Shortfin Mako


Isurus oxyrinchus

Other Names
blue pointer, bonito shark, and short-nosed mackeral shark

The shortfin has a very streamlined body. Its back is cobalt blue and its belly is white. The dorsal fin starts just behind the base of the pectoral fin. The shortfin's teeth differ from other sharks; they are curved and slender, lacking serations and cusps.

Typical Habitat
The shortfin mako is oceanic and is distributed in the western Atlantic from Cape Cod to Argentina. The species is very common in the Caribbean, but is rarely caught off Bermuda.

Feeding Habits
Makos feed on squids and pelagic fishes such as mackerels and herrings.

Age and Growth
Exceeding 1,000 pounds in weight and 13 feet in length, the shortfin mako is a very large predator. There is very little information available on this species' life patterns. Scientists believe that shortfin makos must be at least 600 pounds before they are sexually mature. Considering the commercial and recreational pressure, this makes reproduction nearly imposssible.

Sporting Qualities
The shortfin mako is one of the most active and strongest swimming sharks. It has tremendous stamina and often makes spectacular leaps when it is hooked. Most recreational anglers prefer to fish for Makos from an open cockpit boat and to fight the fish from a standing position with the aid of a gimbel belt. The standard gear is 50- to 130-pound monofilament line on a 4/0 to 6/0 reel with a single-piece fiber glass rod. The terminal tackle may consist of a 15-foot single-strand wire leader with an 8/0 to 10/0 hook baited with live or dead whole mackerel, bluefish, menhaden, herring or shad. An oily baitfish is best. Sharks are attracted by ladling out pieces of cut fish, which drift past the set lines. Sharks are most efficiently located by fishing several baits, one at a depth of 30 to 40 feet (depending on the depth of the water), another at 18 feet, and the third just below the surface.

Food Quality
Just as any shark is prepared for the table, the mako should be cleaned as soon as possible after it is caught. This reduces the uric acid content in the flesh. The fish is cleaned by removing the head, tail, and fins before skinning, and then filleting.

World Record
1115 lbs. Black River, Maritius

Preferred Temps
64 to 70

Preferred Temps
70 to 89

Material from eAngler.com.

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