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The present dissertation aims to study and investigate the level of knowledge of Greek consumers on fish and seafood, and how this is correlated with their consumption. This study was carried out using as a model this of (Almeida, Altintzoglou, Cabral, & Vaz, 2015) which took place in Portugal. The questionnaire of this research was used, after being adjusted accordingly to be applied on Greek consumers. The sample of the population surveyed consists of 205 people with no age, geographic and/or other restrictions. In order to gather the necessary data, the survey was distributed both online and in person. In brief, it consists of four sections and total twenty one questions. More specifically, these sections are distinguished in the following: frequency of consumption, subjective and objective knowledge, interest in additional information on fish and seafood and finally sociodemographic characteristics. Subsequently, a statistical analysis of the data was made in the statistical program SPSS, so to determine the frequency of seafood consumption, the type of fish consumed, sociodemographic characteristics, knowledge assessment and the possible correlations of the various factors that may affect the consumption frequency and consumer preference in a positive, negative or neutral way. After all the necessary statistical analyses were conducted, the results showed that there are statistically significant differences in the consumption of seafood in general, in their kind and the time and place where they are consumed depending on the objective and subjective knowledge of the consumer, the interest he displays for further information about them, the place of residence, profession and age. In particular, individuals with a higher level of objective knowledge, consume most often seafood, anchovies, sea bream and octopus for lunch at home compared to those who have a low level of objective knowledge. Similarly, those with a high level of subjective knowledge also consume seafood more, horse mackerel, sea bream, bogue and other seafood for lunch at home, as opposed to those with low level of subjective knowledge. Furthermore, it was shown that from the information on the package, those that affect consumption are whether the fish is farmed of free, the health benefits of consuming fish, origin, method of fishing, sustainable fisheries, welfare of the fish, foods used in the farm, the date of catch, the manufacturing origin, the coloring agents used and finally, whether it is genetically modified or not. Lastly, age and place of residence in terms of extent ( rural district or provincial town or Athens / Thessaloniki) seemed to affect 9 the rate of seafood consumption, while occupation and age affect consumption frequency depending on time and place.