This story is presented in celebration of Women’s History Month, the theme for which in 2026 is “Leading the Change: Women Shaping a Sustainable Future.”
Heather Rose flashes a knowing smile toward her sister, Becky, across a table at Blackbeard’s Grill, their family’s seafood restaurant in Beaufort. “Honey, we’ve got some gooood memories together.”
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“Epic memories,” Becky replies.
Those unforgettable moments were often squeezed into late nights between the grueling days when Heather clocked 12-hour kitchen shifts, and Becky, stepping away from the restaurant and neighboring Rose Seafood Market, worked dawn to dusk, moving dirt, hauling rocks and setting shrubs for her own landscaping company.
Their grind never stood a chance against the tide.
“When darks come and the businesses closed, we go get in the truck, go to the boat ramp,” Heather says.
Pushing off for the banks to fish until the sun touched the horizon, the women were overjoyed to be under the stars, even that night when a mud-clogged motor stranded them, exhausted and ravenous, until their parents arrived like a rescue squad with cheese biscuits.
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“We just sat there in the boat eating those biscuits. We could barely hold our eyes open,” Heather chuckles, Becky nodding in rhythm. “But we had a boatload of flounders, and we had spent all night talking to each other.”
The sisters’ bond is as deep as their roots on the Carolina coast. It’s a connection forged in the salt of their shared seafood heritage and tested by the daily demands of the family business.
Despite the relentless labor of running both Blackbeard’s and Rose Seafood Market, and the looming shadow of an uncertain commercial fishing industry, Heather and Becky are unwavering. They’ve made it their mission to keep their landmark corner of Beaufort thriving for the next generation.
A legacy without blueprints
Surrounded by black-and-white snapshots of the commercial fishers and boat builders who came before, the women reflect on the proud way of life handed down to them. Today, the sisters lead that legacy: Heather oversees the seafood market, while Becky serves as the chef and proprietor of Blackbeard’s Grill.
Their ties to the coast reach back to the 1700s, Becky says. Ancestors were boat captains in the Northeast before navigating south to Swan Quarter, where a bay bears the Rose name. Some relatives headed to Cape Lookout, establishing the early Rose Town community.
In 1910, their great-great-grandfather, George Rose, moved his family from the cape to Harkers Island. There, later generations established Rose Brothers Boat Works, which became famous for crafting fine wooden yachts and charter boats built entirely by eye without plans or blueprints.
It was in that boatyard that Heather and Becky’s parents, Rodney and Mary, first met.
Rose Seafood Market was born of necessity. Frustrated by low dockside prices, Rodney and Mary founded the business in 1986 to eliminate the middleman. What started as a backyard mom-and-pop grew into a Marshallberg fish house sourcing from 30 local commercial fishers. By 1993, the couple moved to their current Beaufort location, soon after adding a take-out window. Two years later, they opened Blackbeard’s Grill to highlight “Down East” heritage recipes.
Today, the sisters manage day-to-day operations, with their parents’ constant inspiration and presence. The women draw strength from recollections of their father networking with fishermen, setting the standard for relationship building his daughters rely on today.
Dad, who still fishes, pops in — though not often enough, Heather laments, missing her father — to deliver and help process the catch, as well as share insight with customers about the challenges facing commercial fishers.
Years of watching their mother diplomatically negotiate the sale of thousands of pounds of fish weekly to far-flung markets in Boston, New York and Philadelphia, then turning around to masterfully head shrimp, shuck scallops and pack fish, made anything seem possible.
“Growing up and seeing that, I never felt like a woman was out of place in this industry,” Becky says of the male-dominated seafood sector.
The market still sources catches docked by local commercial fishers, including Heather, and carries beloved Rose family recipes, like their Aunt Dora’s shrimp salad. Locals watch Blackbeard’s specials for regional favorites such as scallop fritters and hard crab stew. Offerings depend on what’s fresh next door.
The scale is staggering. “We’re probably going to feed about 60,000 people here (at Blackbeard’s), and just on five nights that we’re open each week, for the year,” Becky says. Between the restaurant and the market’s grab-and-go section, which Becky stocks with crab pies, lasagnas, shrimp salad and more, the sisters are in a state of constant motion.
“We love the connection,” Becky says. “When you go and catch something yourself, do all the work involved in doing that, and then you prepare it and cook it for somebody, and you hand it to them and they eat it…that’s a feeling that can’t be duplicated in any other way.”
‘Don’t fight it, accept it’
Heather remembers happy childhood days clamming and shrimping with her parents and packing seafood at their then-fledgling business. “I was young, full of energy, you know, and always willing and anxious to help.”
Becky, 11 years younger, was just a toddler at the time, trying to stack boxes in her tiny oilskins. As a youngster, she headed shrimp after school at Rose Seafood in Beaufort and told customers, “My daddy caught these.”
“I still have some older ladies that come here and say, ‘Were you that cute little blonde-headed girl that waited on me in the seafood market?’”
Despite those precious memories, both women envisioned paths away from the water. In college, Becky studied marketing, a talent she skillfully applies to the businesses’ engaging social media feeds. Heather worked for 10 years as an officer with the Morehead City Police Department. Throughout their own careers, both sisters kept a foot in the family seafood business.
“I think both of us felt that was our calling,” Becky reflects.
“There was a time when I was younger, I was always trying to run away from it,” Heather adds.
“Well, I think we both knew how hard it was,” Becky says, finishing her sister’s thought.
The pair’s management era began with the COVID-19 pandemic. When the virus’s spread shuttered dining rooms, the Roses, like many restaurateurs, turned to walking takeout orders to vehicles lined up in the parking lot. By then, the market had closed, but with the public’s limited access to grocers and other seafood outlets, the Roses realized that they needed to reopen the store to sustain the community and their own livelihoods.
Heather had already left police work to help her parents at the restaurant, but she was facing burnout even before the pandemic. That’s when Becky stepped in, leaving an unfulfilling job in the wholesale plant industry to help her family keep up.
“It was really hard on me at first, because I hadn’t really been dealing with seafood for a decade,” she remembers. “It was hard to build up to the strength and endurance that it takes to clean 500 pounds of spots a day, to filet 1,000 pounds of flounder, to head 1,000 pounds of shrimp.”
The sisters stop to compare scars. “You can look at our hands, and you know,” Becky says.
Heather smiles. “Me and Beck, we look at each other when we’re exhausted and we say, ‘Don’t fight it, accept it. This is your calling.’”
‘These are the really special times’
Demanding work and a powerful desire to make their parents proud fuel the sisters’ mission. They also genuinely like their jobs.
Becky, always a foodie, found that working in horticulture deepened her interest in herbs and cooking, setting her up as a chef who understands both local food culture and how to craft contemporary dishes like crispy crab Rangoon with sweet Thai chili sauce or half-shell oysters roasted with bacon jam, a dollop of goat cheese to finish.
“She literally elevates this kitchen to a different level than it’s ever been,” Heather says of her sister. “She has a lot of pride, and she’s, she’s a perfectionist. She wants it to be right and won’t accept it any other way.”
Heather loves nothing more than fishing, but her wide-ranging experience in and outside the business make her indispensable to both operations, Becky says. Heather’s seafood chowder is an enduring menu staple, and she formulated the various breading recipes used to fry different seafoods.
“The tenacity,” Becky says of Heather, “if she makes up her mind that we’re doing something or she’s doing something, she’s doing it…And she can wire things. She’s very mechanical, and I am totally not…So when we come together, we don’t fight or argue like sisters sometimes do. We really work well together.”
Who will take on the business years from now is a constant worry, especially as North Carolina commercial fishers lose docks to new waterfront development. They also face fierce competition from recreational fishing interests with the capital to fund lobbyists and marketing campaigns that, as the sisters see it, demonize fishing families as destroyers of the very resources they depend on.
“We don’t have family to leave it to,” Heather says. “And that makes me very sad,” Becky adds, “and it’s something I think about every night before I go to bed.”
That uncertainty pulls at them, but it hasn’t slowed their pace. Instead of pulling back, the duo doubles down with new ideas, like Heather’s upcoming seafood boils to go and adding beer and wine sales to the market’s offerings. Becky takes on public education, sharing the story of the state’s seafood heritage through speaking engagements and staging fundraising dinners aimed at preserving the commercial fishing way of life.
Both agree they’d like nothing better than to fire up the boat after work more often and head out for an all-nighter. Meantime, they try to live by the advice Becky often gives Heather.
“You’re going to look back on today, and you’re gonna say, ‘Those were good times,’ even if you’re having a bad day here … We got to make the most out of each day, because these are really special times right now for this business and for our family.”
