The Zoo over Ambuscade Street

Some genius drunk person person of questionable sanity individual decided that making mead in a fishtank...with fish, was somehow a good idea. I quote:

I thought I had detected a studied disinterest for my March 28 questions
about raising fish and making mead in the same aquarium --- now I realize
that you mazers probably thought I was drunk. My hypothesis was that fish
manures would provide valuable fertilizer to the yeast, the aquarium
bubbler would keep O2 levels high, and the fish would get a nice honey
drink.

The result, instead, was 3 "piscamels" flavored by rotting fish.
Description follows.

I prepared three 15-gallon aquariums with 7 gallons of water, and 20
tilapia, bullnose catfish, and goldfish respectively. All fish were ~1oz.
and well acclimated to the aquarium environment. Next I added 3 gallons
(~30 lbs.) orange blossom honey to each for about 10 gallons total volume,
for an OG around 1.130. At this stage the tilapia and goldfish were
visibly distressed, trying to feed at the surface (?) I now suspect they
were dying of low dissolved oxygen, or honey poisoning or some shit.
Anyway, within 24 hours all the fish were dead, and I hadn't even added
the yeast! I made sure to put the fish in a nylon bag before proceeding. I
used Lalvin EC-1118 for a dry finish.

Fast-forward 2 months and I've got 30 gallons at FG~1.000 and I'm racking
off a huuge ammount of sediment (including scales, etc.) in what could
only be described as a nauseating siphoning process. With all the solids
removed, I had a sip. Tastes disgusting, but hey, all young meads are a
little rough, right?

The goldfish piscamel has some kind of jellyfish-like thing growing in it
and I think it is vinegarizing. Lovely dark brown and hazey.
The catfish were preserved by the alcohol (or something) and are now in a
large mason jar. I will donate them to science. The catfish piscamel is a
delightful pink.
The tilapia tastes the best of the three (still: horribly rancid) and is a
sort of swampy green.

If the goldfish batch becomes a balsamic-like vinegar, it might be the
only salvagable output of this disaster. I might try distilling the rest,
or selling it as a weapon to be used in the domain of smell. If you tried
to fight someone, and the catfish piscamel got on you, you might puke.

I will never ferment fish mead again!

*twitch* Sorry, but this was bizzare enough that I really, really had to share.