SierravsTuna

Sierra and Tuna are different fish, but they're close enough in the kitchen to stand in for one another.

Scombridae

Sierra

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.

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Scombridae

Tuna

Tuna is the world's most consumed fish by volume, available as fresh steaks, sashimi-grade loins, and canned. Bluefin is the most prized and expensive, used for sashimi and sushi. Yellowfin and albacore are the most commonly sold as fresh steaks. All species have firm, meaty, dark red flesh that becomes lighter when cooked. Grilling, searing rare, and eating raw are the preferred preparations.

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Both are firm, dark-fleshed Scombridae used in similar preparations — sierra works well in ceviches and tacos where tuna steak would also be used, though tuna is richer and more expensive.

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