Fish and seafood are increasingly recognised as safe and nutritiously valuable foods of animal origin, being a source of about 17% of animal protein globally. Novel culinary trends encourage the consumption of raw or thermally lightly processed fishery products. At the same time, consumers prefer wild, fresh and whole fish over farmed or processed fish. However, the consumption of raw or undercooked fish and other marine organisms poses a risk of contracting parasitic infections, potentially representing a public health risk. Among the most common seafoodborne parasites are members of the Anisakidae family, especially the genus Anisakis, which can cause potentially detrimental effects to human health. These parasites are the causative agent of a zoonosis termed anisakidosis that is prevalent in countries with high per capita fish consumption. Although the number of annual clinical cases varies among countries and regions and is generally not high, sensitisation to this parasite in the general population seems to be considerably higher. Therefore, anisakidosis is still significantly underreported and misdiagnosed globally, making it a disease of rising public health concerns. To prevent infection and mitigate potential negative effects on human health, proper preventive measures such as gutting the fish, freezing or thermal processing are needed. Moreover, a holistic approach implementing One Health principles together with educational campaigns towards the general public and primary care physicians can extend the knowledge on the occurrence of these parasites in their natural hosts and the diagnosis and incidence of anisakidosis, with a final goal to minimize risks for human health and reducing costs for health systems.