Final answer:
The content of flying fish roe or capelin roe is fish eggs. In contrast, fish sauce is made through the fermentation process, involving bacteria and sometimes yeasts to break down fish proteins, creating the savory flavor known as umami. Option 1.
Step-by-step explanation:
The content of flying fish roe or capelin roe refers to fish eggs, specifically those harvested from the flying fish or capelin fish species. The correct answer to the student's question is option 1) A type of fish eggs. Fish sauce, on the other hand, is a condiment produced through the fermentation process, utilizing the natural breakdown of fish proteins by microorganisms.
In the fermentation of fish sauce, the primary organisms responsible are bacteria and sometimes yeasts. These microorganisms break down the fish protein into amino acids, creating a rich and savory flavor known as umami. This process involves the anaerobic digestion of the fish which can take several months to years, depending on the fermentation methods and conditions used.