Forgot your thermometer at home? Don’t panic. Haddock gives you some obvious clues. First, watch for the flesh to turn from translucent to opaque white—like a milk bath for fish.
Second, stick a fork or a knife into the thickest part and give it a gentle twist. If the fish flakes easily and you see pearly, moist layers, you’re golden. If it resists and looks like raw plastic, let it cook another 30 seconds—then run to check again.
Baking Frozen Haddock: Time And Temperature Guide | ShunGrill
The “Touch Your Nose” Trick (I’m Not Joking)
Here’s a weirdly accurate method from chefs: touch the tip of your nose. Now touch the fish. If the fish feels as firm as your nasal cartilage, it’s medium-done. For well-done, it should feel like your forehead.
Your nose is basically a built-in fish doneness detector. It sounds ridiculous (and it is, which is why I love it), but it works when you’re too lazy to wash a thermometer.
