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I second quick decision - SHARP is the most important thing.
I don't keep and cut enough fish to warrant anything too fancy but I do keep it sharp. When I was in college I worked the summer of 1980 as a fishpacker at a fish company on Cape Cod. They always had two or three cutters going full time serving the local restaraunts and other fish markets. This is what they used-
Dexter Russell 1378 and 1379 (Wood handle)
Wetstone ( I don't know what grit)
Steel
Bear in mind that they would cut thousands of pounds of fish a day but I recall them doing this. Sharpen every morning on Wetstone and again during the day if they think it needed it. Steel the blade all throughout the day to realign and keep the edge. Wash and dry knife at end of day.
There are probably better knifes out there but for the money it is tough to beat Dexter Russell. Every commercial fisheries supplier along the coast should carry them.
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Threaded Mode