A 12-year-old boy from Weston, Massachusetts caught a massive white marlin off the coast of Nantucket on August 16th.
Stone Fornes was fishing with angler Elliot Soudal when he reeled in a 118.2-pound fish that could potentially break the junior world record.
According to the International Game Fish Association, the current record white marlin is 102 pounds and was caught off Martha's Vineyard, Massachusetts, in 2011.
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Fornes told Fox News Digital it was a tough 90-minute battle to reel in the fish.
“This marlin was an acrobat,” he said.
Stone Fornes (pictured) may have broken the junior world record by catching a 118.2-pound white marlin off the coast of Nantucket. (Elliot Soudal)
Elliot Soudal, a Nantucket captain for 12 years, works with various shark research groups.
“The fact that Stone found this fish, got it to take the bait and then fought for an hour and a half to reel it in is just so incredible,” Soudal told Fox News Digital.
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“It was an epic fight. The marlin jumped completely out of the water multiple times and it was very technical keeping the boat in position.”
Sudal said he was grateful to the fishing community for their help in transporting the fish and assisting with the necessary paperwork associated with the world record.
Stone Fornes (center) and his father Don Fornes (right) reeled in a giant white marlin accompanied by captain Elliot Soudal (left). (Lauren Fornes)
“Most 12-year-olds are playing with their iPads, but Stone seems to be going for the world record,” Soudal said. “He's gained quite a bit of notoriety around the port because of this.”
Fornes said that while he typically releases most of the fish he catches, this one was prepared with the help of local restaurant CRU Oyster Bar Nantucket.
“It was really cool that Stone caught this fish. … It was an epic battle.”
“Unfortunately, the fish needs to be kept in order for it to be considered a world record,” he told Fox News Digital.
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“We spent a few days taking all the measurements, going through the science, and then we shared it with a group of people and ate it. It was the best meal of my life.”
CRU chef Eric Kolsch cooked the giant fish for Fornes and friends (see recipe below).
Stone Fornes, pictured here with his catch, said he usually puts most of the fish he catches back into the water. (Elliot Soudal)
The angler's parents, Don and Lauren Fornes, told Fox News Digital that fishing is more than just a hobby for their son.
“He poured everything into this passion,” Don Fornes said, “and he learned that some days he didn't live up to expectations, but if he keeps going and doesn't give up, he'll eventually win big.”
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Lauren Fornes noted that the entire Nantucket team worked hard to obtain certified scales, put ice on the fish and find a scientist to confirm the species.
“He learned that some days you might not see results, but if you keep going and don't give up, you'll see great results in the end.”
“I never imagined setting a world record would be such a complex and extensive process,” she said, “and Stone has grown from this experience in ways she never imagined.”
Fornes said he enjoys reading fishing reports and making friends with experienced fishermen.
With the help of Nantucket restaurant CRU, Fornes and his friends were able to enjoy their catch for dinner. (Lauren Fornes/Elliot Soudal)
“Stone isn't just concerned about catch numbers. He is deeply concerned about the future of our fisheries,” Don Fornes pointed out.
“Once he has fish, he is eager to share the meat with the wide range of people he has met in the Nantucket community.
“Lauren and I consider how this experience will inform other life pursuits when he grows up, but we know this boy will carve his own path. He may become an old man on the sea.”
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A representative for the International Game Fish Association told Fox News Digital that the records verification process typically takes four to six weeks.
“Once the application is received, it will be put on hold and go through a formal review process,” the official said. “Once the review is complete, a decision will be made regarding approval of the record.”
CRU Chef Eric Kolsch cooked the giant fish for Fornes and his friends to enjoy. (CRU Oyster Bar Nantucket)
Marlin Recipe (Serves 4) from CRU Oyster Bar, Nantucket
material
Marlin
4 x 5-ounce swordfish steaks Salt, pepper, olive oil
salad
1 10-ounce can halved artichokes, 4 ounces Kalamata olives, 1 bunch parsley (chopped), 2 lemons (juice), 1 teaspoon minced garlic, 1 tablespoon capers, 1/2 cup olive oil, salt and pepper, 1 tablespoon white wine vinegar
Persilado stuffed tomatoes
4 medium ripe tomatoes (stalks cut off and seeds removed) 2 cups dried breadcrumbs 1 garlic clove 1 bunch parsley 1 tablespoon salt 2 tablespoons grated pecorino cheese 1/4 cup olive oil
direction
1. Gently mix all salad ingredients together.
2. Blend all ingredients except the tomatoes in a food processor until finely mixed to create parsley crumbs.
3. Stuff the tomatoes with the parsley-infused breadcrumbs and bake at 350 degrees for 15 minutes until the breadcrumbs are golden brown.
4. Lightly coat the marlin with olive oil, salt and pepper.
5. Using a heavy-bottomed cast iron skillet, cook over medium heat for 4 minutes per side.
6. Assemble and serve immediately.
