Eat, Fish, and Be Happy is more than just an assortment of recipes that Chef Weston created while cooking in Alaska. This is a collection of some of the best foods that he had the pleasure of preparing at the sportfishing lodge where he was the chef. The waters surrounding the island are home to some of the best seafood in the world, ranging from wild salmon and halibut to cold water prawns and crab. This project started as an attempt to organize all of the recipes that were in his head, with the notes randomly scribbled on little pieces of paper, and with ideas that he had been playing with over the years. He spent the winter months organizing and refining all of his recipes until he had the basis of a book that he brought back with him the following summer. Once he completed this task, he was able to find a recipe when a client asked for one or wanted some suggestions for what to do with the fish that they caught. The response to that first book was very positive, so he continued updating and refining it until he got what he considered to be the best of his Alaskan experiences, shared here in Eat, Fish, and Be Happy.
