Mackerel and Sierra are different fish, but they're close enough in the kitchen to stand in for one another.
Scombridae
Atlantic mackerel is an oily, strongly flavored fish with iridescent blue-green skin and rich, dark flesh. It is affordable, nutritious, and sustainable. In Spain it is marinated in vinegar as escabeche. In France it is grilled or smoked. In the UK it is popular smoked or pan-fried. Its high fat content makes it ideal for smoking, grilling, and curing.
Full guide →Scombridae
Pacific sierra is a large, prized mackerel-family fish found along Mexico's Pacific coast from Baja California to Ecuador. It has firm, dark, strongly flavored flesh that is excellent for ceviche, aguachile, grilling whole, and fish tacos. Sierra is one of the most important commercial and culinary fish in western Mexico — particularly in Sinaloa, Nayarit, and Jalisco — and is fundamentally different in character from the Atlantic mackerel found in European markets.
Full guide →Both are Scombridae with strong, oily flesh suited to grilling and curing — sierra is larger and firmer with a more pronounced flavor, Atlantic mackerel is smaller and more delicate.
| Country | Mackerel | Sierra |
|---|---|---|
| 🇺🇸United States | Mackerel | Pacific sierra |
| 🇬🇧United Kingdom | Mackerel | Pacific sierra |
| 🇫🇷France | Maquereau | Thazard sierra |
| 🇪🇸Spain | Caballa | Sierra del Pacífico |
| 🇦🇷Argentina | Caballa | Sierra |
| 🇲🇽Mexico | Macarela | Sierra |
| 🇵🇹Portugal | Cavala | Serra do Pacífico |
| 🇧🇷Brazil | Cavala | Serra do Pacífico |
| 🇮🇹Italy | Sgombro | Lacerto |
| 🇩🇪Germany | Makrele | Spanische Makrele |
Browse every species in the atlas on the fish index, or identify one from a photo with Identify my cut.