Which cooking method is commonly associated with smoked haddock?

The cooking method commonly associated with smoked haddock is smoking. This technique involves curing the fish with smoke from burning or smoldering materials, typically wood. Smoking not only preserves the fish but also imparts a distinctive flavor that is characteristic of smoked haddock. The process of smoking enhances the fish's inherent flavor, making it a popular choice for many traditional recipes.

While boiling, grilling, and steaming are other methods of cooking fish, they do not specifically relate to the preparation of smoked haddock. Boiling involves cooking in water, grilling uses direct heat from below, and steaming relies on vapor to cook the food. These methods do not align with the primary characteristic of smoked haddock, which is defined by its unique smoking process that sets it apart from other fish preparations.