OOPS!

looks like a 16.5# Blue. And 12 to 16 pounders are great. The prime eating, of course, is 14 pounders. That is, if you carve (shave) the meat off the bone like I do, not filet. You take the 2 back straps & slice steaks that look like a "B" or "8" about 3/4" thick. Put your favorite batter on. Mine right now is Tony's Crispy Creole Fish Fry Mix (Batter). Deep Fry in grease, one that has animal fat in it (like Mrs. Tuckers or Bake-Rite), not pure vegetable shortening, as it will fry faster & crispier, absorbing less of the oil or grease (as would vegetable shortening or vegetable oil). Then dip the hot piece in some ice cold Del Monte ketchup. The other portion will be just short of a crunch (just crisp). But the meat will be OH, so good, flaking out & melting in your mouth.

13-14ish

I will not guess because there is not enough info to judge it. The things like how far out from your body are you holding to he fish and camera angle. Maybe if I was aware how large a man you are would help also. It is a darn nice fish no doubt congratulations. I can tell a fish weight up to about 14 pounds fairly accurately in my boat but I always have my scale right there in case I want to know.