The article's authors have developed an innovative approach and construction for more efficient sublimation of mostly complex-shaped seafood (e.g., fish, shellfish, squids, etc.) to provide more efficient and ecological production of freeze-dried fishery products. Such an approach allows the production of high-quality, bio-valuable, and environmentally friendly seafood products with longer shelf life and more intact or tailored cuts in the initial structure (or morphology), which is essential aesthetic property to improve consumer appetite. Implementing the pin board with highly thermally conductive pins inside the sublimation chamber allows more efficient heat removal during the freezing stage. The use of pin board reduces the conditional gradients in the case of bodies with complex structures as energy can be adjusted by changing the intensity in energy supply or removal. Theoretical calculations show that up to 7-13% of energy can be redistributed for the body's sublimation through pins compared to the traditional freeze-drying method, which makes it possible to reduce the time of the technological process or increase the mass of the product being laid. Theoretical calculations will help the authors to assemble an early-stage freeze-drying chamber for a more efficient freeze-drying of fish products.