In addition to the fact that, due to their rich nutritional properties and wide gastronomic application, they are indispensable foods in the diet of the predominant part of the domestic population, meat and fish are culturally, sociologically, geographically, and by class inseparable from their consumers. Therefore, the basic task of this paper is to investigate and compare the eating habits of the Croatian consumer in the consumption of raw materials of animal origin, specifically meat and fish. The research method included 200 participants of different age groups, education, income census, and place of residence, and a specifically designed anonymous questionnaire (survey) was used to collect data. The results indicate a high level of consumer awareness of the nutritional benefits of fish and the fact that consumer preferences are more in the direction of fresh and maritime, primarily blue fish. However, a rare weekly level of fish consumption is observed in comparison to meat, which is consumed much more often, and at an almost daily level in a third of the respondents, which suggests that the eating habits of consumers are not necessarily motivated by the amount of knowledge about the nutritional properties of individual foods, and indicates the need for a more innovative approach to positively change consumer habits, in the sense of the recommendation of the World Health Organization from October 26, 2015., which classified red meat and processed meat products in high-risk groups as potentially harmful to human health due to carcinogenic effects, and improvement of public health.