The aim of the study was to deepen the knowledge of the structure of consumption of fish and fish products by students, as well as to examine their preferences when making consumer choices (n=373). The goal was achieved by means of an online survey. On the basis of the obtained results, it was found that the most frequently chosen fish species by students were salmon, mackerel and cod. Among the fish products, the most frequently indicated were smoked mackerel, smoked salmon and herring fillets in tomato sauce. Neither lifestyle, field of study nor place of residence were the main factors influencing preferences regarding the consumption of fish and fish products. The respondents were aware of the benefits of eating fish, indicating it as a source of unsaturated fatty acids and wholesome protein. The surveyed students consumed fish and fish products relatively often. When buying fish, factors such as freshness, price and taste were most often taken into account. More than half of the respondents admitted that they do not pay attention to the amount of salt in their diet. Low nutritional awareness may lead to an increase in the incidence of diet-related diseases in the future. Educational activities conducted among students in order to broaden their knowledge and awareness of the consumption of fish and fish products are extremely important.