Fig. 5. Time required by resting cormorants to warm ingested fish of varying mass to body temperature. Temperature of fish ingested was 5°C, while mean stomach temperature of birds before ingestion was 41.1±0.4°C (N=5 birds, n=49 trials). The insert shows a temperature trace recorded by a MiniTemp-xl-logger inside a 100 g herring. The fish was kept inside a refrigerator and fed to a cormorant (within 2 min of removal from the refrigerator) at time zero, as indicated by the arrow.