Yes, oysters are harvested on all three U.S. coasts. But when it comes to the best oysters in the United States—especially for raw consumption—the East Coast doesn’t just compete. It dominates. And the states and farms that prove it have been doing so quietly, and without gimmicks.

Every time the oyster debate pops up, East Coast loyalists reach for the same script: cold water, brine, tradition. It sounds convincing—until you realize it’s the culinary equivalent of saying vinyl is better because it’s old. The truth? West Coast oysters aren’t weaker. They’re more evolved.

Oysters are one of the most talked-about foods in America—and one of the most misunderstood. Some people swear by them. Others swear at them. So, what actually makes an oyster good? These are the reasons oysters continue to dominate raw bars and food debates across the country.