1. Oxtail is a part of the hind legs of cattle, with developed muscles and fascia and high fat content. These parts are difficult to cook and may bring some special flavors.
2. Oxtail is one of the most active parts in cattle, with developed blood vessels and blood circulation. When a cow is slaughtered, blood will accumulate on the tail of the cow for a period of time, producing a fishy smell.
If the oxtail with skin smells fishy, it is suggested to add some seasonings to remove the fishy smell when cooking, such as ginger, onion and cooking wine. You can also add some white wine and cooking wine to remove the fishy smell during cooking.