Haddock is delicate, almost like a soft sponge cake made of protein. If you cook it too long, that moisture escapes, and you get something that feels like eating a dry, sad eraser.
You want that perfect, buttery flake that separates with a gentle push of your fork. That’s the sweet spot, and it only takes about 10 to 15 minutes in most cooking methods. Isn’t it wild that something so tasty can be ready faster than boiling pasta?
