CudaCo. Seafood House operates as part fish butchery, part smokehouse, and part prepared-food kitchen, founded by Chef Shaun Brian and co-founder Chris John, a local seafood distributor. The concept centers on non-traditional and lesser-sought species — barracuda among them, the fish the restaurant is named for — as a way to take pressure off more popular stocks.
The prepared menu includes ceviche, tuna, fresh local shrimp, and a fish sandwich customers have come to ask for by name. Seating is limited indoors, with an outdoor picnic area for hot and cold items and grab-and-go options meant for the beach or park. Wine and beer are available on site or to go.
Alongside the kitchen, CudaCo. runs a seafood market selling fresh catch for cooking at home, built on a sourcing approach meant to make fish a renewable, regenerative resource rather than a depleting one.
The prepared menu includes ceviche, tuna, fresh local shrimp, and a fish sandwich customers have come to ask for by name. Seating is limited indoors, with an outdoor picnic area for hot and cold items and grab-and-go options meant for the beach or park. Wine and beer are available on site or to go.
Alongside the kitchen, CudaCo. runs a seafood market selling fresh catch for cooking at home, built on a sourcing approach meant to make fish a renewable, regenerative resource rather than a depleting one.