Final answer:
Cured, unsmoked salmon can be made from any species of salmon; the curing is not species-specific. The stages in the life of a salmon include egg, alevin, fry, parr, smolt, adult, and spawning. Salmon return to spawn using a homing instinct that could involve olfactory memory and geomagnetic or solar cues.
Step-by-step explanation:
The type of cured, unsmoked salmon referred to here is not specific to any of the species listed, as curing is a method of preparation that can be applied to various types of salmon. However, to address the lifecycle which is common to all salmon species, the stages are as follows:
Egg stage - salmon begin their life as eggs in freshwater.
Alevin stage - after hatching, they are known as alevins and remain in the gravel bed of the stream or river, living off their attached yolk sac.
Fry stage - once the yolk sac is absorbed, they emerge from the gravel as fry and begin feeding on plankton.
Parr stage - as they grow, they develop vertical stripes and are called parr.
Smolt stage - they undergo physiological changes to adapt to saltwater and then migrate to the ocean.
Adult stage - in the ocean, they grow to full size.
Spawning - adults return to their natal freshwater habitats to spawn and the cycle begins again.
Salmon have an impressive homing instinct to return to their birthplace to spawn. This ability is thought to be due to a combination of olfactory memory and possibly geomagnetic and solar cues.