Might pickup the 8" knife. I need something stouter for bigger fish like stripers. Slice through the rib bones, turn the fillet over and then trim out the ribs.
When I did a Sitka salmon trip, back at the dock there were people that would fillet the salmon being brought in by the charters and guides. I watched them for a few minutes, they used big, stout knives, I'm guessing at least 12 inch blades. They'd fillet and trim out the bones/fins on a 10 lb. coho in well under a minute.