Yes.
Fish is rich in omega-3 fatty acids, vitamin D, and selenium, which may have protective effects against liver cancer. Omega-3 fatty acids have anti-cancer effects and may reduce the inflammatory process, and vitamin D and selenium have inhibitory effects on liver cancer cells. A daily intake of 20 grams of fish can reduce the risk of liver cancer by 13%, regardless of the fat content of the fish, which has a protective effect against liver cancer. Therefore, it is recommended that liver cancer patients consume 20 grams of fish (about 50 grams of meat roughly the size and thickness of the palm of one hand (not including fingers)) three times a week for a beneficial effect.