The State Department of Environmental Conservation closed 490 acres of Sag Harbor Cove on April 26 to shellfishing due to detected saxitoxin, a biotoxin, in the water. The cove reopened in May, yet the incident has brought to the surface the issue of continuous water quality decline on Long Island.
Many in the field believe it vital to spread awareness of the issue now in order to find solutions before it sinks to the bottom of the public agenda. Besides restaurants and fisheries, farmers and the general public are affected by degrading water quality.