Wusthofs are so well made and so well accepted it's hard to say that you can really go wrong buying one. On the other hand, there are knives which work as well for a much lower price, and knives which work much better for the same price.
There are a few Canadian retailers and e-tailers who sell a variety of Japanese knives of all sorts of shapes -- including all the regular western shapes. Speaking of which, the "right" western shape for portioning fish is a slicer, preferably in the 10" to 12" range. Ideally, you want to cut fish with as few strokes and as little "sawing" as possible, and length is helpful.
Shun are alright as far as it goes, but are not among the highest performing Japanese knives -- not even in their price range.
Enough with brands. By far, the most important thing with kitchen knives is keeping them sharp. Anything else, at best, is a distant second. Buy a good sharpening kit you can learn to master -- and I don't mean a steel, although you need one of those too -- and use it frequently.
If you don't already know how to freehand on benchstones and you can afford one, you might want to seriously consider an Edge Pro Apex. They aren't cheap, but they're very easy to master.
BDL