It’s challenging to do with a chef’s knife because the design is all wrong. If it’s flexible and comfortable, a Fillet knife would suffice. You only need the first inch or two of the blade of a short-bladed knife.
Maintain balance and feel for the bones by placing the index finger on top of the blade.
You could use a normal knife to fillet the fish, but then you would waste a lot of meat in the process. You can use it as a stock, but you’ll only get a fillet out of it. The fillet knife comes to the rescue, ensuring that at least half of the fish survive.
Since you’re a prolific fisher and deals with a vast number of fish, an electric fillet knife is superior to a conventional fillet knife. They have sharper blades that allow you to cut through fish more quickly, saving you time when dealing with a huge catch.
To contradict the majority of the recommendations here, I do not currently own a filleting knife, but I have filled fish with other knives. It won’t be as beautiful, and it won’t be as simple (depending on the size and sort of fish you’re dealing with), but it’s definitely doable.
Go for it, in my opinion. At worst, you’ll have some clumsy fillets and a fish skeleton with more meat than you expected.
If you like it and think you’ll do it on a daily basis, it’s definitely worth investing in the right knife.
For smaller fish, such as trout, I use an Ikea paring knife, which has powerful steel and stiffness. Since I don’t strip the skin (we like it), I don’t contemplate versatility to be a claimed duty of a fillet knife.
Large fish necessitate a long knife, but I notice that my longer-paring knife suffices for the majority of my filleting needs.
It does, though, take some practise to create a good-looking fillet move.