For generations, the waters surrounding Long Island have defined its identity — from the wide-open waterfronts of the South Shore to the shellfish beds of the North Shore. But beneath the surface, a quieter transformation is underway.
Ocean acidification is often called climate change’s “evil twin,” and refers to the lowering of the water’s pH, the scale used to measure the concentration of hydrogen ions in the water. While global warming refers to rising temperatures, acidification describes a shift in seawater chemistry.
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On Long Island, acidification is not driven by global carbon emissions alone. Local factors intensify the problem. Nitrogen discharged from wastewater, septic systems and fertilizer runoff flows into bays and harbors, fueling harmful algal blooms. When those blooms die and decompose, the process consumes oxygen and releases additional carbon dioxide in the water, further lowering pH.
The result is a compounding effect: global atmospheric carbon dioxide combined with local nitrogen pollution accelerates acidification in shallow, enclosed estuaries.
Warming waters add another layer of stress. As temperatures rise, marine organisms’ metabolic demands increase, but warmer water holds less dissolved oxygen. Together, warming and acidification can weaken shellfish during their most vulnerable larval stages, making it harder for them to survive and build shells.
For Long Island’s oyster and clam farmers — industries that have experienced both revival and setbacks in recent decades — these chemical changes aren’t just theoretical. They are measurable, seasonal and, increasingly, part of daily operations.
Continue reading ‘An invisible threat in Long Island’s waters’
