The aim of the present paper was to compare the content of fat and the profile of fatty acids in the meat of the abdomen section of spiny-cheek crayfish caught from the Brda River with individuals obtained from the Lake Gopło. The meat of spiny-cheek crayfish from two reservoirs didn’t differ significantly as regards the fat content, however significant differences were report for most fatty acids (p<0,05). Reports show that the content of fat in crayfish meat is similar to the meat of low-fat fish which contain up to 2% of fat. In the group of SFA, the highest percentage share was recorded for C16:0, both in the meat of crayfish caught in the Brda River (21.33% of total acids) and in Lake Gopło (15.36% of total acids). In the MUFA group as the most abundant fatty acid was reported C18:1 n-9t, both in the meat of river crayfish (18.73% of total acids), and lake crayfish (25.52% of total acids). The PUFA analyses showed that the highest percentage share was reported for C20:5 n-3c in both groups.