The in Bay: Glaciers Set the Table In cooperation with NYS Department of Environmental Conservation Bay Long Island was created about 15,000 years ago when the last of the glaciers melted leaving behind a giant pile of rocks and sand. Over the years forces of wind, water and time gave Bay and all of Long Island its unique fish like shape. Bay is a great place for oysters and other shellfish because the enclosed bay formed by Bayville, Centre Island and Cove Neck. The narrow opening to Long Island Sound Bayville Mill Neck You are here West Bay Bay Centre Island Where fresh water from streams mixes with the salt water is called an estuary which creates the perfect salinity for oysters but not for their predators. In addition a large tide (approximately 8 feet) in Bay moves large amounts of food rich waters past the shellfish. creates an estuary, which is a protected body of water where salt and fresh water meet. Cove Neck Cold Spring Lloyd Neck Huntington Huntington Bay Eatons Neck CONNECTICUT Long Island Sound Long Island Sound is a unique estuary in that it has two connections to the sea, The Race to the east and the East River to the west. There are also several sources of fresh water being delivered to the Sound mainly from the rivers of Connecticut. The sound is home to a diversity of plant and animal life, and contributes an estimated $5.5 billion per year to the regional economy from boating, commercial and sport fishing, swimming, and sight seeing. The Long Island Sound Study, part of the National Estuary Program, is a joint effort between the US Environmental Protection Agency, the Connecticut Department of Environmental Protection and the New York State Department of Environmental Conservation to protect this significant ecosystem. In 1987, the program was charged with developing a Comprehensive Conservation and Management Plan for protecting and improving the health of the Sound while ensuring compatible human uses. The Plan completed in 1994 identified the priority problems and identifies the specific commitments to improve water quality that are underway today. Atlantic Ocean As you take a walk on the pier you are taking a walk through time. Each plank that you step across equals 100 years of time.
The in Bay: Easy Pickings The first people came to Algonquin group, used the and settlers Long Island 12,500 years abundant clams and used it as the shell money ago. For the next 12,000 oysters for food (an impor- of New England and New thousand years the tant source of protein), Netherland through the took advantage tools, jewelry and even 17th century. One of the of the abundance of shell- money called wampum. ways we know of the fish in the bay, making Made from the purple American s this a great place to live. In fact Long Island was called "Seawanhacky," muscle scar on the inside of a hard clamshell, presence are by huge mounds of shells known as Wampum Making Process Land of the Shells. The wampum was middens they left local, formed into behind. who were part of the beads. 17th Century Algonquin Man American Village David BunnMartine
The in Bay: Resource Discovered Bay Tonging for s On June 4, 1639 Dutch explorer de Vries after anchoring in the harbor wrote in his journal, "We found fine oysters there, from which the Dutch call it Bay." Just as the did early settlers began harvesting shellfish by hand for their families, but as demand grew in nearby New York City and other metropolitan areas so did techniques for harvesting shellfish. By the 1880 s oyster sloops like were a common method for harvesting shellfish. Machine driven dredge Shortly after the turn of the century when sail powered dredges gave way to machine powered dredges shellfish were being harvested more efficiently. Increased harvest pressure from these new techniques along with predation (starfish, crabs, oyster drills), disease and pollution eventually depleted oyster stocks. As demand for oysters and clams outpaced nature s ability to replenish itself the future of the oyster in Bay was in trouble., the oldest remaining oyster sloop in North America, is a National Historic Landmark. She was originally built in 1883 for Captain William Smith in Glenwood Landing, New York to harvest oysters in nearby Bay and Cold Spring s. Over her 120 years, served not only as an oyster dredge but also as a cargo carrier and live aboard between Connecticut, New York and New Jersey. After surviving 16 major hurricanes, numerous nor easters, two sinkings and severe neglect, was returned home to Bay in 1991 and was completely restored on this site between 1998-1999. s new mission is to serve as a floating classroom as part of The Waterfront Center. Her Coast Guard Certified Captains and experienced crew instruct passengers about maritime history, marine science, coastal ecology and aquaculture. The is available for education programs, special events, and private charters.
The in Bay: Aquaculture Saves Traditional Industry Bay By the 1950 s very few oysters were left in Bay and harvests consisted primarily of clams and mussels. H. Butler Flower, (pictured) owner of the Frank M. Flower and Sons shellfish company, understood the devastating effects of fluctuations in natural populations, predation and disease on oysters and his company having seen several other local oyster companies go out of business. So in 1962, Butler constructed a shellfish hatchery. In doing so he applied the aquaculture (fish farming) techniques of scientist William Wells and Joseph Glancy who began growing shellfish larvae at the New York State Shellfish Hatchery on the Bayville Bridge in the 1920 s. A decade after the Frank M. Flower and Sons Shellfish Hatchery opened, the company was back in the oyster business and in the 1980 s they began raising clams too. By the 1990 s 90% of the oysters and 40% of the hard clams harvested in New York State came from these waters in large part due to the 50 million clams and 50 million oysters that are cultured at the hatchery in Bayville and planted in Bay each year.
The in Bay: Giving Nature a Helping Hand Today the question is what is that bubbling? It is a shellfish rack called a FLUPSY (which stands for FLoating UPweller SYstem.) What is that? It is a shellfish float operated by North Bay Baymen s Association on a volunteer basis that will help to increase shellfish populations in Bay. In June small "seed" clams (approximately 1 3 mm in size) are purchased by the North Bay Baymen s Association and placed on screens at the bottom of 55 gallon blue barrels. In the barrels they are protected from predators. But, what really makes them grow is the phytoplankton (tiny floating plants) in the water that is pumped from the bay through the barrels. As filter feeders shellfish are dependent on the flow of water to bring them food. If more water goes by, the clams or oysters get more food. In a FLUPSY shellfish grow twice the normal rate. By October the shellfish will have grown to a size (approximately 10 20 mm) that will better enable them to protect themselves in the bay. Volunteers from the North Bay Baymen s Association then place these shellfish onto the public bay bottom where in two or three years they are ready for harvesting. Since 1999 the North Bay Baymen s Association has raised over 1,000,000 shellfish per year. Even if you don t eat shellfish you still need shellfish to help keep Bay clean. To feed oysters and clams filter up to 50 gallons of water a day making the water cleaner for swimming, fishing, boating and all life in the bay. CONICAL TANKS (Free Swimming Larvae) BROOD STOCK (Adult Spawning) 18 MONTHS2 YEARS Using modern aquaculture (fish farming) techniques such as the FLUPSY the North Bay Baymen s Association is helping to keep the in Bay! MATURE OYSTER 2-3 WEEKS DOWNWELLER TANKS (Encourage Setting) FOOD SOURCE SIZE SORTING PLANTING IN OPEN WATER UPWELLER TANKS (Post Setting) 4 WEEKS 6-8 WEEKS OPEN WATER RACKS FLUPSY (Floating Upweller System) IN OPEN WATER