Just remember, though .... those fillet gloves DO NOT PROTECT YOU FROM AN ELEC KNIFE BLADE !!! So, don't get in a rush, thinking your hands/fingers are protected by those gloves. (there's a disclaimer to that effect, right on the package !!)

I use an elec knife to filet all fish. I cut thru the ribs, and either cut them out of the filet with the elec knife ... or have my fishing partner cut them out with a reg filet knife, while I'm working on the next fish.
I make up for any "supposed" loss of meat (from cutting out the ribs), by angling my blade to cut more meat from the head of the fish. I've seen many people clean fish by making a 90deg cut, just behind the gill plate, and then fuss with trying to skim cut the meat away from the ribcage !! They're sacrificing two thumbnail to thumb size pieces of meat, in order to "gain" less than pinky fingernail size scraps ??? LOL !! Not me !! I'm making the first filet cut from above the eye, and down to & around the gill plate, then rolling the blade underneath until I contact backbone & riding the blade down along the backbone until I get to the tail fins ... flip'er over and run the blade between skin & filet, until seperated, then angle cut the ribs away from the filet. Flip carcass over & repeat proceedure for the other side. When I dispose of the "remains" ... it's mostly head, guts, bones, & fins, with little wasted meat.

If you keep your blade against the backbone, and exiting the fish against the top fins until you pass them ... then level off your blade as you cut from the top fins to the tail fin ... you'll get the biggest percentage of available meat. The longer & more often you use a elec filet knife, the better you'll get to be with it.

... pappy