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I have been cooking professionally since 1986 and have cleanned and portioned many, many fish. In my time on the Cape, 86-87 I was working in on of Chathams better places. We served Striped bass only when our fishing contacts had a good night. These fish were usually in 30-40+lb size. Fish were filleted and sliced across the grain on a bias. This was our most popular fish special. When you have a large fish and cut it on the bias the size of the muscle is not a problem. The proportion of blood line meat is no less no more than a steak cut but I have always found it to seem less fishy from the filleted piece. The fish also cooks so much more quickly that it doesn't have a chance to get tough.
Also if the fish is fresh I see nothing strong about the flavor of a large fish when filleted. I do see however, many people cook a mid sized fish whole or cut across the bone in large chunks when doing fish at home. To me this just kills the fish. You take so long to get the center on the bone cooked that the outside meat is like sawdust. And this also allows the fishiness of the bloodline to permeate the rest of the fish spoiling the flavor.
As an aside it was at this time when I had to fillet 2 fish that I believe were over 50lbs that changed the way I saw Bass and stopped selling and keeping fish. It really hurt me to lay them out and cut them up.
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