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I'll usually buy whole Seabass, or haddock but am hoping the purchasing of a decent fillet knife will mean I can get some different fish on the go, lemon sole etc.
I've done the billingsgate thing a couple of times and I'd like to do so again and being able to gut and fillet fish, whilst keeping as much flesh from the bin as possible is a must.
Budget is reasonable, £30 or thereabouts, could go higher but probably wouldn't for a blade that isn't going to be my main kitchen knife.
cornelius_blackfoot-
keeping as much flesh from the bin
do you even stock, bro?
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Personally- http://www.nisbets.co.uk/Victorinox-Straight-Boning-Knife-12.5cm/C673/ProductDetail.raction . The metal's quite soft, which means it can loose it's edge quicker than others, but can get it back again very easily. Also a strong pair of scissors, if you are going for flat fish. Add a normal kitchen knife, and a serrated/bread knife, and should be able to deal with anything.
mands
LHL
What kinda fish do you like? How often do you use it? What's your budget? Bendy or ridgid?
To be honest, I've never met two chefs who agree on filleting knives. Above all else, get one with a thin blade, that isn't too long- they need to get round corners. Victorinox boning knives can work very well, if you get along with them. Or a plain old bread knife is good for salmon and the like. Alternatively, buy a small, fairly slim cooks knife (global?) and practice.
Sabatier- handle them. Good for the money, but a bit heavy and clunky. Not necessarily ideal for fish, but some people do like them.
Bendy one- do work, with practice, but are bastards to keep sharp.