I thought this may be helpful for some folks who need to see someone fillet a fish. I also made it available as a Wiki.
Good video, thanks for sharing. However I highly recommend a fillet knife - and not something that large - unless you have VERY good skills with one. Furthermore some fish have ribs protruding the fillet and some people prefer just to smoke/steam/cook the fish then remove ribs/bones.
A good fillet knife may be even sharper, and is more "agile" or "pliable" for following/contouring the bones/ribs.
I'm by NO means any sort of expert on this, but for the fish I catch (Seat Trout, Redfish, etc.) a fillet knife is a must.
Just different techniques. The Japanese use a Deba which is a thick stiff single beveled knife as shown in this video. They use a Deba on large or small fish. I first learned with a thin flexible knife but now use more Japanese techniques.