tastes more like pork to me. It can be good or bad depending on where the meat comes from. Gators have light and dark meat. I prefer the lighter version. Same with turtle I have had bad and good turtle soup depending on the color of the meat.

As for squid and octopus, I have tried both and I am, meh, neutral. To my pallet scallops are similar in taste and preferable in consistency.

I am not a clam fan, too tough. Oysters have a genuinely distinct taste that I enjoy with sauce and crackers in small amounts (2-3). My dad loved oysters and I will always remember his description of their taste, "like the smell of rain on clean earth". I'm not sure I have ever had abalone and I know I have never had geoduck.

Y'all haven't mentioned the ultimate bottom feeder, crab, in it's many variations. I like crab but I don't have the crab eating skills that many in my area have. They are a pain in the ass to eat and I seldom indulge. Same goes for craw-fish, too similar to shrimp to go through the aggravation of peeling them. Any dishes with the above included are great if I don't have to peel/shell the meat.

Of all the shellfish, shrimp (prawns for you western guys) are my favorite. Fried, boiled or broiled, I love them.

Anyone here ever heard of Bangladesh shrimp? they are huge the tails are close to a half pound, almost lobster sized. I haven't seen them for years but back in the day, there was a business associate who would serve them fried at an annual function. Yum, yum.

I assume none of us are inclined to, knowingly, eat Dauphin, (beware your local fish monger), due to their sentient nature. We should also keep this in mind with the cephalopods like squid and octopus. There are some who think they are more intelligent than Dauphin.