SOGILI BAKAR

SOGILI BAKAR DARI DANAU POSO

BERITA – kuliner.infogue.com – ADA yang bilang, belum pas rasanya jika ke Danau Poso, pengunjung belum menikmati ikan sogili bakar. Hewan yang kerap disebut sebagai belut air tawar atau sidat ini memang menu khas andalan beberapa rumah makan, di Tentena, ibu kota Kecamatan Pamona Utara, Kabupaten Poso, Provinsi Sulawesi Tengah.

“Sogili juga ikan mahal. Sekilo bisa Rp45.000,” kata Max Powandu dari Wahana Visi Indonesia Area Development Program (ADP) Poso yang mendampingi -dot-dot-com mencoba makanan tersebut di Rumah Makan Rajawali, dekat dari Jalan Potuja, Tentena, dua pekan lalu.

Dua puluh tahunan silam, sogili atau anguilla celebensis mudah didapat di danau yang berada di ketinggian 675 meter di permukaan laut ini. Sogili yang sekujur tubuhnya berlendir ditangkap nelayan setempat menggunakan jaring, tombak maupun jerat berbentuk huruf V berbahan dasar bambu.

Kini, ikan yang tubuhnya rata-rata dua kali lebih besar ketimbang lele yang dijumpai di warung-warung pecel lele Ibu Kota, sudah terhitung langka. Sogili yang pernah ditangkap mencapai panjang 1,8 meter dan berat 20 kilogram. Warga Tentena, sekarang, melakukan budidaya ikan ini di dalam karamba.

Catatan yang dikumpulkan -dot-dot-com dari Irwan Bauda yang juga peneliti asal Dinas Perikanan dan Kelautan Kabupaten Poso pada 1983 pun menunjukkan sogili bersama dengan ikan anasa (xenopoecillius oophorus), butingi (x poptae), padi (oryzias nigrimas), dan rono danau (oryzias ortognatus) adalah ikan endemik Danau Poso. Kelimanya sudah tergolong hewan langka.

Satu jenis ikan khas Danau Poso yang lainnya yakni bungu atau adrianictis kruity, pada tahun sama, malahan sudah dinyatakan punah. Tampaknya, ikan yang ukurannya 10-15 sentimeter itu mati karena getaran atau debu dari letusan Gunung Colo. Gunung yang letaknya tak jauh dari Danau Poso tersebut, tepatnya di Kabupaten Tojo Una-una, meletus pada tahun itu juga.

Tak cuma itu. Langkanya sogili juga disebabkan oleh perubahan ekosistem Danau Poso. Makin hari, makin banyak ikan dari luar daerah yang dimasukkan ke Danau Poso. Dalam hal ini, ikan mas atau karper (cyprinus carpio) serta ikan nila (oreochromis niloticus) yang dibudidayakan di situ justru menjadi predator bagi ikan-ikan endemik Danau Poso.

Lalu, ketiadaan kontrol terhadap penangkapan ikan-ikan endemik di danau yang kedalamannya mencapai 510 meter itu juga menjadi penyebab kelangkaan. Sudah begitu, reproduksi ikan-ikan dimaksud terhitung lamban. Soalnya, Setiap kali bertelur, ikan endemik di Danau Poso cuma mengeluarkan 20-25 telur.

Tak kalah pentingya, pencemaran akibat sampah dan limbah rumah tangga di danau terbesar ketiga di Indonesia ini membuat jumlah ikan endemik makin ciut.

Nah, kembali ke menu, selain dibakar, sogili juga bisa direbus atau digoreng. Cuma, seturut pengakuan Max, sogili bakar paling digemari. Soalnya, rasanya lebih gurih dan kesat. “Mungkin lendir di tubuh sogili yang membuat rasanya enak,” imbuh Max.

Proses pertama, setelah dibersihkan dan dipotong menjadi empat bagian atau sesuai selera, sogili dibakar di atas arang yang membara. Pada proses ini, belum ada bumbu yang ditambahkan.

Nanti, setelah matang, barulah sogili bakar diberi bumbu. Biasanya, bumbu yang dipakai adalah rica-rica atau dabu-dabu, lengkap dengan tambahan perasan jeruk nipis, potongan tomat, dan bawang merah. Kalau mau terasa manis, penikmat sogili biasanya menambahkan kecap manis pada bumbu sambal tersebut.

Sogili yang tersaji dalam keadaan hangat itu menjadi teman makan nasi. Nikmat rasanya bila nasi yang dihidangkan juga dalam keadaan hangat.

Sementara itu, seperti halnya pecel lele, sogili juga dihidangkan dengan lalap sayuran mentah seperti selada air, timun, maupun kacang panjang serta kemangi. Menikmati sogili bakar, terlebih pada siang hari, sembari memandang indahnya Danau Poso adalah satu dari kekayaan kuliner Tanah Air yang tak ternilai.

sumber : http://www.infogue.com/viewstory/2008/07/29/sogili_bakar_dari_danau_poso/?url=http://www.kompas.com/read/xml/2008/07/29/17034422/sogili.bakar.dari.danau.poso

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