worlds collide was a highlight of our season.

There is a deep joy in supporting local—giving the water and the land a voice through the stories we tell and the food we share.