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“It was millions of oysters and clams that won’t be spawned next year,” he said. “Even if we rebuild right now, it will take a good year, year and a half to get it together. It’s going to take a long time coming.”

The damage to seafood processors and docks is only part of the industry’s problems, Mr. Parsons said; he also fears reduced business from restaurants who see fewer tourists this summer and order less seafood.

“I’m just waiting to see what kind of business there’s going to be in the spring,” he said. “No one knows yet.”