Intermediate or paratenic hosts of the larvae are crustaceans, cephalopods, and fish [10]. _Anisakis_ larvae can be found parasitizing a wide range of marine teleost species inhabiting the Atlantic and the Mediterranean, as well as from the Pacific to the Antarctic area, affecting the fish product quality [11]. Anisakidosis is the zoonotic disease caused by the third larval (L3) stage of anisakid nematodes [12]. Anisakiasis is a worldwide emerging zoonosis which also causes serious economic problems related to the marketability of infested fishery products and the potential negative effects on consumer confidence [13; 14; 15]. Humans, who are not suitable hosts for these parasites, acquire the infection accidentally by eating mainly raw, salted and marinated, or undercooked fish or cephalopods [16]. Using raw or almost raw fish products exposes consumers to a significant health risk [17]. Therefore, thermal processing (heat treatment) is the most reliable way to check the risk of infection through consuming raw or undercooked infected fish, specifically through the application of temperatures \(\geq\)60 \({}^{\circ}\)C for 1 minute, 60 \({}^{\circ}\)C for 10 min, or 70 \({}^{\circ}\)C for 7 min (for a filler 3 cm thick) [4; 18]. Moreover, European Regulation No. 1276/2011 urges food business operators to employ a mandatory application of preventive freezing treatment on raw materials or finished products in order to kill viable parasites in fishery products. The freezing treatment, for parasites other than nematodes, must consist of lowering the temperature in all parts of the product to at least \(-\)20 \({}^{\circ}\)C for at least 24 h or \(-\)35 \({}^{\circ}\)C for at least 15 h.  
In order to invade the gastrointestinal mucosa, the L3 of _A. simplex_ probably use mechanical disruption of tissue combined with the release of potent proteolytic enzymes that are capable of degrading the extracellular matrix [14]. The clinical manifestations differ depending on the larva location, where the most habitual location is in the mucosa or submuc of the stomach and intestine [19]. There are four specific forms of infection recognized today, depending on the site of larval penetration and the accompanying pathology: gastric, intestinal, ectopic, and gastro-allergic [20]. Human anisakidosis is peculiar because this parasite is not adapted to live in humans, and for this reason, the infection is defined as \"transitory\". In fact, the chronological physiopathology of _Anisakis simplex_ infection in humans shows that about 14 days after ingestion, larval death occurs [14]. Usually within a few hours after the ingestion of a living worm, _A. simplex_ causes an infection that may lead to abdominal pain, nausea, vomiting, or diarrhea [14], whereas allergic-type reactions emerge within 60-120 min after the consumption of affected fish [18]. Diagnosing anisakiasis is a difficult task, and an accurate identification relies on the endoscopy or determination of specific IgE against _A. simplex_, in addition to the fact that anisakiasis symptoms are non-specific and the disease often being misdiagnosed [18]. The region of Vlora is the most important city in Albania, with significant tourist and economic potential [21] and with the combination of globalization and food tourism. In recent years, there has been an increase in cuisine in Albania based on the consumption of raw fish dishes or Japanese sushi. However, many restaurants are often unaware of the freezing techniques required to preserve fish and frequently use raw fillets from fresh fish that serve as a pathway for the spread of _Anisakis_ disorders. Safety measures for consumer protection are increasing in Albania, and since 2014, national surveillance programs have included _Anisakis_ control for fish species. Public health authorities and veterinary services are aware of the problem and are implementing a monitoring plan for _Anisakis_ as a necessary operation for traceability.