"The seafood that Snake River Farms has been sourcing is all really good," Chad says. 

Whether you choose a surf-and-turf box of filets mignons, ribeyes, and seafood, or pick a standalone fish or shellfish delivery that can be added to any meal, SRF seafood unlocks a new level of flavor.

“The classic is lobster tail and filet mignon because they go together really well,” he says. “Even though filets are lean, you still get a very rich texture from them. And when they’re cooked right, they’re mouthwatering with a nice crust and perfectly medium rare inside.

“That’s amazing,” he says. “But when paired with seafood, your taste buds go wild.” SRF seafood amplifies meals with great texture, sweetness, and fresh flavors, Chad says, and they’re versatile enough to fit any menu or cooking style. As an avid griller from Southern California, where it’s almost never a bad day to cook outside, he’s adept at preparing seafood hot and fast over an open flame.

It’s easy to cook shrimp, scallops, or lobster tails while your beef is resting. Shrimp and scallops cook in under five minutes and you can judge their doneness by sight. But for lobster, Chad recommends pulling out a quick-read thermometer, like the Thermoworks Super-Fast Pocket Thermometer, to test the internal temperature. He swears by 140°F. “That’s been the sweet spot for me,” he says. 

Chad Montano


“Usually people recommend cooking to 145°F, but carry-over cooking after you pull it off the heat will bring it up to that temperature. At 140°F, it’s perfect — nice and succulent and not chewy or overcooked.”

If you’re not blessed with sunny San Diego weather, it’s just as easy to get perfect results with a cast iron skillet and a stovetop. “I really like scallops cooked in a pan with a little bit of oil to get a hard sear, and once they’re flipped, maybe a little bit of butter or some aromatics, and that’s it,” Chad says. 

However you choose to bring seafood to your holiday table this year, Chad says it will make your gathering just a little more special without a lot of fuss. “It’s so good, and so simple, and you really don’t need to do much to let the flavors shine through,” he says.