Try some Oysters Fried , or in a stew and you can gain an appreciation for those little guys. I happen to love them raw also, but I will admit that raw is an acquired taste for many folks.
Clams are great also. Be they fried, steamed, raw or in Chowder or in a multitude of other recipes. Worth every penny!
If you have tried crab meat in various forms (crablegs-soft-shell-etc) You already know how good they are. Lobster, normally steamed or boiled, but sometimes broiled too, is a very mild flavored meat--sort of crab-like but with a variation of its own.
I pass on the squid/calamari, as the times I have tried it I found it to be chewy and rubbery. If I ever have some 'good' calamari I will report back on it.
I like most fish, but I prefer it to be the 'white-fishes' like Swordfish, Halibut, Dorato,and Tuna. I don't care much for strong flavored fish like Mackeral or Mullet unless they are smoked heavily and used as a snack type of serving. I prefer fish to be grilled or broiled, usually with a citrus marinade or dripping as opposed to baked fish or 'cream sauces' on fish, but this is just a personal preference on my part.
One special delicacy you didn't mention are SCALLOPS. Whether large (SEA) or small(BAY) they are wonderful on the grill(skewered) or breaded and fried, or broiled in butter. Scallops are my very favorite form of seafoood!