I was like that with asparagus, mushrooms in my childhood, and love them now. Fish I didn't eat most my life, seafood yes, but did canned tuna, maybe fried flounder or fish and chips on rare occasions. About 10 years ago, I started eating Chilean seabass, monk fish, skate, and developed a like for them, but can't say I would order them at a restaurant, but do cook them at home once in a while. Ironically, I can't eat cooked salmon, tuna, but can eat them raw, and most other sushi, sashimi. The same with coconut. Can it it raw, coconut milk, the jelly, water, but dislike dried coconut, even dried citrus fruit.

Sometimes it's an acquired smell or taste aversions from various reasons, like from cancer treatment. Fish, I understand I choked on a fish bone early on, and didn't eat thereafter. Even tonight, I made a pot of slow cooked red beans with smoked ham hocks. Unfortunately, I vomited from pain meds I'm taking, but the food smell and association made it off putting in my mind, so I threw the whole pot out! During treatment, I didn't want to eat any of my favorite foods, was happy just getting by with canned protein, and didn't have no aversions during or after except garlic. I could not take the smell, which tripled, and even smelled it on all the Heath care workers breath. I would gag especially them putting the mask on, and hold my breath. I'm sure mine wasn't either from all the damage, dry mouth lol.

Texture is another. Just from chemo in 2009, I could not eat potatoes, bread for a few years, and made me gag. It was a texture thing.

Taste is also more than just tasting. It also involves memory, smell, sight, hearing, texture, and taste the 5 taste sensations bitter, sour, sweet, salty, umami, and a 6th one, fat, from mouth feel. Incorporate these, and you will have a different taste experience, even from the ambience, color of the room, plate, etc.