Herringworm disease — anisakiasis — is the human illness caused by ingesting live herringworm (Anisakis) larvae in raw or undercooked marine fish. The larvae invade the wall of the stomach or intestine, provoking intense abdominal pain, nausea, vomiting, and sometimes an allergic response ranging from hives to anaphylaxis; larvae that penetrate fully can form granulomatous masses mistaken for tumours. Diagnosis may need endoscopy, where the worm is sometimes visible and removable. The disease has risen with the global popularity of sushi and sashimi, though proper preventive freezing of raw-consumption fish has kept numbers low where regulations are enforced. Cooking fish to 63 °C or freezing it adequately eliminates the risk entirely.