Anisakis (Dujardin, 1845) (Nematodae, Anisakidae) is a genus of parasitic nematodes whose lifecycle involves fish and marine mammals. This thesis describes the morphology, reproduction and life cycle of the parasite Anisakis spp. with special reference to the survival of parasites in ready-to-eat products. The distribution and prevalence of Anisakis spp. is high in almost all commercially important fish species of the Adriatic Sea. Anisakis spp. larvae were isolated from fish species such as anchovies, hake, blue whiting, tuna or mackerel, and from squid. Fishery products prepared from these fish are commonly eaten raw or without sufficient thermal treatment or preserved by a technological process that does not ensure the destruction of the parasites, such as cold marinating or smoking. These products present a serious hazard for human health. To avoid the possible fatal consequences, the legislation suggests practices for onboard fishery products handling, manipulation of fish after the catch and throughout processing. It is important to follow these measures also in food catering and at home during the preparation of traditional recipes that lack sufficient thermal treatment since the penetration of the third stage larvae of this parasite through the stomach/intestine wall of the human digestive system causes a disease called anisakiasis.