These look pretty functional. I have a old stainless steel 3 prong telescopic model that I bought from Campmor. It's easily 20 years old and as far as I know, no longer available? I could see these lasting for a lifetime with a little care.

Cooking Lakers whole, sans head and guts will insure your fish doesn't dry out, but Lakers being oily, you want to grill over hot coals, as they'll make a fire flare when the oil starts to drip. Keeping the fish up off the coals enough to allow for a little flare is important with an oily Laker.
I also wouldn't leave fish unattended , unless it was foil wrapped and you were grilling/roasting. There's a fine line between done and dried out when you doing fish ;D

Waldo's can be grilled but you have to be careful or they'll be dry and mealy.  I've grilled them by leaving skin on fillet, and putting skin side down on grill, again over hot coals.

I think between a decent skillet, a fire grate and aluminum foil, you can do just about anything with fish. Again, cooking over hot coals is in my mind much better than over a fire that flares and often burns the outside, leaving the inside raw.