it is possible to find other fancy fish varieties like balık dolma (stuffed fish), balık iskender (inspired by İskender kebap), fishballs or fish en papillote. Fish soup prepared with vegetables, onion and flour is common in coastal towns and cities. In Istanbul's Eminönü and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey, trout alabalık is common as it is the main type of freshwater fish. Popular seafood mezes at coastlines include stuffed mussels, fried mussel and fried kalamar (squid) with tarator sauce. Popular sea fish in Turkey include: anchovy sardine bonito gilt-head bream or red mullet sea bass whiting or haddock swordfish Black Sea Turbot red pandora Jack mackerel white grouper bluefish Desserts Cuisine in the late Ottoman Empire was heavily influenced by alafranga style food, in fashion all over Europe and in Russia in the late 19th century. In the Turkish context it has been regarded as a symbol of Westernization. This influence could still be seen in the earliest cookbooks of the early Republican period like the first edition of the Türk Kadınlar Tatlı Kitabı (Turkish Women's Book of Desserts) which had recipes for Western style sponge cake (pandispanya), mille feuille, petit beurre and other western desserts. The revised edition published in 1966 devoted far more attention to traditional confectionery like şekerpare, baklava and helva. One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which include . Kadaif ('Kadayıf') is a common Turkish dessert that employs shredded yufka. There are different types of kadaif: tel (wire) or Burma (wring) kadayıf, both of which can be prepared with either walnuts or pistachios. Although carrying the label "kadayıf", ekmek kadayıfı is totally different from "tel kadayıf". Künefe and ekmek kadayıfı are rich in syrup and butter, and are usually served with kaymak (clotted/scrambled butter). Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachios or walnuts. Katmer is made as a dessert with kaymak (clotted cream,) and like many other delicacies from Gaziantep and Kilis , is also filled and topped with pistachios. Among milk-based desserts, the most popular ones are muhallebi, su muhallebisi, sütlaç (rice pudding), keşkül, kazandibi (meaning the bottom of "kazan" because of its burnt