Osier’s Wharf is a hub for the local fishermen of South Bristol, and new additions are coming to make everyone’s lives a little easier.

A new covered dock is in the process of being constructed at the site, directly connected to the seafood restaurant, which is located next to the Gut in South Bristol.

“Basically, it’s going to be a covered dock with space for a big cooler off to the side,” owner David Osier said.

The new space will be the first new addition to the building in almost 40 years, according to the dock manager. Approximately one third of the covered area will be designated for the cooler, and the rest of the space will be left as a general working area. The wharf does not currently have a covered dock.

“We’ll have a way to stay out of the heat and the weather,” Osier said.

Because lobstermen typically trade their pots and buoys for fishing nets in the winter, the roofed space will be useful when the snow starts to fall.

Although the new working area is a benefit, the real reason for the construction of the covered dock and ice-house, funded by the Osier’s Seafood Corporation, is additional space and storage.

“You’ve got have inventory with all these regulations, and this building should help with that,” Osier said.

The cooler will primarily be used for storing bait. The current cooler is able to hold up to approximately 500 bushel of bait whereas once the construction is finished the wharf will be able to keep around 2,500 bushel on hand. It’s a big difference; one that David Osier said the fishermen will be able to appreciate in the coming months.

“It’s always good to have extra bait, particularly in the fall sometimes it will get pretty scarce,” Osier said.

The dock was actually built two years ago with new beams and a cement top. Although no construction was conducted last year but there were always plans for a covered ice-house.

The construction started in June but Osier indicated that they haven’t been working on it too steadily, so the exact date of completion could vary.

“We’re hoping to get it done by sometime in mid-October for the herring season,” Osier said.