Succulent

In 1601, somewhere a word was born from the Latin root word suculentus - having juice, or from sucus - juice, sap.

I can't help but wonder - who said it first? What man or woman, and with what kind of food, made he or she describe something as succulent?

Now, of course, we can't turn back. It has become a standard. What do you think of when I say succulent? Is it a rack of lamb? Is it a tender steak? Corn?

I'm not sure what I can use the word to describe - if there are any limits. I know that on Saturday I am going to be having a very succulent dish of sablefish - my favorite type of cooked fish.

Sablefish (Anoplopoma fimbria), or butterfish in the USA and black cod /coalfish in Canada, is one of the West Coast's most valuable species of fish. Its texture is at a buttery medium, flakey, and its taste is sweet and light.

My sablefish dinner will take place on Saturday at Monk McQueens - their usual sablefish dish is $31 on the regular menu. For Dine Out, $38 gets you the fish plus an appie and dessert.

Can't wait!

Monk McQueens - Vancouver, BC