Yes without a doubt get a GOOD SHARP Filet knife. And real sharp is the key. It should slide right through the fish without working the knife. If not sharpen it some more. Also how well you treat the fish from hook to cutting board will make a difference as well. Either live or immediately iced real well will be easier to clean and make better table fare too. And if you take the time to rinse the fish before cutting and after you remove each side and again after removing skin and placing in a brined ice bath will improve table fare even more. Just make sure and rinse again before putting up or it could turn salty.