Cocong, A Unique Local Dish from the Masalembu Islands

Cocong might sound unfamiliar to most people, but for the locals, it’s an essential part of Masalembu’s culture. The unique taste of cocong can be enjoyed when visiting Masalembu, and it can be an affordable and delicious food alternative.

Masalembu is part of Sumenep Regency, consisting of three main islands: Masalembu Island, Masakambing Island, and Karamian Island. To get there, it takes 7-18 hours by boat from Tanjung Perak Port or Kalianget Port in Surabaya. Let’s get to know cocong better and explore the maritime potential of the Masalembu Islands.

Getting to Know Cocong Cuisine

The main ingredient in cocong is rice. The rice is wrapped in leaves and steamed until it’s cooked. Cocong is similar to lontong, but it has a conical shape and a mild taste. Unlike lontong, which is typically a bit salty.

Usually, cocong is served with mackerel, grated coconut, sambal, and a broth made from fish stock, salt, and palm sugar, giving it a unique and delicious flavor. The combination of sweetness, saltiness, and richness makes cocong a special dish.

Because it’s not very large in portion, cocong is often sold in the afternoon. However, it can also be a lunch option. The very affordable price of cocong, which is only Rp 1,000 per serving, makes it a favorite food in Masalembu.

Maritime Potential of Masalembu

The deliciousness of cocong is closely tied to the abundant fisheries resources in the waters around Masalembu. Its strategic location provides a diverse range of marine resources. Some of the prominent fish species in these waters are tuna, mackerel, and flying fish.

Apart from traditional fishing, Masalembu also has the potential to develop aquaculture, including grouper and lobster farming. Seaweed and pearl farming also hold high economic value. On the other hand, the beauty of Masalembu’s waters attracts domestic and international tourists, especially for water sports like surfing and jetski.

The development of the marine sector brings significant benefits to the local population, such as increasing income, creating job opportunities, and improving food security.

Cocong: A Form of Fisheries Downstream Processing

Cocong is an example of downstream processing in Masalembu, where mackerel is turned into a ready-to-eat meal. This means that mackerel is not just sold as raw fish but can also have added value.

Additionally, Masalembu has the potential to develop seafood processing. Processed seafood products like dried fish, salted fish, and other seafood items have added value and can be sold in both local and international markets.

Downstream processing can be a way to enhance the welfare of local fishermen and the community. Collaboration with Aruna helps Masalembu’s fishermen sell their premium seafood products more efficiently and access a wider market.

For those who want to try cocong, you can visit Masalembu to savor this local delicacy at its place of origin. However, if you haven’t had the opportunity to visit the islands, you can make cocong at home using high-quality mackerel from Seafood by Aruna to create a delicious cocong dish.