While most of Eastport’s sardines were packed in cottonseed oil, some brands boasted of mustard, too, or of even smoking them first.
Even those that weren’t still might be smothered in a mustard sauce.
In 1900, J. Wesley Raye, the 20-year-old son of an Eastport sea captain, founded his mustard business in the family smokehouse in 1900 and moved it to its current site in 1903 to meet demand from the canneries.
Not just Eastport’s, either. Much of the family’s mustard, as the Raye’s website touts, was shipped by both rail and steamship, two means of transport long gone from the city. But, as they boast, their mill remains the last one in America to make mustard the old way. Theirs is made in small batches from mustard seed they’ve ground slowly on millstones made in France.
If you don’t recognize the name, you might know the taste. It’s rebranded by some high-end labels.