Part of the staff photography position at CP
is photographing various bands and musical artists week after week. I love capturing these individuals and groups as I can get as creative as possible, but the hardest part of the assignment is finding a place to shoot the bands without being cliché. I try to stay away from the brick wall backdrop, the railroad tracks, and the composition of standing in a boring row. This is one of the more difficult aspects of the job.
Rewind to a year ago. My assignment was to get a feature shot of Hunter Park for the release of her LP Oh, What a Love
. I was having a creative block trying to find a location, plus, the weather wasn't cooperating either. Hunter stepped in and offered up a little fish market she used to work at, Carrigg’s Seafood
off of River’s Avenue.
I was instantly surprised upon walking in. This establishment has old school Charleston written all over it. The small fish market features a lunch counter where a lovely young woman serves up garlic crabs, fried seafood platters, and sandwiches of fresh whiting. But she doesn't look like your usual fish monger. An exotic beauty, she gives the impression that this is not your typical fish market. I vowed to return to investigate more. A year passed. But with the inception of my Leftovers column, I knew this would be a perfect forum for a little photographic journalism.
Carrigg’s Seafood sells fresh flounder gigged around Folly Beach, shrimp from the Carolina coast, and a variety of other fresh seafood coming in daily. In the corner a small kitchen with fryers prepare the day’s catch. Here, Celeste Carrigg receives the daily delivery of blue crabs. She started helping out in her father’s store at age six. She was left alone to man the store alone at age nine.
Here Celeste Carrigg receives the daily delivery of blue crabs. She started helping out in her father’s store at age six. She was left alone to man the store alone at age nine.
Hamed Ebron pulls in Apalachicola singles off a delivery truck.
John Carrigg tests the quality of the fresh delivery. John opened up this location on Rivers Avenue in 1962 while being a plant manager at Lockheed Martin. His father, Hubert Carrigg, started in the seafood business opening up a small shop downtown in the '30s at the corner of South and America Streets. Hubert housed his family above that store.
Celeste and John inspect the newly arrived singles.
Celeste's mother is from Honduras, and her father John is from Cope, South Carolina. Celeste is the youngest of four siblings. She has vowed to carry on the family business.
Carrigg's seafood platter ($9.95) is composed of fried whiting, clams, shrimp, deviled crab, hushpuppies, and french fries. Carrigg’s concocts their own tartar and cocktail sauces. High Life bottles are served cold at $2.25 a piece.
Blue crabs are served steamed or fried (pictured here) with garlic butter, and sold at market price.