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A 15-year duration record of mooring observations from the eastern (>70°E) Eurasian Basin (EB) of the Arctic Ocean is used to show and quantify the recently increased oceanic heat flux from intermediate-depth (∼150-900 m) warm Atlantic Water (AW) to the surface mixed layer (SML) and sea ice. The upward release of AW heat is regulated by the stability of the overlying halocline, which we show has weakened substantially in recent years. Shoaling of the AW has also contributed, with observations in winter 2017-2018 showing AW at only 80 m depth, just below the wintertime surface mixed layer (SML), the shallowest in our mooring records. The weakening of the halocline for several months at this time implies that AW heat was linked to winter convection associated with brine rejection during sea ice formation. This resulted in a substantial increase of upward oceanic heat flux during the winter season, from an average of 3-4 W/m2 in 2007-2008 to >10 W/m2 in 2016-2018. This seasonal AW heat loss in the eastern EB is equivalent to a more than a two-fold reduction of winter ice growth. These changes imply a positive feedback as reduced sea ice cover permits increased mixing, augmenting the summer-dominated ice-albedo feedback.

Large‐scale patterns in species diversity and community composition are associated with environmental gradients, but the implications of these patterns for food‐web structure are still unclear. Here, we investigated how spatial patterns in food‐web structure are associated with environmental gradients in the Barents Sea, a highly productive shelf sea of the Arctic Ocean. We compared food webs from 25 subregions in the Barents Sea and examined spatial correlations among food‐web metrics, and between metrics and spatial variability in seawater temperature, bottom depth and number of days with ice cover. Several food‐web metrics were positively associated with seawater temperature: connectance, level of omnivory, clustering, cannibalism, and high variability in generalism, while other food‐web metrics such as modularity and vulnerability were positively associated with sea ice and negatively with temperature. Food‐web metrics positively associated with habitat heterogeneity were: number of species, link density, omnivory, path length, and trophic level. This finding suggests that habitat heterogeneity promotes food‐web complexity in terms of number of species and link density. Our analyses reveal that spatial variation in food‐web structure along the environmental gradients is partly related to species turnover. However, the higher interaction turnover compared to species turnover along these gradients indicates a consistent modification of food‐web structure, implying that interacting species may co‐vary in space. In conclusion, our study shows how environmental heterogeneity, via environmental filtering, influences not only turnover in species composition, but also the structure of food webs over large spatial scales.

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