Mackerel (saba) and Spanish Mackerel (sawara) are two of my favorite things to order when I go out for sushi. But I realized last night - when the waitress at a place in Philadelphia told me that they had none of either - that I've gotten used to being denied when I've tried to order them in the last few years.
The two fish are almost always on the menu, so I assume they are fairly universally considered part of the mainstream of sushi, yet now that I think of it I don't think I've managed to actually eat any for at least a couple of years.
Are they endangered and especially hard to come by? Are they seldom ordered and therefore seldom stocked?
I'm looking for some inside insight. Where's the mackerel?