When I worked on an off-shore lobster boat the first thing we did before every trip was load up on crushed ice. We'd pull along side the dock, grab the big rubber hose and shoot the ice into the hold. We didn't use the ice for the lobsters, they were cooled and kept alive with seawater, but we did put it on the crabs and fish that were a by-product of lobstering in deep water.
Here's the HO Williams Ice on the Sea Port display. Just a simple building with a walk-in cooler on the first level and an ice maker on the side.