Final answer:
Tuna is the fish that produces histamine when time-temperature abused, leading to scombroid poisoning. The fermentation of fish sauce is primarily carried out by bacteria or yeasts which are responsible for the breakdown of fish proteins.
Step-by-step explanation:
The fish that produces histamine when time-temperature abused is B. Tuna. Tuna, when improperly stored at warm temperatures, allows bacteria to grow and produce histamine at high levels, which can lead to a type of food poisoning known as scombroid poisoning. Handling and storing fish properly is essential to prevent the formation of histamine.
Fish sauce, a salty condiment produced using fermentation, is likely fermented by bacteria or yeasts. These microorganisms break down the fish proteins into amino acids, producing the characteristic flavors of fish sauce. Fermentation is an important process in many types of food production, not only for preservation but also for enhancing flavors.