In a similar boat, growing up on a small island where you were expected to eat just about every kind of thing you could pull out of the water, raw oysters and ormers were always just an absolute no-go for me. It's not the flavour so much as the texture, like I'd just cleared my throat and coughed something up.
It's not too hard to go ahead and cook the oyster, at which point I typically find them okay, though I generally prefer them to be included in some larger dish as opposed to on their own.
I'm not familiar with ormers. What are they?