Yes, an electric fillet knife is the only way to go. I do sometimes remove the rib bones from the fillet with a regular fillet knife.

I tend to loose "feel" with the electric knife on the initial cut to the backbone and cutting down the length of the fillet. Can't tell you how many fish I've had to start over from the tail fin. Practice,practice,practice.

I still remember when my father and I would clean a big mess of bluegill. I'd do the scaling and he'd cut the heads,fins, and entrails out. As a boy, we never filleted fish. I still remember sitting at the dinner table pulling the meat off the fish carcass. A lot of folks like the taste and texture of the skin on a bluegill.

It wasn't until we starting making trips to Canada in my late teen years to catch walleye that my dad learned how to fillet and I naturally observed his technique.

I much prefer filleted fish and I'm very careful in inspecting my fillets to assure no bones remain.

I find it's much easier to clean my fish after they have been on ice for some time. Easier to handle and "firmer".

Health issues aside, I prefer my fish fried. I never acquired the taste for baked or grilled fish. Guess it's what I grew up with.