I’ve seen chefs squeeze a piece of haddock between their thumb and forefinger to check doneness. It’s not science—it’s the Force. When raw, the fish feels like wet cardboard. When done, it feels like a firm, squishy sponge that wants to be your friend.
If you’re brave (or just out of forks), try the squeeze test. If you’re not brave, stick to the thermometer. Neither method requires a PhD in fishology.
How To Cook Fish Temperature
What About Undercooked? Calm Down, Karen
Look, undercooking haddock is unpleasant, but not dangerous if it’s fresh from a reputable source. Sushi-grade haddock exists, but it’s rare. For the love of all that is flaky, do not eat raw supermarket haddock unless you want to meet the inside of a bathroom for a week.
The real danger is overcooking, which turns a $15 fillet into a $5 cat treat. Your cat will love it. Your dinner guests will side-eye you. Aim for 145°F, and you’ll be a hero.
