Electric fillet knives are the answer to the question no one should be asking.
Watch the real pros working in fish packing plants and you will see knives barely long enough to do the job and fish being fileted unbelievably fast and we'll.
The most experienced use knives barely big enough though they can handle bigger... the least experienced use over-sized knives even though they do not know how to use them...
I consume the fish those real pros clean. They don't do a very good job in general. They leave too much of the fishy dark meat that lies against the skin.
