Steelhead deep fries real well, too, better than salmon, which tends to flake apart. Sounds odd, I know, but my Dad used to make it, called them steelhead fritters, and man oh man you wouldn't believe how good it is. Filet all bones and skin out, cut the fish in two-bite pieces, dip in beaten eggs and milk and then in Krusteaz mix beer batter, and deep fry on high heat just a minute or two, until golden brown. It's so good you can eat the leftovers cold the next day, no tartar sauce.