Final answer:
Option a) Gravlax is the type of cured, unsmoked salmon in question, distinct from other forms such as lox, sashimi, and ceviche.
Step-by-step explanation:
The type of cured, unsmoked salmon in question is a) Gravlax. Unlike other preparations of salmon, gravlax is cured with a mix of salt, sugar, and dill, and traditionally served with a dill and mustard sauce, accompanied by bread or boiled potatoes. In contrast, Lox refers to salmon that has been cured in a salt-sugar rub or brine and is sometimes smoked; Sashimi is a Japanese delicacy consisting of fresh, thinly-sliced raw fish or meat; and Ceviche is a dish where seafood is cured in citrus juices, not relevant to the salmon options provided.
In terms of the importance of salmon as a food source, historically, salmon was a crucial source of protein for the people of the Pacific Northwest, not llamas. Furthermore, consuming raw or undercooked salmon can pose health risks. For instance, infections from Diphyllobothrium species, also known as fish tapeworms, were associated with undercooked salmon consumption in British Columbia, emphasizing the importance of proper handling and preparation of salmon.