The latest news, as per the Canada Journal: Oceans are warming so fast that readings are now off the chart, Report. There you have it: from now on it’s gonna be fried or steamed fish only.
To make the point, the article has a convincing graph, see right:
That ought to get your attention: 15×10^22 Joules or more of additional ocean heat energy, all in the last 30 years or so. The fish must just about be jumping out of the water and into the (presumably cooler) frying pan.
Perhaps though, some sobering thoughts may be appropriate. Let’s start with small freshwater lakes. The kind you have all over the Ontario, Quebec, and some States in the U.S., a vast area of rather impermeable granite. Snow melt and rain water there collects in every dimple. If those dimples are large and deep enough not to have their contents evaporate in the summer’s heat, they are called LAKES.
Freshwater Lakes
A good part of the year these lakes are covered by a layer of ice, one meter (approx. 3 ft.) deep. In the spring, when it finally gets warmer, that ice slowly starts to melt. Only 100 miles north of the metropolis Toronto (Ontario), that time arrives between mid-April and mid-May. However, even when the ice is gone, it’s not time to go frolicking in the water. For that, you have to wait another month or two, or three, like to the end of July. Then the surface water temperature gets to be pleasant, like 20-25 °C (70+ °F); however that’s very close to the surface only.