Fishborne diseases are illnesses caused by consuming contaminated fish or seafood. These diseases can result from parasites, bacteria, or viruses that infect fish and can be transmitted to humans. Common examples include Anisakiasis, caused by a parasitic worm, and Vibrio infections, which are linked to bacteria found in raw or undercooked seafood. Preventing fishborne diseases involves proper handling and cooking of fish. Cooking fish to the right temperature can kill harmful pathogens, while freezing fish can eliminate certain parasites. Awareness of safe seafood sources and hygiene practices is essential to reduce the risk of these illnesses.