Photography by Ashley Gieseking
Thirty-five years ago, Bob Mepham began making the 700-mile trek between University City and Bayou Lafourche, La. He’d leave on Wednesday; spend his days on docks and boats, hand-selecting brilliant-colored fish; and return with a packed truck on Saturday, just in time to sell fresh crab, swordfish, and more out of ice chests at The Market in the Loop. Bob’s Seafood moved into a nearby indoor space in 1988; a decade later, Mepham opted to have all of his seafood flown in to St. Louis from around the world, rather than make the weekly journey. Today, at Mepham’s 12,000-square-foot shop near Interstate 170 (8660 Olive, 314-993-4844, bobsseafoodstl.com), you can find halibut, monkfish, alligator, trout… It’s where chefs at Annie Gunn’s, Harvest, and other top spots get their fish—and the next best thing to Bayou Lafourche.
By the Numbers
• 6,000 Pounds of salmon sold every week
• 550 Approximate pounds of mussels sold per week
• 300+ Restaurants use Bob’s Seafood as a supplier
• 60 Suppliers provide fish to Bob’s Seafood from all over the world
