Sardines on Crackers with Hot Sauce

Canned sardines in mustard sauce or oil were a legitimate lunchbox staple across Appalachia and the rural South from the 1920s onward. Higher in protein and omega-3s than almost any other affordable food, and requiring no preparation. Coal miners carried them in tins. A tin of sardines with saltine crackers and hot sauce was a complete, portable, non-perishable lunch.

Ingredients

• 1 can (3.75 oz) sardines in oil or mustard sauce

Saltine crackers or light bread

• Hot sauce (Texas Pete or Louisiana Hot Sauce was traditional in the South)
• Lemon juice (optional)
• Sliced onion (optional)
• Crackers or bread for serving

Directions

1. Open tin of sardines. Drain excess oil if in oil, or use the mustard sauce as a spread if packed in mustard.
2. Lay sardines on crackers whole, or mash them slightly with a fork.
3. Add several drops of hot sauce directly onto each cracker.
4. A squeeze of lemon juice brightens the flavor significantly.
5. Thin-sliced white or yellow onion alongside cuts through the richness.
6. Alternatively: mash sardines with crackers and mustard sauce into a rough paste and spread on bread for a sardine sandwich.

Notes

Sardines were one of the most nutritionally complete canned foods available — high in protein, calcium (from the bones), vitamin D, and omega-3 fatty acids. Ocean fish making its way to landlocked Appalachian communities via the rural general store. Hot sauce was considered essential; lemon juice was for when you had it.