Seafood sambos that aren't stuffed with tinned tuna

Think your seafood-on-bread lunchtimes are only of the tinned variety? Guess again...

Crab croquette sandwiches (kani korokke sando) Source: John Laurie

Frozen fish fingers step aside

Fish fingers (or fish sticks if you’re Stateside) have come a long way since their frozen cousins graced the family table over one hundred years ago. Fresh fish, freshly crumbed and fried is just as good as any battered fish, especially when served in white bread with a kick-ass tartare sauce. The jury is out on the tomato ketchup addition, we'll leave you to decide that for yourself.

Fish finger sandwich. Source: In Bread

A Louisianan love

These po’ boys from the team at Hartsyard are a slight variation on the Louisiana staple. Give your oysters a good buttermilk soaking before frying and then cram them into your housemade (or storebought, if you're time-poor) English muffins, alongside a little slaw and hot sauce.

Source: Fried Chicken and Friends

Panini perfection

Never thought of combining prawns, horseradish and mascarpone? Well, you won't look back.

Source: SBS Food

Because who doesn't love a fritter?

The secret behind a good whitebait fritter is all in the quality of the whitebait and all it needs is a little egg to hold it all together and it can be fritter o'clock every 10 minutes.

Whitebait fritters Source: Sharyn Cairns

Smoke it

While you might not be buying eel by the dozen, this is a great way to introduce and reintroduce it into your home. Leave the skin on when you cook your eel because in under the skin is a beautiful layer of fat that will render it and give it an almost bacon-like-flavour. Teamed with a wasabi mayo, this toastie is winning hearts left, right and centre.

Smoked eel sandwich Source: Sharyn Cairns

The king of all sandwiches

Behold the lobster roll! Whoever came up with the idea of shoving freshly cooked lobster into a hot buttered roll with whole egg mayo was onto a very good thing and this simple recipe allows the flavours to speak for themselves.

The New England lobster roll. Source: In Bread

Let panko lead the way

In Japan, croquettes are known as korokke – fried dumplings filled with potato, chopped meat and seafood. Perhaps it's time to rethink your next sandwich stuffer with this korokke recipe.

Crab croquette sandwiches (kani korokke sando) Source: John Laurie

This week it's all about freshwater seafood on Food Safari Water with Maeve O'Meara 7.30pm, Wednesdays on SBS and then you can catch-up on all episodes via SBS On Demand. Visit the program page for recipes, videos and more.