So, what temp is haddock done? 145°F, plus two minutes of rest, and a dash of common sense. Use a thermometer, use a fork, or use the Force. Just don’t overcook it. The ocean gave you this fish; don’t betray its sacrifices with a dry, crumbly mess.
Go forth, cook your haddock, and remember: if all else fails, drown it in butter and lemon. Nobody ever sued someone for too much butter. Now get in that kitchen and flake like you mean it.
