For me, it depends on the individual species we are talking about.
With Tuna of any species other than maybe albacore, raw is miles better than cooked. It’s not even close.
With salmon, I prefer wild sockeye, coho, and king raw but prefer Atlantic, chum and all farmer salmon cooked. With trout, I’m fine either way.
With mackerel and jacks, it needs to be smoked or raw for me to enjoy it.
With sharks and rays, they need to be soaked for several hours in beer and milk to get remove the urea and then fried or panfried.
For most saltwater firm white meat with little fat fish like grouper, Mahdi, snapper, grunts, orange roughy, sea perch, drums, halibut, cobia, etc... I prefer it cooked, but will enjoy it raw on occassion. For white meat saltwater fish with lots of fat like spade fish, striped bass, snook, pompano, etc...I prefer it cooked.
For white meat freshwater fish I only eat it fried or heavily cooked for health reasons.
Oysters I much prefer raw or very lightly cooked like in a oyster stew where they’re tossed in after the stew is taken off the heat source. I do fry them at a high temperature in a seasoned yam starch breading to get them crispy but still raw inside for the oyster salad recipe I stole from Southern Living (one of the top five salads anywhere imo). Clams I will eat raw or cooked except geoducks and razor clams which I want raw. Mussels I only eat cooked.
Crab, shrimp, crawfish and lobster I do NOT like raw. Their gelatinous texture just does not appeal to me when raw. But I hate how overcooked most people do shrimp. I only want the meat firmed up, not overcooked to where it is chalky. When I do a seafood boil, I basically make a stock from the vegetables, sausage and seasonings and only toss the crabs, crawfish or shrimp in as soon as I take it off the heat source. And if grilled, I take it off after maybe two minutes max.
