Does mead have to be brilliantly clear? It is necessary for selling it but a superficially perfect aspect may not be the main thing we are after in a private production. If the mead is sound, a few proteins or yeast cells still in suspension or lees in the bottle do not harm. If a commercial mead is cloudy, one could wonder where it comes from: is it natural or is there a bacterial problem? Concerning one's own mead, one precisely knows what's going on: if the mead is known to be sound, it is to be judged from its taste more than its aspect which can be allowed to be less than perfect.
On the other hand, if a mead is crystal clear, one could ask how such a result was obtained. In V4 for instance, trying to get a perfect color for their wine, authors engineered it too much and damaged the taste trying to get too perfect a wine. At a commercial scale, it is possible to remove all haze-causing particles with small enough filtration. But this can have consequences on taste, as it is not always possible to remove only not nice proteins.
It is apparently better to let well alone.