Figure 1
(a) Species thermal response functions (for Norway lobster, a eurythermal species (red, optimum temperature = 13.8 °C) and for herring, a boreal species (blue, optimum temperature = 4.6 °C)). The intercept between water temperature (e.g. 10.5 °C) and the species response functions determined the consumption rate scaling factor (i.e. 0.54 and 0.7 for Norway lobster and herring respectively). (b) Cumulative temperature tolerance graphs ranked by optimum temperature (bold black line) also showing maximum (upper limit of dark orange bar) and minimum (upper limit of white bar) temperatures and the 90th (upper limit of light orange bar) and 10th (upper limit of blue bar) percentiles for each functional group.
