A young fisherman catches a massive 118-pound white marlin on Nantucket, potentially setting a new junior world record.

On Aug. 16, a 12-year-old boy from Weston, Massachusetts, caught a huge white marlin while fishing off the coast of Nantucket.

Elliot Sudal and Stone Fornes caught a potentially world-record-breaking 118.2-pound fish while fishing together.

According to the International Game Fish Association, the current record for a white marlin is 102 pounds, which was caught off Martha's Vineyard, Massachusetts, in 2011.

According to Planet Chronicle Digital, Fornes described the struggle of catching the fish as a challenging 90-minute battle.

"This marlin was an acrobat," he said.

For 12 years, Elliot Sudal has served as captain on Nantucket and collaborates with numerous shark research groups.

"Stone's impressive catch of the fish from spotting it to fighting it for an hour and a half is wildly impressive," Sudal told Planet Chronicle Digital.

"The marlin leaped out of the water multiple times during the intense battle, while super technical skillfully maneuvered the boat."

The fishing community helped Sudal transport the fish and complete the paperwork for the world record, and he expressed gratitude.

"While most 12-year-olds are engrossed in iPads, [Stone] is off setting world records," Sudal remarked. "He has earned significant street cred for this achievement."

This fish was cooked with the help of local restaurant CRU Oyster Bar Nantucket, and Fornes typically releases most of what he catches.

"It’s wildly impressive that Stone was able to catch this fish … it was an epic battle."

To confirm a world record, you must maintain the fish, as stated by him to Planet Chronicle Digital.

"We spent a few days obtaining measurements and a scientific review before sharing it with a group of individuals and consuming it. It was the most delectable meal of my existence."

Chef Eric Korsh prepared the large fish for Fornes and his companions (refer to the recipe).

Don and Lauren Fornes, the angler's parents, revealed to Planet Chronicle Digital that their son's passion for fishing goes beyond a mere pastime.

"Don Fornes stated, "He has invested all his efforts into this passion, and although there are days when he falls short, perseverance can ultimately lead to a significant victory.""

The Nantucket team collaborated to obtain a certified scale, maintain ice on the fish, and enlist a scientist to verify the species, as highlighted by Lauren Fornes.

"He’s learned that some days, you come up short, but if you stay after it, you can eventually win big."

"Through this experience, Stone has grown in ways he never imagined," she said. "I had no idea that logging a world record would be such a complex and expansive process."

He said that he enjoys reading fishing reports and making friends with more experienced fishermen.

Don Fornes pointed out that Stone's focus extends beyond the catch and encompasses the future of our fisheries.

"He is passionate about sharing the meat of the fish he keeps with the diverse group of friends he has made in the Nantucket community."

The father of the boy added, "Lauren and I contemplate how this experience may apply to other life aspirations when he matures, but we understand that this child will forge his own path. He may become an old man sailing the sea."

The International Game Fish Association usually confirms records within four to six weeks, as stated by a representative to Planet Chronicle Digital.

"The representative stated that after receiving the application, it will be put on hold and go through the formal review process. After review, a decision will be made regarding the approval of the record."

Marlin recipe from CRU Oyster Bar on Nantucket (serves 4)

Ingredients

Marlin

• Four 5-ounce Marlin steaks
• Salt and pepper
• Olive oil

Salad

• One 10-ounce can of halved artichokes
• 4-oz. Kalamata olives
• One bunch of parsley, chopped
• Two lemons, juiced
• 1 teaspoon of chopped garlic
• 1 tablespoon of capers
• 1/2 cup olive oil
• Salt and pepper
• 1 tablespoon of white wine vinegar

Persillade Stuffed Tomato

• Four medium-ripe tomatoes with tops cut off and seeds scooped out
• 2 cups of dry Panko bread crumbs
• 1 clove garlic
• 1 bunch parsley
• 1 tablespoon of salt
• 2 tablespoons of grated pecorino
• 1/4 cup of olive oil

Directions

1. Gently toss all salad ingredients.

To make parsley bread crumbs, blend all tomato ingredients except the tomatoes in a food processor until fine.

To prepare the tomatoes, stuff them with parsley bread crumbs and bake at 350 degrees for 15 minutes, until the breadcrumb turns golden.

4. Lightly coat marlin in olive oil, salt and pepper.

Use a heavy-bottom cast iron pan to cook over medium heat for four minutes on each side.

6. Assemble, serve and enjoy immediately.