Shark caught off SoCal may set world record

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HUNTINGTON BEACH, Calif. — A group of fishermen may have broken a world record when they reeled in a huge shark caught off the coast of Huntington Beach.

Jason Johnston, from Mesquite, Texas, chartered a boat out of Huntington Beach on Monday. His group hooked a massive shortfin mako shark about 15 miles offshore.

The shark was 12 feet long, 8 feet in girth and weighs more than 1,300 pounds, according to the fishermen’s estimates.

It took more than two hours and a quarter-mile of line to reel in the shark, Johnston said.

“It’s unreal. This thing is definitely a killing machine,” Johnston said. “Any wrong step and I could have went out of the boat and to the bottom of the ocean,” he said.

The shark was being taken to a weigh yard in Gardena to be certified by a weigh master. The fishermen plan to donate it to a research organization for study.

As they waited for news on their possible world record, the fishermen planned to head out again on Tuesday for another day of fishing.


  • Jeff Hiestand

    How about lets kill every living thing on earth just for fun! They're not planning on eating it, it didn't attack anyone, and it's not a foreign species destroying the habitat of another species. So what's the point? Just for fun! Pathetic and aholes should find better and more productive use of their time.

    PS I'm not a tree hugger and hunting has it's place but killing just for the heck of it isn't something I condone.

      • guest

        Buttermilk Fried Shark

        2 lb Shark steak or fillet
        1 c Buttermilk
        2 oz Tabasco
        1 c Biscuit mix
        1 ts Salt

        Place fish in a single layer in a shallow dish. Pour buttermilk over the fish and let stand for 30 minutes, turning once. Combine biscuit mix and salt. Remove fish from buttermilk and roll in biscuit mix. Place fish in a single layer in a fry basket or deep frier. Fry in deep fat, 350 deg. for 3-5 minutes or until brown and fish floats to the top. Should flake easily when tested with fork. Drain well on absorbent paper. Serve with Lemon Sauce for Shark.

  • Kane

    Killing animals for trophy hunting and records is pathetic. Most real fisherman practice catch and release or at least take only a reasonable ammount for food. Shame on you for destroying what is not yours.

    • guest

      Mako Shark Picate

      4 Shark Steaks
      1 stick butter (1/4 lb.)
      1 lemon peeled and sectioned
      1 Tbsp. capers

      Season fish with salt and pepper and dredge with flour. Melt 1/2 of the butter over medium heat. Add Steaks, and lightly brown; about 2 minutes per side. Remove fish to warm plate. Wipe pan clean. Add remaining butter, capers, and lemon. Saute 2 to 3 minutes over medium heat. Pour sauce over fish and serve.

  • Hoss

    One step backward for human kind. I hope they get dragged off the boat to the bottom of the ocean on their next "fishing" (read: killing innocent animals) trip.

    • guest

      Requin Au Four -Oven Cooked Shark and Bearnaise Sauce

      1 lb Shark
      1 Lemon
      1 tb Olive oil
      Salt, pepper
      Thyme, Italian seasoning

      Preheat oven at 350. Slice the shark in pieces. The skin is extremely difficult to cut so be very careful. Grease each piece with the oil. Lightly sprinkle salt, pepper and the herbs over the meat. Squeeze a lemon and pour the juice over the meat. Cook for 45 minutes or until the meat is white and tender. Before serving remove the skin.

  • Alice Bowie

    Donate it for research? It's a common species. I'd like to research it over a bed of jasmine rice with some lemon butter. Mmmmmmm killing machine….

    • guest

      Shark Ka Bobs

      Shark, cut into about 1" cubes
      Onion pieces
      Bell pepper slices
      Whole potatoes, canned
      Tomato wedges

      Thread each item onto metal skewers, alternating them. Grill until meat is almost done. Then baste with barbecue sauce and let brown slightly. Remove the finished product and serve on rice or noodles. Other ideas: pineapple chunks, apple slices, etc.

  • Alex cox

    What a shame that fish has made it to that size and some donkey comes along and kills it, for what? What a waist!!!

    • guest

      Shark Teriyaki

      Marinate 6 hours. Serves 4.

      4 Shark Steaks or Fillets
      1/4 cup sesame oil
      1/4 cup soy sauce
      1/4 cup honey
      2 Tbsp. cider vinegar
      1 clove garlic minced
      1 Tbsp. grated fresh ginger
      1 small bunch chives or scallions

      Rinse and pat Steaks dry. Put all other ingredients in blender and mix well. Marinate 4 to 6 hours. Grill for 20 minutes, turning and basting with sauce.

  • chuck d

    Another dumb Texan catches a fish only to kill it based off fear and fame…..idiot, go back to Texas hillbilly

    • guest

      Baked Mako Shark With Potatoes

      6 medium potatoes, peeled, sliced thin
      6 Tbsp. chopped parsley
      3 lbs. Mako Shark Steaks
      6 medium onion, peeled sliced thin
      1 1/2 tsp. rosemary, crushed
      Fresh ground black pepper to taste
      4 Tbsp. olive oil
      Juice of 2 lemons

      Butter a baking dish large enough to hold the fish in a single layer. Line the bottom of the dish with the potato slices. Sprinkle with 3 tablespoons of the parsley, put fish on top of potatoes. Layer onions on top of fish. Sprinkle with parsley, rosemary and pepper. Drizzle on oil. Bake 25 minutes at 350 F. Add lemon juice.

    • guest

      Shark Margarita

      8 Shark steaks; 1-inch thick
      1/3 c Lime juice
      1 ts Lime rind; grated
      2 Cloves garlic; minced
      1/4 ts Ground ginger
      1/2 c Vegetable oil
      1 ts Pepper; freshly ground
      1 tb Liquid honey; or maple syrup

      Rinse shark in cold water and pat dry. In a large bowl, combine lime juice and rind, garlic, ginger, vegetable oil, pepper and honey.

      Add shark, stirring to coat well. Cover with plastic wrap and marinate at room temperature for 30 minutes or refrigerate for up to 1 hour, turning shark occasionally.

      Drain shark, reserving marinade. Grill shark steaks 4-inches from medium-hot coals on a barbecue, or broil in oven on a medium-high setting, brushing with reserved marinade, for 5 to 6 minutes per side.

      Cooking with medium heat, not high, is important in order to keepthe fish from toughening and drying out.

  • Sandiegogogirl

    How sad, I wish this beautiful shark would have dragged the dude to the bottom of the ocean, it's what he deserves.

    • guest

      Baby Shark Fry

      1 ea Baby shark, 2 to 2-1/2 lbs
      1/4 c Tomato, chopped fine
      1/4 c Onion, minced
      1 ts Corn oil
      3 tb Corn oil
      2 tb Flour
      1 ea Egg, beaten

      Fillet the shark, remove the rather leathery skin, and divide the fish into 4 pieces, or buy shark steaks, ready to cook. Fry the tomato and onion in 1 tsp oil for 3 minutes to prepare a simple sauce. In another skillet, heat 3 Tbs oil over moderate heat. Dip the shark pieces into the flour and then coat them with beaten egg. Brown in the oil for 3 minutes on each side. Drain briefly on a paper towel. Serve warm, pouring the sauce over the pieces.

  • Guest

    Such a specimen of the ocean only to end it's long life on a weigh station en route to a research center? Which one Red Lobster?

    For this to be an IGFA record there will have to be some honest testimony and based upon the wahoo's on board there's got to be something fishy between them.

    • guest

      Shark Marsellaise

      2 lb Shark fillets
      3 T Oil
      1 Onion; minced
      1 T Chopped parsley
      1 Garlic clove; minced
      1/2 c Dry white wine
      3 Tomato, firm; diced
      Salt & pepper

      Pour oil in oven proof dish, place over medium flame. Add onion, parsley, garlic, tomatoes, salt and pepper. Place fillets over top of vegetables. Cover and bring to boil. Lower flame. Simmer for 15 minutes. Add wine and bring to boil. Transfer dish to 350 F preheated oven. Bake 10 minutes or until fish flakes easily with fork. Remove fish. Strain sauce through sieve and heat to boiling. Pour sauce over fillets.


    I have been Sharkfishing since 1975. I also have been involved in NOAA's Migratory Species Tag & Release Program, Tagging and releasing Sharks since 1976. I have fished the Eastern Seaboard and Gulf Of Mexico primarily focusing off of Southern New Jersey and North Florida and off of the Tampa Bay area. I have sadly seen the decline in Shark Species over these Years, and it has been dramatic! The research that has come out of the NOAA Program backs up Scientifically what my Crews and I have seen. It also makes it very clear that Shortfin Mako Females must reach a weight of approximately 450lbs!! before they reach sexual maturity(Males approx. 150lbs), ergo, their rapid decline from death due primarily to By-catch of Longline Commercial Fishing Corporations who throw dead Sharks caught on their Longlines into the Sea and regard them as "Pests", Asian Commercial Fishing Corps. that fish Sharks for their Fins only! Cutting off their Fins while the Fish is alive and throwing it back in the Sea to die a horrid death! And "People", like the "Fishermen" in this Article, who are just plain stupid, uncaring, glory seeking Dullards, who are oblivious to Nature dying all around them! I want to tell them that killing magnificent, big Fish does not make their Manhood any longer!

  • Nina B

    Agree with all of above. Shouldn't the news station apologize for the glorification of the matter?

  • Dominic

    You assholes…it is NOT a killing machine – YOU ARE!!! – It does what it needs to do too eat so it can live! Then you cowardly shits killed her
    I am absolutely appalled at this……

    • guest

      Grilled Shark

      1 filet of shark
      1 slice apple per filet
      spicy chutney of your choice

      * Get rather thick slices of Shark and use 1 per person. Slice the filet along the side to make a pocket. Slice the apple slice so you can put it in the pocket.

      Oil the filet with canola oil to keep it from sticking and season with salt and pepper (or any other seasoning you like. I like to use curry powder.)

      Grill on moderate coals for about 10 minutes per side. As always check and adjust as required.

      Serve with a spicy dressing or chutney of your choice.

  • Smacks76

    Seriously?!?! Only humans are stupid enough to take pride in killing another living thing for sport. A couple measurements and photos of the shark would have been enough to determine weight, seeing that this isn't the first shortfin mako ever caught. A "world record" doesn't mean bullpoop, if there's no world left.
    It's not like there's an unlimited supply of sharks in the oceans, due to the 100,000,000 that are killed "harvested" yearly for their fins, all in the name of a tasteless part thats added to chicken stock, beef stock or other stocks for soup. Sharks are caught by using a technique called "long lining". Basically it a huge length of line that has hooks for bait attached to a main line about every 10 or 20 feet. Once caught, fisherman bring up the shark, that's still alive, so then cut only the fins off and thrown back into the ocean alive but unable to swim, seeing as the sharks fins have been removed. The still living sharks are tossed back into the ocean and down to their deaths. Many sharks try to swim, but it's useless, so as they sink, you can watch the finless shark try swimming without success. I 110% think that shark fins should be illegal worldwide and as punishment, the fishermen, should have their limbs removed and tossed onto the highway.

    This is so ridiculously ignorant, and it's a perfect example of why there are only about 2000-2500 Great White sharks left in the oceans.

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