Keller Fishing Supply Co

07/24/2026

07/24/2026

Now this is what our commercial sector has been saying…

From Joe Romano:
It's funny how a one-minute video can bring out so much outrage. I don't really blame people. For years, they've been fed talking points that portray commercial fishermen as the enemy. When you've heard the same story long enough, even simple facts can feel uncomfortable. The truth is that North Carolina doesn't have to choose between a thriving seafood industry and great recreational fishing. We can have both. Common-sense science and common-sense management can support working watermen, seafood consumers, and recreational anglers at the same time.The real question is why some organizations seem more interested in keeping people divided than solving problems. Division and having a convenient boogeyman is great for fundraising. Unfortunately, that fundraising continues to fuel campaigns for ever-harsher regulations on both commercial and recreational fishermen, even though both groups are part of North Carolina's fishing heritage and help put local seafood on our tables.

07/24/2026

07/24/2026

We have FOUL WEATHER GEAR for just such days as this…. Current conditions 😳⛈️🌧️🌨️☔️💦

07/23/2026

Let this boil your blood!

07/21/2026

Welcome Chef Daphne Bennink as the newest addition to the NC Catch Chef Ambassador Program, our first to represent Ocracoke Island! Our reach continues to grow across the state - from the coast to the mountains - our Chef Ambassadors sing the praises of real, local, fresh, North Carolina Seafood!

NC Chef Ambassador Daphne Bennink is executive chef and owner of the Back Porch on Ocracoke Island, NC.

Raised by French parents on Long Island, she learned about the treasures and bounty of the shore and sea. My father would take us out on the island where we would forage for mussels, long neck clams and these tiny snails that we would steam and pick the meat out with pins. We summered on Ocracoke Island where we dipped bluefin crabs along the seashore. Back then they were abundant. On a good day we scooped up a trash can full, then steamed them up with lots of old bay and feasted.

Alice Pipitte Spirkel, who lived with her grandparents and did all the cooking, taught young Daphne all the basics of French cooking. By the time she was 11 years old, she could make a simple cheese souffle’ or a caramel flan.

At the Back Porch since 1998, her cooking blends traditional French technique with Southern coastal flavors, focused on seafood and local produce. Daphne actively supports local watermen, nonprofits, and sources seafood from island fishermen — including her son Dylan’s oyster, clam, and commercial fish operations, Blackbeard’s Tears. She enjoys educating her customers about local seafood and the quality it conveys.

“Boat to table, farm to table is a no brainer for me!”

Learn more about all our Chef Ambassadors at: https://bit.ly/4fpuoj7



📷Daphne Bennink

07/20/2026