what kind of fillet knife do you use?

Pretty much the twister standard/salt for specks whichever isn't being otherwise used. Serrated.
Red knife is smooth and sharp, always give it and edge before using it. Brand, white handle with about a 9-10" blade.

The cutco that extends sucks it will slip out if the blade binds on a bone or something. Is there one with a fixed blade?

this

Boning knife is all I need. In my opinion, once you learn how to use it, it is faster than any knife for cleaning and you will never burn it up. My family was in the seafood processing business for 25+ years and this is what most of our fish cutters used for filleting. For skinning we used this knife below. It worked really well for the wider fillets in fish such as amberjack, mahi, etc.

I Use the Cutco Fishermans Special for the everything from Halibut to bluegill. Best filet knife I've ever used

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So the bottom knife is a traditional flexible fillet knife?

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The boning knife we mostly used was a 6in blade and was stiff. It was used for cutting the fillet off of the bone. We used it for everything: reds,sheephead,black drum,mahi,yellowfin tuna, mahi,swordfish,etc. Some days we would process 10,000+ pounds.

The bottom knife we used most of the time for skinning. It was usually a 10in knife and had a little flex for it. You don't really need a long knife for skinning reds or specks but it comes in handy for the bigger fish. I preferred something with a little flex for skinning. I do not like traditional fillet knives sold at academy. I find they have too much flex in it.

I have a Rapala 12 volt right now that is a POS. I used the old Black & Decker for probably 10 years before it finally crapped out. That was the best electric knife ever!

I used one of those for years before it finally quit! My favorite filet knife!