Smoked haddock is a type of fish that has been cured through smoking, which enhances its flavor and preserves it. Typically, it comes from the Atlantic Ocean and is known for its distinctive yellow color, often due to the addition of annatto during the smoking process. This fish is commonly used in various dishes, including soups and casseroles. The smoking process not only adds a rich, smoky taste but also helps to extend the shelf life of the fish. Smoked haddock is a popular ingredient in many cuisines, particularly in British cooking, where it is often featured in traditional recipes like smoked haddock chowder or kedgeree.