Filleting Steelhead

Steelhead seem to have a secondary backbone which makes it alsmost impossible to fillet like a walleye.  The only way I know how to prepare them is cut into steaks.
 
Any suggestions appreciated...

i just cut through the upper layer of ribs and continue fileting. but ive only been at it a few years, but thats what i was taught, pick out the bones when u eat it

I fillet like normal then pick the bones out. they will pull out if you try. Just feel for them. Or you can just cut that strip out of the fillet.

Y!

Walleye taste like soap at best....steels taste like fish....a prime reason for eating fish instead of chicken I would say.
Not to mention the PLUS Omega 3s!!!!

I'll trade 2 steelies for each 1 of your walleyes! My cats dont even like steelhead!LOL!

Peacy smokes his in  his pipe.... lol.

If you want to make them taste better, I have found that you fillet them like an eye, bone them out like and eye then remove the meat from the skin a little "higher" off the skin.  MAKE SURE YOU REMOVE THE GREY MEAT RIGHT NEXT TO THE SKIN.  The grey stuff tastes like crap.  The rest of it is actually very good.  I even fry them sometimes with 'eyes.  They are definitely a lot firmer consistency than an eye.
 
 

Gentlemen,
       I've posted this before but here goes again.  First skin the fish!  Then when you are working with clean meat remove the lateral line, that is the part that tastes the worst.  Next, cut the fish into usable fillets and cook as you will.  Be sure to remove the grey.  Now, if you get a big enough fish cut it into steaks.  When the fish is done the spine and most of the bones will lift out of the steak.
      My favorite recipe:  Take a cleaned, whole fish, cut off the head and fins, remove the fat from along the belly.  Mix up crab meat, bread crumbs and seasoning and stuff the body and sew shut.  Grill the entire fish in a wrap of aluminum foil.  Before, closing the aluminum foil, put in some garlic butter, when the fish is almost done sprinkle with a light white wine, and crushed almonds and grill till the meat is flakey.  Serve with the rest of the white wine, the crab meat stuffing as a side and some sliced almonds on the fish.  Salt/pepper to taste.  The bones should pull right out of the back if the fish is done!  PS.  only use fresh fish; the ones that have been in the creek for weeks taste like old shoes.
    

Thanks for all the replies...very helpful.
 

 
Will make a meal out of him.
 

My Wife's Steelhead Recipe:
 
                                    Marinate fillets over night in refrig 1/2 cup of lemon juice to 1/2 cup olive oil. Parsely, basil, salt & pepper.
                                    Wrap in foil & place on the grill, medium heat. Only takes 10-15 min depending on thickest of fillet.
                                    Salmon is even better, but the steelhead are great too.
                                    Serve with your favorte pasta in olive oil & pesto sauce. Also broccolli with a sauce.
 
    

Sometimes I like to put the fish into a skillet with a little water and a lid and poach them till the meat flakes off the bones.  Take that meat and mix it with an egg and crumbled crackers and make SteelHead patties.  Any salmon pattie recipe works dandy.