This final paper explores, analyzes and explains the sustainable development of mariculture and the consumption of fish as a product of such farming. It is emphasized that fish, as a product, is increasingly valued and recognized, certainly because of its taste and preparation, but also because of the different, rich nutritional values that are especially prominent today through a healthy and balanced diet. Throughout this paper, the question of quality of fish is very important, along with what attitude and thinking is hidden about farmed fish by caterers but also by consumers themselves. Given the projected increase in world population over the next decades, along with the increased inclusion of fish in the diet, global demand for seafood is expected to increase. This final paper will try to explore the main obstacles to the development of sustainable mariculture so that it can be implemented as much as possible in a conscious and environmentally friendly way. The final paper uses the results of a survey of caterers' attitudes about fish from mariculture. The obtained results show that during procuring fish, external characteristics, possibilities of procuring fish, country of origin and method of delivery are important to caterers. Caterers believe that wild fish have better quality and consume healthier food compared to the farmed fish. The obtained results indicate the need to break down prejudices and intensive promotion of fish from mariculture among caterers.