Commercial fishermen in Connecticut say this is the worst winter for the state's shellfish industry in at least 35 years.
Cold temperatures have caused thick ice to form, locking in boats at many ports.
Larry Williams runs commercial oyster and clam boats out of Milford and said he hasn't seen a winter this bad since at least about 1978.
Williams said the conditions have brought business to a halt.
The effect is felt from the dock to dining tables across the state.
“We can’t even get all the fresh shellfish we normally get. So it’s like a big chunk of what we do is missing,” explained David Borselle, chef and owner of Avert Brasserie in West Hartford.
With mussels, clams and oysters hard to come by, chefs and restaurant goers are left looking for other options.
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“I’ve been doing this for 16 years. This is the first time there’s been a major shutdown of all shellfish in the New England, Canada, Prince Edward Island, Nova Scotia area,” said Borselle.
Shellfish are also in short supply at the Blue Lobster Restaurant in Berlin, and the owner said the price of lobster has skyrocketed too.
“They haven’t been this bad in probably 10 years. They are just very hard to get, you know. They’ve increased about four dollars a pound,” said Blue Lobster owner Gregory Goodrich.
Even if the boats weren't trapped by ice, only part of the problem would be resolved. In these conditions, working on the deck can be difficult, if not downright dangerous.
Ice on the deck is a safety concern, and equipment doesn’t work as well in the frosty environment.Shellfish that are caught could freeze.
Seafood workers are yearning for the days of open water and warmer temperatures.
“Business has slowed a lot because of it. We’re looking for that summer, summer to melt all this snow for sure,” said Goodrich.
Fishermen have asked the Coast Guard for help breaking up the ice near the Milford Lisman Landing Marina.
A cutter is expected back in the area next week.
